Average Bufph Rating: 5.0 / 5.0
Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, Sinah Kloß
2014-06-15
»Caribbean Food Cultures« approaches the matter of food from the perspectives of anthropology, sociology, cultural and literary studies. Its strong interdisciplinary focus provides new insights into symbolic and material food practices beyond eating, drinking, cooking, or etiquette. The contributors discuss culinary aesthetics and neo/colonial gazes on the Caribbean in literary documents, audiovisual media, and popular images. They investigate the negotiation of communities and identities through the preparation, consumption, and commodification of »authentic« food. Furthermore, the authors emphasize the influence of underlying socioeconomic power relations for the reinvention of Caribbean and Western identities in the wake of migration and transnationalism.
The anthology features contributions by renowned scholars such as Rita De Maeseneer and Fabio Parasecoli who read Hispano-Caribbean literatures and popular culture through the lens of food studies.
Ana Sortun's 'The Flavors of Cuba' is a vibrant tapestry of recipes and stories that whisk you away to the heart of the Caribbean. Each dish, from the zesty Mojo Pork to the comforting Black Bean Soup, is a testament to Cuba's rich culinary heritage. The book's vivid storytelling and detailed recipes make it a feast for both the eyes and the palate. It's a culinary journey that not only satisfies the hunger but also nourishes the soul with its deep cultural insights. A must-have for anyone looking to explore the bold flavors of Cuba.
