Eating Puerto Rico : A History of Food, Culture, and Identity
Book Details
Format
Paperback / Softback
Book Series
Latin America in Translation
ISBN-10
1469629976
ISBN-13
9781469629971
Publisher
The University of North Carolina Press
Imprint
The University of North Carolina Press
Country of Manufacture
US
Country of Publication
GB
Publication Date
Aug 1st, 2016
Print length
408 Pages
Weight
584 grams
Dimensions
23.10 x 15.40 x 2.50 cms
Ksh 5,600.00
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0 in stock
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Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centred on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat.
Available for the first time in English, Cruz Miguel Ortiz Cuadra''s magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.
Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors - or by the foods once eaten that have now disappeared - Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors - or by the foods once eaten that have now disappeared - Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
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