Home cooking in the global village : Caribbean food from buccaneers to ecotourists
Author(s)
Bibliographic Information
Home cooking in the global village : Caribbean food from buccaneers to ecotourists
Berg, 2006
English ed
- : pbk
Available at 6 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
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  United States of America
Note
Includes bibliographical references (p. 241-280) and index
Description and Table of Contents
Description
Winner of the Society for Economic Anthropology Annual Book Prize 2008. Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.
Table of Contents
Chapter 1: THE GLOBAL SUPERMARKET Fast Food Planet? Thinking More Clearly about Globalization The Caribbean at the Vanguard of Globalization A Radical Proposal Why Start in Belize? Chapter 2: GLOBALIZATION THROUGH FOOD Food as a way to Understand Globalization My First Taste of Belize A Long Global History RECIPE: Creole Buns Chapter 3: PIRATES AND BAYMEN Buccaneers at the River Balise The Buccaneer Diet Were the Buccaneers Farmers? A Taste for Fish and Fat Drinking Men RECIPE: Salamagundy Chapter 4: SLAVES AND MASTERS AT TABLE Trade and Empire Conflict, Dislocation and Slavery Slave Society Slave Food Globalization at the Margins Out of Diversity, A Common Culture RECIPE: Pork and Doughboys Chapter 5: THE TASTE OF COLONIALISM Migrants and their Ethnic Stews Racism on the Menu Spicing up the Colonial Pot Rum, Dancing, and Sexual Pleasure Luxuries and Rewards Global Food in Barrels and Bottles RECIPE: Saltfish and Plantains Chapter 6: GLOBAL INGREDIENTS AND LOCAL PRODUCTS Making and Mixing Local Food Creoles in the Kitchen Recipes for a New Cuisine Class Boundaries and the Meaning of Food Ethnic Lumps in a Creole Stew RECIPE: Chicken Tacarry Chapter 7: FOOD POLITICS AND THE MAKING OF A NATION Problems that Wont Go Away Why Cant Belize Feed Itself? The Real Problem is Global, Not Local National Thinking in a Global World What is a Poor Country to Do? Food on the Political Battlefield RECIPE: Winter Fruit Salad Chapter 8: MIGRANTS, TOURISTS AND NEW BELIZEAN CUISINE A New Kind of Globalization Post-Colonial Cookbooks The Legacy of Colonialism: Cultural Ambivalence The Royal Rat: Building Pride in Local Food Migration and the Return of the Belizean-Americans The Peace Corps and More Authentic and Natural, with a Touch of Thai: Cruise Ships and Ecotourists Nouvelle Belizean Cuisine and Roots Food RECIPE: Chilled Canteloupe Soup, Cayo Cuban Sandwiches Chapter 9: FAST FOOD OR HOME COOKING A World of Fast Food Nations? Variety on the Menu in the Global Village Biodiversity And Culidiversity Home Cooking Recipe: Rice and Beans
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