Caribbean Food Cultures

Culinary Practices and Consumption in the Caribbean and Its Diasporas

Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloß

Transcript-Verlag

Caribbean Food Cultures

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Pub Date: November 2014

ISBN: 9783837626926

304 Pages

Format: Paperback

List Price: $50.00

Caribbean Food Cultures

Culinary Practices and Consumption in the Caribbean and Its Diasporas

Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloß

Transcript-Verlag

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Caribbean Food Cultures approaches the matter of food from the perspective of anthropology, sociology, and cultural and literary studies. 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 identity through the preparation, consumption, and commodification of "authentic" food. They also emphasize underlying socioeconomic power relations in the wake of migration and transnationalism. Contributions include essays by renowned scholars Rita De Maeseneer and Fabio Parasecoli.

About the Author

Wiebke Beushausen is a Ph.D. candidate in literary studies at Heidelberg University. Anne Brüske is head of the research group "From the Caribbean to North America and Back" at Heidelberg University, and Ana-Sofia Commichau, Patrick Helber, and Sinah Kloß are among the group's research assistants.