"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.

About the Author
Wiebke Beushausen is a research assistant in the junior research group "From the Caribbean to North America and Back" and PhD candidate in literary studies at Heidelberg University. Ana-Sofia Commichau is a research assistant in the junior research group "From the Caribbean to North America and Back" and PhD candidate in literary studies at Heidelberg University. Patrick Helber is a research assistant in the junior research group "From the Caribbean to North America and Back" and PhD candidate in contemporary history at Heidelberg University. Sinah Kloss is a research assistant in the junior research group "From the Caribbean to North America and Back" and a PhD candidate in Social Anthropology at Heidelberg University.


Book Information
ISBN 9783837626926
Author Wiebke Beushausen
Format Paperback
Page Count 304
Imprint Transcript Verlag
Publisher Transcript Verlag
Weight(grams) 992g
Dimensions(mm) 23mm * 15mm * 2mm