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  • Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

    Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence by Valens, Keja L.;

    Series: Critical Caribbean Studies;

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      • Publisher's listprice GBP 33.00
      • The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.

        15 765 Ft (15 015 Ft + 5% VAT)
      • Discount 20% (cc. 3 153 Ft off)
      • Discounted price 12 613 Ft (12 012 Ft + 5% VAT)

    15 765 Ft

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    Availability

    Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
    Not in stock at Prospero.

    Why don't you give exact delivery time?

    Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.

    Product details:

    • Publisher Rutgers University Press
    • Date of Publication 16 February 2024
    • Number of Volumes Paperback

    • ISBN 9781978829541
    • Binding Paperback
    • No. of pages504 pages
    • Size 254x178x33 mm
    • Weight 853 g
    • Language English
    • Illustrations 18 B-W illustrations
    • 538

    Categories

    Long description:

    Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.

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    Table of Contents:

    Preface: Whose Caribbean Cookbooks?
    Introduction: Reading Caribbean Cookbooks
    1 Nineteenth-Century Cocineros of Cuba and Puerto Rico
    2 Domestic Control in West Indian Women’s Cookbooks at the Turn of the Twentieth Century
    3 Colonial and Neocolonial Fortification in the French Antilles, Puerto Rico, and the U.S. Virgin Islands
    4 Cuban Independence, to Taste
    5 Dominican and Haitian (Re)Emergence
    6 National Culture Cook-Up and Food Independence in Jamaica and Barbados
    Conclusion
    Acknowledgments
    Notes
    References
    Index

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