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Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas
Contributor(s): Beushausen, Wiebke (Editor), Brüske, Anne (Editor), Commichau, Ana-Sofia (Editor)

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 ISBN: 383762692X     ISBN-13: 9783837626926
Publisher: Transcript Publishing
OUR PRICE: $52.50  

Binding Type: Paperback - See All Available Formats & Editions
Published: November 2014
Qty:

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Additional Information
BISAC Categories:
- Political Science | Colonialism & Post-colonialism
- Social Science | Popular Culture
- Language Arts & Disciplines
LCCN: 2014441984
Age Level: 22-UP
Grade Level: 17-UP
Series: Postcolonial Studies
Physical Information: 0.8" H x 5.9" W x 8.9" L (1.15 lbs) 304 pages
 
Descriptions, Reviews, Etc.
Publisher Description:
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.
 
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