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Eating Puerto Rico : a history of food, culture, and identity

Author: Cruz M Ortiz Cuadra; Russ Davidson
Publisher: Chapel Hill : University of North Carolina Press, [2013]
Series: Latin America in translation/en traducción/em tradução.
Edition/Format:   eBook : Document : State or province government publication : EnglishView all editions and formats
Summary:
This book is a history of the foods and eating habits of Puerto Rico; it unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. The author shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural
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Genre/Form: Electronic books
Additional Physical Format: Print version:
(DLC) 2013011560
Material Type: Document, Government publication, State or province government publication, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Cruz M Ortiz Cuadra; Russ Davidson
ISBN: 1469612623 9781469612621
OCLC Number: 862101140
Notes: "Originally published in Spanish with the title Puerto Rico en la olla."
Description: 1 online resource (xvi, 388 pages .).
Contents: Rice --
Beans --
Cornmeal --
Codfish --
Viandas --
Meat --
Are we still what we ate? --
Yesterday, today, tomorrow --
Selected Glossary.
Series Title: Latin America in translation/en traducción/em tradução.
Other Titles: Puerto Rico en la olla.
Responsibility: Cruz Miguel Ortíz Cuadra ; translated by Russ Davidson.

Abstract:

Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the  Read more...

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"Cruz Miguel Ort z Cuadra grounds culinary culture in the logistics of conquest and colonization; migration; gender, class, and racialized struggles; climate and soil fertility; technological Read more...

 
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