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Full Description
How do diasporic writers negotiate their identities through and with food? What tensions emerge between the local and the global, between the foodways of the past and of the present? How are concepts of culinary 'tradition' and 'authenticity' articulated in Caribbean cookery writing?
Drawing on a rich and varied tradition of Caribbean writings, Food, Text & Culture in the Anglophone Caribbean shows how the creation of food and the creation of narrative are intimately linked cultural practices which can tell us much about each other. Historically, Caribbean writers have explored, defined and re-affirmed their different cultural, ethnic, caste, class and gender identities by writing about what, when and how they eat. Images of feeding, feasting, fasting and other food rituals and practices, as articulated in a range of Caribbean writings, constitute a powerful force of social cohesion and cultural continuity. Moreover, food is often central to the question of what it means to be Caribbean, especially in diasporic and globalized contexts.
Suitable for undergraduates, postgraduates and scholars, the book offers the first study of food and writing in an Anglophone Caribbean context.
Contents
Acknowledgments
List of Illustrations
Introduction
Chapter One - Famine, Feeding and Feasting: Slave Foods, Provision Grounds and the Planters' Tables
Chapter Two - White Writings: The Nineteenth Century
Chapter Three - Black Hunger and White Plenitude: Food and Social Order in Two Historiographic Metafictions
Chapter Four - Caribbean Food, Writing and Identity
Chapter Five - KitchenTalk: Caribbean Women Talk about Food
Chapter Six - Reading the Culinary Nation: Recipes Books and Barbados
Chapter Seven - 'Put Some Music in Your Food': Caribbean Food and Diaspora
Bibliography
