Colonial Caribbean Diets and the Creolisation of Food Practices (1780-1890) (Food Culture, Food History before 1900)

Berti, Ilaria

Amsterdam University Press（2026/03発売）

• 製本 Hardcover:ハードカバー版／ページ数 218 p.
• 言語 ENG
• 商品コード 9789463720328

Full Description

Colonial Caribbean Diets and the Creolisation of Food Practices (1780-1890) approaches the topic with a comparative analysis of the British and Spanish Caribbean to give a fresh perspective to the history of the empires during the long nineteenth century. In order to examine processes of colonial encounters, negotiations, appropriations, rejections, mutual influences, and hybridization, it discusses the following aspects: How did colonists react when they came into contact with unfamiliar foodstuffs and dishes? Did they reject or accept them? What did they say about food that was alien to their own culture? Did the colonists pursue specific strategies in order to accept these new foods and attempt to replicate the longed-for foods with which they were familiar?

Contents

1. Food, Identity, and Encounters: Historical Context and Methodology 2. The Familiar and the Unfamiliar: Finding Resemblances and Replacements 3. Beyond Replacement: Hybridisation, Novelty, and Appreciation 4. Enslaved Food and Enslaved Cooks: The 'Inventors' of Creole Cuisines? 5. 'Feeding the Sick upon Stewed Fish and Pork': Enslaved Health and Food in West Indian Sugar Plantation Hospitals 6. Conclusions