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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
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.
eBook
Provisions : the roots of Caribbean cooking : 150 vegetarian recipes
\"In Provisions, sisters Michelle and Suzanne Rousseau share 130 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table\"-- Provided by publisher.
Book
Saberes y Sabores en México y el Caribe
Saberes y sabores en México y el Caribe es fruto del proyecto de investigación \"Los contextos culinarios en la literatura del Caribe hispano y de México del siglo XVI al siglo XX\". Presenta un análisis de textos de diferentes épocas desde un enfoque gastrocrítico en estas dos áreas. Catorce especialistas comentan las múltiples connotaciones de las referencias culinarias en autores como Bernal Díaz del Castillo, Sor Juana, José Tomás de Cuéllar, Martín Luis Guzmán, Sandra Cisneros, Sara Sefchovich, para la parte dedicada a México. Pedro Mártir de Anglería, Fredrika Bremer, Leonardo Padura Fuentes, Edgardo Rodríguez Juliá, Nancy Alonso, son algunos de los escritores estudiados para la cuenca caribeña. Las contribuciones son de la mano de Adolfo Castañón, Kim Huyge, Eugenia Houvenaghel, Catherine Raffi-Beroud, Carmen de Mora, Diana Castilleja, An Van Hecke, José Guerrero, Rita De Maeseneer, Efraín Barradas, René Vázquez Díaz, Elzbieta Sklodowska, Jacques Joset, Patrick Collard. La edición demuestra la riqueza interpretativa de lo que Alejo Carpentier llamaba los contextos culinarios.
eBook
Rum & red peppers : 80 Caribbean, Armenian, Middle Eastern & Mediterranean recipes
\"Rum & red peppers features simple recipes that reflect the traditional cuisines and rich cultural diversity o Trinidad and Tobago, the Caribbean, Armenia, the Middle East and the Mediterranean\"--Page 3.
Book
Ainsley's Caribbean kitchen
Join Britain's favourite TV cook on his food adventure. Ainsley Harriott is going back to his roots to uncover the best-kept secrets and simple dishes of Caribbean home cooking in this ultimate feel-good cookbook. Among the brand-new, mouthwatering recipes that are featured on the show, there will be over 80 dishes inspired by the diverse culture and the rich food heritage of these much-loved islands. You'll find light dishes and snacks such as Crab and chilli cornbread muffins and Chickpea and plantain patties; flavoursome main meals including Grilled chicken roti wrap with mango dressing and Grilled lamb cutlets with green herb yoghurt; not forgetting indulgent desserts and cocktails including White chocolate, rum and raspberry crلeme brulee and Lazy man's long island iced tea. This stunning cookbook will bring exciting new meals to your family table and transport you to the real Caribbean in your own kitchen.
Book
