Eating Puerto Rico
a history of food, culture, and identity
by Cruz M. Ortiz Cuadra
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 appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, the author asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors, or by the foods once eaten that have now disappeared, the author concludes that the nature of daily life in Puerto Rico has experienced a sea change.--From publisher's website.
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Eating Puerto Rico: a history of food, culture, and identity
2013, University of North Carolina Press
in English
1469608820 9781469608822
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Book Details
Table of Contents
Edition Notes
Translation of: Puerto Rico en la olla.
Includes bibliographical references (pages 343-367) and index.
Translated from the Spanish.
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| September 13, 2021 | Edited by ImportBot | import existing book |
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