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Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas (Postcolonial Studies)

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 | #3571248 in Books |  2014-11-18 | Original language:English | PDF # 1 |  8.90 x.80 x5.90l,1.10 | File type: PDF | 304 pages

||About the Author|Wiebke Beushausen is a Ph.D. candidate in literary studies at Heidelberg University. Anne Brüske is head of the research group "From the Caribbean to North America and Back" at Heidelberg University, and Ana-Sofia Commichau, Patrick Helber,

Caribbean Food Cultures approaches the matter of food from the perspective of anthropology, sociology, and cultural and literary studies. Contributors discuss culinary aesthetics and neo/colonial gazes on the Caribbean in literary documents, audiovisual media, and popular images. They investigate the negotiation of communities and identity through the preparation, consumption, and commodification of "authentic" food. They also emphasize underlying socioeconomic po...

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