Ortiz Cuadra, Cruz M.
Chapel Hill : University of North Carolina Press, [2013]
Added to CLICnet on 07/21/2014
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Part of the series Latin America in translation/en traducción/em tradução;Latin America in translation/en traducción/em tradução.
Notes:
- Originally published in Spanish with the title Puerto Rico en la olla.
- Includes bibliographical references (pages 343-367) and index.
- Rice — Beans — Cornmeal — Codfish — Viandas — Meat — Are we still what we ate? — Yesterday, today, tomorrow.
- 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, she 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, she concludes that the nature of daily life in Puerto Rico has experienced a sea change. — From publisher’s website.
Subjects:
Requested by Lansing, M