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Eating Puerto Rico
Puerto Rico en la ollaa history of food, culture, and identity
Verfasser: Ortiz Cuadra, Cruz M.
Übersetzer: Davidson, Russ
1-4696-1262-3; 978-1-4696-1262-1; 978-1-4696-0882-2; 1-4696-0882-0
Schlagwörter: Puerto Rico
; Ernährung ; Geschichte
Computerdatei
(Services, Fernleihe und weitere eXtras)
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Letzte Änderung: 20.09.2016
MARC-Felder:
Volltext-Links:
Zugang für Benutzer von: Hochschulbibliothek Amberg - Zugang für Benutzer von: Hochschulbibliothek Weiden
Fach:
- Ethnologie
Permalink:
https://gateway-bayern.de/BV043777373
Letzte Änderung: 20.09.2016
| Titel: | Eating Puerto Rico |
|---|---|
| Untertitel: | a history of food, culture, and identity |
| Von: | Cruz Miguel Ortíz Cuadra ; translated by Russ Davidson |
| ISBN: | 1-4696-1262-3 |
| ISBN: | 978-1-4696-1262-1 |
| ISBN: | 978-1-4696-0882-2 |
| ISBN: | 1-4696-0882-0 |
| Erscheinungsort: | Chapel Hill |
| Verlag: | University of North Carolina Press |
| Erscheinungsjahr: | [2013] |
| Umfang: | xvi, 388 pages . |
| Serie/Reihe: | Latin America in translation/en traducción/em tradução |
| Fußnote : | "Originally published in Spanish with the title Puerto Rico en la olla." |
| Fußnote : | Includes bibliographical references and index |
| Fußnote : | Rice -- Beans -- Cornmeal -- Codfish -- Viandas -- Meat -- Are we still what we ate? -- Yesterday, today, tomorrow -- Selected Glossary |
| Fußnote : | 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 |
| Fußnote : | Available for the first time in English, this history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centred 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 |
| Sprache: | eng |
| Thema (Schlagwort): | Puerto Rico; Ernährung; Geschichte |
| Weitere Schlagwörter : | Diet / Puerto Rico; Food habits / Puerto Rico; Food habits; Puerto Rico; Diet; Puerto Rico |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a Rice -- Beans -- Cornmeal -- Codfish -- Viandas -- Meat -- Are we still what we ate? -- Yesterday, today, tomorrow -- Selected Glossary | ||
| 500 | |a 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 | ||
| 500 | |a Available for the first time in English, this history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centred 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 | ||
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