El. knyga: Congotay! Congotay! A Global History of Caribbean Food [Taylor & Francis e-book]

Goucher, a historian and archaeologist specializing in African studies and world history, illustrates how Caribbean cuisine and culinary practices offer kitchen-based lexicons that can be used to study global historical processes and patterns of human interactions in which Africans played a role. She uses food to trace Caribbean history and the cultural and social dimensions of globalization that spread across Europe, Asia, Africa, and the Americas, with specific emphasis on the Atlantic slave trade era. She begins during the time of Columbus and the maritime trade, and discusses the culinary exchanges of indigenous peoples, Europeans, Africans, and enslaved Africans; the role of sugar production; the role of the silver trade between the New World and Asia; the introduction of indentured laborers from South Asia and China when slavery was abolished; the role of food in the resistance to oppression in Caribbean history; sexuality, the family, and gender in the kitchen; and hunger and famine. Recipes are included. Annotation ©2014 Ringgold, Inc., Portland, OR (protoview.com)

Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travelers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy.

Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements.

This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.