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Caribbean Food Cultures

  • Kartonierter Einband
  • 303 Seiten
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quot;Caribbean Food Cultures" approaches the matter of food from the perspectives of anthropology, sociology, cultural and li... Weiterlesen
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Beschreibung

quot;Caribbean Food Cultures" approaches the matter of food from the perspectives of anthropology, sociology, cultural and literary studies. Its strong interdisciplinary focus provides new insights into symbolic and material food practices beyond eating, drinking, cooking, or etiquette. The 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 identities through the preparation, consumption, and commodification of "authentic" food. Furthermore, the authors emphasize the influence of underlying socioeconomic power relations for the reinvention of Caribbean and Western identities in the wake of migration and transnationalism. The anthology features contributions by renowned scholars such as Rita De Maeseneer and Fabio Parasecoli who read Hispano-Caribbean literatures and popular culture through the lens of food studies.

Autorentext

Wiebke Beushausen is a research assistant in the junior research group »From the Caribbean to North America and Back« and PhD candidate in literary studies at Heidelberg University.
Anne Brüske (PhD) is the head of the junior research group »From the Caribbean to North America and Back« at Heidelberg University since October 2010. She holds a PhD in Romance literature from Heidelberg University (2008) and has taught in Basel, Lyon and Heidelberg.
Ana-Sofia Commichau is a research assistant in the junior research group »From the Caribbean to North America and Back« and PhD candidate in literary studies at Heidelberg University.
Patrick Helber studied History and Political Science in Tübingen and Dublin, and completed his PhD in 2014 in Modern and Contemporary History in Heidelberg. He lives in Berlin and is the moderator of a radio program on Caribbean popular culture, among other activities.
Sinah Kloß is a research assistant in the junior research group »From the Caribbean to North America and Back« and a PhD candidate in Social Anthropology at Heidelberg University.



Klappentext

»Caribbean Food Cultures« combines anthropological, sociological, cultural and literary studies to approach the matter of food. The contributions concentrate on symbolic and material practices of production, consumption, and commodification. They also highlight underlying socioeconomic, political, and cultural power relations in the Caribbean and its diasporas. The strong interdisciplinary focus allows for new insights into food practices that imply more than simply eating, drinking, cooking, or etiquette. They are important for shaping and (re-)inventing Caribbean as well as Western identities in the wake of colonial history, decolonization, and transnationalism.



Zusammenfassung
quot;Durch diese wissenschaftliche Aufbereitung lässt sich verfolgen, wie mit fortschreitender Globalisierung das Einzelne und Besondere weiter zu existieren vermag, wie es sich verändert oder aber auch im Austausch mit anderen Kulturen verloren geht. Die Kurzbiografien der beteiligten Autoren lassen erkennen, wie vielseitig das Herangehen an die Thematik erfolgte." Amerindian Research, 9/3 (2014) Besprochen in: Crolar, 4/2 (2015), Raúl Matta

Produktinformationen

Titel: Caribbean Food Cultures
Untertitel: Culinary Practices and Consumption in the Caribbean and Its Diasporas
Editor:
EAN: 9783837626926
ISBN: 383762692X
Format: Kartonierter Einband
Genre: Sozialwissenschaften, Recht & Wirtschaft
Anzahl Seiten: 303
Gewicht: 488g
Größe: H228mm x B152mm x T25mm
Veröffentlichung: 01.05.2014
Jahr: 2014
Auflage: 1st ed.
Land: DE

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