![]() ![]() ![]() The ample use of tables is helpful and compensates to some extent for the absence of images. I was disappointed not to find images (given the visual and sensual nature of food) these would have been welcomed by readers unfamiliar with many of the materials discussed. It includes an excellent glossary, extensive notes, references, and an index. Well researched, with an accessible organization, engaging writing, and plenty of data, it will be useful for food scholars, educated audiences, and lay readers. This English edition of Puerto Rico en la Olla: Somos aún lo que comimos? (Madrid: Ediciones Doce Calles, 2006) does justice to the original (except for lacking certain poetics of the vernacular, which is expected) it remains as robust a reference work as the Spanish original. ![]() In his more informal publications (such as short essays in 80 Grados, the hub for Puerto Rican popular culture analysis), he continues his well-documented and accessible discussions on the significance of Puerto Rican foodways. Ortíz Cuadra could be considered the foremost food scholar in Puerto Rico his publications are a must reference for researchers interested in food histories of the Hispanic Caribbean. The book joins Barry Hig-man's Jamaican Food1 to become a foundational reference work for the nascent field of Hispanic Caribbean food studies. (Cloth us$ 45.00)Įating Puerto Rico, a historical feast about food production, distribution, and consumption (as well as cultural negotiations), is significant not only for Puerto Rican research but for the entire Caribbean, as many of the food staples discussed are at the base of Caribbean regional cuisine. Eating Puerto Rico: A History of Food, Culture, andIdentity. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |