Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

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Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.
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Editorial Reviews

From the Publisher

"Home Cooking in the Global Village is an outstanding example of contemporary anthropology. It offers a good balance between ethnographic and historical information. With its compelling presentation on the effects of globalization, this book is ideal for courses on Latin America or the Caribbean. As the book considers the role of food, any course on the anthropology of food would benefit from it as well." —Michael R. McDonald, Florida Gulf Coast University

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Product Details

  • ISBN-13: 9781845203603
  • Publisher: Bloomsbury Academic
  • Publication date: 5/6/2006
  • Series: Anthropology and Material Culture Series
  • Pages: 288
  • Sales rank: 936,129
  • Product dimensions: 6.16 (w) x 8.40 (h) x 0.67 (d)

Meet the Author

Richard Wilk is Professor of Anthropology, Indiana University.

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Table of Contents

1 The global supermarket 1
2 Globalization through food 13
3 Pirates and baymen 27
4 Slaves, masters and mahogany 51
5 The taste of colonialism 69
6 Global ingredients and local products 105
7 Food politics and the making of a nation 128
8 Migrants, tourists and the new Belizean cuisine 155
9 Fast food or home cooking? 191
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