Eating Puerto Rico: A History of Food, Culture, and Identity

Available for the first time in English, Cruz Miguel Ortíz Cuadra’s magisterial 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 centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortíz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Ric...