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Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Anthropology and Material Culture) [Paperback]

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Item Number 332818  
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Item Specifications...

Pages   286
Est. Packaging Dimensions:   Length: 0.75" Width: 6.25" Height: 9.25"
Weight:   1 lbs.
Binding  Softcover
Release Date   May 6, 2006
Publisher   Berg Publishers
ISBN  1845203607  
EAN  9781845203603  

Availability  0 units.

Item Description...
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.

Buy Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Anthropology and Material Culture) by Richard R. Wilk from our Christian Books store - isbn: 9781845203603 & 1845203607

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More About Richard R. Wilk

Register your artisan biography and upload your photo! Richard Wilk is professor of anthropology and gender studies at Indiana University and the author of Economics and Cultures: Foundations of Economic Anthropology.

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Product Categories
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Reviews - What do our customers think?
Review of "Home Cooking in the Global Village"  Dec 10, 2006
This excellent book, which I recently taught in an upper level undergraduate course, examines Belizean food from the time of Europeans' arrival to the present. It moves beyond the dichotomies of cultural homogenization and hybridity or resistance to show that globalization and localization are part of the same process and this has been true for several centuries. It is without a doubt the best thing I have read on globalization and consumption and I'll be thinking a lot about it as I develop my research on consumer culture in Latin America. I particularly liked the analyses of the symbolism of meat among pirates, respectability and reputation, the style sandwich, and the rise of Belizean cuisine. The idea of "home cooking" conterposed to the fast vs. slow food debate is terrific, and closing the book with the "beans and rice" recipe was a delightful touch. I would strongly recommend it to readers interested in globalization and consumer culture in Latin America as well as food studies.

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