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Home cooking in the global village [electronic resource] : Caribbean food from buccaneers to ecotourists / Richard Wilk.

By: Wilk, Richard R.
Material type: TextTextPublisher: Oxford ; New York : Berg, 2006Edition: English ed.Description: 1 online resource (x, 286 p.) : ill., maps.ISBN: 9781847885456 (electronic bk.); 1847885454 (electronic bk.).Subject(s): Food habits -- Belize | Food preferences -- Belize | Food industry and trade -- Belize | Cooking, Belizean | Belize -- Social life and customs | Food habits | SOCIAL SCIENCE -- Customs & TraditionsGenre/Form: Electronic books.Additional physical formats: Print version:: Home cooking in the global village.DDC classification: 394.1/2097282 Online resources: EBSCOhost
Contents:
The global supermarket -- Globalization through food -- Pirates and baymen -- Slaves, masters and mahogany -- The taste of colonialism -- Global ingredients and local products -- Food politics and the making of a nation -- Migrants, tourists and the new Belizean cuisine -- Fast food or home cooking?
Summary: 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. Winner of the Society for Economic Anthropology Annual Book Prize 2008.
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Includes bibliographical references (p. 241-280) and index.

The global supermarket -- Globalization through food -- Pirates and baymen -- Slaves, masters and mahogany -- The taste of colonialism -- Global ingredients and local products -- Food politics and the making of a nation -- Migrants, tourists and the new Belizean cuisine -- Fast food or home cooking?

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. Winner of the Society for Economic Anthropology Annual Book Prize 2008.

Description based on print version record.

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Other editions of this work

Home cooking in the global village by Wilk, Richard R. ©2006
Home cooking in the global village by Wilk, Richard R. ©2006
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