Rice and Beans: A Unique Dish in a Hundred Places
Editat de Richard Wilk, Livia Barbosaen Limba Engleză Hardback – iun 2012
The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building, which combine to make rice and beans a powerful substance and symbol of the relationship between food and culture.
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
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| Bloomsbury Publishing – iun 2012 | 227.17 lei 3-5 săpt. | |
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| Bloomsbury Publishing – iun 2012 | 615.43 lei 6-8 săpt. |
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Specificații
ISBN-13: 9781847889034
ISBN-10: 1847889034
Pagini: 296
Ilustrații: 27 bw illus
Dimensiuni: 156 x 234 x 21 mm
Greutate: 0.59 kg
Ediția:New.
Editura: Bloomsbury Publishing
Colecția Berg Publishers
Locul publicării:London, United Kingdom
ISBN-10: 1847889034
Pagini: 296
Ilustrații: 27 bw illus
Dimensiuni: 156 x 234 x 21 mm
Greutate: 0.59 kg
Ediția:New.
Editura: Bloomsbury Publishing
Colecția Berg Publishers
Locul publicării:London, United Kingdom
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Cuprins
1. Introduction, Richard Wilk, Indiana University, USA and Livia Barbosa, Escola Superior de Propaganda e Marketing, Brazil
2. The National Dish of the 'Motherland': Rice, Beans and African Beginnings Michael W. Twitty, Independent Scholar, Maryland, USA
3. Sustenance in Special Times: Rice and Beans in Post-Soviet Cuba, Anna Cristina Pertierra, University of Queensland, Australia
4. Jamaican Versions of Rice and Peas, B.W. Higman, Australian National University, Australia
5. Rice and Beans in the Eastern Caribbean, Riva Berleant, University of Connecticut, USA
6. Rice with Beans and Beans with Rice, Livia Barbosa, Escola Superior de Propaganda e Marketing, Brazil
7. Beans as Patria, Locus and Domus in Brazilian Cuisine, Carlos Alberto Dória, Universidade Estadual de Campinas, Brazil
8. 'Cook-up Rice': Constructing Guyanese Identities with Rice and Beans, Gillian Richards-Greaves, Indiana University, USA
9. All in One Pot: The Place of Rice and Beans in Panama's Regional and National Cuisine, Carla Guerrón Montero, University of Delaware, USA
10. Defending National Foodways: Laying Claim to Tradition in Costa Rica, Theresa Preston-Werner, Northwestern University, USA
11. Independence, Globalization and Rice and Beans, Richard Wilk, Indiana University, USA
12. Rice and Beans, Staple of Even the Most Respectable Mexicans, Mari-Jose Amerlinck, Universidad de Guadalajara, Mexico
13. Red Beans and Rebuilding: An Iconic Dish, Memory and Culture in New Orleans, David Beriss, University of New Orleans, USA
14. Conclusion, Sidney Mintz, Johns Hopkins University, USA
2. The National Dish of the 'Motherland': Rice, Beans and African Beginnings Michael W. Twitty, Independent Scholar, Maryland, USA
3. Sustenance in Special Times: Rice and Beans in Post-Soviet Cuba, Anna Cristina Pertierra, University of Queensland, Australia
4. Jamaican Versions of Rice and Peas, B.W. Higman, Australian National University, Australia
5. Rice and Beans in the Eastern Caribbean, Riva Berleant, University of Connecticut, USA
6. Rice with Beans and Beans with Rice, Livia Barbosa, Escola Superior de Propaganda e Marketing, Brazil
7. Beans as Patria, Locus and Domus in Brazilian Cuisine, Carlos Alberto Dória, Universidade Estadual de Campinas, Brazil
8. 'Cook-up Rice': Constructing Guyanese Identities with Rice and Beans, Gillian Richards-Greaves, Indiana University, USA
9. All in One Pot: The Place of Rice and Beans in Panama's Regional and National Cuisine, Carla Guerrón Montero, University of Delaware, USA
10. Defending National Foodways: Laying Claim to Tradition in Costa Rica, Theresa Preston-Werner, Northwestern University, USA
11. Independence, Globalization and Rice and Beans, Richard Wilk, Indiana University, USA
12. Rice and Beans, Staple of Even the Most Respectable Mexicans, Mari-Jose Amerlinck, Universidad de Guadalajara, Mexico
13. Red Beans and Rebuilding: An Iconic Dish, Memory and Culture in New Orleans, David Beriss, University of New Orleans, USA
14. Conclusion, Sidney Mintz, Johns Hopkins University, USA
Recenzii
Rice and Beans provides an excellent examination and deep insight into the important and varied roles these food play in the diets, lives, and cultures of people across the Americas.
This book fills a gap in the food literature by focusing upon a dish which is widely found in the Americas. The authors use historical, economic and cultural explanations to analyse not only the reasons for ubiquity of this dish, but also its regional variations and links with ethnicity, class and nation-state.
This is an academically-focussed collection of essays looking at various aspects of rice and beans, a meal that is very popular in a broad area encompassing Western Africa, the Caribbean and North, South and Central America. Various theories are espoused as to how two simple staple items could be unique in their own right yet combined into a "different" dish shared by many countries, such as a common history, links to slavery and other trades... You won't get a lot of recipes or be a better cook, but you will be more informed and knowledgeable after reading it.
This book fills a gap in the food literature by focusing upon a dish which is widely found in the Americas. The authors use historical, economic and cultural explanations to analyse not only the reasons for ubiquity of this dish, but also its regional variations and links with ethnicity, class and nation-state.
This is an academically-focussed collection of essays looking at various aspects of rice and beans, a meal that is very popular in a broad area encompassing Western Africa, the Caribbean and North, South and Central America. Various theories are espoused as to how two simple staple items could be unique in their own right yet combined into a "different" dish shared by many countries, such as a common history, links to slavery and other trades... You won't get a lot of recipes or be a better cook, but you will be more informed and knowledgeable after reading it.