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Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Anthropology and Material Culture) | 
 enlarge | Author: Richard Wilk
Publisher: Berg Publishers
Category: Book
List Price: $27.95
Buy New: $23.97
You Save: $3.98 (14%)
New (14) Used (7) from $18.17
Rating:  1 reviews
Sales Rank: 171070
Media: Paperback
Edition: English Ed
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 9.1 x 6.1 x 0.7
ISBN: 1845203607
Dewey Decimal Number: 394.12097282
EAN: 9781845203603
ASIN: 1845203607
Publication Date: May 6, 2006
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: BRAND NEW
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| Editorial Reviews:
Product 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.
Book 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.
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| Customer Reviews:
Review of "Home Cooking in the Global Village" December 10, 2006
Joel Stillerman (Grand Rapids, MI)
2 out of 2 found this review helpful
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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