Winner of the Society for Economic Anthropology Annual Book Prize 2008.
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.
“Home Cooking in the Global Village is an outstanding example of contemporary anthropology. It offers a good balance between ethnographic and historical information. With its compelling presentation on the effects of globalization, this book is ideal for courses on Latin America or the Caribbean. As the book considers the role of food, any course on the anthropology of food would benefit from it as well.” ―Michael R. McDonald, Florida Gulf Coast University
About the Author
Richard Wilk is Professor of Anthropology and Gender Studies, Indiana University.
In Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists, anthropologist Richard Wilk argues against the simplistic notion that in today’s hyper-connected world, “…culinary diversity is disappearing under a monotonous food landscape of burgers and fries.” That’s only one way to look at it, Wilk says; the other way is to see “the inevitability of globalization but … compromise and reduce its impact by adapting and preserving local and ethnic traditions of food, music, dance, and language.” Rather than colonial and Western civilizations swallowing local culture, says Wilk, it’s more global give-and-take. In other words, the same forces and factors which created the small creolized country of Belize in the first place eventually created “Belizean food,” a concept that didn’t even exist until the arrival of the tourist industry. By studying Belize’s food history, Wilk addresses the country’s evolution from colonial backwater to international destination by looking at what people ate and what items were imported and exported from its shores. He also takes on the eternal Belizean paradox: why has such a rich, fertile chunk of Central America always had to rely on tinned food from Europe and the United States? The answer surprised me. The book is full of many tasty, interesting morsels — including recipes at the end of each chapter.
College reading material, delivered as promised.
Has some great recipes! Well laid out and easy to read.
- Title: Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Anthropology and Material Culture)
- Autor: Richard Wilk
- Publisher (Publication Date): Bloomsbury Academic (May 6, 2006)
- Language: English
- ISBN-10: | 1845203607
- ISBN-13: | 978-1845203603
- Download File Format: EPUB, PDF