Eating Puerto Rico: A History of Food, Culture, and IdentityAvailable for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change. |
Other editions - View all
Eating Puerto Rico: A History of Food, Culture, and Identity Cruz Miguel Ortíz Cuadra Limited preview - 2013 |
Eating Puerto Rico: A History of Food, Culture, and Identity Cruz Miguel Ortíz Cuadra No preview available - 2016 |
Common terms and phrases
Abad y Lasierra achiote African agricultural agroindustry arroz Atlantic cod basic beef campesinos Caribbean cassava cattle cocina coconut codfish consumed cookbooks corn cornmeal criollo cuisine culinary cultivation Departamento de Agricultura Díaz diet dietary dishes dried eaten El Nuevo Día example families fast food figure Fischler fish flavor food culture foodstuffs fresh fried funche gastronomy Historia Ibid imported ingredients island Juan’s kitchen legumes López Tuero majarete manjar blanco meal meat mofongo Montanari nineteenth century Nuevo Día nutritional one’s Oviedo pastel people’s percent Phaseolus pigeon peas pigs plant plantain plantation population pork practices preparation Puerto Rican cooking Puerto Rican cuisine Puerto Rico recipes red beans reference restaurants rice and beans Rico’s Rodríguez role rural salted cod salted codfish San Juan Sandra Rodríguez served slaves social sofrito Spanish stewed sugar sweet potatoes Taíno tannier taste tion traditional tubers twentieth century types of food variety viandas yams