Caribbean food cultures : culinary practices and consumption in the Caribbean and its diasporas

CONTENTS
INTRODUCTION - The Caribbean (on the) Dining Table Contextualizing Culinary Cultures

PART I - CULINARY AESTHETICS
The Aesthetics of Hunger and the Special Period in Cuba
Hotel Worlds and Culinary Encounters in Cristina García's The Lady Matador's Hotel
'You are what you cook' Preparing Food, Creating Life in Treme
Sapho's Blaff de poisson Followed by Flan au coco and a Bit of Slaver's Rum The Fierce Questioning of the Purpose and Power of Fictional Caribbean Communion in Édouard Glissant's "Ormerod" and Fortuné Chalumeau's "Désirade, ô Serpente!"

PART II - NEO/COLONIAL GAZE
Curiosity, Appreciation, and Old Habits Creolization of Colonizers' Food Consumption Patterns in Three English Travelogues on the Caribbean
Representations of Caribbean Food in U.S. Popular Culture

PART III - CONSTRUCTIONS OF AUTHENTICITY
Cooking up a Storm Residual Orality, Cross-Cultural Culinary Discourse, and the Construction of Tradition in the Cookery Writing of Levi Roots
The Transnational Ajiaco Food Identity in the Cuban Diaspora
Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica

PART IV - CONSUMPTION AND COMMUNITIES
Barrels of Love A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households
Hindu Ritual Food in Suriname Women as Gatekeepers of Hindu Identity?
"De fuud dem produus me naa go iit it!" Rastafarian 'Culinary Identity

Notes on Contributors