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Colonial Caribbean diets and the Creolisation of food practices (1780-1890) / Ilaria Berti.
- Format:
- Book
- Author/Creator:
- Berti, Ilaria, 1968- Author.
- Series:
- Food culture, food history before 1900
- Language:
- English
- Subjects (All):
- Diet--Caribbean Area--History--19th century.
- Diet.
- Food--Caribbean Area--History--19th century.
- Food.
- Food habits--Caribbean Area--History--19th century.
- Food habits.
- Cooking, Creole--History.
- Cooking, Creole.
- Cooking, Caribbean--History.
- Cooking, Caribbean.
- Intercultural communication--Caribbean Area--History--19th century.
- Intercultural communication.
- Caribbean Area--Civilization.
- Caribbean Area.
- Physical Description:
- 1 online resource (viii, 185 pages.)
- Place of Publication:
- Abingdon, Oxon ; New York, NY : Routledge, Taylor & Francis Group, 2026.
- Contents:
- Food, identity, and encounters : historical context and methodology
- The familiar and the unfamiliar : finding resemblances and replacements
- Beyond replacement : hybridisation, novelty, and appreciation
- Enslaved food and enslaved cooks : the 'inventors' of Creole cuisines?
- 'Feeding the sick upon stewed fish and pork' : enslaved health and food in West Indian sugar plantation hospitals.
- Notes:
- Includes bibliographical references and index.
- Electronic reproduction. London Available via World Wide Web.
- Description based on print version record.
- Other Format:
- ebook version :
- ISBN:
- 9781003692744 (electronic bk.)
- 1003692745 (electronic bk.)
- Publisher Number:
- 90104029453
- CIPO000341521
- Access Restriction:
- Restricted for use by site license.
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