Colonial Caribbean Diets and the Creolisation of Food Practices (1780-1890).

Format:

Book

Author/Creator:

Berti, Ilaria.

Series:

Food Culture, Food History Before 1900 Series

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 (195 pages)

Edition:

1st ed.

Place of Publication:

Oxford : Taylor & Francis Group, 2026.

Summary:

Colonial Caribbean Diets and the Creolisation of Food Practices (1780-1890) approaches the topic with a comparative analysis of the British and Spanish Caribbean to give a fresh perspective to the history of the empires during the long nineteenth century.

Contents:

Cover

Half Title

Series Information

Title Page

Copyright Page

Table of Contents

Note to the Reader

Acknowledgements

1 Food, Identity, and Encounters: Historical Context and Methodology

The West Indies in the Nineteenth Century and Their Relations With Britain, Spain, and the USA

Sources

Methodological Approach

Periodisation and Definitions

Notes

2 The Familiar and the Unfamiliar: Finding Resemblances and Replacements

Mealtimes: Balancing Customs, Health, and Tropical Climates

A New Diet: Astonishment, Comparisons, and Analogies With Familiar Food

Substitutions, Refusal, Abhorrence, and Appropriations

Conclusion

3 Beyond Replacement: Hybridisation, Novelty, and Appreciation

Food Hybridisation: Plants and Starchy Foods

A Continuous Process of Food Creolisation

Sampling New Products Between Desire and Caution

A Global Man and Creole Food: Lafcadio Hearn in the French West Indies

Arnaboldi's The Tourist's Guide and Its Hints On Jamaican Food

4 Enslaved Food and Enslaved Cooks: The 'Inventors' of Creole Cuisines?

Enslaved as Farmers, Hunters, Fishermen, Pickers, and Sellers

The Enslaved Food Markets

Enslaved Cooks and Enslaved Cuisines: Agency, Spaces for Interaction, and the Creation of Trust Between Masters and Servants

The Jamaica Cookery Book and Nuevo Manual Del Cocinero Cubano Y Espanol

5 'Feeding the Sick Upon Stewed Fish and Pork': Enslaved Health and Food in the West Indian Sugar Plantation Hospitals

The Demographic and Dietary Approach Taken By Enslaved Owners

Notes On Food and Diet in the Sugar Plantation Hospitals

Egodocuments and Food in the Plantation Hospitals

Pregnant Women, New Mothers, and Their Children

Cubans Enslaved, Their Health, and Reproduction

Notes.

6 Conclusions

Bibliography

Index.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

1-04-083622-4

1-04-083917-7

1-003-69274-5

9781003692744

OCLC:

1574115856

Publisher Number:

CIPO000340386