Congotay! Congotay! A Global History of Caribbean Food [electronic resource].

ISBN:

9781317517337

Title:

Author:

Goucher, Candice.

Personal Author:

Goucher, Candice.

Publication Information:

Hoboken : Taylor and Francis, 2014.

Physical Description:

1 online resource (264 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of Illustrations and Map; List of Recipes; Preface; Introduction: The Creole Continuum of Foodways; Creole Culture in the Caribbean Crucible; Creole Cuisine; A Global Historical Narrative; One Gastronomic Voyages: Magical Foods of the Atlantic World; Gastronomic Voyages; In the Wake of Columbus; Fishing African Shores; Sailing with Salted Cod; African Salt Production; Caribbean Salt Production; Maritime Encounters; The First Voyagers: Indigenous Cuisines; Fishing the Prehistoric Caribbean; Early European Chroniclers

Magical Fruits of ParadiseCooking with Salt Cod; Portuguese Bacalhau; Caribbean Salt Fish; Pepper Pots; Along the Creole Continuum; Preserving Food and Flavor; Jerked Meats; Marinades; Tasting Modernity; Two From African Kitchens: Food and the Atlantic Slave Trade; The Transatlantic Slave Trade; African Foodways Remembered; Early Food Production in Africa; Trading Foods and Beliefs; Foods Making Meanings; African-European Coastal Encounters; Culinary Exchanges; The Cook Who Would Be King; Slavery, Food, and Hunger; Foods of the Middle Passage; Saltwater Slaves and Cannibals

Domination and ResistanceFoodways of the African Homeland Arrive in the Caribbean; Anancy the Spider-Cook; One Day, One Day, Congotay; The Enslaved African's Kitchen; Rice and Provisions; Coconuts, Corn, "and Plantains Make It Good"; Excavating African Continuities; Meals in the Great House; Taverns, Punch Houses, and Garrisons; The African-Caribbean Continuum; Three Devil-King Sugar: Hierarchies of Caribbean Foodways; Devil-King Sugar; Sugar's History; Expanding Caribbean Sugar Production; Copper Cauldrons; Sugar and Labor; Sugar and Caribbean Cultural Innovations

Cannes Brûlées: Performing the History of SugarCooking with Sugar; Indentured Labor: Asian Contributions to Caribbean Cultureand Cuisine; Transporting Cuisines; Ancient Foodways, New Borrowings; Finding East Indian Identity; Chinese Immigration; Caribbean Curry and Roti; Gifts of Sugar; Drinking Sugar; Distilled Spirits; Kill-Devil; Hot and Cold; Spiced Drinks; Sugar and the Caribbean Body; Four From Poisoned Roots: Feeding Power and Resistance; Food as Domination and Resistance; Poisons and Power; Obeah and War: Planting Resistance; The Marketplace; Feeding the Ancestors and Spirits

African Food Practices and BeliefsGourmet Gods; Fasting and Feasting: Christmas and Other Holidays; I-tal Foods of the Rastafarians; Asian-Caribbean Religious Foods; Hidden at the Hearth; Five For the Love of Food: Sexuality and the Caribbean Kitchen; Food and Family in the Caribbean; Gender and the Caribbean Kitchen; Demography and Gender; Binary Divides; Gendered Space; Gendered Transmission of Knowledge; Liming; Food and Procreation; Aphrodisiacs; Callaloo; Potent Food and Drink; Cooking Transgressions; Dangerous Cooking, Dangerous Foods; Dangerous Dining; The Silence and Sounds of Food

Global Food Fusion in Caribbean History

Subject Term:

Caribbean Area -- Civilization -- African influences.

Caribbean Area -- Social conditions.

Caribbean Area -- Social life and customs.

Cooking, Caribbean -- History.

Cooking, Creole -- History.

Food -- Caribbean Area -- History.

Food habits -- Caribbean Area -- History.

Intercultural communication -- Caribbean Area -- History.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

Hoboken : Taylor and Francis, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59729	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements.

This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.

Author Notes

Authored by Goucher, Candice

Reviews (1)

Choice Review

Afro-Caribbean historian Goucher (Washington State Univ.) provides a comprehensive history of Caribbean food in this slim volume. This is the first book about Caribbean cuisine focusing on the peoples of multiple countries who met on these islands and intermingled through forced circumstance. The author notes that the foods with various styles of preparation, eaten by all island populations, are the most enduring aspect of cultural convergence. Not only does Goucher cover the major ingredients and dishes, she also addresses the effects of the cod fishing industry, slavery, the sugar industry, and Chinese and Indian immigration on the establishment of this multicultural cuisine. In addition, she discusses the use of food for medicine, as aphrodisiacs, and in witchcraft; the gendered space of culinary arts and cooking in the Caribbean; and 21st-century concerns including food shortages in Haiti and the effects of tourism on cuisine and Caribbean street foods. The book's strength is the author's use of primary sources to reconstruct African foodways in the Caribbean and their manifestations in storytelling, music, folklore, and children's games. Sixteen recipes for easy-to-prepare Caribbean classics (e.g., curry goat, jerk chicken, and cowpea fritters) are included. Historians, anthropologists, and culinarians will appreciate this book. Summing Up: Highly recommended. All academic, professional, and general collections. R. S. Wexelbaum Saint Cloud State University