The Caribbean (on the) Dining Table Contextualizing Culinary Cultures No access Pages 11 - 24
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The Aesthetics of Hunger and the Special Period in Cuba No access Pages 27 - 48
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Hotel Worlds and Culinary Encounters in Cristina García''s The Lady Matador''s Hotel No access Pages 49 - 66
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''You are what you cook'' Preparing Food, Creating Life in Treme No access Pages 67 - 88
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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! No access Pages 89 - 112
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Curiosity, Appreciation, and Old Habits Creolization of Colonizers'' Food Consumption Patterns in Three English Travelogues on the Caribbean No access Pages 115 - 132
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Representations of Caribbean Food in U.S. Popular Culture No access Pages 133 - 150
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Cooking up a Storm Residual Orality, Cross-Cultural Culinary Discourse, and the Construction of Tradition in the Cookery Writing of Levi Roots No access Pages 153 - 174
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The Transnational Ajiaco Food Identity in the Cuban Diaspora No access Pages 175 - 200
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Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica No access Pages 201 - 224
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Barrels of Love A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households No access Pages 227 - 256
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Hindu Ritual Food in Suriname Women as Gatekeepers of Hindu Identity? No access Pages 257 - 278
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"De fuud dem produus me naa go iit it!" Rastafarian ''Culinary Identity No access Pages 279 - 298
