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Eating Puerto Rico: A History of Food, Culture, and Identity (Latin America in Translation/en Traducción/em Tradução) - Hardcover
Book 15 of 24: Latin America in Translation
Synopsis
Available for the first time in English, Cruz Miguel Ortíz Cuadra’s magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortíz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.
Using a multidisciplinary approach and a sweeping array of sources, Ortíz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors — or by the foods once eaten that have now disappeared — Ortíz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
"synopsis" may belong to another edition of this title.
About the Author
Cruz Miguel Ortíz Cuadra is senior lecturer in the department of humanities at the University of Puerto Rico, Humaçao, and author of Puerto Rico en la olla, among other books.
From the Back Cover
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.
"About this title" may belong to another edition of this title.
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Eating Puerto Rico: A History of Food, Culture, and Identity (Latin America in Translation/en Traducción/em Tradução)
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Eating Puerto Rico A History of Food Culture and Identity
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ISBN 10: 1469629976
ISBN 13: 9781469629971
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Eating Puerto Rico: A History of Food, Culture, and Identity (Latin America in Translation/en Traduccià n/em Tradução)
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ISBN 10: 1469629976
ISBN 13: 9781469629971
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Eating Puerto Rico : A History of Food, Culture, and Identity
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ISBN 13: 9781469629971
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Eating Puerto Rico : A History of Food, Culture, and Identity
Published by
The University of North Carolina Press, 2013
ISBN 10: 1469629976
ISBN 13: 9781469629971
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Eating Puerto Rico: A History of Food, Culture, and Identity (Latin America in Translation/en Traducción/em Tradução)
Published by
The University of North Carolina Press, 2013
ISBN 10: 1469629976
ISBN 13: 9781469629971
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Eating Puerto Rico
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ISBN 10: 1469629976
ISBN 13: 9781469629971
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Paperback. Condition: New. Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors - or by the foods once eaten that have now disappeared - Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change. Seller Inventory # LU-9781469629971
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Eating Puerto Rico
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Eating Puerto Rico
Published by
The University of North Carolina Press, US, 2016
ISBN 10: 1469629976
ISBN 13: 9781469629971
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Paperback
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Seller rating 5 out of 5 stars
Paperback. Condition: New. Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors - or by the foods once eaten that have now disappeared - Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change. Seller Inventory # LU-9781469629971
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