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Published by Syracus University Press

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Syracus University Press. Condition: New. Brand New. Seller Inventory # 9766402051

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Higman, B. W.

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: 2008. HRD. Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9789766402051

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Higman, B. W.

Published by University of the West Indies Press (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: University of the West Indies Press, 2008. Hardcover. Condition: New. Seller Inventory # INGM9789766402051

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B. W. Higman

Published by University of the West Indies Press, Jamaica (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: University of the West Indies Press, Jamaica, 2008. Hardback. Condition: New. Language: English . Brand New Book. The historical study of food and the anthropology of food are recent and growing fields of scholarly inquiry. Why people eat what they do and how they prepare it is an important means of studying a culture. It can reveal much about a culture s crop production, economy, eating rituals, preparation methods, festivals, foodways, history and environmental care, and degradation.This beautifully illustrated book by one of the Caribbean s pre-eminent historians, B.W. Higman, sheds new light on food and cultural practices in Jamaica from the time of the earliest Taino inhabitants through the introduction of different foodways by enslaved cultures, to creole adaptations to the fast-food phenomena of the twentieth and twenty-first centuries. The author examines the shift in Jamaican food practices over time, from the Tainos use of bitter cassava to the Maroons introduction of jerk pork, and the population s love affair with the fruits of the island such as paw paw, guava, star apple, and avocado pear. In this well-written and accessible study, the author traces how endemic animals, delicacies such as the turtle, ringtail pigeon, black land crab and mountain mullet, barely retained their popular status into the early twentieth century and are now almost completely forgotten, their populations dramatically depleted, often endangered.The two main sections of the book deal separately with plants and animals. Plants are grouped together according to the parts of them used as food: roots, stalks and leaves, fruits and seeds. Generally, all aspects of a particular plant have been discussed together and the plant as a whole has been located in its dominant use. Animals are treated in the same way, putting all of their uses in a single place but grouped into biological families. Seller Inventory # AAC9789766402051

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B. W. Higman

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Hardcover. Condition: New. Seller Inventory # DADAX9766402051

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Higman, B. W.

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Hardcover. Condition: New. Never used!. Seller Inventory # 9766402051

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B. W. Higman

Published by University of the West Indies Press (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: University of the West Indies Press, 2008. HRD. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9789766402051

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B. W. Higman

Published by University of the West Indies Press, Jamaica (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: University of the West Indies Press, Jamaica, 2008. Hardback. Condition: New. Language: English . Brand New Book. The historical study of food and the anthropology of food are recent and growing fields of scholarly inquiry. Why people eat what they do and how they prepare it is an important means of studying a culture. It can reveal much about a culture s crop production, economy, eating rituals, preparation methods, festivals, foodways, history and environmental care, and degradation.This beautifully illustrated book by one of the Caribbean s pre-eminent historians, B.W. Higman, sheds new light on food and cultural practices in Jamaica from the time of the earliest Taino inhabitants through the introduction of different foodways by enslaved cultures, to creole adaptations to the fast-food phenomena of the twentieth and twenty-first centuries. The author examines the shift in Jamaican food practices over time, from the Tainos use of bitter cassava to the Maroons introduction of jerk pork, and the population s love affair with the fruits of the island such as paw paw, guava, star apple, and avocado pear. In this well-written and accessible study, the author traces how endemic animals, delicacies such as the turtle, ringtail pigeon, black land crab and mountain mullet, barely retained their popular status into the early twentieth century and are now almost completely forgotten, their populations dramatically depleted, often endangered.The two main sections of the book deal separately with plants and animals. Plants are grouped together according to the parts of them used as food: roots, stalks and leaves, fruits and seeds. Generally, all aspects of a particular plant have been discussed together and the plant as a whole has been located in its dominant use. Animals are treated in the same way, putting all of their uses in a single place but grouped into biological families. Seller Inventory # AAC9789766402051

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B.W. Higman

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Hardcover. Condition: New. Hardcover. The historical study of food and the anthropology of food are recent and growing fields of scholarly inquiry. Why people eat what they do and how they prepare it is an important means of s.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 580 pages. 1.461. Seller Inventory # 9789766402051

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B. W Higman

Published by The University of the West Indies Press 2008-02-29, Kingston, Jamaica (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: The University of the West Indies Press 2008-02-29, Kingston, Jamaica, 2008. hardback. Condition: New. Seller Inventory # 9789766402051

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Higman, Professor B W

Published by University of the West Indies Press

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: University of the West Indies Press. Hardcover. Condition: New. 9766402051 Special order direct from the distributor. Seller Inventory # ING9789766402051

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B. W. Higman

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 9766402051-2-4

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Higman, B. W.

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Hardcover. Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Seller Inventory # P029766402051

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B. W. Higman

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Hardcover. Condition: New. book. Seller Inventory # M9766402051

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B. W. Higman

Published by Univ of West Indies Pr

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr. Hardcover. Condition: New. 580 pages. Dimensions: 10.1in. x 7.4in. x 1.5in.The historical study of food and the anthropology of food are recent and growing fields of scholarly inquiry. Why people eat what they do and how they prepare it is an important means of studying a culture. It can reveal much about a cultures crop production, economy, eating rituals, preparation methods, festivals, foodways, history and environmental care, and degradation. This beautifully illustrated book by one of the Caribbeans pre-eminent historians, B. W. Higman, sheds new light on food and cultural practices in Jamaica from the time of the earliest Taino inhabitants through the introduction of different foodways by enslaved cultures, to creole adaptations to the fast-food phenomena of the twentieth and twenty-first centuries. The author examines the shift in Jamaican food practices over time, from the Tainos use of bitter cassava to the Maroons introduction of jerk pork, and the populations love affair with the fruits of the island such as paw paw, guava, star apple, and avocado pear. In this well-written and accessible study, the author traces how endemic animals, delicacies such as the turtle, ringtail pigeon, black land crab and mountain mullet, barely retained their popular status into the early twentieth century and are now almost completely forgotten, their populations dramatically depleted, often endangered. The two main sections of the book deal separately with plants and animals. Plants are grouped together according to the parts of them used as food: roots, stalks and leaves, fruits and seeds. Generally, all aspects of a particular plant have been discussed together and the plant as a whole has been located in its dominant use. Animals are treated in the same way, putting all of their uses in a single place but grouped into biological families. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Seller Inventory # 9789766402051

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Higman, B. W.

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Hardcover. Condition: Like New. Almost new condition. Seller Inventory # P019766402051

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Higman, Barry

Published by Univ of West Indies Pr, Chapel Hill, North Carolina, U.S.A. (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, Chapel Hill, North Carolina, U.S.A., 2008. Hardcover. Condition: As New. Book. Seller Inventory # 006637

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B. W. Higman

Published by University of the West Indies Press

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: University of the West Indies Press. Hardback. Condition: new. BRAND NEW, Jamaican Food: History, Biology, Culture, B. W. Higman, The historical study of food and the anthropology of food are recent and growing fields of scholarly inquiry. Why people eat what they do and how they prepare it is an important means of studying a culture. It can reveal much about a culture's crop production, economy, eating rituals, preparation methods, festivals, foodways, history and environmental care, and degradation.This beautifully illustrated book by one of the Caribbean's pre-eminent historians, B.W. Higman, sheds new light on food and cultural practices in Jamaica from the time of the earliest Taino inhabitants through the introduction of different foodways by enslaved cultures, to creole adaptations to the fast-food phenomena of the twentieth and twenty-first centuries. The author examines the shift in Jamaican food practices over time, from the Tainos' use of bitter cassava to the Maroons' introduction of jerk pork, and the population's love affair with the fruits of the island such as paw paw, guava, star apple, and avocado pear. In this well-written and accessible study, the author traces how endemic animals, delicacies such as the turtle, ringtail pigeon, black land crab and mountain mullet, barely retained their popular status into the early twentieth century and are now almost completely forgotten, their populations dramatically depleted, often endangered.The two main sections of the book deal separately with plants and animals. Plants are grouped together according to the parts of them used as food: roots, stalks and leaves, fruits and seeds. Generally, all aspects of a particular plant have been discussed together and the plant as a whole has been located in its dominant use. Animals are treated in the same way, putting all of their uses in a single place but grouped into biological families. Seller Inventory # B9789766402051

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Higman, Barry

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Hardcover. Condition: Brand New. illustrated edition. 580 pages. 10.00x7.50x1.50 inches. In Stock. Seller Inventory # __9766402051

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Higman, Barry

Published by Univ of West Indies Pr (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr, 2008. Hardcover. Condition: Brand New. illustrated edition. 580 pages. 10.00x7.50x1.50 inches. In Stock. Seller Inventory # x-9766402051

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B.W. Higman

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Hardcover. Condition: New. Hardcover. The historical study of food and the anthropology of food are recent and growing fields of scholarly inquiry. Why people eat what they do and how they prepare it is an importa.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 580 pages. 1.461. Seller Inventory # 9789766402051

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Higman, B. W.

Published by Univ of West Indies Pr

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr. Hardcover. Condition: Fine. 9766402051 Like New Condition. Seller Inventory # LN7.0855238

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Higman, B. W.

Published by Univ of West Indies Pr

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: Univ of West Indies Pr. Hardcover. Condition: New. 9766402051 New Condition. Seller Inventory # NEW7.0855238

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B. W. Higman

Published by University of the West Indies Press (2008)

ISBN 10: 9766402051 ISBN 13: 9789766402051

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About this Item: University of the West Indies Press, 2008. Hardcover. Condition: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Seller Inventory # 9766402051

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