Items related to Jamaican Food: History, Biology, Culture
Why people eat what they do and how they prepare it is an important means of studying a culture. This work reveals 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.
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About the Author:
B.W. Higman is William Keith Hancock Professor of History, Australian National University, and a Fellow of the Royal Historical Society and the Academy of the Social Sciences in Australia. His award-winning publications include Slave Population and Economy in Jamaica, 1807-1834, which won the Bancroft Prize in American History; Slave Populations of the British Caribbean, 1807-1834, which won the Elsa Goveia Prize of the Association of Caribbean Historians; and Montpelier, Jamaica: A Plantation Community in Slavery and Freedom, 1739-1912, which also won an Elsa Goveia Prize and an award from the Jamaica National Heritage Trust.
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- PublisherUniversity Press of the West Indies
- Publication date2008
- ISBN 10 9766402051
- ISBN 13 9789766402051
- BindingHardcover
- Number of pages580
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