Eating Puerto Rico
Subtitle: a history of food, culture, and identity
By: Cruz Miguel Ortíz Cuadra ; translated by Russ Davidson
Contributors: Davidson, Russ, translator
Series: Latin America in translation/en traducción/em tradução; Latin America in translation/en traducción/em tradução
Publisher: University of North Carolina Press
Published: 2013
Language: eng
Number of pages: 388
ISBN-13: 9781469608822; 9781469629971
Subjects: Food habits; Diet
Work titles: Puerto Rico en la olla
Description: This book is a history of the foods and eating habits of Puerto Rico; it 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. The author 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, the author 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, the author concludes that the nature of daily life in Puerto Rico has experienced a sea change.--From publisher's website.
Notes: Translation of: Puerto Rico en la olla.

Includes bibliographical references (pages 343-367) and index.

Translated from the Spanish.
Table of contents: title: Rice; title: Beans; title: Cornmeal; title: Codfish; title: Viandas; title: Meat; title: Are we still what we ate?; title: Yesterday, today, tomorrow; title: Selected Glossary.