LEADER 00000cam  2200577Li 4500 
001    ocn862101140 
003    OCoLC 
005    20160518074711.1 
006    m     o  d         
007    cr |n||||||||| 
008    131104s2013    ncua    ob   s001 0 eng d 
019    875820456 
020    1469612623|q(electronic bk.) 
020    9781469612621|q(electronic bk.) 
035    (OCoLC)862101140|z(OCoLC)875820456 
040    YDXCP|beng|epn|erda|cYDXCP|dOCLCO|dTXA|dP@U|dOCLCF|dOTZ
       |dEBLCP|dJSTOR|dOCLCQ|dOCL|dN$T|dZMC 
041 1  eng|hspa 
043    nwpr--- 
049    GTKE 
050  4 GT2853.P83|bO7713 2013 
082 04 394.1/2097295|223 
084    CKB016000|aHIS041000|2bisacsh 
100 1  Ortiz Cuadra, Cruz M. 
240 10 Puerto Rico en la olla.|lEnglish 
245 10 Eating Puerto Rico :|ba history of food, culture, and 
       identity /|cCruz Miguel Ortíz Cuadra ; translated by Russ 
       Davidson. 
264  1 Chapel Hill :|bUniversity of North Carolina Press,|c[2013]
300    1 online resource (xvi, 388 pages .) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Latin America in translation/en traducción/em tradução 
500    "Originally published in Spanish with the title Puerto 
       Rico en la olla." 
504    Includes bibliographical references and index. 
505 0  Rice -- Beans -- Cornmeal -- Codfish -- Viandas -- Meat --
       Are we still what we ate? -- Yesterday, today, tomorrow --
       Selected Glossary. 
520    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. 
520 8  Available for the first time in English, this 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 centred 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. 
588 0  Print version record. 
650  0 Food habits|zPuerto Rico. 
650  0 Diet|zPuerto Rico. 
650  7 COOKING|xRegional & Ethnic|xCaribbean & West Indian.
       |2bisacsh 
650  7 HISTORY|xCaribbean & West Indies|xGeneral.|2bisacsh 
650  7 Diet.|2fast|0(OCoLC)fst00893284 
650  7 Food habits.|2fast|0(OCoLC)fst00930807 
651  7 Puerto Rico.|2fast|0(OCoLC)fst01205432 
700 1  Davidson, Russ,|etranslator. 
776 08 |iPrint version:|z9781469608822|z1469608820|w(DLC)  
       2013011560 
830  0 Latin America in translation/en traducción/em tradução. 
914    ocn862101140 
994    93|bGTK