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
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