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Puerto Rico en la Olla....
Cruz Miguel Ortiz Cuadra
Paperback, 2006
ISBN:
84-9744-047-1
Editorial Doce Calles
Madrid
Gastronomy, Food, Cuisine, Slavery, Caribbean, Culinary
Antinomies
Radio Universidad de
Puerto Rico
(Audio
File, Windows Media)
This beautiful book inserts in an
emergent literature that is conforming and that is advancing towards
what I would like to refer to as an “ecological humanism”: that is,a
historical and sociological analysis that is fracturing those artificial
barriers between the human and his universe, the body and the mind (or
soul…or spirit ),between chemistry and economy, between biology and
culture.The
book traces the historical and cultural developments of foods
that are considered basic in Puerto Rican gastronomy. It explores
the culinary practices encompassed around rice, beans, tubers,
maize, salted cod and pork, from sixteenth century till 2003. With an
imaginative use of the most diverse sources, Puerto Rico en la Olla is a
succulent banquet of research and analysis about the history,
anthropology and sociology of Puerto Rican cuisine and its contemporary
impregnation of global cuisines and values. Extensively and rigorously
researched, it’s also a well documented statement of anti-racism and
democracy, and of the central role of popular culture in the
conformation of Puerto Rican nationality through food. Puerto Rico en la
Olla is one of the few studies centered in a region largely unexplored
in food studies: the Grater Antilles of the Caribbean. The reader will
find novel information that will lead to new hypotheses and advance
additional research on the
subject.
Ángel Quintero, Centro de Investigaciones
Sociales de la Universidad de Puerto Rico.
Gastrophos
Artículos y documentos
Curso Historia y cultura de
la comida
y la alimentación
UPRH
Segundo
semestre 2010-2011
-
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