| Record ID | marc_columbia/Columbia-extract-20221130-011.mrc:208774242:2549 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-011.mrc:208774242:2549?format=raw |
LEADER: 02549pam a22003854a 4500
001 5356273
005 20221110024225.0
008 050208s2005 ctuab b 001 0 eng
010 $a 2005003393
015 $aGBA525243$2bnb
016 7 $a013147162$2Uk
020 $a0313327645 (alk. paper)
035 $a(OCoLC)ocm57641390
035 $a(NNC)5356273
035 $a5356273
040 $aDLC$cDLC$dYDX$dUKM$dOrLoB-B
042 $apcc
043 $acc-----
050 00 $aTX716.A1$bH67 2005
082 00 $a394.1/2/09729$222
100 1 $aHouston, Lynn Marie.$0http://id.loc.gov/authorities/names/n2005009257
245 10 $aFood culture in the Caribbean /$cLynn Marie Houston.
260 $aWestport, Conn. :$bGreenwood Press,$c2005.
300 $axxxii, 166 pages :$billustrations, 1 map ;$c25 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aFood culture around the world,$x1545-2638
504 $aIncludes bibliographical references (p. [153]-159) and index.
505 00 $tSeries foreword /$rKen Albala --$g1.$tHistorical overview --$g2.$tMajor foods and ingredients --$g3.$tCooking --$g4.$tTypical meals --$g5.$tEating out --$g6.$tSpecial occasions --$g7.$tDiet and health.
520 1 $a"Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with the popular stew, callaloo, an analogy that comes from the many different ethnic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of "making do" - using whatever is on hand or can be found - the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors."--BOOK JACKET.
650 0 $aCooking, Caribbean.$0http://id.loc.gov/authorities/subjects/sh85031799
650 0 $aFood habits$zCaribbean Area.
830 0 $aFood culture around the world.$0http://id.loc.gov/authorities/names/n2003003995
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip057/2005003393.html
852 00 $bglx$hTX716.A1$iH67 2005