Product details:
| ISBN13: | 9781847889034 |
| ISBN10: | 1847889034 |
| Binding: | Hardback |
| No. of pages: | 304 pages |
| Size: | 234x156 mm |
| Weight: | 594 g |
| Language: | English |
| Illustrations: | 27 bw illus |
| 0 |
Category:
Rice and Beans
A Unique Dish in a Hundred Places
Publisher: Berg Publishers
Date of Publication: 1 June 2012
Number of Volumes: Hardback
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Short description:
An exploration of the dish around the world, from the culinary variances of this inherently local dish from cultures across Brazil to West Africa, to a broader account of the universal significance and symbolism of Rice and Beans as a cultural cornerstone amidst forces of globalization and nation-building.
Long description:
Rice and Beans is a book about the paradox of local and global. On the one hand, this is a globe-spanning dish, a simple source of complete nutrition for billions of people in hundreds of countries. On the other hand, in every place people insist that rice and beans is a local invention, deeply rooted in a particular history and culture. How can something so universal also be so particular?
The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building, which combine to make rice and beans a powerful substance and symbol of the relationship between food and culture.
The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building, which combine to make rice and beans a powerful substance and symbol of the relationship between food and culture.
Table of Contents:
1. Introduction, Richard Wilk, Indiana University, USA and Livia Barbosa, Escola Superior de Propaganda e Marketing, Brazil
2. The National Dish of the 'Motherland': Rice, Beans and African Beginnings Michael W. Twitty, Independent Scholar, Maryland, USA
3. Sustenance in Special Times: Rice and Beans in Post-Soviet Cuba, Anna Cristina Pertierra, University of Queensland, Australia
4. Jamaican Versions of Rice and Peas, B.W. Higman, Australian National University, Australia
5. Rice and Beans in the Eastern Caribbean, Riva Berleant, University of Connecticut, USA
6. Rice with Beans and Beans with Rice, Livia Barbosa, Escola Superior de Propaganda e Marketing, Brazil
7. Beans as Patria, Locus and Domus in Brazilian Cuisine, Carlos Alberto Dória, Universidade Estadual de Campinas, Brazil
8. 'Cook-up Rice': Constructing Guyanese Identities with Rice and Beans, Gillian Richards-Greaves, Indiana University, USA
9. All in One Pot: The Place of Rice and Beans in Panama's Regional and National Cuisine, Carla Guerrón Montero, University of Delaware, USA
10. Defending National Foodways: Laying Claim to Tradition in Costa Rica, Theresa Preston-Werner, Northwestern University, USA
11. Independence, Globalization and Rice and Beans, Richard Wilk, Indiana University, USA
12. Rice and Beans, Staple of Even the Most Respectable Mexicans, Mari-Jose Amerlinck, Universidad de Guadalajara, Mexico
13. Red Beans and Rebuilding: An Iconic Dish, Memory and Culture in New Orleans, David Beriss, University of New Orleans, USA
14. Conclusion, Sidney Mintz, Johns Hopkins University, USA
2. The National Dish of the 'Motherland': Rice, Beans and African Beginnings Michael W. Twitty, Independent Scholar, Maryland, USA
3. Sustenance in Special Times: Rice and Beans in Post-Soviet Cuba, Anna Cristina Pertierra, University of Queensland, Australia
4. Jamaican Versions of Rice and Peas, B.W. Higman, Australian National University, Australia
5. Rice and Beans in the Eastern Caribbean, Riva Berleant, University of Connecticut, USA
6. Rice with Beans and Beans with Rice, Livia Barbosa, Escola Superior de Propaganda e Marketing, Brazil
7. Beans as Patria, Locus and Domus in Brazilian Cuisine, Carlos Alberto Dória, Universidade Estadual de Campinas, Brazil
8. 'Cook-up Rice': Constructing Guyanese Identities with Rice and Beans, Gillian Richards-Greaves, Indiana University, USA
9. All in One Pot: The Place of Rice and Beans in Panama's Regional and National Cuisine, Carla Guerrón Montero, University of Delaware, USA
10. Defending National Foodways: Laying Claim to Tradition in Costa Rica, Theresa Preston-Werner, Northwestern University, USA
11. Independence, Globalization and Rice and Beans, Richard Wilk, Indiana University, USA
12. Rice and Beans, Staple of Even the Most Respectable Mexicans, Mari-Jose Amerlinck, Universidad de Guadalajara, Mexico
13. Red Beans and Rebuilding: An Iconic Dish, Memory and Culture in New Orleans, David Beriss, University of New Orleans, USA
14. Conclusion, Sidney Mintz, Johns Hopkins University, USA
