Food and Identity in the Caribbean

Hanna Garth, MPH, MA is a PhD Candidate in the Department of Anthropology at UCLA, USA.

• Preface - Richard Wilk, Indiana University, USAIntroduction: Understanding Caribbean Identity Through Food - Hanna Garth, UCLA, USACassava and the Makushi: a Shared History of Resiliency and Transformation - Ryan N. Schacht, University of California, Davis, USATransformations in Body and Cuisine in Rural Yucatán, Mexico - Lauren Wynne, University of Chicago, USATourism, Seafood Memories and Identity: Lessons from Roatán, Honduras - Heather J. Sawyer, University of Kentucky, USA Versions of Dominican Mangú: Intersections of Gender and Nation in Caribbean Self-making - Lidia Marte, Brooklyn College - CUNY, USA The Intersections of 'Guyanese Food' and Constructions of Gender, Race and Nationhood - Gillian Richards-Greaves, Indiana University, USACooking Cubanidad: Food Importation and Cuban Identity in Santiago De Cuba - Hanna Garth, UCLA, USAFrom Colonial Dependency to 'Finger-Lickin' Values: Food, Identity and Globalization in Trinidad - Marisa Wilson, University of the West Indies, USAPeasant Resistance to Hybrid Seed in Haiti: the Implications of Agro-Industrial Inputs Through Humanitarian Aid on Food Security, Food Sovereignty, and Cultural Identity - John Mazzeo, De Paul University, USA and Barrett P. Brenton, St John's University, USANotesBibliography

Plays well on the dynamics between wisely chosen general notions and the particular examples depicted so colourfully. The writing style makes it widely accessible not only to scholars within the field of anthropology and social sciences, but also to a wider range of possible readers outside academia, driven by a keen interest be it even only in the Caribbean, or in food.