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Richard Wilk - Home Cooking in the Global Village, Inbunden

Inbunden, Engelska, 2006

Home Cooking in the Global Village

Caribbean Food from Buccaneers to Ecotourists

Av Richard Wilk

2569 kr

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Beskrivning
Winner of the Society for Economic Anthropology Annual Book Prize 2008. Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.
Produktinformation
  • Utgivningsdatum: 2006-02-01
  • Mått: 172 x 244 x 22 mm
  • Vikt: 640 g
  • Format: Inbunden
  • Språk: Engelska
  • Antal sidor: 288
  • Förlag: Bloomsbury Publishing PLC
  • ISBN: 9781845203597
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Mer information

Richard Wilk is Professor of Anthropology and Gender Studies, Indiana University.

Recensioner i media

Home Cooking in the Global Village is an outstanding example of contemporary anthropology. It offers a good balance between ethnographic and historical information. With its compelling presentation on the effects of globalization, this book is ideal for courses on Latin America or the Caribbean. As the book considers the role of food, any course on the anthropology of food would benefit from it as well. Gastronomica What a marvellous book this is ... If you have any interest in globalization, consumerism, the Caribbean, or food, this is a must-read book. American Anthropologist This book represents a good introductory text. The clarity of its discussion and the links between chapters make it a useful resource for undergraduate students. Journal of Consumer Culture A fresh anthropological insight into the perils of globalization. Food Ethics Council It's without a doubt the best thing I've read on globalization. Joel Stillerman, Grand Valley State University

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