Jamaican Food

History, Biology, Culture

Inbunden, Engelska, 2008

1 189 kr

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Why people eat what they do and how they prepare it is an important means of studying a culture. This work reveals food and cultural practices in Jamaica from the time of the earliest Taino inhabitants through the introduction of different foodways by enslaved cultures, to creole adaptations to the fast-food phenomena.

Produktinformation

Utgivningsdatum2008-01-01
Mått190 x 259 x 38 mm
Vikt1 473 g
FormatInbunden
SpråkEngelska
Antal sidor580
FörlagUniversity of the West Indies Press
ISBN9789766402051

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B.W. Higman is William Keith Hancock Professor of History, Australian National University, and a Fellow of the Royal Historical Society and the Academy of the Social Sciences in Australia. His award-winning publications include Slave Population and Economy in Jamaica, 1807-1834, which won the Bancroft Prize in American History; Slave Populations of the British Caribbean, 1807-1834, which won the Elsa Goveia Prize of the Association of Caribbean Historians; and Montpelier, Jamaica: A Plantation Community in Slavery and Freedom, 1739-1912, which also won an Elsa Goveia Prize and an award from the Jamaica National Heritage Trust.