Home cooking in the global village: Caribbean food from buccaneers to ecotourists.

摘要: Chapter 1: THE GLOBAL SUPERMARKET Fast Food Planet? Thinking More Clearly about Globalization The Caribbean at the Vanguard of A Radical Proposal Why Start in Belize? 2: GLOBALIZATION THROUGH FOOD as a way to Understand My First Taste Belize Long Global History RECIPE: Creole Buns 3: PIRATES AND BAYMEN Buccaneers River Balise Buccaneer Diet Were Farmers? for Fish and Fat Drinking Men Salamagundy 4: SLAVES MASTERS AT TABLE Trade Empire Conflict, Dislocation Slavery Slave Society Margins Out Diversity, Common Culture Pork Doughboys 5: TASTE OF COLONIALISM Migrants their Ethnic Stews Racism on Menu Spicing up Colonial Pot Rum, Dancing, Sexual Pleasure Luxuries Rewards Barrels Bottles Saltfish Plantains 6: INGREDIENTS LOCAL PRODUCTS Making Mixing Local Creoles Kitchen Recipes New Cuisine Class Boundaries Meaning Lumps Stew Chicken Tacarry 7: POLITICS MAKING NATION Problems that Wont Go Away Cant Feed Itself? Real Problem is Global, Not National World What Poor Country Do? Political Battlefield Winter Fruit Salad 8: MIGRANTS, TOURISTS NEW BELIZEAN CUISINE Kind Post-Colonial Cookbooks Legacy Colonialism: Cultural Ambivalence Royal Rat: Building Pride Migration Return Belizean-Americans Peace Corps Authentic Natural, with Touch Thai: Cruise Ships Ecotourists Nouvelle Belizean Roots Chilled Canteloupe Soup, Cayo Cuban Sandwiches 9: FAST OR HOME COOKING Nations? Variety Village Biodiversity And Culidiversity Home Cooking Recipe: Rice Beans