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Eating Puerto Rico: A History of Food, Culture, and Identity
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.
Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors—or by the foods once eaten that have now disappeared—Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
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Eating Puerto Rico: A History of Food, Culture, and Identity
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.
Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors—or by the foods once eaten that have now disappeared—Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
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Eating Puerto Rico: A History of Food, Culture, and Identity

Eating Puerto Rico: A History of Food, Culture, and Identity

Eating Puerto Rico: A History of Food, Culture, and Identity
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Eating Puerto Rico: A History of Food, Culture, and Identity

Eating Puerto Rico: A History of Food, Culture, and Identity

Overview

Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.
Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors—or by the foods once eaten that have now disappeared—Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.

Product Details

ISBN-13: 9781469629971
Publisher: The University of North Carolina Press
Publication date: 08/01/2016
Series: Latin America in Translation/en Traducción/em Tradução
Edition description: Translatio
Pages: 408
Sales rank: 909,006
Product dimensions: 6.10(w) x 9.20(h) x 1.10(d)

About the Author

Cruz Miguel Ortiz Cuadra is senior lecturer in the department of humanities at the University of Puerto Rico, Humacao, and author of Puerto Rico en la olla, among other books. Russ Davidson is curator emeritus of Latin American and Iberian collections and professor emeritus of librarianship at the University of New Mexico.

What People are Saying About This

From the Publisher

A magnificent book. Ortiz provides a fascinating anthropological, historical, and sociological study of Puerto Rican culture articulated through the foods consumed historically on the island. But the book is about much more than that. It is a history of the deep culture of Puerto Ricans since the Spanish conquest, addressing race, ethnicity, and class."
—Cesar J. Ayala, coauthor of Puerto Rico in the American Century: A History Since 1898

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