The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality.
Culinary Colonialism is the first book-length analysis of Caribbean cookbooks, tracing the multitude of ways they represent national identity, creolization, and working-class women’s food culture. Including full recipes from Cuban, Puerto Rican, Jamaican, Barbadian, Haitian, Dominican, and Antillean cookbooks, this groundbreaking work of scholarship doubles as a delicious cookbook.
