Item description for Jamaican Food: History, Biology, Culture by B. W. Higman...
The historical study of food and the anthropology of food are recent and growing fields of scholarly inquiry. Why people eat what they do and how they prepare it is an important means of studying a culture. It can reveal much about a culture's crop production, economy, eating rituals, preparation methods, festivals, foodways, history and environmental care, and degradation.This beautifully illustrated book by one of the Caribbean's pre-eminent historians, B.W. Higman, sheds new light on 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 of the twentieth and twenty-first centuries. The author examines the shift in Jamaican food practices over time, from the Tainos' use of bitter cassava to the Maroons' introduction of jerk pork, and the population's love affair with the fruits of the island such as paw paw, guava, star apple, and avocado pear. In this well-written and accessible study, the author traces how endemic animals, delicacies such as the turtle, ringtail pigeon, black land crab and mountain mullet, barely retained their popular status into the early twentieth century and are now almost completely forgotten, their populations dramatically depleted, often endangered.The two main sections of the book deal separately with plants and animals. Plants are grouped together according to the parts of them used as food: roots, stalks and leaves, fruits and seeds. Generally, all aspects of a particular plant have been discussed together and the plant as a whole has been located in its dominant use. Animals are treated in the same way, putting all of their uses in a single place but grouped into biological families.
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Studio: University of the West Indies Press
Est. Packaging Dimensions: Length: 1.5" Width: 7.5" Height: 10" Weight: 3.25 lbs.
Release Date Feb 28, 2008
Publisher University of West Indies Press
ISBN 9766402051 ISBN13 9789766402051
Availability 0 units.
More About B. W. Higman
B. W. Higman is the William Keith Hancock Professor of History at the Australian National University. He is the author of ten books on Caribbean history, archaeology and geography, including Slave Population and Economy in Jamaica, 1807 1834 (1976, Cambridge University Press, awarded the Bancroft Prize), Plantation Jamaica 1750 1850: Capital and Control in a Colonial Economy (2005) and Jamaican Food: History, Biology, Culture (2008). Higman is Professor Emeritus of the University of the West Indies, Mona campus, Jamaica.
B. W. Higman was born in 1943 and has an academic affiliation as follows - Australian National University, Australia Australian National Universi.
Reviews - What do customers think about Jamaican Food: History, Biology, Culture?
Foods from Paradise Mar 22, 2008
Jamaica, an island where just about anything grows! An island that has a "continent" of foods - you can taste all sorts of cuisines in just a relatively small area! Best of all are the local adaptations of the foods of Africa, the Pacific, Europe, Asia, The Mediterranean and Latin America! The home grown "Jerk" seasoning spices up life! This is not a cook-book but rather an interesting story told by an excellent historian who brings together all that is now "Jamaican Food" - I have enjoyed reading about what is one of the really interesting background to the cooking that abounds right from the roadside stop and go eateries to the finest restaurants! Well worth the read!