Colonial Caribbean Diets and the Creolisation of Food Practices (1780-1890)

Ilaria Berti (Autor)

Buch | Hardcover

194 Seiten

2026
Amsterdam University Press (Verlag)
978-94-6372-032-8 (ISBN)

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Colonial Caribbean Diets and the Creolisation of Food Practices (1780-1890) approaches the topic with a comparative analysis of the British and Spanish Caribbean to give a fresh perspective to the history of the empires during the long nineteenth century. In order to examine processes of colonial encounters, negotiations, appropriations, rejections, mutual influences, and hybridization, it discusses the following aspects: How did colonists react when they came into contact with unfamiliar foodstuffs and dishes? Did they reject or accept them? What did they say about food that was alien to their own culture? Did the colonists pursue specific strategies in order to accept these new foods and attempt to replicate the longed-for foods with which they were familiar?

Ilaria Berti is researcher at Pablo de Olavide University. Her research interests concern the cultural, social and political history of food as ways to examine imperial and global history. Her new research project, Nacionalismo culinario y cuerpo, analyses how food was used by Western empires to enforce their power on Cuba (1890s-1910s).

1. Food, Identity, and Encounters: Historical Context and Methodology 2. The Familiar and the Unfamiliar: Finding Resemblances and Replacements 3. Beyond Replacement: Hybridisation, Novelty, and Appreciation 4. Enslaved Food and Enslaved Cooks: The ‘Inventors’ of Creole Cuisines? 5. ‘Feeding the Sick upon Stewed Fish and Pork’: Enslaved Health and Food in West Indian Sugar Plantation Hospitals 6. Conclusions

Erscheint lt. Verlag	17.4.2026
Reihe/Serie	Food Culture, Food History before 1900
Verlagsort	Amsterdam
Sprache	englisch
Maße	156 x 234 mm
Themenwelt	Geisteswissenschaften ► Geschichte
ISBN-10	94-6372-032-4 / 9463720324
ISBN-13	978-94-6372-032-8 / 9789463720328
Zustand	Neuware