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020 a| 9789463720328q| hbk;

020 a| 9781041177142q| pbk;

020 z| 9781003692744q| ebk;

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245 10 a| Colonial Caribbean diets and the Creolisation of food practices (1780-1890)h| [electronic resource] /c| Ilaria Berti.;

260 a| Abingdon, Oxon ;a| New York, NY :b| Routledge,c| 2026.;

263 a| 2604;

300 a| pages cm.;

334 a| single unitb| mono0| http://id.loc.gov/vocabulary/issuance/mono;

353 a| bibliographyb| bibliography0| http://id.loc.gov/vocabulary/msupplcont/bibliography;

353 a| indexb| index0| http://id.loc.gov/vocabulary/msupplcont/index;

490 0 a| Food culture, food history before 1900;

504 a| Includes bibliographical references and index.;

505 0 a| Food, identity, and encounters : historical context and methodology -- The familiar and the unfamiliar : finding resemblances and replacements -- Beyond replacement : hybridisation, novelty, and appreciation -- Enslaved food and enslaved cooks : the 'inventors' of Creole cuisines? -- 'Feeding the sick upon stewed fish and pork' : enslaved health and food in West Indian sugar plantation hospitals.;

506 a| Available only to authorized users.;

520 a| "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?"-- Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Cooking, Creolex| History=| ^A29609;

650 0 a| Cooking, Caribbeanx| History=| ^A21768;

651 0 a| Caribbean Areax| Civilization0| http://id.loc.gov/authorities/subjects/sh85020280=| ^A142415;

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Colonial Caribbean diets and the Creolisation of food practices (1780-1890) / Ilaria Berti.

Author/creator	Berti, Ilaria, 1968
Format	Electronic
Publication Info	Abingdon, Oxon ; New York, NY : Routledge, 2026.
Description	pages cm.
Supplemental Content	Full text available from Taylor & Francis eBooks
Subjects	Diet--Caribbean Area. --History. --19th century. Food--Caribbean Area. --History. --19th century. Food habits--Caribbean Area. --History. --19th century. Cooking, Creole--History. Cooking, Caribbean--History. Intercultural communication--Caribbean Area. --History. --19th century. Caribbean Area--Civilization.

Series	Food culture, food history before 1900
Contents	Food, identity, and encounters : historical context and methodology -- The familiar and the unfamiliar : finding resemblances and replacements -- Beyond replacement : hybridisation, novelty, and appreciation -- Enslaved food and enslaved cooks : the 'inventors' of Creole cuisines? -- 'Feeding the sick upon stewed fish and pork' : enslaved health and food in West Indian sugar plantation hospitals.
Abstract	"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?"-- Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2025050309
ISBN	9789463720328 hbk
ISBN	9781041177142 pbk
ISBN	ebk

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Colonial Caribbean diets and the Creolisation of food practices (1780-1890) / Ilaria Berti.

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