1st Edition
Colonial Caribbean Diets and the Creolisation of Food Practices (1780-1890)
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 the West Indian Sugar Plantation Hospitals 6. Conclusions
Biography
Ilaria Berti is a researcher at Pablo de Olavide University. Her research interests concern the cultural, social, and political history of food as a way 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).
