Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

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.