Author: George McDonaldPublisher: Prentice Hall
ISBN: 9780133348712
Category : Travel
Languages : en
Pages : 676
Book Description
Caribbean Nineteen Ninety-Two
Author: George McDonaldPublisher: Prentice Hall
ISBN: 9780133348712
Category : Travel
Languages : en
Pages : 676
Book Description
Florida Nineteen Ninety-Two
Author: SpringerPublisher: Prentice Hall Travel
ISBN: 9780133348972
Category : Travel
Languages : en
Pages : 568
Book Description
Survival by Association
Author: Barbara Marian WelchPublisher: McGill-Queen's Press - MQUP
ISBN: 0773513701
Category : Banana growers
Languages : en
Pages : 386
Book Description
The establishment of the European Economic Community in 1957 put preferential agreements with non-European trading partners in jeopardy, suggesting the spectre of economic ruin for small Caribbean territories dependent on only one or two crops. Yet, surprisingly, certain industries, notably the banana industry, are still vital elements in Eastern Caribbean economics almost forty years later. How have they survived? Barbara Welch attempts to answer this question by comparing the banana industries of Dominica, St Lucia, Martinique, and Guadeloupe and analysing the critical role of the banana growers' associations in preserving a precarious status quo.
Forthcoming Books
Author: Rose ArnyPublisher:
ISBN:
Category : American literature
Languages : en
Pages : 2184
Book Description
Books in Print
Author: Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2132
Book Description
Paperbound Books in Print
Author: Congotay! Congotay! A Global History of Caribbean Food
Author: Candice GoucherPublisher: Routledge
ISBN: 1317517334
Category : History
Languages : en
Pages : 264
Book Description
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
New York Magazine
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 162
Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Cultivation and Culture
Author: Ira BerlinPublisher: University of Virginia Press
ISBN: 9780813914213
Category : Business & Economics
Languages : en
Pages : 402
Book Description
So central was labor in the lives of African-American slaves that it has often been taken for granted, with little attention given to the type of work that slaves did and the circumstances surrounding it. Cultivation and Culture brings together leading scholars of slavery- historians, anthropologists, and sociologists- to explore when, where, and how slaves labored in growing the New World's great staples and how this work shaped the institution of slavery and the lives of African-American slaves. The authors focus on the interrelationships between the demands of particular crops, the organization of labor, the nature of the labor force, and the character of agricultural technology. They show the full complexity of the institution of chattel bondage in the New World and suggest why and how slavery varied from place to place and time to time.
Author: