Eating Puerto Rico: A History of Food, Culture, and Identity

UNC Press Books
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Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.
Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.

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About the author

Cruz Miguel Ortiz Cuadra is senior lecturer in the department of humanities at the University of Puerto Rico, Humacao, and author of Puerto Rico en la olla, among other books.

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Additional Information

Publisher
UNC Press Books
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Published on
Oct 14, 2013
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Pages
408
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ISBN
9781469608846
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Language
English
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Genres
Cooking / Regional & Ethnic / Caribbean & West Indian
History / Caribbean & West Indies / General
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Content Protection
This content is DRM protected.
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Available on Android devices
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The powerful, untold story of the 1950 revolution in Puerto Rico and the long history of U.S. intervention on the island, that the New York Times says "could not be more timely."In 1950, after over fifty years of military occupation and colonial rule, the Nationalist Party of Puerto Rico staged an unsuccessful armed insurrection against the United States. Violence swept through the island: assassins were sent to kill President Harry Truman, gunfights roared in eight towns, police stations and post offices were burned down. In order to suppress this uprising, the US Army deployed thousands of troops and bombarded two towns, marking the first time in history that the US government bombed its own citizens.

Nelson A. Denis tells this powerful story through the controversial life of Pedro Albizu Campos, who served as the president of the Nationalist Party. A lawyer, chemical engineer, and the first Puerto Rican to graduate from Harvard Law School, Albizu Campos was imprisoned for twenty-five years and died under mysterious circumstances. By tracing his life and death, Denis shows how the journey of Albizu Campos is part of a larger story of Puerto Rico and US colonialism.

Through oral histories, personal interviews, eyewitness accounts, congressional testimony, and recently declassified FBI files, War Against All Puerto Ricans tells the story of a forgotten revolution and its context in Puerto Rico's history, from the US invasion in 1898 to the modern-day struggle for self-determination. Denis provides an unflinching account of the gunfights, prison riots, political intrigue, FBI and CIA covert activity, and mass hysteria that accompanied this tumultuous period in Puerto Rican history.
NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST BOOKS OF THE YEAR BY CHICAGO TRIBUNE • A thrilling adventure of danger and deep-sea diving, historic mystery and suspense, by the author of Shadow Divers

Finding and identifying a pirate ship is the hardest thing to do under the sea. But two men—John Chatterton and John Mattera—are willing to risk everything to find the Golden Fleece, the ship of the infamous pirate Joseph Bannister. At large during the Golden Age of Piracy in the seventeenth century, Bannister should have been immortalized in the lore of the sea—his exploits more notorious than Blackbeard’s, more daring than Kidd’s. But his story, and his ship, have been lost to time. If Chatterton and Mattera succeed, they will make history—it will be just the second time ever that a pirate ship has been discovered and positively identified. Soon, however, they realize that cutting-edge technology and a willingness to lose everything aren’t enough to track down Bannister’s ship. They must travel the globe in search of historic documents and accounts of the great pirate’s exploits, face down dangerous rivals, battle the tides of nations and governments and experts. But it’s only when they learn to think and act like pirates—like Bannister—that they become able to go where no pirate hunters have gone before.

Fast-paced and filled with suspense, fascinating characters, history, and adventure, Pirate Hunters is an unputdownable story that goes deep to discover truths and souls long believed lost.

Praise for Pirate Hunters

“You won’t want to put [it] down.”—Los Angeles Times

“An exceptional adventure . . . Highly recommended to readers who delight in adventure, suspense, and the thrill of discovering history at their fingertips.”—Library Journal (starred review)

“A terrific read . . . The book gallops along at a blistering pace, shifting us deftly between the seventeenth century and the present day.”—Diver

“Nonfiction with the trademarks of a novel: the plots and subplots, the tension and suspense . . . [Kurson has] found gold.”—The Dallas Morning News

“Rollicking . . . a fascinating [story] about the world of pirates, piracy, and priceless treasures.”—The Boston Globe

“[Kurson’s] narration is just as engrossing as the subject.”—The Christian Science Monitor

“A wild ride [and an] extraordinary adventure . . . Kurson’s own enthusiasm, combined with his copious research and an eye for detail, makes for one of the most mind-blowing pirate stories of recent memory, one that even the staunchest landlubber will have a hard time putting down.”—Publishers Weekly (starred review)

“The two contemporary pirate-ship seekers of Mr. Kurson’s narrative are as daring, intrepid, tough and talented as Blood and Sparrow—and Bannister. . . . As depicted by the author, they are real-life Hemingway heroes.”—The Wall Street Journal

“[Kurson] takes his knowledge of the underwater world and applies it to the ‘Golden Age of Piracy’ . . . thrillingly detailing the highs and lows of chasing not just gold and silver but also history.”—Booklist

“A great thriller full of tough guys and long odds . . . and: It’s all true.”—Lee Child


From the Hardcover edition.
In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. 

Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being.

Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view.

Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy.

An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.
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