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

21,000+ Reviews has the highest-rated customer service of any bookstore in the world
Product Details
University of North Carolina Press
Publish Date
6.1 X 9.1 X 1.0 inches | 1.28 pounds

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate
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. Russ Davidson is curator emeritus of Latin American and Iberian collections and professor emeritus of librarianship at the University of New Mexico.
Cruz Miguel Ortiz Cuadra's innovative methodology relies on primary sources, such as menus at religious convents, hospitals, prisons, and public schools; home economics class records; and cookbooks. The book is an important contribution to the social and cultural history of the Caribbean and may also be fruitful as a primary source for studies of colonialism, Third World poverty, and underdevelopment.--The Historian

Charming and learned . . . [but] also bittersweet. . . . One ends up wondering whether, finally, the question has to be: 'Who really determines what choices are available?'--Sidney W. Mintz, Gastronomica

[Ortiz Cuadra] is a man dedicated to understanding and exploring the precise spot where food and history intersect en la isla del encanto." --NBC Latino

As much as Oriz Cuadra succeeds in demythologizing the basic staples of Puerto Rican cuuisine by explaining how rice, benas, cornmeal, codfish, beef, and pork arrived on the island and how they became as popular ad they did, he also skillfully deconstucts the category of "Puerto Rican" into multiple populations defined by gender, rural vs. urban, literacy and education levels, laboring class, immigrant or island-born, government vs. private sector, and colonizer or colonized, among others." --American Historical Review

Well translated. . . . Recommended. All levels/libraries."--Choice

A great resource for scholars focusing on food in the Caribbean."--Food, Culture and Society: An International Journal of Multidisciplinary Research

Innovative work on Puerto Rico. . . . A food-centered history."--The Americas

A feast for the mind . . . . highly readable and frequently entertaining."--Journal of Latin American Geography

Ortiz treats his subject with respect and academic rigor. Ortiz's primary research is as impressive as his mastery of relevant secondary literature, and he provides a model for how best to exploit the archives to construct his food history."--Reviews in American History

"Cruz Miguel Ort&305;´z Cuadra grounds culinary culture in the logistics of conquest and colonization; migration; gender, class, and racialized struggles; climate and soil fertility; technological advances in cultivation, preservation, and transport; and the ebbs and flows of market exchanges and financial investments. Ort&305;z Cuadra employs an impressive range of sources and has creatively put together a multidisciplinary methodological apparatus to meet the challenge of historicizing symbolic practices such as taste, food preferences, and national belonging. In sum, Ort&305;z Cuadra provides an innovative introduction to the histories of colonialism, struggle, and cultural hybridization that is useful in the classroom and beyond"--Hispanic American Historical Review