Description
Book SynopsisExamines the hybrid cuisine of the Cauca Valley in Colombia, exploring cooking in literature and practice as a symbolic representation of social relations and a system of social communication, with particular attention to the role of Afro-descendant women.
Trade Review“A highly original and fascinating book. Black Cookstove engages with a vast repertory of interdisciplinary studies: literary, historical, anthropological, botanical, and cultural-studies works on cuisine, culture, and food consumption in Latin America, Europe, and the United States. Germán Patiño Ossa’s work is part of a larger project—a history of the culture of Colombian society that reevaluates the presence and relevance of African descendants as cultural agents.”
—María Antonia Garcés,author of Cervantes in Algiers: A Captive’s Tale
“Utilizing a range of sources, Black Cookstove evokes the cuisine of the Cauca Valley and demonstrates that Afro-Colombians were central to its creation.”
—Rebecca Earle,author of The Body of the Conquistador: Food, Race and the Colonial Experience in Spanish America, 1492-1700
“The book nevertheless remains a literary gem for aficionados of the Cauca Valley and its abundant cultural manifestations.”
—Martina Kaller EIAL: Interdisciplinary Studies of Latin America and the Caribbean
Table of ContentsIllustrations
Translator’s Foreword
Translator’s Note
Presentation
Author’s Foreword
Maps of “Cauca Country” in Southwest Colombia
Author’s Preface for North American Readers
Preamble: Tale of a Voyage
1. Introduction
2. Then Came Pigs and Cattle
3. Things from Hither and Yon
4. Maria
5. Cooking and the Division of Labor
6. Sweets and Sexuality
7. Cooking, Geography, and Region
8. Food, Hunting, and Society
9. Traditional Cooking and Hunger
Epilogue: Cooking and Culture
Notes to Black Cook Stove
Bibliography
Glossary
Index
