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This is the first book in English profiling the work of a research collective that evolved around the notion of "coloniality", understood as the hidden agenda and the darker side of modernity and whose members are based in South America and the United States. The project called for an understanding of modernity not from modernity itself but from its darker side, coloniality, and proposes the de-colonization of knowledge as an epistemological restitution with political and ethical implications. Epistemic decolonization, or de-coloniality, becomes the horizon to imagine and act toward global futures in which the notion of a political enemy is replaced by intercultural communication and towards an-other rationality that puts life first and that places institutions at its service, rather than the other way around. The volume is profoundly inter- and trans-disciplinary, with authors writing from many intellectual, transdisciplinary, and institutional spaces. This book was published as a special issue of Cultural Studies.
Could European bodies thrive in the Indies? Would Indians turn into Spaniards if they ate Spanish food? This fascinating history of food, colonisation and race shows that attitudes about food were fundamental to European colonialism and understandings of physical difference in the Age of Discovery.
This work is an academic pursuit that aims to produce innovative scholarly general interest that explores, through a fresh perspective and from a historical approach and a multidisciplinary angle, an understudied subject of Colonial and Early Independent Mexico’s History: Islam.
Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in ...
This stunning graphic history tells the story of Juan Bautista Tupac Amaru, a descendant of the last Inca rulers. After participating in his half-brother's massive rebellion that stretched across Peru from 1780 to 1783, Juan Bautista spent forty years imprisoned by the Spanish, on an "odyssey" that took him from Cusco to Lima to Rio de Janeiro to Cádiz to Ceuta, the African presidio, and back to South America.
Studies of the trade between the Atlantic World and Asia during the sixteenth and seventeenth centuries typically focus on the exchanges between Atlantic European countries – especially Portugal, the Netherlands and England – and Asia across the Cape route. In The Atlantic World and the Manila Galleons. Circulation, Market, and Consumption of Asian Goods in the Spanish Empire, 1565-1650, José L. Gasch-Tomás offers a new approach to understanding the connections between the Atlantic World and Asia. By drawing attention to the trans-Pacific trade between the Americas and the Philippines, the re-exportation of Asian goods from New Spain to Castile, and the consumption of Chinese silk, Chinese porcelain and Japanese furnishings in New Spain and Seville, this book discloses how New Spanish cities and elites were main components of the spread of taste for Asian goods in the Spanish Empire. This book reveals how New Spanish family and commercial networks channelled the market formation of Asian goods in the Atlantic World around 1600.
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to con...
Creating Christian Granada provides a richly detailed examination of a critical and transitional episode in Spain's march to global empire. The city of Granada—Islam's final bastion on the Iberian peninsula—surrendered to the control of Spain's "Catholic Monarchs" Isabella and Ferdinand on January 2, 1492. Over the following century, Spanish state and Church officials, along with tens of thousands of Christian immigrant settlers, transformed the formerly Muslim city into a Christian one.With constant attention to situating the Granada case in the broader comparative contexts of the medieval reconquista tradition on the one hand and sixteenth-century Spanish imperialism in the Americas on...
As the meeting point between Europe, colonial America, and Africa, the history of the Atlantic world is a constantly shifting arena, but one which has been a focus of huge and vibrant debate for many years. In over thirty chapters, all written by experts in the field, The Atlantic World takes up these debates and gathers together key, original scholarship to provide an authoritative survey of this increasingly popular area of world history. The book takes a thematic approach to topics including exploration, migration and cultural encounters. In the first chapters, scholars examine the interactions between groups which converged in the Atlantic world, such as slaves, European migrants and Nat...
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--