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Hello William: Here are some recommendations. They do span the whole time period you indicate, and mostly related to Latin America: Jeffrey Pilcher has a new book, Food in World History, which I haven't read yet. Sidney Mintz, "Sweetness and power." A classic wouldn't hurt... Arnold Bauer, "Goods, power, history." Interweaves food production in Latin America into material culture, from preconquest on. Very accessible to lower division. A series in Spanish published by Fundacion Herdez in Mexico, "La cocina mexicana a traves de los siglos." Multivolume lavishly illustrated, well researched, but in Spanish. Judith Carney, "Black Rice" on slave methods of agro being basis for Carolina's rice plantation. John Soluri, "Banana Cultures" chapter on development of taste for bananas in US and relationship to plantation methods and socio-environmetal issues. Debate over "Eating like an Indian: Negotiating Social Relations in the Spanish Colonies," by Enrique Rodríguez-Alegría in Current Anthropology, 46: 4 (Aug.- Oct., 2005) Lots more that's relevant, especially on the indigenous foods for Mexico and Peru, but let's start here. Movies: "How Tasty Was My Little Frenchman" (Como Era Gostoso o Meu Francês) (Brazil, 1971) Directed Nelson Pereira dos Santos. In the coastal wilds of 16th-century Brazil, a French soldier is captured by a tribe of man-eating Indians. He strives to learn the ways of the tribe, hoping to figure out a way to avoid his prescribed fate of being the main course of a ceremonial dinner. 80 min. "The last supper," (La ultima cena) (Cuba, 197?) by Tomas Gutierrez Alea; semi-repentant eightenth-century slaveowner in Cuba hopes to redeem his soul by staging a biblical last supper where the apostles are his slaves. Based on Alejo Carpentier's novel. This is a topic of interest to me, so I would enjoy seeing what you come up with. Best, Vera S. Candiani Department of History Princeton University candiani@princeton.edu
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