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