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 change.