Recipes as Memory Work: Slave Food
| Autor: | Vivian Nun Halloran |
|---|---|
| Rok vydání: | 2012 |
| Předmět: | |
| Zdroj: | Culture, Theory and Critique. 53:147-161 |
| ISSN: | 1473-5776 1473-5784 |
| DOI: | 10.1080/14735784.2012.682791 |
| Popis: | Contemporary African American and Afro-Caribbean cookbook authors and food memoirists seek to make the past of slavery seem more relevant and meaningful to twenty-first century readers by invoking the idea of ‘slave food’ as some common ground between themselves as eating subjects and the countless bondspeople who struggled to ensure their loved ones had enough nourishment to face the arduous tasks that lay before them every grinding day during the time of slavery. This essay turns to Marianne Hirsch's concept of ‘postmemory’ to elucidate the historical impulse to cook and eat the past as a way of understanding what it took to survive the trauma of chattel slavery practiced in the American South and throughout the Caribbean, by reading the individual recipes for slave food as textual snapshots that lend an aura of historical authenticity to each writer's representation of a communal legacy indelibly marked by the trauma of transatlantic slavery. Following Grant Farred's and Paul Gilroy's lead, I argue tha... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|