Rice and Beans: A Unique Dish in a Hundred Places [Paperback]

Rice and Beansis a book about the paradox of local and global. On the one hand, this is a globe-spanning dish, a simple source of complete nutrition for billions of people in hundreds of countries. On the other hand, in every place people insist that rice and beans is a local invention, deeply rooted in a particular history and culture. How can something so universal also be so particular?

The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building, which combine to make rice and beans a powerful substance and symbol of the relationship between food and culture.

An exploration of the dish around the world, from the culinary variances of this inherently local dish from cultures across Brazil to West Africa, to a broader account of the universal significance and symbolism of Rice and Beans as a cultural cornerstone amidst forces of globalization and nation-building.

Richard Wilkis Provost's Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (Berg, 2006) and Fast Food/Slow Food (2006).

Livia Barbosais Professor of Anthropology and Research Director at the Center of Advanced Studies of the Escola Superior de Propaganda e Marketing in the state of Rio de Janeiro, Brazil and has written extensively on food trends and habits in Brazil.

Rice and Beansprovides an excellent examination and deep insight into the important and varied roles these food play in the diets, lives, and cultures of people across the Americas. Jane Fajans, Associate Professor of Anthropology, Cornell University

This book fills a gap in the food literature by focusing upon a dil³*