This article aims to delve into the intricate interplay between language, culture, and gastronomy in the British Caribbean, employing an interdisciplinary analysis drawing from post-colonial and linguistic studies. Through the theoretical lenses of Bhabha, Said, Spivak, and Glissant, the article scrutinizes the dynamics of (de)colonization influencing culinary tastes and language in this region. Special attention is devoted to the transformation of flavors and words in the postcolonial context, examining how linguistic and culinary heritage has been shaped by historical interactions between colonizers and indigenous populations. Literary works by authors such as Derek Walcott and Samuel Selvon are to be considered, their writings serving as invaluable resources for comprehending the complex cultural and linguistic dynamics of the British Caribbean. Through a critical analysis of literary texts, historical accounts, and linguistic studies, the article provides an in-depth exploration of the rich linguistic and culinary diversity of the region, while engaging with issues of identity, cultural resistance, and (de)colonization.
Questo articolo si propone di esplorare il complesso intreccio tra lingua, cultura e gastronomia nei Caraibi britannici, mediante un’analisi interdisciplinare che si avvale degli studi post-coloniali e linguistici. Attraverso le lenti teoriche di Bhabha, Said, Spivak e Glissant, l’articolo indaga le dinamiche della (de)colonizzazione che influenzano i gusti e il linguaggio culinario in questa regione. Particolare attenzione è dedicata alla trasformazione dei sapori e delle parole nel contesto postcoloniale, esaminando il modo in cui il patrimonio linguistico e culinario è stato plasmato dalle interazioni storiche tra colonizzatori e popolazioni indigene. Saranno considerate opere letterarie di autori come Derek Walcott e Samuel Selvon, le cui scritture rappresentano una risorsa preziosa per comprendere le complesse dinamiche culturali e linguistiche dei Caraibi britannici. Attraverso un’analisi critica di testi letterari, testimonianze storiche e studi linguistici, l’articolo offre una visione approfondita della ricca diversità linguistica e culinaria della regione, mentre si confronta con le questioni di identità, resistenza culturale e (de)colonizzazione.
(De)colonizzare lingua e palato: sapori e parole nei crocevia linguistici e culinari dei Caraibi britannici
Cristina Benicchi
In corso di stampa
Abstract
This article aims to delve into the intricate interplay between language, culture, and gastronomy in the British Caribbean, employing an interdisciplinary analysis drawing from post-colonial and linguistic studies. Through the theoretical lenses of Bhabha, Said, Spivak, and Glissant, the article scrutinizes the dynamics of (de)colonization influencing culinary tastes and language in this region. Special attention is devoted to the transformation of flavors and words in the postcolonial context, examining how linguistic and culinary heritage has been shaped by historical interactions between colonizers and indigenous populations. Literary works by authors such as Derek Walcott and Samuel Selvon are to be considered, their writings serving as invaluable resources for comprehending the complex cultural and linguistic dynamics of the British Caribbean. Through a critical analysis of literary texts, historical accounts, and linguistic studies, the article provides an in-depth exploration of the rich linguistic and culinary diversity of the region, while engaging with issues of identity, cultural resistance, and (de)colonization.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.