Abstract
Tourist demand for nonnative food stuffs like lettuce are setting off a chain of reactions within the Cayo District of Belize. Farmers must learn to grow these cold-climate crops organically, synthesizing knowledge from a variety of sources in order to succeed in this new market. This paper takes readers through the experiences of villagers who work in several key sites of a luxury eco-resort – the restaurant, kitchen, storeroom, and organic farm – before turning to the implications for the village at large. Though catering to tourists’ tastes is often treated as a form of neocolonialism, this case study examines the agency and creativity expressed by local community members as they adapt to this changing market.
| Original language | English |
|---|---|
| Journal | CAFE |
| State | Published - Dec 2018 |