Caribbean Cuisine |
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Caribbean Food
Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called Callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, and creating a distinct new flavour. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of "making do"-- using whatever is on hand or can be found - the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present. Caribbean food is an eclectic mix drawn from European cuisine, mingled with Asian, African, native South American and Caribbean elements. It had an immense diversity of ingredients and varying styles of cooking. A great deal of the typical Caribbean cuisine emerged as a result of slavery and colonialism. Salted and preserved meats and fish, for instance, was the legacy of a region supplied by sailing ships, and the Caribbean Islands were a captive market for cheap European goods. Fresh fish, root vegetables, fruit and herbs came from the tradition of fishing and cultivating smallholdings. Methods of preparation might hark back to one of many cultural influences: Portuguese, South Indian, Chinese, or African. However, the region did share distinctive tastes, such as a love of hot peppers. Caribbean’s were also attached to fried and roasted dishes and a wide variety of root vegetables. During the 1950s, Caribbean food tended to arrive as part of the migrants' luggage. During the next decade, a number of small businesses emerged to meet the demand from migrants for products and dishes that were familiar. Soon there was an industry supplying their needs. In such places as Brixton market (London), imported Caribbean produce - yams, peppers, salted pork and salt fish - became a familiar sight and an important part of the local economy. Caribbean Recipes The Caribbean Islands bring to you a unique ethnic collection of foods blended with herbs and spices. These recipes have evolved through the years because of the various cultural influences including the Arawak Indians (the original inhabitants) and the maroons. Caribbean people love to party, the only excuse needed is good food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are subtle in taste, subtle in flavour, reflecting years of cross cultural influences. Recipes with indigenous ingredients tantalize the most sceptical of palates. Spices and seasonings, rum-punch and rum-cakes, teas and coffees, jerk pork or jerk chicken, hot or cold sodas, solo and D&G. |
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