Food culture in the Caribbean / Lynn Marie Houston.

Author/creator Houston, Lynn Marie
Format Book
Publication InfoWestport, Conn. : Greenwood Press, 2005.
Descriptionxxxii, 166 pages : illustrations, map ; 25 cm.
Supplemental ContentTable of contents
Subjects
Cooking, Caribbean.
Food habits--Caribbean Area.

SeriesFood culture around the world, 1545-2638
Food culture around the world. ^A691525
Contents Series foreword -- Introduction -- Timeline -- Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health -- Notes - Glossary -- Resource guide -- Bibliography -- Index.
Abstract 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, creating a distinct new flavor. 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.
Bibliography noteIncludes bibliographical references (p. [157]-159) and index.
LCCN 2005003393
ISBN0313327645 (alk. paper)
ISBN9780313327643 (alk. paper)

Availability

Library Location Call Number Status Item Actions
Joyner TRC Nonfiction 394.1 H8185F ✔ Available Place Hold