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Author: Lynn M. Houston
Publisher: Greenwood
Published: 2005-06-30
Total Pages: 0
ISBN-13: 0313327645
DOWNLOAD EBOOKFood in the Caribbean reflects both the best and worst of the Caribbean's history. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures.
Author: Hanna Garth
Publisher: A&C Black
Published: 2013-05-08
Total Pages: 193
ISBN-13: 0857853589
DOWNLOAD EBOOKThis compelling collection of original essays explores food and identity in the Caribbean, focusing on contemporary political and economic changes which impact upon culinary identities.
Author: Fitzroy J Henry
Publisher:
Published: 2021-04-08
Total Pages: 220
ISBN-13: 9789769651562
DOWNLOAD EBOOKThe Best Caribbean Foods to Combat Chronic Diseases is a factual, easy-to-understand summary of which real Caribbean foods can not only solve nutrition problems but reverse them!
Author: Michelle Rousseau
Publisher: Da Capo Lifelong Books
Published: 2018-10-30
Total Pages: 416
ISBN-13: 0738234664
DOWNLOAD EBOOKA lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.
Author: Virginia Burke
Publisher: Simon & Schuster (UK)
Published: 2005
Total Pages: 244
ISBN-13:
DOWNLOAD EBOOK"Expertly drawn together through the ingredients that the island have in common, this wide-ranging collection, peppered throughout with personal anecdotes, reveals an update on traditional recipes using Jerk, Rioja and Rundown as well as more modern dishes, including Escoveitch Chicken Salad and Soursop Cream"--Back cover.
Author: Candice Goucher
Publisher: Routledge
Published: 2014-12-18
Total Pages: 387
ISBN-13: 1317517326
DOWNLOAD EBOOKSince 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Author: Krishnendu Ray
Publisher: Bloomsbury Publishing
Published: 2016-02-11
Total Pages: 265
ISBN-13: 0857858378
DOWNLOAD EBOOKAcademic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
Author: Cristine MacKie
Publisher: Rowman & Littlefield
Published: 1998-04-21
Total Pages: 189
ISBN-13: 1561310646
DOWNLOAD EBOOKBeneath the brilliant tropical umbrella stretching from Trinidad to Jamaica, many different peoples have settled over the centuries and developed a vibrant hybrid culture and cuisine. Drawing extensively upon original sources, such as diaries, letters and household accounts, as well as on her own personal experience of the islands' kitchens, Cristine MacKie builds up a fascinating portrait of these displaced people. She gives us an insight into their everyday lives, their cultural and culinary traditions and how they adapted to their new environment. Woven into this evocative account of the Caribbean, past and present, are more than 100 recipes. This book is an invaluable source of reference for the Western cook, and an inspirational guide for the traveller.
Author: Polly Goodman
Publisher: The Rosen Publishing Group, Inc
Published: 2007-12-15
Total Pages: 34
ISBN-13: 9781404242999
DOWNLOAD EBOOKProvides an overview of food in the Caribbean, discussing ingredients, eating customs, typical meals, regional differences, and foods for special occasions.
Author: Theresa M. Beatty
Publisher: The Rosen Publishing Group, Inc
Published: 1999-01-15
Total Pages: 29
ISBN-13: 0823952215
DOWNLOAD EBOOKDescribes some of the foods enjoyed in Jamaica, Cuba and other islands in the Caribbean region and provides recipes for several popular Caribbean dishes.
