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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/57641390 Title: Food culture in the Caribbean Author: Lynn Marie Houston Publisher: Westport, Conn. : Greenwood Press, 2005. ISBN/ISSN: 0313327645 9780313327643 OCLC:57641390

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Food culture in the Caribbean

Author:	Lynn Marie Houston
Publisher:	Westport, Conn. : Greenwood Press, 2005.
Series:	Food culture around the world
Edition/Format:	Book : EnglishView all editions and formats
Summary:	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 Read more... 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.
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Details

Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Lynn Marie Houston Find more information about:
ISBN:	0313327645 9780313327643
OCLC Number:	57641390
Description:	xxxii, 166 p. : ill., map ; 25 cm.
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.
Series Title:	Food culture around the world
Responsibility:	Lynn Marie Houston.
More information:	Table of contents

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.

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