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2. Religion, food, and eating in North America
- Collection:
- Black Caribbean Literature (BCL)
- Contributers:
- Zeller,Benjamin E. (Editor) and American Academy of Religion (Association)
- Format:
- Book, Edited
- Publication Date:
- 2014
- Published:
- New York: Columbia University Press
- Location:
- African American Research Center, Library, University of Illinois at Urbana-Champaign
- Notes:
- 336 p., This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Includes Elizabeth Pérez' "Negotiated foodways. Crystallizing subjectivities in the African diaspora : sugar, honey, and the gods of Afro-Cuban Lucumí."
3. Food Culture in the Caribbean
- Collection:
- Black Caribbean Literature (BCL)
- Contributers:
- Houston,Lynn Marie (Author)
- Format:
- Monograph
- Publication Date:
- 2005
- Published:
- Westport, CT: Greenwood Press
- Location:
- African American Research Center, Library, University of Illinois at Urbana-Champaign
- Notes:
- 166 p, "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." 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
4. Mitos y leyendas de la comida afrocubana
- Collection:
- Black Caribbean Literature (BCL)
- Contributers:
- Bolívar,Natalia A. (Author) and González,Carmen (Author)
- Format:
- Book, Whole
- Language:
- Spanish
- Publication Date:
- 2000
- Published:
- San Juan, P.R.: Plaza Mayor
- Location:
- African American Research Center, Library, University of Illinois at Urbana-Champaign
- Notes:
- 199p, An investigation of African influences in Cuba; also a cookbook
5. The Caribbean
- Collection:
- Black Caribbean Literature (BCL)
- Contributers:
- Illsley,Linda (Author)
- Format:
- Monograph
- Publication Date:
- 1999
- Published:
- Austin, TX: Raintree Steck-Vaughn
- Location:
- African American Research Center, Library, University of Illinois at Urbana-Champaign
- Notes:
- 32 p, Contents: The Caribbean and its food -- People, food, and farming -- Caribbean religions -- Christmas and New Year's -- Carnival -- Food and harvest festivals
6. The Tongue-Tingling Taste Of Jerk
- Collection:
- Black Caribbean Literature (BCL)
- Format:
- Newspaper Article
- Publication Date:
- 1997-06-04
- Published:
- Jamaica, NY
- Location:
- African American Research Center, Library, University of Illinois at Urbana-Champaign
- Journal Title:
- New York Voice, Inc. Harlem USA
- Journal Title Details:
- 9 : 21
- Notes:
- Allspice and Scotch bonnet peppers are important elements in jerk seasoning. Whole, dried allspice berries that look like big, brown peppercorns are also used. Their forceful flavor, somewhere between that of clove, nutmeg and cinnamon, is the heart of jerk seasoning. Scotch bonnet peppers, can be used as a substitute fresh or in a bottled sauce.