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Food Culture in the Caribbean

Collection:
Black Caribbean Literature (BCL)
Contributor:
Houston,Lynn Marie (Author)
Format:
Monograph
Publication Date:
2005
URL:
http://www.worldcat.org/isbn/0313327645
Published:
Westport, CT: Greenwood Press
ISBN:
0313327645
Location:
African American Research Center, Library, University of Illinois at Urbana-Champaign
Subject Term:
Caribbean area, Cooking, Food habits
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