Caribbean cuisine is a rich stew of geographic, political and cultural influence. The different colonial cultures all make a contribution to the cuisines, and local ingredients play a significant role. In addition, the African and Indian workers brought to the region have also made significant contributions to the food of the region. This paper will discuss Caribbean food today and the different influences that have gone into this unique and varied set of cuisines.
Once colonial powers left the Caribbean, nations developed cuisines that were based in large part on the ingredients available. The basic Caribbean meal features a protein, a starch and a legume or vegetable (Houston, 2005). For the most part, this basic meal structure reflects African heritage, in particular in the combination of stews and starches. The African heritage can be seen in the similarity with soul food in the Southern U.S. -- oxtail stew is common to both the Gullah cuisine in South Carolina and to Jamaican cuisine for example. The choice of ingredients often reflects local availability, however. Plantain is common -- Puerto Rican mofongo is mashed plantain similar to the mashed manioc found in West African cuisine. Yuca itself is common in the cuisine of many Caribbean nations, having traveled from Africa with the slaves.
Other dishes are strictly Caribbean, based on ingredients seldom found elsewhere. Ackee is a West African fruit commonly grown in the Caribbean and contributing to Jamaica's ackee and saltfish. Callaloo leaves are widely cultivated in the Caribbean as well, to contribute to the local dishes. Conch has worked its way into Bahamian cuisine and roasted breadfruit into the cuisine of St. Vincent. Fish has been included in...
Sweeping generalizations about the South and southern food simply don't apply to this distinctive area. Lowcountry food is Creole cooking, but it is more heavily influenced by Africans than is the cuisine of Louisiana." (Taylor, p. 6) In light of the wide range of influences that have entered into its creation, it is not surprising that a number of dishes central to lowcountry cuisine carry significant cultural importance to inhabitants
African Restaurant Revival New York is home to people from all over the world, and it is well-known that they often bring with them cuisine from their homelands. Foodies descend on food courts in subterranean malls in Queens, Russian bakeries in Brooklyn, and ethnic food trucks pretty much anywhere throughout the five boroughs. For being a cosmopolitan city with such cosmopolitan tastes, surprisingly little attention is paid to the diversity of
NYC African Restaurants African Restaurants African Restaurants in NYC The restaurant's soft industrial lighting makes the chrome gleam. A soft and expansive backdrop of blue gives the space a cool and slightly futuristic industrial like a hip loft in the future. Exposed brick walls are tinged in a blue sheen and the distressed wood chairs and tables have been stained steel gray and have marble table tops. In three weeks, Cisse Elhadji, the
Food History Of Central American Cuisine What is the geographical location of Central America and why it has an effect on the Central America cuisine? (i.e., what is the weather condition in Central America and does that play an affect as to why they eat the foods they eat and what foods do they eat mostly). The geographical location of Central America has just about everything to do with the cuisine of
Culture Food History of North America Cuisine What is the geographical location of North America and why it would have an effect on the North America cuisine? (i.e., what is the weather condition in North America and does that play an affect as to why they eat the foods they eat and what foods do they eat mostly). North America is a vast area that has many different geographical areas and so, they
Galicia, Spain Galicia, according to Wikipedia, is "an autonomous community in northwest Spain." Sometimes called Galiza, Galicia is said to be among the first kingdoms of Europe. It includes the following provinces, Lugo, a Coruna, Ourense, and Pontevedra. To its south is Portugal. Castile and Leon and Asturias are to its east. To its north and west is the Atlantic Ocean. Among tourists, Galicia is famous for "the presence of many
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