Life and Food in the CaribbeanBeneath 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. |
Contents
Acknowledgements | 7 |
Cooks Notes | 8 |
Introduction | 13 |
The Shellfish Gatherers | 17 |
Our Men are Planting Apace | 39 |
The Foremost Men in the World | 66 |
Unseasoned Émigrés | 106 |
Mandarins and Rice Growers | 130 |
From East to West | 149 |
The Tropical Umbrella | 171 |
Bibliography | 175 |
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Common terms and phrases
African allspice Amerindian baking Barbados beef black pepper boil bread brown Caribbean cassava century chicken Chinese cloves cloves of garlic coconut milk cooked cool coriander corn cream curry powder delicious Derek Walcott dish eggs Elizabeth David English estates finely chopped fish fl oz flavour flesh flour fresh lime freshly fruit g 1 lb g 2 oz garlic ginger green Grenada ground Guyana heat ingredients islands labour leaves Ligon lime juice Madeirans marinade meat minutes mixture ml 4 fl numbers olive oil parsley peeled pigeon peas pint plantain plantation planters pork Portuguese potatoes prepared pumpkin recipe rice roasted sauce seasoning peppers serve settlers simmer skin slaves sliced stew stir sweet tablespoons teaspoon thyme tomato traditional trees Trinidad tropical unsalted butter vegetables vinegar West Indian West Indies white rum wine wrote yams