Explores the diverse Caribbean cultures and their history through their cuisine Food culture 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, with the many different ethnic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavour. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. 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. These influences have created diverse island societies and ethnicities, which this book illuminates 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.
The book also looks at early indigenous foods and agriculture, the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacles of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present.. Part of the Food Culture around the World series. The first book of its kind on this subject