Caribbean cuisine
History
As a result of the
In 1493, during the
Caribbean dishes
Ingredients that are common in most islands' dishes are
Traditional dishes are so important to regional culture that, for example, the local version of Caribbean goat stew has been chosen as the official national dish of
The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas,
Over time, food from the Caribbean has evolved into a narrative technique through which their culture has been accentuated and promoted. However, by studying Caribbean culture through a literary lens there then runs the risk of generalizing exoticist ideas about food practices from the tropics. Some food theorists argue that this depiction of Caribbean food in various forms of media contributes to the inaccurate conceptions revolving around their culinary practices, which are much more grounded in unpleasant historical events. Therefore, it can be argued that the connection between the idea of the Caribbean being the ultimate paradise and Caribbean food being exotic is based on inaccurate information.[3]
By location
- Anguillian cuisine
- Antigua and Barbuda cuisine
- Bahamian cuisine
- Barbadian cuisine
- Cayman Islands cuisine
- Cuban cuisine
- Curaçaoan cuisine
- Dominica cuisine
- Dominican Republic cuisine
- Grenadan cuisine
- Haitian cuisine
- Jamaican cuisine
- Martinique cuisine
- Montserratian cuisine
- Puerto Rican cuisine
- Saint Barthélemy cuisine
- Saint Kitts and Nevis cuisine
- Saint Lucian cuisine
- Trinidad and Tobago cuisine
- Turks and Caicos Islands cuisine
- Virgin Islands cuisine
See also
References
- ^ a b "Cuisine." Archived 2011-09-28 at the Wayback Machine (Caribbean.) Bahamabreeze.com. Accessed July 2011.
- ^ "Caribbean Green Seasoning Recipe". Archived from the original on 2016-03-04. Retrieved 2014-03-28.
- ^ Graziadei, Daniel. “The Fierce Questioning of Fictional Caribbean Communion in Édouard Glissant's Ormerod and Fortuné Chalumeau's Désirade, ô Serpente!” In Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas, edited by Wiebke Beuhausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloß, 89-96.