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Life and Food in the Caribbean

Life and Food in the Caribbean

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Published by RowmanLittlefield
The West Indian kitchen today, five hundred years after Columbus, is a wonderful blend of flavors and cooking styles. The islands are blessed with some of the richest soils in the world, and the different peoples who have settled there have developed a vibrant hybrid cuisine. Scottish rebels, enslaved Africans, indentured Portuguese and Chinese, and finally the East Indians–all of these brought with them their traditional foods and cooking techniques.
This book takes as its framework the stratified history of the islands from the early times of European exploration to the present day. The author draws extensively on original sources, such as diaries, which describe voyages from the China Sea, the Indian Ocean, and the Atlantic, and the implantation of new lives in the islands. She has collected recipes from the differing cuisines of all the peoples who live on the islands, and she portrays the way of life that has developed through the generations. She writes: "The Caribbean is an esthetic as full of emotion as a work of art. The air you breathe, the light that fills you, the myriad voices of nature and the past, the soil that provides for you-all these, wrapped together, are expressed in the kitchen."
The West Indian kitchen today, five hundred years after Columbus, is a wonderful blend of flavors and cooking styles. The islands are blessed with some of the richest soils in the world, and the different peoples who have settled there have developed a vibrant hybrid cuisine. Scottish rebels, enslaved Africans, indentured Portuguese and Chinese, and finally the East Indians–all of these brought with them their traditional foods and cooking techniques.
This book takes as its framework the stratified history of the islands from the early times of European exploration to the present day. The author draws extensively on original sources, such as diaries, which describe voyages from the China Sea, the Indian Ocean, and the Atlantic, and the implantation of new lives in the islands. She has collected recipes from the differing cuisines of all the peoples who live on the islands, and she portrays the way of life that has developed through the generations. She writes: "The Caribbean is an esthetic as full of emotion as a work of art. The air you breathe, the light that fills you, the myriad voices of nature and the past, the soil that provides for you-all these, wrapped together, are expressed in the kitchen."

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Categories:Books, Cooking & Food
Publish date: 1998
Added to Scribd: Oct 05, 2012
Copyright:Traditional Copyright: All rights reservedISBN:9781461663324
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Publishers Weekly reviewed this
Mackie draws from 500 years of Caribbean culture to pull together this collection of recipes with origins in Scotland, Africa, Portugal, China and India. (July) (c) Copyright PWxyz, LLC. All rights reserved

1995-06-19, Publishers Weekly
Publishers Weekly reviewed this
This culinary history of the Caribbean islands by British travel and food writer Mackie uncovers the roots of a ``hybrid cuisine with many fascinating strands.'' Interspersed with the poetry of Derek Walcott, and punctuated with recipes that are an amalgam of regional cuisine and a good old yarn, Mackie traces the culinary footprints of the British, West African, Portuguese and East Indian settlers of the islands. Some of the most tantalizing concoctions are carmelized chicken (with tomatoes and okra), tomato sauce on cassava, and lobster fruit curry. Befuddling, however, are the many obscure terms found in the recipes--``easy-blend yeast,'' ``old and floury English potatoes'' and the occasionally desired ``pig's trotter.'' While the book is a charmer on its own terms, such ingredients do need translation, lest they addle or mislead those heading for the heat of an actual North American kitchen. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved

1992-07-20, Publishers Weekly
Publishers Weekly reviewed this
Mackie draws from 500 years of Caribbean culture to pull together this collection of recipes with origins in Scotland, Africa, Portugal, China and India. (July) (c) Copyright PWxyz, LLC. All rights reserved

1995-06-19, Publishers Weekly
Publishers Weekly reviewed this
This culinary history of the Caribbean islands by British travel and food writer Mackie uncovers the roots of a ``hybrid cuisine with many fascinating strands.'' Interspersed with the poetry of Derek Walcott, and punctuated with recipes that are an amalgam of regional cuisine and a good old yarn, Mackie traces the culinary footprints of the British, West African, Portuguese and East Indian settlers of the islands. Some of the most tantalizing concoctions are carmelized chicken (with tomatoes and okra), tomato sauce on cassava, and lobster fruit curry. Befuddling, however, are the many obscure terms found in the recipes--``easy-blend yeast,'' ``old and floury English potatoes'' and the occasionally desired ``pig's trotter.'' While the book is a charmer on its own terms, such ingredients do need translation, lest they addle or mislead those heading for the heat of an actual North American kitchen. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved

1992-07-20, Publishers Weekly
Publishers Weekly reviewed this
Mackie draws from 500 years of Caribbean culture to pull together this collection of recipes with origins in Scotland, Africa, Portugal, China and India. (July) (c) Copyright PWxyz, LLC. All rights reserved

1995-06-19, Publishers Weekly
Publishers Weekly reviewed this
This culinary history of the Caribbean islands by British travel and food writer Mackie uncovers the roots of a ``hybrid cuisine with many fascinating strands.'' Interspersed with the poetry of Derek Walcott, and punctuated with recipes that are an amalgam of regional cuisine and a good old yarn, Mackie traces the culinary footprints of the British, West African, Portuguese and East Indian settlers of the islands. Some of the most tantalizing concoctions are carmelized chicken (with tomatoes and okra), tomato sauce on cassava, and lobster fruit curry. Befuddling, however, are the many obscure terms found in the recipes--``easy-blend yeast,'' ``old and floury English potatoes'' and the occasionally desired ``pig's trotter.'' While the book is a charmer on its own terms, such ingredients do need translation, lest they addle or mislead those heading for the heat of an actual North American kitchen. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved

1992-07-20, Publishers Weekly
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