by
De Brissiere, P.
Call Number
ARC 641.59729 DEB
Publication Date
1946
Format:
Books
Relevance:
1.3960
by
Brown, Cora, 1861-1939
Call Number
ARC KLI 641.598 BRO
Publication Date
1946
Format:
Books
Relevance:
2.5777
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by
Valldejuli, Carmen Aboy, 1912-
Call Number
ARC KLI 641.59729 VAL
Publication Date
1957
Format:
Books
Relevance:
67231.4141
by
Slater, Mary.
Call Number
ARC 641.59729 SLA
Publication Date
1965
Format:
Books
Relevance:
1.4799
by
Wolfe, Linda
Call Number
641.59729 WOL
Publication Date
1970
Format:
Books
Relevance:
2.7825
by
Wolfe, Linda
Call Number
641.59729 WOL
Publication Date
1972 1970
Format:
Books
Relevance:
2.8118
by
Ortiz, Elisabeth Lambert
Call Number
641.59729 ORT
Publication Date
1977
Format:
Books
Relevance:
2.8561
by
Houston, Lynn Marie.
Call Number
394.1209729 HOU
Publication Date
2005
Summary
"Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with the popular stew, callaloo, an analogy that comes from the many different ethnic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. 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. Within this context, students and other readers will understand the diverse island societies and ethnicities 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."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip057/2005003393.html
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