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International Cooking: A Culinary Journey, 2E

Explore the rich history and diverse cuisine of the Caribbean Islands, influenced by Arawaks, Caribs, European settlers, and African slaves. Discover unique cooking methods, fusion dishes, and common foods across the region.

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International Cooking: A Culinary Journey, 2E

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  1. International Cooking: A Culinary Journey, 2E Chapter 18 Caribbean Islands

  2. History Early Settlers • Arawaks - 600 AD • Caribs - more aggressive • Christopher Columbus - 1490; claimed for Spain

  3. Exchange of power between Spain, Britain, France, Denmark, and the Netherlands occurred repeatedly on many of the Caribbean Islands. Each ruler left culinary traits. • U.S. Virgin Islands consists of three islands • St. Croix • St. John • St. Thomas

  4. Topography Caribbean Islands More than 7,000 islands in the Caribbean Sea form a wide arc stretching from the United States to South America.

  5. Cuba • Haiti • Dominican Republic • Jamaica • Puerto Rico Greater Antilles in the North

  6. Lesser Antilles in the East • Many islands situated from the Virgin Islands south to Trinidad and west to Aruba Netherlands Antilles • Curacao • Aruba • Bonaire

  7. trade winds • affect climate • affect amount of rainfall • some islands are almost barren with cacti and small scruffy trees and bushes • some islands support lush vegetation and even rain forests Diverse Terrain and Climates

  8. Cooking Methods • grilling - from Arawaks • baking and steaming - ovens dug in the ground; from West Africans • deep-frying and sautéing - from Spanish

  9. Regions Cookery Differs on Each Island • culinary traits adopted from ruling countries and immigrants • varying topography and climate results in different crops and animals

  10. bean fritters fish fritters blood sausage stuffed crabs fried corn bread beans and rice pepper pot (vegetable soup) callaloo (a soup made of greens and other ingredients) curries Dishes Prepared on Many Islands in Endless Variations

  11. Cuisine Influence from African Slaves • similar climates between islands and Africa • planted the foods that grew in their homeland • cooked their native recipes

  12. fusion of French, Spanish, and African influences • African vegetables and seafood • Spanish herbs and spices • French sauces Creole cooking

  13. Fish and seafood • Pork preferred meat on many islands • Legumes • Rice • Corn • Tropical fruits and vegetables • Coconut • Banana and plantains • Sugarcane Common Foods on Many Islands

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