Life and Food in the Caribbean

This book PDF is perfect for those who love Caribbean Area genre, written by Cristine MacKie and published by Rowman & Littlefield which was released on 21 April 1998 with total hardcover pages 189. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Life and Food in the Caribbean books below.

Life and Food in the Caribbean
Life and Food in the Caribbean
Author : Cristine MacKie
File Size : 54,6 Mb
Publisher : Rowman & Littlefield
Language : English
Release Date : 21 April 1998
ISBN : 9781561310647
Pages : 189 pages
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Life and Food in the Caribbean by Cristine MacKie Book PDF Summary

Beneath the brilliant tropical umbrella stretching from Trinidad to Jamaica, many different peoples have settled over the centuries and developed a vibrant hybrid culture and cuisine. Drawing extensively upon original sources, such as diaries, letters and household accounts, as well as on her own personal experience of the islands' kitchens, Cristine MacKie builds up a fascinating portrait of these displaced people. She gives us an insight into their everyday lives, their cultural and culinary traditions and how they adapted to their new environment. Woven into this evocative account of the Caribbean, past and present, are more than 100 recipes. This book is an invaluable source of reference for the Western cook, and an inspirational guide for the traveller.

Life and Food in the Caribbean

Life and Food in the Caribbean by Cristine MacKie

Beneath the brilliant tropical umbrella stretching from Trinidad to Jamaica, many different peoples have settled over the centuries and developed a vibrant hybrid culture and cuisine. Drawing extensively upon original sources, such as diaries, letters and household accounts, as well as on her own personal experience of the islands' kitchens,

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Food Culture in the Caribbean

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This compelling collection of original essays explores food and identity in the Caribbean, focusing on contemporary political and economic changes which impact upon culinary identities.

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Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers

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