Land OLakes Holiday Cooking or Food Culture in the Caribbean

Land O'Lakes Holiday Cooking

Author: Land OLakes Incorporated

Land O' Lakes, one of America's oldest and most trusted names in baking, proudly introduces a volume of holiday treasures. This shining collection spotlights traditional cookies, buttery coffee cakes, elegant tarts and other baked indulgences. As always, helpful tips and hints and beautiful photos tastefully complete a classic cookbook that captures the holiday spirit.

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Food Culture in the Caribbean

Author: Lynn Marie Houston

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 a popular stew there called callaloo. The stew analogy comes from the many different ethic 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.

Kim Zach - VOYA

These two volumes, Food Culture in the Caribbean and Food Culture in Spain, in a twelve-book series join others that cover Sub-Saharan Africa, Russia and Central Asia, South America, Mexico, Japan, India, China, Italy, Great Britain, and the Near East, Middle East, and North Africa. The purpose of the series, as explained in the foreword that appears in each book, is to examine the role of food in the shaping of human culture. Each volume is consistently formatted, definitely a strong point for any series. At the front is an area map and a detailed time line. The chapters include a historical overview of the region, major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health, with recipes provided throughout. One of the most impressive things about the series is that each volume has been written by an expert for that particular region and not by an author who has simply researched the topic. For example, Houston is a food historian whose writing specialty is Caribbean cuisine. Medina is a Senior Researcher at the European Institute of the Mediterranean in Barcelona and is an editor for the journal Anthropology of Food. Even with such a wide spectrum of authorship, each volume remains true to the philosophy of the series. Gathering and growing food is a common denominator for all people throughout history, yet how each group accomplished this task is unique to geographical area and natural resources. By studying the culinary rituals and traditions of others, one can develop an understanding and appreciation for the diversity in cultural attitudes toward food. The series also emphasizes a connectedness between cultures, a key conceptin today's climate of globalization. For example, in Food Culture of the Caribbean, the author asks the reader to consider what other world cuisines would look like without the foods that European explorers discovered there and took with them to other parts of the world. Similar questions are posed by the other authors. Overall this series would be a marvelous addition to any junior or senior high library. The books provide an excellent resource for students who are researching countries about which little has been written previously, such as the Middle East and Africa. Students who want more in-depth information about countries for which basic information has been readily available will also benefit. In addition, teachers of geography, world civilization, history, and foreign languages will find the series an invaluable aid for enriching their regular classroom lesson plans. (Food Culture Around the World). VOYA CODES: 4Q 3P J S (Better than most, marred only by occasional lapses; Will appeal with pushing; Junior High, defined as grades 7 to 9; Senior High, defined as grades 10 to 12). 2005, Greenwood, 166p.; Glossary. Index. Illus. Photos. Maps. Biblio. Source Notes. Further Reading. Chronology., Ages 12 to 18.

Table of Contents:

	Series foreword
1	Historical overview	1
2	Major foods and ingredients	31
3	Cooking	81
4	Typical meals	95
5	Eating out	121
6	Special occasions	129
7	Diet and health	141