Caribbean Cuisine By: Hanna Dittrich Giavanna Lombardo Kalyn McDaniel Jordan Fink
Dec 23, 2015
Caribbean Cuisine
By: Hanna DittrichGiavanna Lombardo
Kalyn McDanielJordan Fink
The Caribbean
• 1,063,00 sq miles
• Aruba, Barbados, Cayman Islands, Bahamas
• 2% of the islands are inhabited
Climate
• Only 2 seasons
• Dry and Wet • Dec-May: hot and
dusty• June-Nov:
hurricanes
Caribbean Culture
• Artistic, musical, literary, culinary, political and social elements
• British, Spanish, and French influence
• Symbols: Parrot, Palm, and Shell
Celebrations
• Carnival• Celebration of life• Main festival for
locals & tourists• Dominican
Republic, Antigua, Jamaica, St. Kitts and Nevis and Barbados
Origin of Caribbean cooking
Cooking Techniques
Blaff
Rundown Rundown
Jerk
Callaloo
Caribbean Food Groups
Staples
Spices • Scotch bonnet
• Annatto, curry, pimento, cinnamon & ginger
History of Caribbean
Cuisine
• Diversity• Spain• West Africa• England• Portugal• France• China
“Out of many, we are one”
16th Century
• Spanish Influences• Fruits • Vegetables
• African Influences
• The Americas’ Influences
• West African• Cooking Techniques
17th & 18th Century
• British Influences• Jamaican Patty
• Chinese Influences• Rice• Mustard• Chili Peppers
• East Indian Influences• Curry
Animals for Food Production
• Chickens
• Fish
• Cows
• Pigs
• Goats