Caribbean Masala

Caribbean Masala
Author: Dave Ramsaran
Publisher: Univ. Press of Mississippi
Total Pages: 148
Release: 2018-07-05
Genre: History
ISBN: 1496818059

Winner of the 2019 Gordon K. & Sybil Lewis Book Award In 1833, the abolition of slavery in the British Empire led to the import of exploited South Asian indentured workers in the Caribbean under extreme oppression. Dave Ramsaran and Linden F. Lewis concentrate on the Indian descendants' processes of mixing, assimilating, and adapting while trying desperately to hold on to that which marks a group of people as distinct. In some ways, the lived experience of the Indian community in Guyana and Trinidad represents a cultural contradiction of belonging and non-belonging. In other parts of the Caribbean, people of Indian descent seem so absorbed by the more dominant African culture and through intermarriage that Indo-Caribbean heritage seems less central. In this collaboration based on focus groups, in-depth interviews, and observation, sociologists Ramsaran and Lewis lay out a context within which to develop a broader view of Indians in Guyana and Trinidad, a numerical majority in both countries. They address issues of race and ethnicity but move beyond these familiar aspects to track such factors as ritual, gender, family, and daily life. Ramsaran and Lewis gauge not only an unrelenting process of assimilative creolization on these descendants of India, but also the resilience of this culture in the face of modernization and globalization.

Cooking with Spices For Dummies

Cooking with Spices For Dummies
Author: Jenna Holst
Publisher: John Wiley & Sons
Total Pages: 359
Release: 2011-05-18
Genre: Cooking
ISBN: 1118069919

Spice up your cooking skills! If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen. Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like: What makes up a basic spice collection Advice on essential tools—including mills, graters, and mortar and pestle Preparing spices for cooking—including knowing which spices to toast, sauté, or grate A tour of the world of spices by region and country Menu planning and menu samplers arranged by country Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature: Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue Marinades and sauces—including South of the Border Marinade and Teriyaki sauce Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.

Food Culture in the Caribbean

Food Culture in the Caribbean
Author: Lynn M. Houston
Publisher: Bloomsbury Publishing USA
Total Pages: 202
Release: 2005-06-30
Genre: Social Science
ISBN: 0313062277

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. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present.

Contradictory Indianness

Contradictory Indianness
Author: Atreyee Phukan
Publisher: Rutgers University Press
Total Pages: 245
Release: 2022-07-15
Genre: Literary Criticism
ISBN: 1978829124

As Contradictory Indianness shows, a postcolonial Caribbean aesthetics that has from its inception privileged inclusivity, interraciality, and resistance against Old World colonial orders requires taking into account Indo-Caribbean writers and their reimagining of Indianness in the region. Whereas, for instance, forms of Indo-Caribbean cultural expression in music, cuisine, or religion are more readily accepted as creolizing (thus, Caribbeanizing) processes, an Indo-Caribbean literary imaginary has rarely been studied as such. Discussing the work of Ismith Khan, Harold Sonny Ladoo, Totaram Sanadhya, LalBihari Sharma, and Shani Mootoo, Contradictory Indianness maintains that the writers' engagement with the regional and transnational poetics of the Caribbean underscores symbolic bridges between cultural worlds conventionally set apart—the Africanized and Indianized—and distinguishes between cultural worlds assumed to be the same—indenture and South Asian Indianness. This book privileges Indo-Caribbean fiction as a creolizing literary imaginary to broaden its study beyond a narrow canon that has, inadvertently or not, enabled monolithic and unidimensional perceptions of Indian cultural identity and evolution in the Caribbean, and continued to impose a fragmentary and disconnected study of (post)indenture aesthetics within indenture’s own transnational cartography.

Handbook of Spices, Seasonings, and Flavorings

Handbook of Spices, Seasonings, and Flavorings
Author: Susheela Raghavan
Publisher: CRC Press
Total Pages: 360
Release: 2006-10-23
Genre: Technology & Engineering
ISBN: 1420004360

An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms, varieties, properties, applications, and quality specifications- with informatio

Herbs & Spices

Herbs & Spices
Author: Jill Norman
Publisher: Penguin
Total Pages: 338
Release: 2015-05-05
Genre: Cooking
ISBN: 1465443304

Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.

A History of Creole Trinidad, 1956-2010

A History of Creole Trinidad, 1956-2010
Author: Raymond Ramcharitar
Publisher: Springer Nature
Total Pages: 349
Release: 2021-08-06
Genre: History
ISBN: 3030756343

This book offers a history of post-Independence Trinidad and Tobago. It explores how culture and politics have operated in tandem to shape the society. Drawing on a wide range of sources, including literature, government reports, official statistics, the press and the Carnival, it critically analyses the popular conception of creolization as the driving force in modern Trinidad and Tobago. Ultimately, the book examines the way in which Trinidad and Tobago's unique ethnic and political ecosystems contribute to its national character.

The Well Plated Cookbook

The Well Plated Cookbook
Author: Erin Clarke
Publisher: Penguin
Total Pages: 322
Release: 2020-08-25
Genre: Cooking
ISBN: 0525541160

Comfort classics with a lighter spin, from the creator of the healthy-eating blog Well Plated by Erin. Known for her incredibly approachable, slimmed-down, and outrageously delicious recipes, Erin Clarke is the creator of the smash-hit food blog in the healthy-eating blogosphere, Well Plated by Erin. Clarke's site welcomes millions of readers, and with good reason: Her recipes are fast, budget-friendly, and clever; she never includes an ingredient you can't find in a regular supermarket or that isn't essential to a dish's success, and she hacks her recipes for maximum nutrition by using the "stealthy healthy" ingredient swaps she's mastered so that you don't lose an ounce of flavor. In this essential cookbook for everyday cooking, Clarke shares more than 130 brand-new rapid-fire recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. She's eliminated odd leftover "orphan" ingredients and included Market Swaps so you can adjust the ingredients based on the season or what you have on hand. To help you make the most of your cooking, she's even included tips to store and reheat leftovers, as well as clever ideas to turn them into an entirely new dish. From One-Pot Creamy Sundried Tomato Orzo to Sheet Pan Tandoori Chicken, all of the recipes are accessible to cooks of every level, and so indulgent you won't detect the healthy ingredients. As Clarke always hears from her readers, "My family doesn't like healthy food, but they LOVED this!" This is your homey guide to a healthier kitchen.

Eat Caribbean

Eat Caribbean
Author: Virginia Burke
Publisher: Simon & Schuster (UK)
Total Pages: 244
Release: 2005
Genre: Cooking
ISBN:

"Expertly drawn together through the ingredients that the island have in common, this wide-ranging collection, peppered throughout with personal anecdotes, reveals an update on traditional recipes using Jerk, Rioja and Rundown as well as more modern dishes, including Escoveitch Chicken Salad and Soursop Cream"--Back cover.