Caribbean Cuisine By: Hanna Dittrich Giavanna Lombardo Kalyn McDaniel Jordan 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”

16 th Century Spanish Influences Fruits Vegetables African Influences The Americas’ Influences West African Cooking Techniques

17 th & 18 th Century British Influences Jamaican Patty Chinese Influences Rice Mustard Chili Peppers East Indian Influences Curry

Animals for Food Production Chickens Fish Cows Pigs Goats