Audrey Brazel Marcki Johnson Mataya Pottschmidt Rachel Dobrzykowski THE CARIBBEAN.
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Transcript of Audrey Brazel Marcki Johnson Mataya Pottschmidt Rachel Dobrzykowski THE CARIBBEAN.
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Audrey BrazelMarcki JohnsonMataya PottschmidtRachel Dobrzykowski
THE CARIBBEAN
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Fried Plantain Chips
Starchy fruitConsidered a
vegetable
Mango Avocado Salsa
Tropical fruitsFatty Oils
TODAY’S DISH
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Tropical climateRain – dependent on location and
elevation Jamaica: 558 cmBarbados: 127 cm
Hurricanes (June-November)
WEATHER AND GEOGRAPHY
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Origins date back to 650 ADArawak, Taino, and Carib Indians
Used slow roasting/grilling techinques Taino Indians cooked meat and fish in large clay pots
Spanish arrive 16 th century Brought fruit, trees, and vegetables Spanish Jews brought Escoveitch fish
Slave trade Lost most of native work forces to overwork and violence Spanish imported African slaves (brought staple foods and
“Jerk”)“Jerk” seasoning
Spicy marinade = lemon juice, onion, brown sugar, cinnamon, allspice, black pepper, thyme, soy sauce, & cayenne pepper
Used for pork, chicken, and seafood
HISTORY OF CARIBBEAN FOOD
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17 th century Spanish lost part of Caribbean to the British Jamaican patty
1834 Slave trade outlawed Chinese and Indian immigrants as indentured laborers Brought rice, mustard, and chili Curry from east India Local, homegrown spices were utilized Diverse peoples from Spain, West Africa, England, Portugal,
France and China – “Out of many, we are one.”
HISTORY OF CARIBBEAN FOOD
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RELIGION
ChristianityRastafari
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HOLIDAYS AND FEASTS
Holidays pertaining to food:
Easter Sunday: Between March 21 – April 25
Christmas: December 25
Lent: 40-day period (without Sundays) that begins Ash Wednesday and ends Holy Saturday
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VOODOO FOR YOU?
Orthodox Christians Lent
Refrain from eating meat, dairy and eggs Fish is allowed No meat Fridays
On Ash Wednesday and Good Friday, ages 18 – 59 eat one large meal and two smaller meals without snacking in between
Rastafari No Pork Vegetarian lifestyle Callaloo, Cauliflower, cucumber
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SPICING THINGS UP
Nutmeg
Cloves
Cinnamon
Allspice
Ginger
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Food staples: fresh fish, vegetables, tropical fruits, and chicken
Use of lime in cooking fishMeats rubbed with spices
Jerk, spicy peppers, tamarind, nutmeg (dessert)MarinadesSauces – mix of sweet fruits and spicy peppersSlow roasting meatsPan frying/boiling for vegetables
COOKING METHODS
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CARICOM– Caribbean Community and Common Market
15 small developing island countries experiencing food insecurity
Reliance on food importsDecrease in fruit and vegetable production
Seasonality Ineffi cient use of land & agricultural technologies Scarcity in water supply
Leads to inadequate nutrition and obesityUse of greenhouses in Jamaica to reduce food importsMeats – chicken, goat, pork, seafood (NOT BEEF)
FOOD AVAILABILITY
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Jamaica Sugar, rum, coffee, yams, chemicals, mineral fuels
Bahamas Salt, fruits, vegetables, animal products, chemicals
Dominican Republic Cocoa, coffee, gold, silver, sugar, textile goods
Puerto Rico Chemicals, electronics, canned tuna, rum, medical
equipment
EXPORTS
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Food products
Chemicals
Manufactured goods
Machinery and equipment
Fuel
IMPORTS
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1. Staples – starchy fruits, cereal, roots, and tubers
Cereals are whole grain and/or enriched flours
2. Fruits – tropical Mango, guava, citrus fruits, pineapple, papaya, plum
3. Vegetables – dark, green leafy or yellow4. Animal products
meat, poultry, fish, milk, cheese, yogurt, egg, liver
5. Legumes Kidney beans, gungo/pigeon peas, peanuts, cashews
6. Fats and Oils Cooking oils, butter, margarine, coconut cream, meat
fat, avocado pear, Jamaican ackee, nuts
SIX MAIN FOOD GROUPS
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Pros:- No junk
food- Majority is
whole produce
Cons:- Unspecifi c
portions- Diffi cult to
read and understand
CARIBBEAN FOOD WHEEL:
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Livestock varies across sub regions Jamaica biggest livestock sector
Well-developed poultry industry Most are smallholder farmers Few large commercial operations
Chicken makes up more than 80% of total meat production
PoultryBeefVealGoatPig
ANIMAL PRODUCTION & CONSUMPTION
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Daily carb intakeSpecialties such as cassava and white fleshed sweet
potatoPast 20 years – several roots/tubers appearing in US
marketsLimited to warmer regionsCassava – root
Peeled, boiled, and baked Can leave unharvested for more than one season Young tender roots used as herbs
ROOT AND TUBER CROPS
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Yautia and tonnin Labor intensive Young leaves used as herbs Peeled and boiled – deep fried chips Cuba – babies and people with ulcers are placed on
diets of cocoyam
ROOT AND TUBER CROPS
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White-fleshed sweet potatoes 25-40% starch and sugar content Less sweet, larger Red and white skin Research done on selecting types with little to no sugar
content Used as potato substitutes
Yams Greater Yellow and white
Trinidad figs
ROOT AND TUBER CROPS
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http://www.mcgill.ca/globalfoodsecurity/research-initiatives/caricom-project
http://shawnjsingh.blogspot.com/ http://ftp.fao.org/docrep/fao/010/a1250e/annexes/Subregional
%20Reports/LAC/Caribbean.pdf https://www.hort.purdue.edu/newcrop/proceedings1990/v1-
424.html http://www.geography-site.co.uk/pages/countries/climate/
caribbean_climate.html http://www.uvi.edu/research/agricultural-experiment-station/
agronomy/sustainable-tropical-leguminous-cover-crop-and-green-manure-mulch-systems.aspx
http://www.treesofjoy.com/content/tropical-fruit-paradise-trinidad http://mypimento.com/history-of-caribbean-food/
SOURCES:
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ANY QUESTIONS??