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- The Caribbean -
Shae Morgan
Food connects people across history, geography, and belief. In the Caribbean, cuisine tells the story of their colonization, migration, and cultural blending. From African traditions and European trade to Indian and Indigenous influences, the Caribbean's food reflects how different peoples came together and created many new flavors. Each dish carries a piece of the region’s identity, showing exactly how food preserves their culture and how adapts through time.
-- Culinary Roots --
Griot (Haiti)
Griot is a Haitian dish made from marinated and fried pork, often served at celebrations and holidays. It is an important part of Haitian culture and represents pride and independence. The dish shows trade and migration influence through its mix of African cooking methods and French flavors.
Doubles (Trinidad & Tobago)
Doubles is a popular street food in Trinidad and Tobago made with fried bread and curried chickpeas. It shows the country’s mix of cultures and is connected to Indian Hindu and Muslim traditions. The dish also reflects migration because it was created by Indian indentured laborers who brought their cooking styles and spices to the Caribbean.
Ackee and Saltfish (Jamaica)
Ackee and saltfish is Jamaica’s national dish and an important part of its culture. It is often eaten on Sundays and holidays as a symbol of family and national pride. The dish shows trade and migration influence because ackee was brought from West Africa through the slave trade, and salted codfish came from Europe through colonial trade routes.
Religion&Language
-Religion-
Religion has strongly shaped Caribbean food traditions. In Jamaica, many people follow Christian customs, so Sunday dinners and Christmas meals are very important family traditions. In Trinidad and Tobago, Hindu and Muslim communities influenced the popularity of curry, roti, and vegetarian dishes. In Haiti, Catholic holidays like Easter and Christmas include special foods such as griot and soups.
Language-
Language also connects to the food across the islands. Many dish names came from a mix of English, French, Spanish, and Creole languages. For example, griot really just comes from French, roti from Hindi, and callaloo from West African languages. These names show how language reflects the blend of cultures in Caribbean cooking.
-- Migration & Fusion --
-- Migration & Fusion --
Caribbean food spread globally through migration, trade, and colonization. Many brought their own food traditions, creating new mixtures of flavors and techniques including, enslaved Africans, European colonizers, and later Indian and Chinese workers. Over time, these foods easily traveled beyond even just the islands as people migrated to places like the United States, Canada, and the United Kingdom.
A great example of fusion is in the Caribbean taco, where jerk chicken or plantains are used in a Mexican style tortilla. This dish shows how Caribbean flavors have blended with other world cuisines through globalization. Caribbean restaurants are now found in many major cities, which helps spread the region’s culture through food.
Migration
Migration
Griot (Haiti)-- Commonly found wherever the Haitian diaspora has settled. Major hubs include cities in the United States- Miami, New York City, Boston
Canada- Montreal, Toronto, and France
Also found where Haitian communities preserve and popularize their national dish.
Doubles (Trinidad and Tobago)--Spread globally with the Trinidadian diaspora, with vendors found in major cities such as New York City, Toronto, London, and other areas with bigger Caribbean populations
Ackee and Saltfish (Jamaica)-- Found worldwide in Jamaican communities. Its global presence is strongest in the United States especially NYC and South Florida and the United Kingdom in London and other big cities, and Canada, where canned ackee is widely available for preparation.
The American Mix
The American Mix
Caribbean food has become a huge part of everyday American life especially in cities heavily populated with Caribbean people who made their own homes. Now you can simply walk down the street and find many Caribbean based foods in restaurants and even food trucks. This spread of Caribbean food shows cultural convergence because people from totally different backgrounds are coming together and enjoying the same dishes. Some of the dishes have changed a bit in the U.S. for example, the spices are a little lighter or the ingredients might only be what they can find locally. These small changes show cultural divergence because the food adapts to the local ingredients and tastes while still trying to stay true to its roots. The soul of the food will always still be there. The way Caribbean cooking has spread in America shows how cultures grow, mix, and connect simply by sharing the food that reminds them of their home. This shows both convergence and divergence at the same time, because the food brings people together while still keeping the original culture unique.
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