1. Audrey Brazel Marcki Johnson Mataya Pottschmidt Rachel Dobrzykowski THE CARIBBEAN

2. Fried Plantain Chips  Starchy fruit  Considered a vegetable Mango Avocado Salsa  Tropical fruits  Fatty Oils TODAY’S DISH

4.  Tropical climate  Rain – dependent on location and elevation  Jamaica: 558 cm  Barbados: 127 cm  Hurricanes (June-November) WEATHER AND GEOGRAPHY

5.  Origins date back to 650 AD  Arawak, 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

6.  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

7. RELIGION  Christianity  Rastafari

8. 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

9. 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

10. SPICING THINGS UP Nutmeg Cloves Cinnamon Allspice Ginger

11.  Food staples:  fresh fish, vegetables, tropical fruits, and chicken  Use of lime in cooking fish  Meats rubbed with spices  Jerk, spicy peppers, tamarind, nutmeg (dessert)  Marinades  Sauces – mix of sweet fruits and spicy peppers  Slow roasting meats  Pan frying/boiling for vegetables COOKING METHODS

12.  CARICOM– Caribbean Community and Common Market  15 small developing island countries experiencing food insecurity  Reliance on food imports  Decrease in fruit and vegetable production  Seasonality  Inefficient use of land & agricultural technologies  Scarcity in water supply  Leads to inadequate nutrition and obesity  Use of greenhouses in Jamaica to reduce food imports  Meats – chicken, goat, pork, seafood (NOT BEEF) FOOD AVAILABILITY

13.  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

14.  Food products  Chemicals  Manufactured goods  Machinery and equipment  Fuel IMPORTS

15. 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 yellow 4.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

16. Pros: -No junk food -Majority is whole produce Cons: -Unspecific portions -Difficult to read and understand CARIBBEAN FOOD WHEEL:

17.  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  Poultry  Beef  Veal  Goat  Pig ANIMAL PRODUCTION & CONSUMPTION

18.  Daily carb intake  Specialties such as cassava and white fleshed sweet potato  Past 20 years – several roots/tubers appearing in US markets  Limited to warmer regions  Cassava – root  Peeled, boiled, and baked  Can leave unharvested for more than one season  Young tender roots used as herbs ROOT AND TUBER CROPS

19.  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

20.  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

21.  http://www.mcgill.ca/globalfoodsecurity/research-initiatives/caricom- project  http://shawnjsingh.blogspot.com/  http://ftp.fao.org/docrep/fao/010/a1250e/annexes/Subregional%20Repo rts/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:

22. ANY QUESTIONS??