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Ground Provisions
Ground provisions is the term used in West Indian nations to describe a number of traditional root vegetable staples such as yams, sweet potatoes, dasheen root (taro), eddos and cassava. They are often cooked and served as a side dish in local cuisine. Caribbean recipes will often simply call for ground provisions rather than specify specific vegetables. Origins Cassava, sweet potatoes, and maize derived from the aboriginal agriculture of the Amerindians. Dasheen, also known as taro, blue food and kalo, arrived to the Caribbean aboard Trans-Atlantic slave ships. Provision grounds, small tracts of the least desired land, were allocated by planters to slaves so that they could grow their own food for their survival. The planters conceded to this arrangement to avoid absorbing the expense of feeding the slaves they imported to power their sugar plantations. Production In addition to large-scale farming, ground provisions are a part of forest gardens as an adaption of African c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Indian
A West Indian is a native or inhabitant of the West Indies (the Antilles and the Lucayan Archipelago). According to the ''Oxford English Dictionary'' (''OED''), the term ''West Indian'' in 1597 described the indigenous inhabitants of the West Indies, by 1661 the term defined "an inhabitant or native of the West Indies, of European origin or descent." In the 1950s, coinciding with decolonization and the arrival of Afro-Caribbean migrants in the United Kingdom, ''West Indian'' referred to those who were Black. Inclusively, in 1961 all inhabitants of the West Indies Federation were termed ''West Indian'' regardless of their descent, besides West indian Indo-Caribbean people sometimes also use the term ''East Indian West Indian''. The ''OED'' now defines it simply as a citizen of any West Indies nation. Some West Indian people reserve this term for citizens or natives of the British West Indies only, to the exclusion of not just the Hispanophones, but also French and Dutch West Indi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farm-to-table
Farm-to-table (or farm-to-fork, and in some cases farm-to-school) is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer (which might be a winery, brewery, ranch, fishery, or other type of food producer which is not strictly a "farm"). This might be accomplished by a direct sales relationship, a community-supported agriculture arrangement, a farmer's market, a local distributor or by the restaurant or school raising its own food. Farm-to-table often incorporates a form of food traceability (celebrated as "knowing where your food comes from") where the origin of the food is identified to consumers. Often restaurants cannot source all the food they need for dishes locally, so only some dishes or only some ingredients are labelled as local. The farm-to-table movement has arisen more or less concurrently with changes in attitudes about food safety, food freshness, food seasonality, and s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Geographic Traveler
''National Geographic Traveler'' is a magazine published by National Geographic Partners, NG Media in Armenia, Belgium, the Netherlands, China, Croatia, the Czech Republic, Germany, Greece, Indonesia, Latin America, Israel, Poland, Romania, Slovenia, Spain, and the UK. The US edition was published from 1984 to 2019. History ''National Geographic Traveler'' was launched as a quarterly publication in the Spring of 1984 by the National Geographic Society under the leadership of president Gilbert M. Grosvenor, Gilbert M Grosvenor. Vice president for publications Robert L. Breeden oversaw the launch. Joan Tapper was the first editor. The final US print edition appeared in December 2019, with George Stone as editor. In its 35-year run, the US print edition had six editors: * Joan Tapper, 1984–1989 * Richard Busch, 1988-1998 * Keith Bellows, 1998-2015 * ''Norie Quintos, Acting Editor'', 2015 * Maggie Zackowitz, 2015-2016 * George Stone, 2016–2019 In September 2013, the Nation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indigenous Cuisine Of The Americas
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread). Foods like cornbread, Turkey meat, turkey, cranberry, blueberry, hominy, and Mush (cornmeal), mush have been adopted into the cuisine of the broader United States population from Native American cultures. In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have allowed the recovery and revitalization of Indigenous food practices that had formerly passed out of popularity. The most important Indigenous American crops have generally included Indian corn (or maize, from the Taíno name for the plant), beans, squash, pumpkins, sunflowers, wild rice, sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caribbean Cuisine
Caribbean cuisine is a fusion of West African cuisine, West African,"Cuisine." (Caribbean. Bahamabreeze.com Accessed July 2011. Creole cuisine, Creole, Amerindian cuisine, Amerindian, European cuisine, European, Latin American cuisine, Latin American, Indian cuisine, Indian/South Asian cuisine, South Asian, Caribbean Chinese cuisine, Chinese, Javanese cuisine, Javanese/Indonesian cuisine, Indonesian, North American cuisine, North American, and Middle Eastern cuisine, Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region. History As a result of the colonization, t ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Banana
Cooking bananas are a group of banana cultivars in the genus ''Musa (genus), Musa'' whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the List of banana cultivars, AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca, ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fufu
Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Although the original ingredients for fufu are boiled cassava, plantains, and cocoyam, it is also made in different ways in other West African countries. In Ghana, Ivory Coast, and Liberia, they use the method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adj ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United Nations
The United Nations (UN) is the Earth, global intergovernmental organization established by the signing of the Charter of the United Nations, UN Charter on 26 June 1945 with the stated purpose of maintaining international peace and international security, security, to develop friendly Diplomacy, relations among State (polity), states, to promote international cooperation, and to serve as a centre for harmonizing the actions of states in achieving those goals. The United Nations headquarters is located in New York City, with several other offices located in United Nations Office at Geneva, Geneva, United Nations Office at Nairobi, Nairobi, United Nations Office at Vienna, Vienna, and The Hague. The UN comprises six principal organizations: the United Nations General Assembly, General Assembly, the United Nations Security Council, Security Council, the United Nations Economic and Social Council, Economic and Social Council, the International Court of Justice, the United Nations Se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Tourism
Culinary tourism or food tourism or gastronomy tourism is the exploration of food as the purpose of tourism. It is considered a vital component of the tourism experience. Dining out is common among tourists and "food is believed to rank alongside climate, lodging, accommodation, and scenery" in importance to tourists. Culinary tourism became prominent in 2001 after Erik Wolf, president of the World Food Travel Association, wrote a white paper on the subject. Traveler Engagement: A 2019 study revealed that 93% of participants engaged in food and beverage activities during their trips over the past two years, and 82% spent more on food and beverages while traveling than at home. Overview Culinary or food tourism is the pursuit of unique and memorable eating and drinking experiences, both near and far. Culinary tourism differs from agritourism in that culinary tourism is considered a subset of cultural tourism (cuisine is a manifestation of culture) whereas agritourism is consi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Callaloo
Callaloo ( , ; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines, including the plant callaloo or dishes called callaloo, vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo and uses taro leaves (known by many local names such as 'dasheen bush', 'callaloo bush', or 'bush') or ''Xanthosoma'' leaves (known by many names, including ''cocoyam'' and ''tannia''). Since the leaf vegetable used in some regions differs, some confusion can arise among the vegetables with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African and Taíno, Taino cuisine. Etymology There are two possible etymological origins for the word. The first deriving from Tupi language, Tupi ''caárurú'', meaning th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetable
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots, such as taproots and root tubers, as well as non-roots such as bulbs, corms, rhizomes, and stem tubers. Potatoes are technically not roots, and sweet potatoes are a type of root called tuberous roots. Description Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and balance of starches, sugars, and other carbohydrates. List of root vegetables The following list classifies root vegetables organized by their roots' anatomy. Modified plant stem * Corm **'' Amorphophallus konjac'' (konjac) ** ''Colocasia esculenta'' (taro) ** ''Eleocharis dulcis'' (Chinese water chestnut) ** ''Ensete'' spp. (enset) ** '' Nymphaea'' spp. (waterlily) ** '' Pteridium esculentum'' ** ''Sagittaria'' spp. (arrowhead or wapatoo) ** ''Typha spp. ** '' Xanthosoma'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buljol
Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ('burnt') and ('muzzle'), which was changed into ''bu'n jaw'' in Trinidad's 19th century patois and finally morphed into ''buljol''. The name does not relate to the temperature of the dish (it is served cold) but to its spiciness, caused by the added hot pepper. In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake. From Trinidad the use of buljol has spread to other Caribbean islands (especially Barbados) and Trinidadian communities in English-speaking countries such as Canada, Great Britain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
