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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). For more than 100 years the words ''West Indian'' specifically described natives of the West Indies, but by 1661 Europeans had begun to use it also to describe the descendants of European colonists who stayed in the West Indies. Some West Indian people reserve this term for citizens or natives of the British West Indies. See also * Caribbean people * History of colonialism * History of the West Indian cricket team * Spanish colonization of the Americas Spain began colonization of the Americas, colonizing the Americas under the Crown of Castile and was spearheaded by the Spanish . The Americas were invaded and incorporated into the Spanish Empire, with the exception of Colonial Brazil, Braz ... * West Indian American References Further reading * * * {{Caribbean-stub Caribbean people Demonyms ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Geographic Traveler
''National Geographic Traveler'' is a magazine published by 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. Vice president for publications, Robert L. Breeden Robert Lewis Breeden (1925–2013) was an editor, publisher, senior executive at the National Geographic Society, and chairman of both the White House Historical Association and U.S. Capitol Historical Society. Early life Robert Lewis 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 Tapp ... [...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, cranberry, blueberry, hominy and 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 potatoes, tomatoes, peppers, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Banana
Cooking bananas are banana cultivars in the genus '' Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/, /ˈplɑːntɪn/) 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 cultivars belonging to the AAB group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''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 are a major food staple in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fufu
Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It is often made in the traditional Ghanaian, Ivorian, Liberian, and Cuban 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 adjusted to personal preference, and it is eaten with broth-like soups. Some countries, particularly the Igbo tribe in Nigeria, have a version of fufu (Akpu) made from fermented cassava dough that is eaten with thick textured stews. Other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. FuFu is traditionally eaten with the fingers, and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United Nations
The United Nations (UN) is an intergovernmental organization whose stated purposes are to maintain international peace and security, develop friendly relations among nations, achieve international cooperation, and be a centre for harmonizing the actions of nations. It is the world's largest and most familiar international organization. The UN is headquartered on international territory in New York City, and has other main offices in Geneva, Nairobi, Vienna, and The Hague (home to the International Court of Justice). The UN was established after World War II with the aim of preventing future world wars, succeeding the League of Nations, which was characterized as ineffective. On 25 April 1945, 50 governments met in San Francisco for a conference and started drafting the UN Charter, which was adopted on 25 June 1945 and took effect on 24 October 1945, when the UN began operations. Pursuant to the Charter, the organization's objectives include maintaining internationa ... [...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 Climate is the long-term weather pattern in an area, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorologica ..., 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. 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) wherea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Callaloo
Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; ) is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main ingredient is an indigenous leaf vegetable, traditionally either amaranth (known by many local names including ''callaloo''), taro leaves (known by many local names, including ''dasheen bush'', ''callaloo bush'', ''callaloo'', or ''bush'') or '' Xanthosoma'' leaves (known by many names, including ''cocoyam'' and ''tannia)''. Since the leaf vegetable used in some regions may be locally called "callaloo", "callaloo bush" or "dasheen leaves", some confusion can arise among the vegetables and with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African cuisine. Cooking variations Outside of the Caribbean, water spinach is occasionally used. Trinbagonians, Grenadians and Dominicans primarily us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetable
Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage (see terminology of vegetables). Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or ma ... [...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 an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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