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Jamaican Cuisine
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian cuisine, Amerindian, Cuisine of West Africa, West African, Irish cuisine, Irish, English cuisine, English, French cuisine, French, Portuguese cuisine, Portuguese, Spanish cuisine, Spanish, Indian cuisine, Indian, Chinese cuisine, Chinese and Arab cuisine, Middle Eastern people who have inhabited the island. It is also influenced by indigenous crops, as well as crops and livestock introduced to the island from Mesoamerica, Europe, tropical West Africa and Southeast Asia— which are now grown locally. A wide variety of seafood, tropical fruits and meats are available. Some Jamaican dishes are variations of cuisines brought to the island from elsewhere, which are often modified to incorporate local produce and spices. Many others are novel or Creole cuisine, Creole dishes, created from a Fusion cuisine, fusion of dishes, techniques and ingredients from different cultures— which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaican Jerk Pork And Chicken
Jamaican may refer to: * Something or someone of, from, or related to the country of Jamaica * Jamaicans, people from Jamaica * Jamaican English, a variety of English spoken in Jamaica * Jamaican Patois, an English-based creole language * Culture of Jamaica * Jamaican cuisine See also * *Demographics of Jamaica *List of Jamaicans *Languages of Jamaica {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Humanities Center
The National Humanities Center (NHC) is an independent institute for advanced study in the humanities located in Research Triangle Park, North Carolina, United States. The NHC operates as a privately incorporated nonprofit and is not part of any university or federal agency. The Center was planned under the auspices of the American Academy of Arts and Sciences, which saw a need for substantial support for academic research in the humanities, and began operations in 1978. The National Humanities Center is one of the ten members of the Some Institutes for Advanced Study consortium–which are modeled after the Princeton, New Jersey, Institute for Advanced Study Programs The National Humanities Center offers dedicated programs in support of humanities scholarship and teaching as well as a regular schedule of public events, conferences and interactive initiatives to engage the public in special topics and emerging issues. Fellowship program Each year, the NHC admits approximately fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana State University Press
The Louisiana State University Press (LSU Press) is a university press at Louisiana State University. Founded in 1935, it publishes works of scholarship as well as general interest books. LSU Press is a member of the Association of University Presses. LSU Press publishes approximately 70 new books each year and has a backlist of over 2000 titles. Primary fields of publication include southern history, southern literary studies, Louisiana and the Gulf South, the American Civil War and military history, roots music, southern culture, environmental studies, European history, foodways, poetry, fiction, media studies, and landscape architecture. In 2010, LSU Press merged with '' The Southern Review'', LSU's literary magazine, and the company now oversees the operations of this publication. Domestic distribution for the press is currently provided by the University of North Carolina Press's Longleaf Services. Notable publications and awards '' A Confederacy of Dunces'' by John Ken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin America
Latin America is the cultural region of the Americas where Romance languages are predominantly spoken, primarily Spanish language, Spanish and Portuguese language, Portuguese. Latin America is defined according to cultural identity, not geography, and as such it includes countries in both North and South America. Most countries south of the United States tend to be included: Mexico and the countries of Central America, South America and the Caribbean. Commonly, it refers to Hispanic America plus Brazil. Related terms are the narrower Hispanic America, which exclusively refers to Spanish-speaking nations, and the broader Ibero-America, which includes all Iberic countries in the Americas and occasionally European countries like Spain, Portugal and Andorra. Despite being in the same geographical region, English- and Dutch language, Dutch-speaking countries and territories are excluded (Suriname, Guyana, the Falkland Islands, Jamaica, Trinidad and Tobago, Belize, etc.), and French- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaican Patty
A Jamaican patty is a semicircular pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is a type of turnover, and is formed by folding the circular dough cutout over the chosen filling, but is savoury and filled with ground meat. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean including the Caribbean coast of Nicaragua, Costa Rica and Panama. It is traditionally filled with seasoned ground beef, but other fillings include chicken, pork, lamb, goat, vegetables, shrimp, lobster, fish, soy, ackee, callaloo, bacon or cheese. Jamaican patties are typically seasoned with onions, garlic, thyme, oregano and chili peppers, especially the Scotch bonnet pepper. In non-Jamaican-based restaurants, the composition may be extended to include low-fat, whole wheat crusts or the absence of chilies. In Jamaica, the patty is often eaten as a full ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerk (cooking)
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice. The technique of ''jerking'' (or cooking with ''jerk spice'') originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them. The smoky taste of jerked meat is achieved by using various cooking methods, including modern wood-burning ovens. Chicken or pork is usually jerked, and the main ingredients of the spicy jerk marinade / sauce are allspice and scotch bonnet peppers, which are native to Jamaica. Etymology The word ''"jerk"'' is said to come from ''charqui'', a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word ''"jerky"'' in English. The term ''jerk spice'' (also known as ''Jamaican jerk spice'') refers to a spice rub. The word ''"jerk"'' refers to the spice rub, a wet marin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ackee And Saltfish
Ackee and saltfish is the Jamaican national dish prepared with sautéed ackee and salted codfish. Background The ackee fruit ('' Blighia sapida'') is the national fruit of Jamaica. It was brought to the Caribbean from Ghana before 1725 as 'Ackee' or 'Aki', another name for the Akan people, Akyem. The fruit's scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, such as the arils prior to the opening of the husk at the ripening stage, there are shipping restrictions when being imported to countries such as the United States. Salted codfish, on the other hand, was introduced to Jamaica for enslaved people as a long-lasting and inexpensive protein source. In west Africa, ackee is mainly used as medicine or an ingredient for soap and is not consumed as food. Preparation To prepare the dish, salt cod is sautéed with boiled ackee, onions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxtail
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is skinned and cut into shorter lengths for sale. Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Versions Oxtail is the main ingredient of the Italian dish '' coda alla vaccinara'' (a classic of Roman cuisine). It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for terrine-like , the Eastern European aspic dish, also prepared from cows' knees, pig trotters or ears. Stewed oxtail cooked with lima beans or ''lablab'' —both known as butter beans— or br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Goat
Goat curry ( Malay: ''kari kambing'', Indonesian: ''kari kambing'' or ''gulai kambing''), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe. Regional versions In Burmese cuisine, goat curry, called ''seittha hnat'' (ဆိတ်သားနှပ်), is a common Burmese curry, consisting of braised curry spiced with '' masala'', cinnamon sticks, bay leaf, and cloves. In Indonesia, the dish is called ''kari kambing'', and usually served with '' roti cane'' flatbread or steamed rice. ''Kare'' or ''kari'' (curry) is an Indian influenced dish commonly found in I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fusion Cuisine
Fusion cuisine is a cuisine that combines elements of different cuisine, culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s. The term fusion cuisine, added to the ''Oxford English Dictionary'' in 2002, is defined as "a style of cookery which blends ingredients and methods of preparation from different countries, regions, or ethnic groups; food cooked in this style." Categories Fusion food is created by combining various cooking techniques from different cultures to produce a new type of cuisine. Although it is commonly invented by chefs, fusion cuisine can occur naturally. Cuisines which get fused can either come from a particular region (such as East Asian cuisine and European cuisine), sub-region (such as Cuisine of the Southwestern United States, Southwestern American cuisine and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creole Cuisine
Creole cuisine (; ; ) is a cuisine style born in colonial times, from the fusion between African, European and pre-Columbian traditions. ''Creole'' is a term that refers to those of European origin who were born in the New World and have adapted to it (melting pot). According to Norwegian anthropologist Thomas Hylland Eriksen, "a Creole society (...) is based wholly or partly on the mass displacement of people who were, often involuntarily, uprooted from their original home, shedding the main features of their social and political organisations on the way, brought into sustained contact with people from other linguistic and cultural areas and obliged to develop, in creative and improvisational ways, new social and cultural forms in the new land, drawing simultaneously on traditions from their respective places of origin and on impulses resulting from the encounter."Eriksen, T.H. (2020). ''Creolisation as a Recipe for Conviviality''. In: Hemer, O., Povrzanović Frykman, M., Rist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
