Provenance · Volume XXIII · In progress
The Caribbean Canon
Thirty-nine entries
Contents
I1
IIopening
III2
IV8
V26
VIopening
VIIopening
VIII2
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XXIII · contents
Caribbean · V The Canonical Dishes
Rice & Grains
Three entries
Rice and grains in the Caribbean kitchen are built on a small number of defining techniques: the seasoned aromatic base, the legume cooked into the grain, and the fat or liquid that carries flavour through the pot. These three dishes represent the canonical national expressions of that method.
V · The Canonical Dishes · 2 of 4Next chapter → Soups & Stews
Rice & Grains
Rice and grains in the Caribbean kitchen are built on a small number of defining techniques: the seasoned aromatic base, the legume cooked into the grain, and the fat or liquid that carries flavour through the pot. These three dishes represent the canonical national expressions of that method.
3 entries