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 · IV The Method
The Method
Eight entries
Caribbean jerk techniqueJamaican Jerk: The Maroon Preservation TechniqueCaribbean Pepper Sauces: The Scotch Bonnet as Cultural IdentityAfro-Colombian Pacific Coast: Encocado and the Coconut TraditionDhalpuri RotiDoublesTrinidadian Doubles: The National Snack Born on a BicycleSancocho: The Caribbean Melting Pot in a Pot
IV · The MethodNext chapter → The Canonical Dishes
8 entries
Caribbean jerk techniqueJamaican Jerk: The Maroon Preservation TechniqueCaribbean Pepper Sauces: The Scotch Bonnet as Cultural IdentityAfro-Colombian Pacific Coast: Encocado and the Coconut TraditionDhalpuri RotiDoublesTrinidadian Doubles: The National Snack Born on a BicycleSancocho: The Caribbean Melting Pot in a Pot