HCD 105
Culture Foods Projcet
10/21/2015

The Caribbean Food Diaspora
Background and Influences Traditional Caribbean cuisine is as diverse as the islands that compose the region and the hodgepodge of countries that have fought over and owned the land of region. It is a tasty blend of both native cooking and the cuisine of the European powers, such as the British, French, Spanish and the Dutch. Caribbean food is even influenced by Chinese and Indian customs. All of these cultures have played a role in forming the multi-national cuisine of the Caribbean (Heyhoe, 2013). Before Columbus came to the “West Indies” in 1493, the Caribbean islands were the home of two Native American Tribes: the Arawaks and the Caribs. Both tribes have contributed to many of aspects of Caribbean cuisine. For example, the according to food historians, the Caribs began spicing food with chili peppers and the Arawaks are credited with barbecuing techniques. The Native Americans also grew corn and yams and harvested guavas, and, among many other tropical fruits which grow in the wild (Heyhoe, 2013). When Columbus arrived and the Spaniards began to settle the land, the Native Americans were introduced to sugar cane, which became a major source of profit for the islands. The Spaniards also introduced other foods such as coconut, chick-peas, cilantro, eggplant, onion and garlic. Other European colonists who settled in the Caribbean introduced other foods such as oranges, limes, mangoes, rice and coffee (Heyhoe, 2013). Because of the rich soil and ideal climate conditions, many of these food staples grew readily and became incorporated into what is now Caribbean food. During the African slave trade in the early 1600s, West African crops came to the Caribbean Islands in the form of okra, plantains, and ackee. Following the abolishment of the slave trade, laborers from India and