przyprawy: Caribbean cuisine

Evidence: 100 • authority: 72

Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, Javanese/Indonesian, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean.

Evidence: 77 • authority: 72

Evidence: 74 • authority: 72

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including the cuisines of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, Ulster-Scots, German, Italian and Middle Eastern cuisine. Elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from Indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole…

Evidence: 74 • authority: 72

American cuisine encompasses the cooking style and range of dishes prepared in the United States. It primarily derives from a mixing of European cuisine, Native American and Alaskan cuisine, and African American cuisine known as soul food. The Northeast, Midwest, Mid-Atlantic, South, West, Southwest, and insular areas all have distinctive elements, reflecting native food resources, local demographics, and culinary innovation. These developments have also given some states and cities distinctive elements. Hawaiian cuisine reflects substantial influence from its native Polynesian cuisine and from East Asian cuisine, while Louisiana Creole integrates elements from French, West African, and Nat…

Evidence: 63 • authority: 88

Navigating Area Studies: Insiders and Outsiders in Middle Eastern and North African, South Asian and Latin American Studies. In this collaborative article, we – Anwar Mhajne and Crystal Whetstone – investigate our positionalities in diverse area studies through a critical reflection on our experiences as political science graduate students conducting fieldwork for our dissertations. We work across different area studies – the Middle East and North Africa (MENA) and South Asia and Latin America – mainly as an insider (Mhajne) or simply as an outsider (Whetstone). Taking an interpretive approach and using the method of autoethnography, we critically reflect on our different fieldwork experien…

Evidence: 63 • authority: 72

Soul food is the cuisine of Black Americans. Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe Black American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas. According to soul food historian Adrian Miller, soul food exhibits some influences from West African cuisine such as the use of greens mixed together with meat and the fryin…

Evidence: 63 • authority: 72

Evidence: 51 • authority: 72

Caribbean music genres are very diverse. They are each synthesis of African, European, Asian and Indigenous influences, largely created by descendants of African enslaved people (see Afro-Caribbean music), along with contributions from other communities (such as Indo-Caribbean music). Some of the styles to gain wide popularity outside the Caribbean include, bachata, merengue, palo, mambo, baithak gana, bouyon, cadence-lypso, calypso, soca, chutney, chutney-soca, compas, dancehall, jing ping, parang, pichakaree, punta, ragga, reggae, dembow, reggaeton, Wilders, salsa, and zouk. Caribbean music is also related to Central American and South American music. The history of Caribbean music origin…

Evidence: 51 • authority: 72

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice,…

Evidence: 46 • authority: 72

Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, Indigenous, Spanish, and Levantine influences. Haitian cuisine has some similarities with "criollo" (Spanish for 'creole') cooking and similar to other Caribbean cuisine, but differs in several ways from its regional counterparts. Flavors are bold and spicy, demonstrating African and French influences, with notable derivatives coming from Indigenous and Spanish techniques. Levantine influences have made their way into the mainstream culture, due to an Arab migration over the years forming a community of shared Ara…

Evidence: 46 • authority: 88

Evidence: 46 • authority: 72