Caribbean Cuisine

The Caribbean is home to one of the most significant moments in world culinary history--the landing of Columbus on the island of Hispaniola in 1492--and its cuisine will forever be linked to that day. The period that followed Columbus’s landing witnessed a complete overhaul of cuisines all over the world, as Asian and European ingredients reached the Americas. Out of the Americas came foods like turkey, tomatoes, corn, chilies, potatoes, sweet potatoes, squashes, beans, avocados, pineapples, vanilla, and chocolate. Many of these quickly became common ingredients in both Europe and Asia (chilies and beans), while others took longer to be accepted (tomatoes and potatoes were resisted for decades or more). Conversely, citrus, melons, onions, garlic, cilantro, Asian spices, rice, wheat, domesticated pork, chicken, cows (and thus dairy products), and grapes all were introduced to the cuisines of the Americas. It is hard to think of cuisines on either side of the Atlantic Ocean without each other’s products today, but that is exactly what changed. For this reason, the Caribbean will always be known as the birthplace of a dramatic change in the foods worldwide. Just as the Caribbean is known internationally for this influence, it should also be known for its cultural diversity. The Caribbean is a melting pot of peoples and cultures that has developed into a completely new culture, blending influences that have played important roles in the stages of history that led to today. Class is Monday, October 28 from 6-8pm at the Maysville Institute of Culinary Arts.  Cost is $20.  For more information, or to register, please email or call 606-759-7141 ext. 66120.