By G. J. Giddings – Dr. Jahwara Giddings is Professor of History at Central State University
It is always a good time to reiterate Guyana’s food traditions, practices, and prospects, and to emphasize the power and potential of good food in general. Just as food does amazing things at the table, it could be a source of national unity through development of a thoughtful and positive national food culture. In fact, there is a contemporary cuisine scene unfolding in Guyana, with great potential for our food security, health, economic enterprise and yes even national pride and unity.
There are global calls, if not cries, for more thoughtful and sustainable food systems which demand leadership from agriculturally rich and culturally dynamic places like Guyana. And with projected oil wealth, and good governance, Guyana could lead and model modern sustainable food practices. Continue reading
VIDEO: A Tour of Trinidad’s Market – By Chef Debra Sardinha-Metivier of DSM Creative Cuisine
A Tour of Trinidad’s Market – The Culinary Institute of America
In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni — a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.
For recipes, visit http://www.ciaprochef.com/WCA
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