Talk:Dominica cuisine

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Fleshing out this article[edit]

Here is a start to some information to flesh out the article a little bit. It all comes from one source and doesn't have all of the meat it needs. First is the stuff culled from Amazon.com's info on a single cook book and after that the info on the author of the cookbook. Everything is either paraphrased from Amazon.com's text out of the cookbook, of a copy paste from Harris's bio at her own web site where she sells her books.


Jessica B. Harris, in "Beyond Gumbo: Creole Fusion Food from the Atlantic Rim" lists "A Taste of Nature Island Cooking: The Cuisine of Dominica" as one of her favorite cookbooks. She lists as Domincan dishes, a Pumpkin soup (page 89), a recipe for (?)from Dominica that combines the "bland sweetness of the pumpkin with the sweet taste of coconut milk" on page 107. And on page 180 she describes the New World fufu, which almost always applies to mashed plantains. This in reference to the Caribs, who can still be found in Dominica. On Page 286 she discusses fungi or fungee as it is known in the U.S. Virgin Islands, Dominica, Anguilla, and Antigua. And on page: Dirty Rice, page 262: djon-djon, page 107 has D Mauby (Maubi), page 364 is about Roast Pork with Passion Fruit Sauce, and there is the discussion of the delightful 'mountain chicken' found on the islands of Montserrat and Dominica. (I had the Haitian version one time long ago in Port Au Prince).


The following in from Harris' web site bio (http://www.africooks.com/jessicas_bio.shtml) "Jessica B. Harris is the author of eight critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, Tasting Brazil: Regional Recipes and Reminiscences, The Welcome Table: African American Heritage Cooking, A Kwanzaa Keepsake, The Africa Cookbook: Tastes of a Continent and Beyond Gumbo: Creole Fusion Food from the Atlantic Rim A culinary historian, she has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Institution in Washington DC as well as at numerous institutions and colleges throughout the United States and Abroad. She is currently working on a narrative history of rum tentatively entitled Rum: History in a Glass, a book of side dishes and condiments entitled On the Side.

In her three decades as a journalist, Harris has written book reviews, theatre reviews, travel, feature and beauty articles too numerous to note. She has written extensively about the culture of Africa in the Americas, particularly the foodways, for publications ranging from Essence (where she was travel editor from 1977-1980) to German Vogue.

She has written for most of the major food magazines Including Gourmet, Food & Wine, Cooking Light, and Eating Well. She has chaired panels and given presentations at the Fancy Food Shows in both San Francisco and New York, At Chef Magazine's Chef des Chefs, at The Caribbean Culinary Federation's annual Taste of the Caribbean, where she has given the keynote address for six years, and at IACP and AIWF conferences too numerous to note.

Dr. Harris has made numerous television appearances on shows including The Today Show, Good Morning America, Mike and Matty, The Main Ingredient, and B. Smith with Style. On the Television Food Network, where has appeared on the Curtis Aikens Show, Sara Moulton's Cooking Live, and TV Food News and Views. She has hosted five episodes of Chef du Jour and served as the resident food historian of Sara Moulton's Cooking Live Primetime from July through November 1999.

In addition to her work on the foodways of the African Diaspora, she is also the author of The World Beauty Book (HarperSanFrancisco, 1995), a collection of beauty secrets from women of color around the world, the co-editor of La Vie Ailleurs (Harcourt Brace Jovanovich, 1989), a multicultural French text, and the translator of Ton Beau Capitain by Simone Schwarz-Bart. She was, for six and a half years, a restaurant reviewer for The Village Voice in New York City.

A tenured full professor in at a college in New York City, Harris holds degrees from Bryn Mawr College, Queens College, The Universite de Nancy, France, and a doctorate in Performance Studies from New York University where her dissertation focused on the French-speaking theatre of Senegal. She has been a National Board member of the American Institute of Wine and Food and is a life member of the College Language Association, a founding member and board member of the Southern Foodways Alliance, and a board member of the Caribbean Culinary Federation."


This seems like a good start, but only that. Harris should just be a source cited in references and some statements about the the mentioned dishes and this variation on creole cuisine need to be in the article. Maybe google would have something, or one of the cookschool libraries would have some info. Part of what is unique about the islands is that mixture of African influence (from different parts of Africa) evolving according to different colonial influences, indian influences, and variations in local produce.--Steve (talk) 05:03, 20 January 2009 (UTC)

Additional reference material[edit]

During a recent deletion discussion, the following sources of additional information were located and may serve as a starting point for someone improving the article. Obviously not all of the sources are as reliable as others.

I hope this helps! --Willscrlt (Talk) 16:23, 21 January 2009 (UTC)