Jamaican Food: History, Biology, Culture Hardcover – January 1, 2008

Jamaica, an island where just about anything grows! An island that has a "continent" of foods - you can taste all sorts of cuisines in just a relatively small area! Best of all are the local adaptations of the foods of Africa, the Pacific, Europe, Asia, The Mediterranean and Latin America! The home grown "Jerk" seasoning spices up life!This is not a cook-book but rather an interesting story told by an excellent historian who brings together all that is now "Jamaican Food" - I have enjoyed reading about what is one of the really interesting background to the cooking that abounds right from the roadside stop and go eateries to the finest restaurants!Well worth the read!

This is a great compendium about Jamaican Food History. I am a Jamaican and I thought that Ackee was indigenous to the island. Not so. It came with the slaves from Africa. I have been to the National Gallery and some of the info in this book has been entombed there. This book is well researched. It spreads new light on our food culture. I work in the sociology department of a large university in NYC. Higman has said that this book does not discuss the sociology of Jamaican food. Someone need to take up that task. I have only raves for this book and it will become a part of my gift giving. Knowledge is great. Pass it on.

A scholarly and comprehensive study of Jamaican Foods: their origins;history and current usage. Will be a source of background information to all those outside Jamaica interested in its social history.