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Foods of the Caribbean (A Taste of Culture Series)

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Editorial Reviews

School Library Journal

Gr 4-6- These titles offer easy, delicious recipes (some with as few as two ingredients) and insights into the cultures that produced them. Many of the ingredients discussed will be exotic to American audiences, such as teff, a grain that grows only in or near Ethiopia. It is used to make injera , a flatbread served at every meal. Handily, the recipe for kategna , or spicy toast, substitutes readily available flour tortillas for injera . Each volume is well researched, and culture and food go hand-in-hand. Many Ethiopians observe 200 fast days throughout the year, which is, of course, reflected in their diet. Three groups of people-Spanish and Asian settlers, and African slaves-all had a hand in making rice and peas popular in the Caribbean. Along with olive oil, garlic is a popular part of cooking in Spain. Frustratingly, while garlic soup is mentioned and pictured, no recipe for it is included. Each title ends with a metric conversion chart and extensive chapter notes. Clear, large full-color photographs spice up the texts. The language is inviting and not overly challenging, and each book could be used for reports on culture as well for cooking. These tasty books, especially the more obscure Ethiopian title, will be appreciated in most libraries.-Anne Chapman Callaghan, Racine Public Library, WI

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Product Details

  • ISBN-13: 9780737737745
  • Publisher: Gale Group
  • Publication date: 12/3/2007
  • Series: Taste of Culture Series
  • Pages: 64
  • Age range: 8 - 12 Years
  • Product dimensions: 7.10 (w) x 9.10 (h) x 0.40 (d)

Table of Contents


Exciting and Colorful     4
A Bite of History     20
Life Tastes Good     33
A Warm Welcome     43
Metric Conversions     55
Notes     56
Glossary     58
For Further Exploration     60
Index     62
Picture Credits     64
About the Author     64
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