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Food of Jamaica
Jerk pork buried in pimento smoke, Cuban sofrito and ropa vieja, Puerto Rican mofongo, Haitian griot with pikliz, Trinidadian doubles and roti; then down the Antillean chain — Grenadian oil down, Bajan cou-cou and flying fish, Curaçao's keshi yena in its cheese rind.
Articles
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country: Jamaica in its front matter.
Further reading
Open-access scholarship on the food of Jamaica. Every one is free to read.
- Advancing Cultural Competencies: Applying the Dietary Exchange List System to Jamaican Foods
- Hortus Americanus : containing an account of the trees, shrubs, and other vegetable productions of South-America and the West India Islands, and particularly of the island of Jamaica ...
- Sociodemographic and dietary influences on perceptions of eating habits in Jamaica
- The Role of DINESERV and Customer Experience in Shaping Intention: Insights from Online Reviews of Restaurants Serving Jamaican Cuisine
- Observations on the making of cochineal, according to a relation had from an old Spaniard at Jamaica, who had lived many years in that part of the West-Indies where great quantities of that rich commodity are yearly made
Indexed by OpenAlex 18 open-access works in all Metadata under CC0 1.0