fd-Caribbean-msg - 10/28/03 Food of the 16th Century Caribbean. NOTE: See also the files: fd-Spain-msg, Spain-msg, pirates-msg, blacks-msg, travel-msg, ships-msg, ships-bib, travel-foods-msg. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Date: Mon, 8 Sep 2003 01:42:09 -0400 From: "Robin Carroll-Mann" Subject: [Sca-cooks] Late-period Caribbean food (was Asking a favor of Phlip] To: Cooks within the SCA , hlaislinn at earthlink.net >> Would you be so kind as to post this request for any info on medieval >> caribbean food recipes/sources to the SCA cooks list? It is so >> voluminous that I don't subscribe anymore, but I sure could use their >> expertise on this one. I HAVE discovered that rice came late to the >> Caribbean, in the 1800's with the East Indians and Orientals, as did >> curry. Jerk seasoning seems to be period though, and I'm betting >> Jamaican pasties or meat pies are too. I'm not planning this feast to >> be completely period because I think finding sources will be very >> difficult (the event is late period/Cavalier pirate themed), but I'd >> like to know what they ate in the Caribbean in period just for >> elucidation's sake. Thanks in advance! >> >> YIS, >> HL Aislinn Columba of Carlisle One of the sources for information about New World food is the "Historia Moral y Natural de la Indias". It was published in 1590, and was written by Jose de Acosta, a Jesuit priest who spent over 15 years in various parts of the New World. The entire book is available online in Spanish at: http://cervantesvirtual.com/FichaObra.html?portal=0&Ref=600 Here are a few excerpts that you may find of interest, along with some Quick and dirty translations into English. [And a few paraphrases.] Las islas que llaman de Barlovento, que es la Española, Cuba y Puerto Rico, y otras por allí, tienen grandísima verdura y pastos, y ganados mayores en grande abundancia. Hay cosa innumerable de vacas y puercos hechos silvestres. La granjería de estas islas es ingenios de azúcar y corambre; tienen mucha cañafístola y jengibre... The islands which they call Windward, which are Hispaniola, Cuba, and Puerto Rico, and others around there, have great verdure and pastures, and large cattle in great abundance. There are innumerable cows and pigs that have gone wild. The farning of these islands is sugar mills and cattle hides; they have a lot of canafistola [a kind of tree] and ginger... En las islas que llaman de Barlovento, que son Cuba, la Española, Puerto Rico, Jamaica, se halla el que llaman manatí, extraño género de pescado, si pescado se puede llamar animal que pare vivos sus hijos, y tiene tetas, y leche con que los cría, y pace yerba en el campo; pero en efecto habita de ordinario en el agua, y por eso le comen por pescado, aunque yo cuando en Santo Domingo lo comí un viernes, casi tenía escrúpulo, no tanto por lo dicho, como porque en el color y sabor no parecían sino tajadas de ternera, y en parte de pernil, las postas de este pescado: es grande como una vara. In the Windward Islands, which are Cuba, Hispaniola, Puerto Rico, Jamaica, there is what they call manatee, a strange kind of fish, if one can call "fish" an animal which bears live young, and has teats, and milk which it raises them on, and grazes on grass in the field, though normally it lives in water, and because of that, they eat it as fish, although when I ate some in Santo Domingo on a Friday, I almost had scruples, not so much because of what I have said, but because in color and flavor they resembled slices of veal from the haunch, the slices of this fish; it is as big as a pike. [He then discusses shark fishing, and comments on the many varieties of sharks.] De las islas de Barlovento, que son Cuba, la Española, Jamaica, San Juan, no sé que se usase antiguamente el maíz; hoy día usan más la yuca y cazavi, de que luego diré. In the Windward islands, which are Cuba, Hispanola, Jamaica, San Juan, I do not know if they used maize of old; today they primerily use yuca and cassava, of which I will speak later. En algunas partes de Indias usan un género de pan que llaman cazavi, el cual se hace de cierta raíz que se llama yuca. Es la yuca raíz grande y gruesa, la cual cortan en partes menudas y la rallan, y como en prensa la exprimen; y lo que queda es una como torta delgada, muy grande y ancha casi como una adarga. Esta así es el pan que comen; es cosa sin gusto y desabrida, pero sana y de sustento; por eso decíamos, estando en la Española, que era propia comida para contra la gula porque se podía comer sin escrúpulo de que el apetito causase exceso. In some parts of the Indies they use a kind of bread which they call cassava, which is made from a certain root which is called yuca. Yuca is a large and thick root, which they cut into small pieces and grate, and they squeeze it, as if in a press, and that which remains is like a thin cake, very large and wide like a shield. This is the bread that they eat, which is a tasteless and insipid thing, but healthy and sustaining; because of this we said, when we were in Hispaniola, that it was the proper food to oppose hunger, because one can eat it without fear that appetite will cause excess. Es necesario humedecer el cazavi para comello, porque es áspero y raspa; humedécese con agua o caldo fácilmente, y para sopas es bueno, porque empapa mucho, y así hacen capirotadas de ello. It is necessary to moisten the cassava in order to eat it, because it is rough and it scratches; it is easily moistened with water or broth, and it is good for sops, bacause it absorbs a lot, and so they make layers of it. Hay género de yuca que llaman dulce, que no tiene en su zumo ese veneno, y esta yuca se come así en raíz cocida o asada, y es buena comida. Dura el cazavi mucho tiempo, y así lo llevan en lugar de bizcocho para navegantes. There is a kind of yuca that they call sweet, which does not have this poison in its juice, and this yuca is eaten as a root, boiled or roasted, and it is good food. The cassava lasts for a long time, and so they carry it for sailors in place of biscuits. [He goes on to say that neither wheat nor maize grow well in the islands, and that the humidity affects flour imported from Spain, New Spain, or the Canaries, so that it makes tasteless and ill-nourishing bread.] Las piñas son del tamaño y figura exterior de las piñas de Castilla: en lo de dentro totalmente difieren, porque ni tienen piñones, ni apartamientos de cáscaras, sino todo es carne de comer, quitada la corteza de fuera; y es fruta de excelente olor, y de mucho apetito para comer: el sabor tiene un agrillo dulce y jugoso: cómenlas haciendo tajadas de ellas, y echándolas un rato en agua y sal... dáse en tierras cálidas y húmedas; las mejores son de las islas de Barlovento. The pines are of the same size and shape as the pines of Castille; in the inside they are completely different, because they do not have pinenuts, nor separate shells, but everything is food for eating, once the outer peel is removed; and it is a fruit of excellent fragrance, and very appetizing to eat: the flavor has a slightly sour sweetness, and it is juicy; they eat them in slices, and cast upon them a little water and salt... they grow in hot and humid lands; the best are from the Windward Islands. Hay unos plátanos pequeños y más delicados y blandos, que en la Española llaman dominicos; hay otros más gruesos y recios y colorados. There are some plantains which are small and more delicate and softer, that in Hispaniola are called dominicos; there are others which are larger and coarser and red. [He discusses which European plants can be grown in the New World, though many of them only flourish in certain areas. Oranges, limes, citrons, and similar trees do very well in hot and humid areas.] This is only a small sampling of the information in the book. It should also be remembered that Fr. Acosta did not give a comprehensive description of the fauna and flora of the New World. For instance, he only mentions a few kinds of fish out of the many varieties that are found in the Caribbean. If I were going to do a 16th century Caribbean feast, I'd probably serve a number of the above foodstuffs, plus some compatible Spanish dishes. Maybe something like, oh... pork or beef, grilled fish with orange juice, yuca, eggplant, plantains, and pineapple. I would avoid serving manatee. As you said, the pirate era in the Caribbean is really post-period. That's 17th/18th century, and I know very little about the food of that time and place. I hope the above helps a little. (If nothing else, it has helped me avoid some of the housecleaning I was going to do tonight.) Brighid ni Chiarain *** mka Robin Carroll-Mann Barony of Settmour Swamp, East Kingdom rcmann4 at earthlink.net Date: Mon, 8 Sep 2003 06:51:18 -0500 From: "Terry Decker" Subject: Re: [Sca-cooks] Late-period Caribbean food (was Asking a favor of Phlip] To: "Cooks within the SCA" It should be noted that plantains and bananas are of Old World origin. I think that the "dominicos" referred to in this paragraph are from the bananas originally brought to the Caribbean in 1517 by Fra Tomas Berlinga (the name may be mispelled), who later became the Bishop of Panama. They should be similar to the standard bananas (Cavendishes) in the supermarket today. Bear > Hay unos plátanos pequeños y más delicados y blandos, que en la > Española llaman dominicos; hay otros más gruesos y recios y colorados. > > There are some plantains which are small and more delicate and softer, that > in Hispaniola are called dominicos; there are others which are larger > and coarser and red. > > Brighid ni Chiarain *** mka Robin Carroll-Mann Date: Mon, 8 Sep 2003 06:14:13 -0700 From: david friedman Subject: Re: [Sca-cooks] Late-period Caribbean food (was Asking a favor of Phlip] To: Cooks within the SCA >>> Would you be so kind as to post this request for any info on medieval >>> caribbean food recipes/sources to the SCA cooks list? Somewhere I once came across a late period or early OOP small Caribbean cookbook. I have a vague memory that there was a catsup recipe (not tomato) in it; if so that would probably be enough to figure out how early it could be. Unfortunately, I don't think I photocopied it. -- David/Cariadoc Date: Mon, 8 Sep 2003 09:37:52 -0400 From: "Dan Phelps" Subject: Re: [Sca-cooks] Late-period Caribbean food (was Asking a favor of Phlip] To: "Cooks within the SCA" > Would you be so kind as to post this request for any info on medieval > caribbean food recipes/sources to the SCA cooks list? Perhaps this link will be of help, it regards Christopher Columbus and food. http://www.castellobanfi.com/features/story_1.html Date: Mon, 08 Sep 2003 15:52:35 -0400 From: johnna holloway Subject: Re: [Sca-cooks] Late-period Caribbean food (was Asking a favor of Phlip] To: Cooks within the SCA I own that volume. It's an extraordinarily weird pamphlet titled: The Lucayos' Cook Book. Being an Original Manuscript 300 years old, never published. Found in the Bahamas. Dated 1660-1690. Printed in Nassau, Bahamas. 1959. It was mentioned in several SCA booklists back in the 1970's. It's a compilation of several different sorts of recipes ranging from sweets and preserves to soups and meats. In total, it's 48 pages. Karen Hess mentions it in the textual notes to Martha Washington's Booke of Cookery. Johnnae llyn Lewis david friedman wrote: >> Would you be so kind as to post this request for any info on medieval >> caribbean food recipes/sources to the SCA cooks list? > > Somewhere I once came across a late period or early OOP small Caribbean > cookbook. I have a vague memory that there was a catsup recipe (not > tomato) in it; if so that would probably be enough to figure out how > early it could be. Unfortunately, I don't think I photocopied it. Edited by Mark S. Harris fd-caribbean-msg 5 of 5