Presenter Information

Anthony F. BucciniFollow

Description

This paper discusses the genesis of the cuisine of Haiti which is one of a relatively limited number of cuisines in the world that is genuinely a creole cuisine. This was further cemented by the Haitian Revolution's abrupt ending of slavery and the far-reaching reduction of European influence which allowed its creolised way of life to develop in a setting that was freer of external influence than other Atlantic and Indian Ocean creole societies.

Comments

Parallel Session 1, Day 1, May 31, 2016

Share

COinS
 
May 31st, 11:00 AM May 31st, 12:30 PM

From Kongri to Diri ak Djondjon: Slavery, Creolisation and Culinary Genesis in Saint-Domingue and Independent Haiti

This paper discusses the genesis of the cuisine of Haiti which is one of a relatively limited number of cuisines in the world that is genuinely a creole cuisine. This was further cemented by the Haitian Revolution's abrupt ending of slavery and the far-reaching reduction of European influence which allowed its creolised way of life to develop in a setting that was freer of external influence than other Atlantic and Indian Ocean creole societies.