Bibliography

Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook.

Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences, it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and sumptuous desserts.

This cookbook offers the island's best recipesboth the traditional and the newfrom Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill.

Authentic Recipes from Jamaica presents over 60 full-color recipes with photographs shot on location. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of particular ingredients and easy-to-follow recipes make this the most complete guide to Jamaican cuisine you'll find.

Jamaican recipes include:

• Pepperpot
• Baked Plantains
• Pepper Shrimp
• Ginger Tamarind Chicken
• Spinach Salad with Breadfruit Chips
• Sweet Potato Pone
• Jamaican Limeade

Description

This is a report of the West Indian Commission.

Bibliography

The historic Hope lands located on the Liguanea Plain in the southeastern parish of St Andrew, Jamaica, and once the site of one of the islands earliest sugar estates, has had a long history of human settlements dating back to approximately 600 CE, the era of the indigenous Tainos. It was not until 1655, however, with the English invasion and seizure of Jamaica from the Spanish, that the Hope landscape developed into a thriving rural agrarian settlement. Generous land grants were made to the invading officers and later to immigrants from Britain and North America and from other Caribbean islands. Major Richard Hope came in possession of over 2,600 acres in the Liguanea Plain. Major Hope, unlike many of his counterparts by the 1660s, managed to establish a small sugar plantation, which developed by the mid-1700s into one of the islands largest, most productive and technologically advanced slave sugar estates. In the 1770s the estate became the property of the Duke of Chandos and his family until 1848, when the estate was dismantled. Over 600 acres were sold to the Kingston and Liguanea Water Works Company and the remaining 1,700 acres were leased to the owner of the adjoining Papine and Mona estates. Poor accounting and border surveillance enabled several persons to possess the land, which was later sanctioned by the Limitations of Actions Law. With the governments acquisition of the entire property in 1909, the Hope estate underwent remarkable changes in the twentieth century. By 1960 the Hope landscape was radically transformed from a sugar estate worked by hundreds of enslaved black people to a premiere urban centre of commercial, residential and educational land use.