Food and History

Join us Bi-monthly for the YRFN Cookbook Club, Food and History. Throughout 2021, we will be looking at cookbooks written by BIPOC (Black Indigenous and People of Color) chefs and authors. We will unpack the histories, stories and try some great recipes from cultures around the world. Even if you are not able to pick up a copy of the book, you can still participate though any of our Food and History programs. 

Provisions: The Roots of Caribbean Cooking

written by Michelle Rousseau & Suzanne Rousseau

Provisions is a celebration of the distinctive dishes and fresh ingredients of the West Indies. Though Caribbean food is sometimes thought of as rustic and unrefined, these modern recipes shed a new light on this diverse, nourishing cuisine and pay homage to the people, especially the women, who create it. Spiced with family memories and fascinating glimpses of the islands’ histories, this cookbook brings the region’s culinary past together with the best of its food today. 

Where to find this book?

Check your public library

Google reads for less than $5

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