Indigenous Caribbean societies invested a considerable amount of time in securing and producing their food. The complex interplay among cultures, societies, and their respective environments influenced both the diversity of Amerindian foodways and the multiple approaches we use to study them. The recovery and identification of plant residues and animal remains, together with other specialized studies of human burials using isotope chemistry, dental wear, and pathologies, have contributed new insights into Caribbean sociocultural dynamics, within which unique culinary cultures have played a key role.
Process of preparing guáyiga/marunguey rolls. The skin is scrapped off the tuberous trunks of the Zamia plant (1). The trunks are grated (2), formed into balls (3) and left to rot. Then, rolls are wrapped in cana leaves (Canna indica) (4) and cooked. Ethno-experimental work (photos: Jaime Pagán-Jiménez).
Text by Jaime Pagán-Jiménez, Zara Ali, Andrew Ciofalo & Jason Laffoon