Culinary Identity and Authenticity in Jamaican Cuisine

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Jerk chicken, curried goat, ackee and saltfish - these are just some of the famous dishes which make up the varied patchwork of Jamaican cuisine. With influences from West Africa, Spain, China and the East India region, each dish can tell a different story ranging from the influence of indigenous groups to the arrival of settlers, colonialists, and enslaved people who have lived on the Caribbean island throughout history. In this episode of the podcast we're joined by cooks and food writers Melissa Thompson, author of Motherland: A Jamaican Cookbook, and Riaz Phillips, author of West Winds: Recipes, History and Tales from Jamaica, to explore how Jamaican food has evolved and travelled throughout the world.

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