History
Haiti is similar to the rest of the Latin-Caribbean (the French and the Spanish-speaking countries of the Antilles), however it differs in several ways from its regional counterparts. Its primary influence derives from French and African cuisine, with notable derivatives from native Taíno and Spanish culinary techniques. Though similar to other cooking styles in the region, it carries a uniqueness native only to the country and an appeal to many visitors to the island. Haitians use vegetables and meats extensively and peppers and similar herbs are often used for strengthening flavor. Dishes tend to be seasoned liberally and consequently. Haitian cuisine tends to be moderately spicy, not mild and not too hot. In the country, however, many businesses of foreign origin have been established introducing several foreign cuisines into the mainstream culture. Years of adaptation have led to these cuisines (e.g.: Levantine from Arab Migration to Haiti) merging with Haitian cuisine.
Read more about this topic: Haitian Cuisine
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—Ralph Waldo Emerson (1803–1882)
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—Eric Hoffer (1902–1983)