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
Famous quotes containing the word history:
“We don’t know when our name came into being or how some distant ancestor acquired it. We don’t understand our name at all, we don’t know its history and yet we bear it with exalted fidelity, we merge with it, we like it, we are ridiculously proud of it as if we had thought it up ourselves in a moment of brilliant inspiration.”
—Milan Kundera (b. 1929)
“They are a sort of post-house,where the Fates
Change horses, making history change its tune,
Then spur away o’er empires and o’er states,
Leaving at last not much besides chronology,
Excepting the post-obits of theology.”
—George Gordon Noel Byron (1788–1824)
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—Raymond Chandler (1888–1959)