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Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

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Richard R. Wilk

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“He opened his mouth. The words were there. He was about to say them when a jolt of terror went through him, the terror of someone who, wandering in a mist, pauses only to realise that they have stopped inches from the edge of a gaping abyss. The way she was looking at him - she could read what was in his eyes, he realised. It must have been written plainly there, like words on the page of a book. There had been no time, no chance, to hide it. “Will,” she whispered. “Say something, Will.” But there was nothing to say. There was only emptiness, as there had been before her. As there would always be. 'I have lost everything', Will thought. 'Everything.”

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“One Friday, after a particularly shattering day at the office, in which my code reviews had all come back red with snotty comments, and my manager, Peter, had gently inquired about the pace of my refactoring ("perhaps not sufficiently turbo-charged"), I arrived home in a swirl of angst, with petulance and self-recrimination locked in ritual combat to determine which would ruin my night. On the phone with Beoreg, I ordered my food with a rattling sigh, and when his brother arrived at my door, he carried something different: a more compact tub containing a fiery red broth and not one but two slabs of bread for dipping. "Secret spicy," he whispered. The soup was so hot it burned the frustration out of my, and I went to bed feeling like a fresh plate, scalded and scraped clean.”

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“Only from our position of power can we afford to ignore where things really come from, because we know that all things drain, like syrup through a pipeline, from the edges of the world into the centre. What we want will appear, as if by magic, on the shelves of our supermarkets because were have the money to pay for it. We don’t have to know - other people grow it and process it, and buy it and sell it until all we see is the brand, a language we understand without effort. All those strange substances are fuzed together for our convenience, our health, our pleasure.”

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Book:Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists
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