Ep 13. Revolutionary Caribbean

In season 5 episode 13 of A Taste of History, titled "Revolutionary Caribbean," host Walter Staib explores the impact of the American Revolution on Caribbean cuisine and culture.

Staib begins his journey in St. Croix, where he visits the ruins of a sugar plantation and learns about the crucial role that sugar played in the Caribbean. He then travels to St. John to visit a historic distillery and sample some of the rum that was instrumental in financing the American Revolution.

Next, Staib heads to Puerto Rico to sample some traditional island cuisine. He visits a local restaurant serving lechón, a roasted pig dish that is a staple of Puerto Rican cuisine. Staib then heads to a fruit stand for some fresh sugar cane juice.

Staib continues his journey in the Dominican Republic, where he explores the legacy of Haitian independence and its impact on Dominican cuisine. He visits a local market to sample some of the country's traditional foods, such as moro de guandules (rice with pigeon peas) and tostones (fried plantains).

Finally, Staib heads to Jamaica to explore the country's rich culinary history. He visits the home of Bob Marley, where he learns how to make jerk chicken, a spicy and flavorful Jamaican specialty. Staib also visits a local rum distillery to learn about the production process and sample some of the island's signature rum.

Throughout the episode, Staib emphasizes the impact of the American Revolution on Caribbean cuisine and culture. He notes that the sugar and rum produced in the region were critical in funding the war effort, and that the region's diverse culinary traditions were shaped by centuries of trade and colonization.

Overall, "Revolutionary Caribbean" offers a fascinating look at the rich history and delicious food of the Caribbean region. Staib's engaging commentary and enthusiastic exploration make this episode a must-watch for fans of food and history alike.