Guyanese Culinary Traditions
From Guyana’s six peoples to the impact of Guyana’s new wealth, and the national dish of pepperpot, Hema and Dr. Geoffrey Giddings discuss the ever-evolving foodways in Guyana.
Geoffrey, an expert in African American studies and a passionate advocate for Guyanese food culture, delves into the rich history of Guyana, known as the land of six peoples, highlighting the culinary influences from Indigenous, European, African, Indian, Portuguese, and Chinese heritages. He shares personal stories from his early years growing up with his grandmother in Guyana, moving to New York, and his time spent amongst the Imbotero in the Barima-Waini region during his Fulbright research.
Articles by Dr. Giddings
Food in the “Great Land of Guyana” - Stabroek News
Time to Forge a National Cuisine - Stabroek News
Guyanese Cuisine Culture - Stabroek News
What’s really cooking in Guyana? - Stabroek News
Resources
History of Pepperpot
Dictionary of Caribbean English - Richard Allsopp
More episodes
Exploring Guyana’s Historical Roots with Melissa Goolsarran Ramnauth
WestIndianDiplomacy.com: An interview with Melissa, West Indian historian
What is moreish? | more·ish ˈmōrish | informal, of food, causing a desire for more
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