ABSTRACT
Chapter 2 discusses how British, Spanish, and North American colonists and travellers perceived the local foods they encountered; whether they accepted, rejected, appreciated, or modified them, and whether they were able to maintain their familiar habits in the colonies. The sources examined suggest that those who moved to the Caribbean during the nineteenth century acted rather differently from their predecessors who had lived in the same geographical space: they accepted local foods using specific strategies of acceptation, rejection, and hybridisation, not underestimating their willingness to stay in good health in a tropical climate.
