ABSTRACT
Throughout the book, we examined the ideas, sensations, and perceptions expressed in the testimonies of the time. The seemingly mundane descriptions of foodways allow us to deepen our view of the Caribbean colonial society as a whole and thereby deepen our knowledge of the relationship between colonies and empires. All the processes analysed and discussed show that colonists and travellers, initially cautious and selective in their food choices, gradually integrated and adapted local ingredients into their diets, creating a hybrid cuisine that blended British, European, and global tastes with Caribbean resources. This process of creolisation was both pragmatic and symbolic, driven by necessity, curiosity, and interaction with local populations, including enslaved Afro-Americans, whose knowledge, skills, and limited autonomy in food preparation played a central role in shaping culinary practices.
