NYU's Revolutionary War Food & Drink; Pina Colada (1968)

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REVOLUTIONARY WAR FOOD & DRINK
  
   From NYU TODAY ON THE WEB, 21 November 2003:
  
http://www.nyu.edu/nyutoday/archives/17/05/Stories/libraries-digitize.html
NYU Libraries to Digitize Early American, 
Revolutionary War Documents

By Barbara Jester

The Division of Libraries of New York University, in partnership with the 
New-York Historical Society, has received a National Leadership Grant of $199,499 
from the Institute of Museum and Library Services to create a digital 
resource, “Witness to the Early American Experience,” for the study of the American 
Revolution and the early Republic.

The centerpiece of the project will be the Richard Maass Collection in NYU’s 
Fales Collection, which consists of over 300 autographed letters, documents, 
broadsides, and newspapers that chronicle the early history of New York from 
its colonization by the Dutch in the seventeenth century through the tumultuous 
years of the Revolutionary War. Great figures of the American Revolution are 
well represented in the Collection, including autographed letters by George 
Washington, one of which outlines his plans for the battle of New York City; John 
Jay; the Marquis de Lafayette; Benedict Arnold; Samuel Adams; John Hancock; 
and Charles Lee. 

There are also such significant items as a land treaty from 1680 for the 
first purchase of Connecticut land from Native Americans; information, in the form 
of receipts for supplies, on what the Revolutionary army ate and drank; and a 
letter by John Quincy Adams from 1839 articulating his position on the 
freedom of the slaves (he was against it).
(...)
  
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PINA COLADA
  
    I'll wrap up a little of the Caribbean.  The "pina colada" citation 
(1968, from the Virgin Islands) is possible of interest.  The FIELDING'S GUIDE 
(1968) had nice, separate descriptions of "food" _and_ "drinks" for _each_ island.
   In about 30 days, I'll be in Mali, Senegal, and Ghana.  I'd been in East 
Africa (Kenya, Tanzania, Zanzibar) last New Year's 2003.  I've also been to 
South Africa (South Africa, Zambia, Botswana, Swaziland, Zimbabwe) and North 
Africa (Morocco, Tunisia. Egypt).  Many of the food terms of the Caribbean 
originate in West Africa.
  
  
EASTERN CARIBBEAN
Victoria, Australia: Lonely Planet Publications
First published--October 1994
3rd edition--September 2001
  
Pg. 575:  Food & Drink Glossary
accras
bake
blaff
buljol
callaloo soup
christophene
colombo
conch
conkies
cou-cou
crabes farcis
Creole
cutter
dasheen
dolphin
feroce d'avocat
flying fish
goat water
guava
Ital
jambalaya
johnnycake
jug-jug
lambi
mahimahi
mango
mauby
mountain chicken
oil down
papaya
Pg. 576:
passionfruit
paw paw
pepperpot
pigeon peas
pineapple
plantain
Planters punch
roti
soursop
sorrel juice
souse
starfruit
tamarind
  
 
FIELDING'S GUIDE TO THE CARIBBEAN, INCLUDING THE BAHAMAS
1969-70 EDITION
by Jeanne and Harry E. Harman, III
New York:  Fielding Publications, Incorporated
1968
  
Pg. 205 (Barbados):  Cou Cou, Jug Jug, Fish Pash, Twice Laid, Sea Egg Pie, 
Grapefruit Meringues, Guava Fool, Yam Balls, Pickled Breadfruit--the local 
specialties taste as fascinatingly titillating as their titles.
  
Pg. 213 (Barbados):  If you want to show your Bajan friends you're with it, 
ask for a Goat Hair or a Tewahdiddle.   To make the former, combine 16 ounces 
of raw lliquor (cane juice), the juice of a lime, and one gill or um, and 
sprinkle nutmeg on the top.  If this one doesn't put the fur on your rib cage, much 
less Billie G.'s, we give up.  To swizzle a Tewahdiddle, blend a pint of 
beer, one tablespoon of brandy, and a teaspoon of sugar with ginger and lemon 
peel; a Barbadian boilermaker.
  
Pg. 291 (Haiti):  One of the outstanding taste delights is Tassot--thin 
strips of beef or turkey marinated in seasoned lime juice and left to cook in the 
sun.  Peas and rice are as good as any in the Caribbean; Griot, a pork staple, 
is usually roasted; the black rice and langouste are excellent.
  
Pg. 347 (Jamaica):  Solomon Gundy, Dip and Fall Back, Beef Cling-Cling, 
Spatchcock of Pigeon, Stamp and Go--the names of Jamaican dishes roll over your 
tongue as juicily as the creations themselves.
  
Pg. 362 (Jamaica):  Among the best of mixed drinks are the Big Bamboo or the 
Appleton Glow (you'll get the latter free on arrival at Palisadoes Airport).
  
Pg. 389 (Martinique):  but for everyday consumption, islanders favor such 
_amuse-gueules_ (literally, mouth-amuser; practically, cocktail tidbits), Feroce 
(avocado stuffed with its own meat mixed with maioc and bits of fish), 
home-grown bananas, papaya, and pineapple, breadfruit soup--and always, plenty of 
rum!
  
Pg. 395 (Martinique):  "Petit punch," the national drink, bears no 
resemblance to a martini in the making, yet somehow (Pg. 396--ed.) maqnages to create 
the same soul-soothing, nothing-quite-like-it effect; it looks much the same 
too.  Risking the wrath of some theorists (every connoisseur swears his is the 
only proper way to make a "petit punch"), here is our favorite formula: to one 
part cane-sugar syrup (preboil a little more sugar than water together) add 5 
parts white rum, 2 ice cubes, and a dash of West Indian, repat, West Indian, 
green lime.  Squeeze some of the juice into the glass, then drop the rest of the 
tiny fruit into the drink.  (We can hear the screams from here: lime _ruins_ 
vintage rum!)  Nevertheless, with or without lime, _merveilleux_.
  
Pg. 436 (Puerto Rico):  Chicken and rice--called Arroz con Pollo or 
Asopao--comes in many forms but is basically a simplified paella; it's the island's 
most popular dish.
  
Pg. 528 (Trinidad and Tobago):  Pelau--a medley of beef, chicken, tomatoes, 
onion, garlic, raisins, brown sugar, and hot peppers--tastes best when served 
with either Fou-fou (a local dumpling) or fried plantain with fresh avocado 
slices.  Try Tuloons--delicious little molasses cakes spiked with coconut, fresh 
ginger, orange peel, and nuts--cassava pone pudding, or pastilles.
  
Pg. 605 (U. S. Virgin Islands):  The most famous drink in the islands is the 
banana daiquiri, a noxious mixture which tates like nail-polish remover; other 
concoctions served up for your edification unclude a strawberry daiquiri, 
pina colada (coconut-milk base), and assorted planter's punches--libations about 
as acceptable to our taste buds as a pink lady.  Perhaps you will feel 
differently.