Caribbean food (Allsopp books); Notes on West Indies (1806)
sclements at NEO.RR.COM
Fri Sep 19 16:02:46 UTC 2003
RHDAS suggest that "buckaroo" comes from the Spanish "vaquero", not from any
African language, and cites AS XVII 10-15, XXXV 51-55, and LIII 4951, LIV
----- Original Message -----
From: "James A. Landau" <JJJRLandau at AOL.COM>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Friday, September 19, 2003 11:03 AM
Subject: Re: Caribbean food (Allsopp books); Notes on West Indies (1806)
> In a message dated Thu, 18 Sep 2003 12:23:47 EDT, Bapopik at AOL.COM
> quotes inter alia:
> > Pg. 245: The hostess of the tavern is, usually, a black, or mulatto
> > who has been the favored enamorata of some _backra_* man;...
> > *The negro term used for _white_.
> > (OED has "buckra," defined as "A white man (in Black speech)." The
> > citations are 1794 Buckro, then 1833 buccra.
> Any connectin to the word "buckaroo"?
> > Pg. 76: This sense of distinction is strongly manifested in the
> > conveyed by the vulgar expression so common in the island--"neither
> > nor
> > Creole, but true Barbadian," and which is participated even by the
> > who
> > proudly arrogate a superiority above the negroes of the other islands!
> > one of them if he was imported, or is a Creole, and he immediately
> > replies--"_Me
> > neder Chrab, nor Creole, Massa!--me troo Barbadian born_."
> > ("Charib" and "Chrab" for Carib?--ed.)
> Considering that "Bajan" is the common short form, or nickname, or
> for "Barbadan", it is possible that palatalization occurs more often in
> dialect of Barbados than in other English-speaking areas.
> > Pg. 115: The food of the negroes is issued to them weekly, under the
> > inspection of the manager. It is very simple and but little varied;
> > breakfast,
> > dinner, and supper being similar to each other, and for the most part
> > same
> > throughout the year. It consists mostly of Guinea (Pg. 116--ed.) corn,
> > a
> > small bit of salt meat--or salt fish. Formerly a bunch of plantains was
> > given to
> > each slave as the weekly allowance; but the plantain walks being mostly
> > out, this is become an expensive provision. Rice, maize, yams, eddoes,
> > sweet potatoes form an occasional change, but the Guinea corn is,
> > issued as the weekly supply;...
> What is "Guinea corn"? It can't be maize, listed as "an occasional
> Also, what is an "eddoe"? (also occurs in the next paragraph)
> > Pg. 117: A mess of pottage, or very hot soup, called pepper-pot, is one
> > their favorite dishes, and one indeed which is generally esteemed by the
> > inhabitants, and by strangers. It is prepared by stewing various kinds
> > vegetables with a bit of salt meat, or salt fish, and seasoning it very
> > with
> > capsicum, or some species of the red pepper. The vegetables, called
> > squashes, is
> > much used in these pepper pots. Bread, which is esteemed so essential,
> > held as the staff of life by the people of Europe, is unknown among the
> > slaves of
> > the West Indies: nor, indeed, is it in common use among their masters,
> > they find very excellent substitutes in the yam, the cassda, and the
> "cassda" is a typo for "cassada" (the spelling used in the next
> > Pg. 257: Cassada cake and roasted plantains were served instead of
> > and with our fowls we had a sauce prepared from the cassada juice, which
> > loses
> > its poisonous quality by boiling and evaporation, and becomes somewhat
> > the
> > essence used under the name of soy.
> The reference to "poisonous" quality makes it fairly certain that
> is cassava, also called manioc.
> > Pg. 361: We had afterwards pines, shaddocks, melons, water-lemons, and
> > multitudes of fruits.
> water-lemons? Shouldn't that be "water-melons"?
> > Pg. 422: ..also a Laba, whose flesh is esteemed the most delicious food
> > the country. In appearance this animal somewhat resembles the hare, but
> > (Pg.
> > 423--ed.) its meat approaches nearer to a mixed flavour of the hare,
> > very delicate pork.
> If a laba resembles a hare, then is is possible the word comes from the
> French "lapin" (rabbit)?
> - James A. Landau
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