Callaloo

Callaloo: A Jazz Folktale follows Winston, a young inner city boy who goes to Brooklyn, NY to get ingredients for his Aunt's callaloo dinner when he is magically transported to the Caribbean island of Tobago. There, he encounters the mythical folkloric characters that roam the island. Winston's fears and fantasies fuse together as the reality of his situation becomes dire. He must find his way out of this haunting paradise or risk being lost forever. For Ages 3 to 7.

This important book collects a wide range of fiction and poetry that first appeared in the pages of Callaloo, the premier literary journal devoted to African-diaspora literature and to Black literary and cultural studies. Founded in 1976-and still edited-by Charles Henry Rowell (Texas A&M University, College Station), Callaloo is both national and international in terms of scope and readership. It is also, as Henry Louis Gates, Jr., observed, "without doubt, the most elegantly edited journal of African and African-American literature [of] today." Making Callaloo, an anthology ideally suited for all readers studying modern Black literature, includes the work of Ralph Ellison, Alice Walker, Rita Dove, Yusef Komunyakaa, Lucille Clifton, Terry McMillan, Ai, Nathaniel Mackey, John Edgar Wideman, Michael S. Harper, Charles Johnson, Thylias Moss, and many other distinguished authors.

Callaloo or Tossed Salad? is a historical and ethnographic case study of the politics of cultural struggle between two traditionally subordinate ancestral groups in Trinidad, those claiming African and Indian descent. Viranjini Munasinghe argues that East Indians in Trinidad seek to become a legitimate part of the nation by redefining what it means to be Trinidadian, not by changing what it means to be Indian. In her view, Indo-Trinidadians' recent and ongoing struggle for national and cultural identity builds from dissatisfaction with the place they were originally assigned within Trinidadian society. The author examines how Indo-Trinidadian leaders in Trinidad have come to challenge the implicit claim that their ethnic identity is antithetical to their national identity. Their political and cultural strategy seeks to change the national image of Trinidad by introducing Indian elements alongside those of the dominant Afro-Caribbean (Creole) culture.Munasinghe analyzes a number of broad theoretical issues: the moral, political, and cultural dimensions of identity; the relation between ethnicity and the nation; and the possible autonomy of New World nationalisms from European forms. She details how principles of exclusion continue to operate in nationalist projects that celebrate ancestral diversity and multiculturalism. Drawing on the insights of theorists who use creolization to understand the emergence of Afro-American cultures, Munasinghe argues that Indo-Trinidadians can be considered Creole because they, like Afro-Trinidadians, are creators and not just bearers of culture.

DIVAnalyzes the relationship between conceptions of racial and ethnic identity and the ways social stratification and inequality are reproduced and experienced in the Republic of Trinidad and Tobago./div

Roots, Fruits, Veggies and Soups compiles recipes from “A” to “Z”. The collection includes delectable dishes which reflect the pride and heritage of Jamaican and other Caribbean cuisines. The “roots” (cassava, yam, dasheen, potato, ginger and coco) are a treat. Prepared in a variety of ways, these staples may be used at any meal. Whether a traditional or a newly developed recipe, each dish is bound to delight the taste buds. Many of the newly developed recipes may change the way you think about our “roots,” which may be a rhizome, a tuber, a stem or a bulb. From side dishes to drinks, the versatility of our “roots” will astound you. The recipes may be used for formal occasions or casual dining, for side dishes or drinks, by the professional, the everyday cook or the adventurous at heart. The nostalgia is overpowering, the foods bridging the gap that separates us from our island homes. Jamaica is coveted for its wide variety of tropical fruits. To name a few, the ackee, breadfruit, guava, mango, guinnep, custard apple, star apple, banana, plum, avocado, and papaya are among the fruits from which to choose. Their rich colors, textures, aromas, and tastes tantalize the senses of the epicurean. Eaten fresh or cooked, as a single food, a combination food or a blend, fruits are a rich addition to any meal. Try the ackee and saltfish (salted cod), the Jamaican national dish. Prove for yourself the delectable experience of a fruit and fish combination!

Callaloo: The Legend of the Golden CoquI is the second installment in the Callaloo book series from author Marjuan Canady and illustrator, Nabeeh Bilal. This story follows Winston and his best friend Marisol as they adventure from New York City to Puerto Rico to free the legendary golden coqui frog trapped in El Yunque Rainforest. Using clues left by the Taino Indians and the guidance of the coquis, the children navigate their way through the enchanted forest in hopes to complete their mission. In a race against time, Winston and Marisol must avoid the evil Chupacabra, solve the mystery and make it back home for Abuela's Nochebuena dinner. (Ages 3-7)

A BON APPETIT BEST BOOK OF THE YEAR • What is American food? In his first cookbook, the acclaimed author of Notes from a Young Black Chef shares the dishes of his America; dishes that show the true diversity of American food. Onwauachi is “the most important chef in America” (San Francisco Chronicle) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023. “A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”