Sancocho

Abstract

[First paragraph] In devoting this essay to sancocho, we continue our tradition of annual book round-ups spiced with Caribbean culinary lore. Having already served up pepperpot and rundown from the Anglophone islands, migan from Martinique and Guadeloupe, and callaloo from all of the above, the time seemed ripe to turn to the Hispanic Caribbean. And as our list of books has expanded (from the forty to fifty of previous years to nearly one hundred in this installment), a dish with as many ingredients as sancocho seemed particularly appropriate.

Keywords

• Caribbean
• Caribbean studies
• food preparation
• publications