Tag Archives: Jean Baptiste Labat

A Caribbean Feast according to Labat

Posted on 5 July 2023 by carlton_bach

Another interruption of our regular 15th-century diet for a source I dug up in the course of researching buccaneer food. Dominican friar and polymath Jean Baptiste Labat describes a Native American feast: When the fish over the fire are cooked … Continue reading →

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Père Labat’s Banana Pastilles

Posted on 6 May 2023 by carlton_bach

I was about to finally get down to post about the culinary event in Düsseldorf, but I got sidetracked by my current book project on buccaneer cuisine again and instead, I want to share this gem from Jean Baptiste Labat’s … Continue reading →

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More Buccaneer Cooking Experiments

Posted on 25 April 2023 by carlton_bach

I had last weekend off, and aside from spending significant time pursuing sloth, I took the opportunity to make some more culinary experiments for my current writing project, the buccaneer cookbook. The focus this time was another staple, cassava. Cassava … Continue reading →

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Buccaneer Cuisine: Breaded Palm Grubs

Posted on 11 April 2023 by carlton_bach

While working on my book on the food of the buccaneers, I came across this beautiful example of seventeenth-century fusion cuisine from the works of Jean Baptiste Labat: “I was made to eat vers de palmiste, an insect that is … Continue reading →

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Buccaneer Cooking: Sweet Potatoes and Pimentade

Posted on 30 March 2023 by carlton_bach

Another post on buccaneer cookery, with apologies for missing out two consecutive days due to illness. Sunday’s experimental sessions included a simple, but quite pleasing dish. It is based on a description in Alexandre Exquemelin’s Bucaniers of America. The English … Continue reading →

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