Acclaimed food writer and chef Melissa Thompson takes us on a journey to this Caribbean jewel through 80 recipes and more than 500 years of history and influences. This beautiful cookbook features in-depth research into the evolution of Jamaica's food. It charts the contribution of indigenous Jamaicans, the Taino. It follows the impact of colonisation on the nation's gastronomy, without shying away from its brutality. And it recounts how enslaved people from West and Central Africa brought inspiration from home, and the contribution of Indian and Chinese indentured workers is also examined.
Acclaimed food writer and chef Melissa Thompson takes us on a journey to this Caribbean jewel through 80 recipes and more than 500 years of history and influences. This beautiful cookbook features in-depth research into the evolution of Jamaica's food. It charts the contribution of indigenous Jamaicans, the Taino. It follows the impact of colonisation on the nation's gastronomy, without shying away from its brutality. And it recounts how enslaved people from West and Central Africa brought inspiration from home, and the contribution of Indian and Chinese indentured workers is also examined.
Melissa Thompson is an award-winning writer and cook who started a popular supper club in 2014. A former feature writer for a national newspaper, in 2015 she left journalism to pursue her love of cooking, with the supper club growing into a sell-out pop-up across locations in London. Born in Dorset to a Jamaican father and Maltese mother, her food has always been an eclectic celebration of cuisines around the world. She won the Guild of Food Writers' Food Writing Award in 2021.
Longlisted for the Art of Eating Prize 2023
"A masterful work and a must for any lover of the food of Jamaica
and the Caribbean region or simply anyone who loves good food ...
In Motherland: A Jamaican Cookbook, Melissa Thompson gives us ... a
vivid history of the country and of her connections to it ...
Alongside the mouth-watering recipes, there's family history and
anecdotes and a glossary to aid novices."--Jessica B. Harris,
culinary historian and author of High on the Hog
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