Paper presented at the 52nd CFCS Annual Meeting, Guadeloupe, July 10-16, 2016 C. Colonialism and Immigration - Distinctions in culinary culture. Suriname: Pom: creolization of Jewish dish Green herbs substituted by Javanese/Chinese spices. Suriname uses more greens than most other Caribbean countries à probably Javanese influences. References Aletrino-Coronel, H.E., 200312. Mijn nieuwe keukengeheimen. Paramaribo Allsopp, Jeanette, 2003.The Caribbean Multilingual Dictionary of Flora, Fauna and Foods. Jamaica--Allsopp, R., 1996. Dictionary of Caribbean English Usage. Oxford Benghiat, Norma. 1985. Traditional Jamaican Cookery. England Beuk, Ramon. 2011. Terug naar mijn roti een smaakvolle ontdekking van Suriname. Baarn Convention of Safeguarding Intangible Cultural Heritage. 2003. De Bies, Renata 2013. CCD Carisur Culinair Dictionaire. Universiteit van Suriname. Paramaribo De Bies, Renata, 2008. WSBN Woordenboek van de Surinaamse Bijdrage aan het Nederlands. Universiteit van Suriname , Paramaribo Donaldson, Enid, 20007. The Real Taste of Jamaica. Kingston, Jamaica Fanshawe, B.D.,1949. Glossary of Arawak names in Natural History, In International Journal of American Linguistics 15,1 (1949):57-74. Freud Jonah & Kia Tsakiridis. 2012. Lekker Joods de Joodse keuken in Nederland. Amsterdam Goucher, Candice. 2014. Congotay! Congotay! A Global History of Caribbean Food. USA Higman, B.W., 2008. Jamaican Food History Biology Culture. Kingston, Jamaica. Holloway, J, African Crops and slave cuisines , California State University , ricediversity.org., retrieved 2016. Nelson, C. 2011.Tastes like Home My Caribbean Cookbook. Kingston /Miami Mahabir, Kumar, 1992. Caribbean East Indian Recipes. San Juan, Trinidad and Tobago Patte, Marie-France. 2012. The position of Guianese Arawak/ Lokon in the Arawakan family. In Nicolas Farclas et al (eds.) In a sea of Heteroglossia . Hal. Rahamut Wendy, 2002. Caribbean Flavors Over 150 recipes from the heart of the Caribbean. Macmillan, Oxford. Roden, Claudia. 1997. The Book of Jewish Food An Odyssey from Samarkand and Vilna to the Present Day, England, USA. Spreeuwenberg , Liesbeth. 2010. Culinair Woordenboek Engels-Nederlands. Amsterdam Samsin-Hewitt, M., 2005. Surinaamse recepten van A tot Z. Amsterdam Seppen-de Wekker,H., 1939.Wat de Surinaamse Pot Schaft. Paramaribo Staffeleu , P. 1975. Surinaamse zoogdiernamen (Surinam Vernacular names of Mammals. Rijksmuseum van Natuurlijke Historie Leiden . Van Genderen- Rühman, A., 1916. Maisrecepten. Paramaribo: C. Kersten &Co. Van Dam Johannes & Joop Witteveen. 2006. Koks en keukenmeiden; Amsterdamse kookboeken uit de Gastronomische bibliotheek en de bibliotheek van de Universiteit van Amsterdam. Amsterdam What’s cooking in Guyana. 20042. Carnegie School of Economics. Caribbean: Macmillan Winer, Lise, 2009. Dictionary of the English Creole of Trinidad &Tobago. Montral-Kingston-London Zarski, Waldemar, 2013. Culinary Identity as the determinant of cultural distinctiveness in Silesia and the Vilnius region. In Creativity and Tradition in Cultural Communication vol.2 Perspectives on National and Regional Identity. Tartu: ELM Scholarly Press pp 147-160. Newspapers De Neuwe Surinaamse Courant 26-04-1903 De Vrije Stem 30-08-1952; 24-04-1954; 13-09-1978 De West 22-12-1948; 30-12-1950 De West Nieuwsblad uit en voor Suriname 13-02-1917 Het Nieuws Algemeen Dagblad 03-07-1954 Het Vaderland: staat en-letterkundig Nieuwsblad 17-01-1935 Stabroek News 10-04-2008; 24-06- 2010 Surinaamsche Courant-en Gouvernements Advertentieblad 31-05-1851 Suriname: Koloniaal Nieuws-en Advertentieblad 12-10-1917; 26-03-1918 Trouw 28-06-2007
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