Going beyond national or geographical borders of the Caribbean, I look for the Caribbean that becomes present especially in and around the Permian Basin of Texas, one of the world’s largest oil producers. Hybridity in Caribbean food emerged through forced contacts across half of a millennia. I argue that recognizing this hybridity leads us to seeing a ubiquitous Caribbean presence even in areas that may seem unrelated like the Permian Basin of Texas.
Can anyone cook anything from these “recipe” cards? Probably not. But one can make associations between the Caribbean and the Permian Basin of Texas, between food and industry, between production and consumption, and between past and present. Works and related article is scheduled to be published in edited volume Nourish and Resist: Food and Transatlantic Feminism in Contemporary Global Caribbean Art.