New Industry Resource Captures Culinary Evolution of the Caribbean
Developed in collaboration with local food scholars and regional chefs, the textbook is a go-to resource for educators and foodservice professionals
Honoring island traditions and promoting regional variations of local dishes are at the heart of a new USMEF marketing program to incorporate U.S. beef and pork into culinary communities throughout the Caribbean islands.
“The culinary histories of the islands are fascinating and ever-evolving,” says USMEF Caribbean Representative Elizabeth Wunderlich. “But there are no resources available that capture the multi-cultural influences...
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