Dominican Republic Is Declared Culinary Capital Of the Caribbean
With distinctive flavors and an eclectic influence based on its founding races, Dominican gastronomy has been recognized throughout the Caribbean
Santo Domingo, Feb. 21, 2017.- The Ibero-American Academy and the Royal Spanish Academy of Gastronomy declared the Dominican Republic as the Culinary Capital of the Caribbean. The news was announced by the board of the Ibero-American Academy of Gastronomy at a press conference held at the Martinez Salon of the National Palace of Dominican Republic.
Dominican gastronomy is of Spanish and Taino-indegenous origin, with African influences; a mixture of the three races that make up the Dominican lineage. Other cultures have influenced in a smaller scale, finding Asian and cocolas (immigrants of the Greater Antilles) influences in some of the Dominican dishes.
This declaration carries a preponderant recognition of the culinary wealth that the Dominican Republic has, an element that consolidates itself as one of the most sought after features when it comes to submerging, enjoying and learning about its culture in depth.
The meeting further enhanced the consolidation of those initiatives and events that will help project the peculiarity and richness of the gastronomy of the Dominican Republic.
Brief review of influences
Among the three major breeds that influenced significantly in Dominican cuisine, the taína culture is responsible for influencing the use of tubers and certain vegetables such as mapuche, beans, sweet potato, cassava, yuca, lerén, heart-of-palm, annatto and peanut, elements used in all its forms and seen in various styles of presentation.
The form of cooking was inherited from the Spanish culture, boiling the food for its preparation. They are also responsible for the introduction of cattle and pigs to our diet.
As for the African culture, it also influenced in the way of cooking when roasting directly, steam cooking and frying food. In addition, to them it’s owed the introduction of foods that are highly used in Dominican cuisine, such as yams and pigeon peas.
About Dominican Republic
Surrounded by the Atlantic Ocean on the north and the Caribbean Sea on the south, our lush tropical and paradisiacal country boasts nearly 1,000 miles (1,609 km) of coastline, 250 miles (402 km) of the world’s top beaches, magnificent resorts and hotels, and a variety of sports, recreation and entertainment options. Here you can dance to the pulse pounding thrill of the merengue, renew in our luxurious and diverse accommodations, explore ancient relics of centuries past, delight in delicious Dominican gastronomy or enjoy ecotourism adventures in our magnificent national parks, mountain ranges, rivers and beaches.
Known for our warm and hospitable people, Dominican Republic is a destination like no other, featuring astounding nature, intriguing history and rich cultural experiences like music, art and festivals, plus uniquely Dominican specialties such as cigars, rum, chocolate, coffee, merengue, amber and larimar.
Dominican Republic features the best beaches, fascinating history and culture, and is a chosen escape for celebrities, couples and families alike. Visit Dominican Republic Ministry of Tourism’s official website at: www.GoDominicanRepublic.com.
BVK Public Relations for DR Ministry of Tourism
Annie Holschuh, US PR Director