This text covers a workshop held at the New York Botanical Garden’s Edible Academy, focused on creating Mamajuana, a traditional Dominican drink. Co-authors of “Caribbean Cocktails,” Nelson German and Andréa Lawson Gray, discussed Caribbean food history, emphasizing the significance of ingredients and their cultural roots. Participants learned about infusing herbs and spices into rum and wine, connecting with their heritage through culinary practices. The experience highlighted the importance of preserving recipes as cultural narratives. Attendees engaged with the materials, finding joy in both the process and the flavors, while reflecting on the historical and medicinal aspects of Mamajuana.
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Culture
