Part 1 Background information: historical background; socioeconomic and historical influences; ceremonies, festivals and their associated foods; types of cooking utensils and methods of food preparation; modern-day influences. Part 2 Dominican recipes: savouries and frying; cereals; soups; vegetables; fish and shellfish; meat; staple starchy foods; one-pot dishes; hot and cold deserts; breads, cakes and pastries; confectionary; beverages; non-traditionals.
