Martinique
- 1. By: Caitlin Fogarty Megan Renner Period 4
- 2. Est Située Located in French Caribbean Small island territory of France Capital = Fort-de-France North is Dominica South is Saint Lucia Highest point is Mount Pelee (volcano)
- 3. L’Histoire 1502: Columbus lands 1635: Colonized by French ( Pierre Belain d' Esnambuc) 1848: Slavery officially abolished 1902: Mount Pelee erupts 1946: Martinique becomes a French overseas department
- 4. Les Langues Government, schools, newspapers, and media= French French is official language, Creole is unofficial Creole = blended French and African languages Examples: Matant = Aunt (from French “ma tante”) Sa Va = How are you? (from French “ça va”) Boniou = Hello (from French “bonjour”) Souple = Please (from French “s’il vous plait”) Mesi = Thank you (from French “merci”)
- 5. Culture Martinique called “ Ile Aux Fleurs ” (Island of Flowers) Hummingbird = national bird Hand Gestures - Double cheek kiss Slower, more head turn than French cheek kiss Religions: 85% Catholic 11% Protestant
- 6. Des Vêtements Women wear colorful striped dress (madras) Also wear knotted kerchief as hat Men wear normal clothing
- 7. Musique et Danse Dance: http://www.youtube.com/watch?v=S7eny5Lr88I The Beguine Music: http://www.youtube.com/watch?v=vw9s5COqA3o&feature=related Zouk = type of rhythmic music from Martinique
- 8. La Nourriture Food = mix of French and Creole Often has hot pepper ( piment) Many fruits and vegetables Seafood
- 9. La Recette Pumpkin Black Bean Soup Ingredients: 1/4 cup butter 1 1/2 cups chopped yellow onions 1 ½ cups finely chopped pumpkin 4 cloves garlic, crushed and finely chopped 3 15 oz cans black beans, rinsed and drained 1 16 oz can diced tomatoes 4 cups beef stock 1 ½ cups fresh corn kernels 1/4 pound Bayonne ham, cut into thin slices and chopped 1/4 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons sherry vinegar Preparation: In a large saucepan, sauté the onion in the butter over medium heat. When the onions turn slightly soft and translucent, add the chopped pumpkin and garlic. Continue cooking, stirring occasionally, for 5 minutes. Add the black beans, tomatoes, beef stock, corn, Bayonne ham, salt, and pepper; bring to a simmer and cook the soup for 15 minutes. The soup is finished cooking when the corn is tender and cooked through; test occasionally and be careful to avoid overcooking it. Remove the pan from the heat and stir in the sherry vinegar; serve hot.
- 10. La Recette (Part 2) Pumpkin Mousse Ingredients: 1 15-oz can pumpkin puree 1 cup plus 2 cups chilled heavy cream ¾ cup granulated sugar ¾ teaspoon cinnamon ¼ teaspoon nutmeg 1 ½ teaspoons vanilla extract 2 ounces white chocolate, shaved Preparation: In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse. Whip the remaining 2 cups chilled cream into peaks. Gently stir ½ cup of the chilled pumpkin mixture into the whipped cream. Once the ½ cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
- 11. Vocabulaire Corn - le maïs butter - le beurre cinnamon - la cannelle Pumpkin – la citrouille Beans - les haricots
- 12. Pop Quiz!!! What is the capital of Martinique? What are the islands north and south of Martinique? What are the official and unofficial languages of Martinique? What is the French nickname for Martinique? What is the national bird of Martinique? What is Martiniquan music called? What is often found in Martiniquan food? What is on the Martiniquan flag?