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Appropriation by the Global North

While the Pepper Pot dish has its origins in the Caribbean, some variations made their way north with the spread of colonization. One such variation that continues to be made in the United States today is featured on the menu of City Tavern in Philadelphia, PA, a restaurant that seeks to provide a dining experience that mirrors that of colonial America.

The New York Times 'Living Section' and contributing food writer Florence Fabricant covered the opening of City Tavern in 1994. The article features a detailed description of the decor and cuisine available in the restaurant, along with a profile of the restaurateur who made the culinary experience a reality. The featured dish, "West Indian Pepper Pot," remains a staple of the menu today, over a quarter of a century later, despite the modern American version's inclusion of Italian sausage, corned beef, and Scotch bonnet peppers. Fabricant's article also includes an adaptation of the recipe for readers to make at home, listing the preparation and cook time as a mere 45 minutes - a stark contrast to the extended periods of time that authentic Caribbean Pepper Pot evolves over. 

The full article, provided by the New York Times Archives, can be found here: Dining as the Nation's Founders Did