People have travelled through the Caribbean islands for…

“One of those Caribbean islands.”

— J.T. Ellison

When you're on one of the Caribbean islands, sometimes it's hard to picture how they fit in with the rest, but when you see…

— Chris Hadfield

How did Italy manage to end up with no Caribbean islands at all? Christopher Columbus took the trouble to discover the Caribbean personally before…

— Calvin Trillin

“Many years later, Martha revisited the same Caribbean islands. She found yachts and rubber Zodiac dinghies, plastic bottles on the seabed, casinos and boutiques…

— Caroline Moorehead

Every island has its own version of Caribbean food.

— Andi Oliver

The way people view Caribbean cuisine is through a very, very narrow lens. It's not all Bob Marley and 1975 and reggae. That's not…

— Andi Oliver

Cornmeal pudding is a Caribbean staple. What Italians call polenta, we call cornmeal, and you can get it in any supermarket.

— Andi Oliver

Crisp on the outside, fluffy on the inside - in Caribbean cooking we love a fritter. It's a brilliant way for a dish with…

— Andi Oliver

Through it all, this wild life on and off the road , through Jordanian deserts , Spanish islands, German prisons, Caribbean tax scams, halls…

— Eric Burdon

The Stroke Association has produced leaflets that set out clearly the health risks associated with stroke that African-Caribbean people face.

— Linford Christie

I want to give people a taste of the Caribbean, and show them the fun side of me.

— Rihanna

I think being born in America and growing up exclusively within the American boundaries of race and race oppression is a very different experience…

— Harry Belafonte

“The war that killed my grandfather and great-uncles and thousands of other blacks is only a footnote in our history books.”

— Cristina García

“I say, ‘Man, you best behave youself this time, cause we ain’t never getting this mattress out from in here.’ … Berry say, ‘Don’t…

— Robert Antoni

To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is…

— Ainsley Harriott