cooking – Jogo Corpo Fechado

HAPPY CAPTAIN COOKED DAY!!!

This post is a repost of a piece I wrote approximately two years ago, but it’s a story worth revisiting.

247 years ago, on this day, the world lost one of its greatest explorers. Captain James Cook, FRS, RN, met his tragic end at Kealakekua Bay, Hawaii, at the age of 50.

Cook’s final confrontation arose from escalating tensions between his expedition and the local Hawaiian population. The conflict came to a head after a cutter was stolen from HMS Discovery. In an attempt to recover the stolen property and secure leverage, Captain Cook led a party ashore with the ill-fated plan to take Kalaniʻōpuʻu, the local high chief or ‘King,’ hostage.

As the British retreated towards their boats, the situation devolved into violence. During the melee, Captain Cook was reportedly struck on the head. In the ensuing chaos, and as the British attempt to withdraw failed, Cook was then stabbed to death. Four marines from his landing party were also killed, and two others sustained wounds in the desperate struggle.

Despite the circumstances of his death, Captain Cook was, by all accounts, highly regarded by the islanders, who saw him as an important and powerful figure, perhaps even a manifestation of the god Lono. In adherence to a local tradition reserved for individuals of high rank or spiritual significance, Cook’s body was treated with profound respect. It was prepared through a process of baking to facilitate the removal of the flesh, which allowed his bones to be preserved as sacred relics—a tribute to his perceived status, rather than a desecration.

I am reposting this account now because I enjoyed writing it the first time, and the story of Cook’s final moments is a compelling and complex piece of history. I wanted to share it with you once more. So, here is the full story again.

Hi everyone.

I hope you all have a wonderful Valentine’s Day. However, we at Jogo Corpo Fechado would like to celebrate and honor another event that happened on this day.

On this day, British navigator Captain James Cook was killed in Hawaii.

“On February 14, 1779 Captain James Cook of the british royal navy was killed by natives in Kealakekua Bay, on the Big Island of Hawaii. Cook was a true savage, who sailed across the world bringing murder, rape, disease, and colonialism to native peoples all over the Pacific.

When he was killed, Cook was trying to kidnap the Hawaiian Aliʻi (tribal chief) Kalaniʻōpuʻu in response to an unknown person stealing a small boat. In the process, he had threatened to open fire on the islanders.

At this point, the Hawaiians decided they had enough of Cook’s bs, threatened with mass murder and the kidnapping of one of their tribal leaders, the Hawaiian islanders gave him a beatdown on the beach, and a knife to the chest. This put an end to a lifetime of predatory behaviour and conquest of lands in the service to the British Empire.” – The Australian Holocaust

So today, we at Jogo Corpo Fechado would like all of our readers to join the Hawai’ians and the peoples of the Pacific, as we celebrate Hauʻoli Lā Hoʻomake iā Kapena Kuke, Happy Death of Captain Cook day!

Exploring the Legacy of Black Culinary Innovations in America

Many of the most cherished and widespread foods enjoyed in America today owe their very existence to the ingenuity, resilience, and cultural traditions of Black people. Yet, the profound contributions of African Americans to the nation’s culinary landscape have been systematically overlooked, minimized, and often outright erased from popular history. This compelling history documentary sets out to reclaim this narrative by breaking down 10 pivotal food traditions that Black people originated—traditions that America readily adopted, massively profited from, and continues to rarely acknowledge with the credit they deserve.

This is more than a simple list of recipes; it is an excavation of a profound and enduring cultural memory, a culinary history forged in the crucible of injustice. We delve into cooking techniques born out of the brutal conditions of slavery, where absolute resourcefulness was not merely a desirable trait, but a critical matter of survival. This necessity for efficiency and flavor, utilizing every part of humble or discarded ingredients, led directly to groundbreaking culinary innovations. It is here that we trace the origins of techniques like the art of preserving through smoking and the patient, low-and-slow method of cooking tough cuts of meat, practices that not only defined the development of modern barbecue but set a global standard for flavor and texture.

We explore cultural food practices that represent a sustained connection to the African continent—practices that were painstakingly passed down through generations. This includes the sophisticated preparation and seasoning of leafy greens, the masterful cultivation and complex use of rice and legumes in dishes like Hoppin’ John and Gumbo, and the transformation of corn into foundational staples. These traditions miraculously survived the trauma of the Middle Passage, adapting to the unfamiliar ingredients and harsh environments of the new world while maintaining an unmistakable, essential African legacy in every pot.
These traditions did not just add a flavor to America’s table; they fundamentally shaped American cuisine itself. They are the essential DNA of what became universally recognized as “Soul Food,” a category that encompasses the very foundation of comfort, community, and ingenuity in Southern and American kitchens. Furthermore, they continue to drive the modern food culture, acting as a foundational, often uncredited, source of inspiration and technique. Their influence can be seen everywhere, from the subtle incorporation of fermentation and seasoning in fine dining menus to the mass-produced flavor profiles and commercial food processing that stock grocery shelves nationwide. What began as an imperative for sheer survival in the face of violent oppression blossomed into genuine, transcendent culinary innovation.

It was a process of alchemy, transforming the most humble, overlooked ingredients into culinary masterpieces of deep, complex flavor that tantalized the senses and celebrated the artistry of cooking. Tragically, for generations, the true source of this culinary brilliance was systematically ignored, dismissed, or outright stolen and rebranded by those who sought to profit from the ingenuity of others. This rich cultural patrimony, once the marker of an enslaved people who persevered in the face of oppression, was adopted, commercialized, and then became the profitable, mainstream standard for others, often without acknowledgment of its originators or appreciation for the labor that birthed these vibrant traditions. Many contemporary chefs and food enthusiasts remain unaware of the historical significance and the profound stories embedded in these recipes, which are testament to resilience and creativity, highlighting the need to honor and reclaim these narratives that contribute so richly to our culinary landscape.