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The People's Cookbook: A celebration of the nation's life through food. Infinite Ideas. pp. 69–. ISBN 978-1-907755-09-5. Smock, Kirk (2008). The Bradt Travel Guide: Guyana. Bradt Travel Guides. pp. 22–. ISBN 978-1-84162-223-1. Walcott, Michael (2005). A Cathedral Inside: Odyssey of a Guyanese Family. Michael Walcott. pp. 102–.
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Guyana's musical tradition is a mix of African, Indian, European, and Latin elements.The most popular type of music is Calypso and its offshoots and mixes, like in other parts of the Eastern Caribbean.
The islands are home to many types of restaurants, with Korean, Japanese, Thai, American food, often serving a mix of styles. [18] [10] (see also Fusion cuisine) There is a meal called a fiesta plate that often combines several traditional island foods, such as "red rice, barbecued ribs and chicken, pancit, chicken kelaguen, and shrimp patties."
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Most cassareep is exported from Guyana. [8] The natives of Guyana traditionally brought the product to town in bottles, [9] and it is available on the US market in bottled form. [10] Though the cassava root traveled from Brazil to Africa, where the majority of cassava is grown, there is no production of cassareep in Africa. [11]
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