Food Customs at Ceremonial Occasions. Boudin —a fat sausage of spicy pig's blood—is a staple at all holidays. At Easter and on Pentecost a spicy dish of crab and rice, matoutou , is always served. Small fried vegetable or fish cakes ( acras ), used to be reserved for saints days but have become a popular appetizer. Special occasions call for a gumbo and vegetable soup with crab or salted meat ( calalou ). East Indian influence is evident in the colombo , a mutton, goat, or chicken curry. No social gathering is complete without drinking a ti-punch (straight rum with a twist of lemon sweetened with cane sugar) or a planteur (fruit juice and rum). Shrubb (rum with marinated orange or tangerine rinds) is served at Christmas.
Fundamental to this interpretation of Williams is the idea that he and his poetry benefited from being so closely tied to Rutherford. “As a part of the necessary conversation of a local culture,” Berry writes, “poetry becomes more urgently important than it can ever be as a high-cultural or academic specialty.” Leibowitz picks up on the same theme when he writes about Williams’s funeral in 1963: “The chapel was filled with family and friends and a large crowd of townspeople…. By that turnout, his devotion to the local was honored and vindicated.”