Bahama Cook and Drink Book is a cookbook which focuses on traditional Bahamian seafood recipes and alcoholic drink recipes. The book represents the unique eating habits of the 1970s as well as the changes in social habits of North Americans.

Bahama Cook and Drink Book is an object of the booming tourism industry of the second half of the twentieth century. In particular, the tourism and vacation habits of North Americans. The appeal of Caribbean nations and resorts were tempting for North Americans seeking sunshine and white beaches while travelling a relatively short distance. Increases in disposable income and the expansion of paid vacation led to this boom in overseas travel. However, this overseas travel was mainly restricted to an individual’s class with mainly white collared middle-class individuals being able to afford to take vacations abroad.

 Bahama Cook and Drink Book highlights this boom in tourism in The Bahamas. The inclusion of speciality dishes with rare and uncommon ingredients such as conch and crawfish could not be found readily available at an everyday North American grocery store. This shows an interest in other cultures cuisines by North Americans during this time. The rare availability of ingredients shows that these recipes are for special occasions, not just everyday meals. The purpose of this cookbook accommodating special occasions is the inclusion of alcoholic drink and cocktail recipes showing that these recipes suit for a dinner party or similar event.