API tools faq
paste
Advertisement
jonstond2

Caribbean Latino Cuisine (Latino Studies)

jonstond2
Nov 15th, 2019
175
0
Never
Add comment
Not a member of Pastebin yet? Sign Up, it unlocks many cool features!
text 34.53 KB | None | 0 0
raw download clone embed print report
  1. Introduction
  2. Caribbean cuisines are the result of centuries of constant fusion. As the geographical center of the transatlantic trade that started with the European colonization of the Americas, the Caribbean was also at the center of the migration of peoples, foods, and cultures. The development of Caribbean Latino cuisines is a continuation of the constant process of change and transculturations that have characterized Caribbean cuisines from the beginning. The intense cultural exchanges between the United States and Cuba, the Dominican Republic, and Puerto Rico have left a mark on the culinary culture in the islands as well as in the United States. Caribbean Latino cuisine is not only creating new links between these four countries and their cuisines, it is also making visible the historical links that had become obscured by imperialism and nationalism. The complexity of Caribbean cultures and identities has intensified in the current stage of global capitalism, and they challenge the standard views of identity. Not surprisingly, the definition and negotiation of identity is at the center of scholarly and mass- market works on Caribbean Latino cuisines, whether they analyze how diasporic Caribbean populations use food to create a sense of self and home, discuss how food in literature constitutes a language to talk about identities in flux, or document recipes trying to fix, conserve, and transform a cultural heritage.
  3.  
  4. Reference Works
  5. Reference works on Caribbean Latino cuisines are not easy to find. However, sources that focus on the food of the Caribbean without special reference to the United States provide a historical background necessary for the understanding of the development of Caribbean Latino cuisines. Lovera 1991 offers a history of the formation and evolution of eating patterns in the Caribbean region, while Ortiz Cuadra 2013 presents a more detailed account focusing on Puerto Rico, and Veloz Maggiolo and Tolentino Dipp 2007 features many historical and archaeological details about Dominican cuisine. Féliz-Camilo 2013 provides glossaries of culinary ingredients commonly used in the Dominican Republic. Janer 2008 discusses the specific transformations that Caribbean culinary cultures have undergone in the United States and also offers a historical account of Caribbean cuisines and a glossary of ingredients.
  6.  
  7. Féliz-Camilo, Arturo. Dominican Spice: Photographic Glossary of Dominican Herbs and Spices. New York: CreateSpace Independent Publishing Platform, 2013a.
  8.  
  9. Save Citation »Export Citation »E-mail Citation »
  10.  
  11. A photographic glossary of common ingredients used in Dominican cooking, many of which are common to other Caribbean cuisines.
  12.  
  13. Find this resource:
  14.  
  15. Féliz-Camilo, Arturo. The Dominican Cooking Lexicon. New York: CreateSpace Independent Publishing Platform, 2013b.
  16.  
  17. Save Citation »Export Citation »E-mail Citation »
  18.  
  19. English edition of Diccionario culinario dominicano (2013). A glossary of ingredients used in Dominican cooking, many of which are also used in Cuban and Puerto Rican cooking.
  20.  
  21. Find this resource:
  22.  
  23. Janer, Zilkia. Latino Food Culture. Westport, CT: Greenwood, 2008.
  24.  
  25. Save Citation »Export Citation »E-mail Citation »
  26.  
  27. An introduction to the food culture of Latinos, including a historical overview. Discusses the food culture of Cuban, Dominican, and Puerto Rican Latinos individually and in the wider Latino context.
  28.  
  29. Find this resource:
  30.  
  31. Lovera, José Rafael. Gastronomía caribeña: Historia, recetas y bibliografía. Caracas, Venezuela: CEGA, 1991.
  32.  
  33. Save Citation »Export Citation »E-mail Citation »
  34.  
  35. Contains a history of the evolution of Caribbean foodways, a selection of traditional recipes from different countries including Cuba and Puerto Rico, and a bibliography of Caribbean cookbooks.
  36.  
  37. Find this resource:
  38.  
  39. Ortiz Cuadra, Cruz M. Eating Puerto Rico: A History of Food, Culture, and Identity. Chapel Hill: University of North Carolina Press, 2013.
  40.  
  41. Save Citation »Export Citation »E-mail Citation »
  42.  
  43. A history of the transformations of Puerto Rican culinary culture, with separate chapters dedicated to staples such as rice, beans, cornmeal, codfish, viandas, and meat. This is the English version of Puerto Rico en la olla: ¿Somos aún lo que comimos? (2006).
  44.  
  45. Find this resource:
  46.  
  47. Veloz Maggiolo, Marcio, and Hugo Tolentino Dipp. Gastronomía dominicana: Historia del sabor criollo. Santo Domingo, DR: Editora Corripio, 2007.
  48.  
  49. Save Citation »Export Citation »E-mail Citation »
  50.  
  51. The authors provide a detailed history of Dominican foodways starting in pre-Columbian times.
  52.  
  53. Find this resource:
  54.  
  55. Cuisine, Culture, and Society
  56. Food is a privileged medium for the study of society and culture since it is vital and intertwined with all aspects of human existence. Food is used to define the boundaries of identity both in the practice of cooking and eating and in the cultural representations of these activities. Studies of Caribbean Latino cuisine reflect on the relationship between food and identity as Caribbean Latinos attempt to transcend the boundaries between the many different geographical, cultural, and social spaces that they inhabit. The study of Caribbean Latino food habits, literature, and restaurants constitutes a window into the process of formation and transformation of Caribbean Latino subjectivities.
  57.  
  58. Cuisine and Identity
  59. Caribbean cuisine has always been as multisided as its identity. Barradas 2010 explains that the first Puerto Rican cookbook is a copy of the first Cuban cookbook and that it was written by a Spaniard. This cookbook contains a wide variety of recipes from all over Spain, Latin America, and other parts of the world. Mares 2012, Marte 2007, and Marte 2012 show that the spirit of incorporation and adaptability continues today as Caribbean communities reshape their food habits in new locations. Diasporic Caribbean populations also have an impact on how Caribbean cuisines change on the islands. Céspedes and Pérez 2007 talks about Spam becoming a part of the ajiacos made in Cuba and Díaz-Zambrana discusses how the Puerto Rican musical duet Calle 13 uses food to highlight how Puerto Rican identity incorporates disparate elements. Knauer 2001 analyzes how Cuban restaurants are sites where Cubanness is negotiated and performed for the community and for others. Other views of Caribbean identity constructed through food are present in US society, as shown in the study of bananas in popular culture in Parasecoli 2014.
  60.  
  61. Barradas, Efraín. “El cocinero puertorriqueño, El manual del cocinero cubano y la formación del nacionalismo en el Caribe.” In Saberes y sabores en México y el Caribe. Edited by Rita de Maeseneer, Patrick Collard, and Kim Huyge, 267–280. Amsterdam and New York: Rodopi, 2010.
  62.  
  63. Save Citation »Export Citation »E-mail Citation »
  64.  
  65. Establishes that the first Cuban cookbook and the first Puerto Rican cookbook are practically the same book, authored by a Spaniard. Barradas explores the implications of this discovery.
  66.  
  67. Find this resource:
  68.  
  69. Céspedes, Karina L., and Alaen Pérez. “Spam in the Cuban Ajiaco: An Interview with Alaen Pérez.” Callaloo 30.1 (Winter 2007): 71–74.
  70.  
  71. DOI: 10.1353/cal.2007.0107Save Citation »Export Citation »E-mail Citation »
  72.  
  73. An interview focusing on how ajiaco, a dish that Fernando Ortiz argued represents Cuban identity and its constant transculturation, has continued to change in Cuba reflecting the changes in Cuban economy and society.
  74.  
  75. Find this resource:
  76.  
  77. Díaz-Zambrana, Rosana. “Gastronomía, humor y nación: Estrategias retóricas en las letras de Calle 13.” CENTRO Journal 22.2 (Fall 2010): 129–149.
  78.  
  79. Save Citation »Export Citation »E-mail Citation »
  80.  
  81. An analysis of how the lyrics of the musical duet Calle 13 use food in their construction of Puerto Rican national imaginaries focusing on the relationship and exchanges between the national and the foreign.
  82.  
  83. Find this resource:
  84.  
  85. Knauer, Lisa Maya. “Eating in Cuban.” In Mambo Montage: The Latinization of New York. Edited by Arlene Dávila and Augustín Laó-Montes, 425–447. New York: Columbia University Press, 2001.
  86.  
  87. Save Citation »Export Citation »E-mail Citation »
  88.  
  89. Knauer discusses the history of Cuban restaurants in New York City and argues that restaurants have been important sites for the construction, performance, and negotiation of Cubanness.
  90.  
  91. Find this resource:
  92.  
  93. Mares, Teresa M. “Tracing Immigrant Identity through the Plate and the Palate.” Latino Studies 10.3 (2012): 334–354.
  94.  
  95. DOI: 10.1057/lst.2012.31Save Citation »Export Citation »E-mail Citation »
  96.  
  97. A discussion of ethnographic research of how Latino immigrants, including one Cuban, reshape their foodways in Seattle. Mares argues that Latino-Latina foodways parallel the values of sustainable and local food movements and should not remain marginal to them.
  98.  
  99. Find this resource:
  100.  
  101. Marte, Lidia. “Foodmaps: Tracing Boundaries of ‘Home’ Through Food Relations.” Food and Foodways 15.3–4 (26 October 2007): 261–289.
  102.  
  103. Save Citation »Export Citation »E-mail Citation »
  104.  
  105. Marte proposes food mappings as a methodology to research spatial-temporal aspects of food relations. She examines the role of food in the way Dominican immigrants construct a sense of home in New York City.
  106.  
  107. Find this resource:
  108.  
  109. Marte, Lidia. “Versions of Dominican Mangú: Intersections of Gender and Nation in Caribbean Self-making.” In Food and Identity in the Caribbean. Edited by Hanna Garth, 57–74. London and New York: Berg, 2012.
  110.  
  111. Save Citation »Export Citation »E-mail Citation »
  112.  
  113. Discusses the narratives associated with the mangú preparations of Dominican immigrants in New York City. Marte explains how this dish changed from being a staple historically linked to oppression to standing for freedom and a sense of community.
  114.  
  115. Find this resource:
  116.  
  117. Parasecoli, Fabio. “Representations of Caribbean Food in U.S. Popular Culture.” In Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas. Edited by Wiebken Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloss, 133–152. Bielefeld, Germany: Transcript, 2014.
  118.  
  119. Save Citation »Export Citation »E-mail Citation »
  120.  
  121. Parasecoli discusses a wide variety of representations of bananas in United States popular culture as playing a role in how Americans relate to Caribbean and Central American peoples.
  122.  
  123. Find this resource:
  124.  
  125. Food in Literature
  126. Food in literature is often used to characterize people and places and it sometimes constitutes a whole new language. Abarca 2014, Fellner 2013, Marshall 2007, Martín-Rodríguez 2000, and Skinazi 2003 examine how the characters in texts by writers such as Cristina García and Esmeralda Santiago project their specific identity struggles onto their relationship with food. Food in Caribbean Latino literature has also served to explore a wide variety of social issues. Söllner 2014 examines how Cristina García relates food to issues such as political inequality, and Tomé 2012 sees food as the key to understanding Daína Chaviano’s articulation of the sociopolitical conditions of the special period in Cuba. Similarly, Zeff 2008 explores the relationship between food and female empowerment in the texts of Latina writers.
  127.  
  128. Abarca, Meredith E. “Culinary Encounters in Latino/a Literature.” In Routledge Companion to Latino/a Literature. By Meredith E. Abarca, 251–260. New York: Routledge, 2014.
  129.  
  130. Save Citation »Export Citation »E-mail Citation »
  131.  
  132. Abarca surveys the work of Latina/Latino writers, including Cristina García, Evelio Grillo, and Eduardo Machado, revealing a holistic approach to food and identity that preserves and honors tradition while they evolve.
  133.  
  134. Find this resource:
  135.  
  136. Fellner, Astrid M. “The Flavors of Multi-Ethnic North American Literatures: Language, Ethnicity and Culinary Nostalgia.” In Culinary Linguistics: The Chef’s Special. Edited by Cornelia Gerhardt, Maximiliane Frobenius, and Susanne Hucklenbroich-Ley, 241–260. Amsterdam: John Benjamin, 2013.
  137.  
  138. DOI: 10.1075/clu.10Save Citation »Export Citation »E-mail Citation »
  139.  
  140. Fellner discusses Esmeralda Santiago’s When I Was Puerto Rican in the context of diasporic ethnic literatures in North America and how they use food as a language for expressing nostalgia and exploring their ambivalence toward their homelands and ethnic identities.
  141.  
  142. Find this resource:
  143.  
  144. Marshall, Joanna Barszewska. “‘Boast Now, Chicken, Tomorrow You’ll Be Stew’: Pride, Shame, Food, and Hunger in the Memoirs of Esmeralda Santiago.” MELUS 32.4 (Winter 2007): 47–68.
  145.  
  146. DOI: 10.1093/melus/32.4.47Save Citation »Export Citation »E-mail Citation »
  147.  
  148. This essay uses Santiago’s vexed relationship with food to understand her memoirs and her fluctuation between shame and pride.
  149.  
  150. Find this resource:
  151.  
  152. Martín-Rodríguez, Manuel M. “The Raw and Who Cooked It: Food, Identity and Culture in U.S. Latino/a Literature.” In U.S. Latino Literatures and Cultures: Transnational Perspectives. Edited by Francisco A. Lomelí and Karin Ikas, 37–51. Heidelberg, Germany: C. Winter, 2000.
  153.  
  154. Save Citation »Export Citation »E-mail Citation »
  155.  
  156. Discusses how Cuban, Puerto Rican, and other Latino literature uses food as a marker of cultural difference and as a tool for reshaping the relationship between the hegemonic and the marginal.
  157.  
  158. Find this resource:
  159.  
  160. Skinazi, Karen E. H. “Eating the Nations: A Culinary Exploration of Cristina García’s Eating in Cuban.” Midwestern Folklore 29.2 (2003): 37–47.
  161.  
  162. Save Citation »Export Citation »E-mail Citation »
  163.  
  164. A study of how the characters in the novel use food to define themselves and their politics.
  165.  
  166. Find this resource:
  167.  
  168. Söllner, Louisa. “Hotel Worlds and Culinary Encounters in Cristina García´s The Lady Matador’s Hotel.” In Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas. Edited by Wiebken Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloss, 49–66. Bielefeld, Germany: Verlag Transcript, 2014.
  169.  
  170. Save Citation »Export Citation »E-mail Citation »
  171.  
  172. Söllner analyzes Cristina García’s narratives to show how her use of food goes beyond the usual construction and deconstruction of ethnic identities to expose oppression and political asymmetries in globalized contexts.
  173.  
  174. Find this resource:
  175.  
  176. Tomé, Patricia. “De gastronomía y otros (de)sabores: Cuerpos alternos en El hombre, la hembra y el hambre de Daína Chaviano.” Cuadernos Americanos 141.3 (September 2012): 85–106.
  177.  
  178. Save Citation »Export Citation »E-mail Citation »
  179.  
  180. Tomé analyzes how food and its absence are used in the novel to explore the sociopolitical conditions of Cuba during the special period.
  181.  
  182. Find this resource:
  183.  
  184. Zeff, Jacqueline. “‘What Doesn’t Kill You Makes You Fat’: The Language of Food in Latina Literature.” In Latina Writers. Edited by Ilan Stavans, 38–47. Westport, CT: Greenwood, 2008.
  185.  
  186. Save Citation »Export Citation »E-mail Citation »
  187.  
  188. Refers to works by Julia Alvarez and Esmeralda Santiago in a discussion of how Latina writers use of food as a language to talk about empowerment, sensuality, resistance and solitude.
  189.  
  190. Find this resource:
  191.  
  192. Nuevo Latino
  193. The recipes and ideas behind the restaurant trends known as Nuevo Cubano, Nuevo Latino, and New World Cuisine are presented by Rodríguez 1995 and Van Aken 2003. In general, these trends consist of the fusion of Caribbean and Latin American ingredients with French techniques to form a fashionable Pan-American cuisine. Nevertheless, many have pointed out that the relationship between all the parts involved in this fusion is unequal. Fonseca 2005 and Janer 2007 have argued that Nuevo Latino responds to colonialist impulses.
  194.  
  195. Fonseca, Vanessa. “Nuevo Latino: Rebranding Latin American Cuisine.” Consumption, Markets and Culture 8.2 (2005): 95–130.
  196.  
  197. DOI: 10.1080/10253860500112826Save Citation »Export Citation »E-mail Citation »
  198.  
  199. Fonseca argues that the Nuevo Latino restaurant industry aestheticizes and commodifies Latin American traditional cuisines in ways that reproduce colonial desire.
  200.  
  201. Find this resource:
  202.  
  203. Janer, Zilkia. “(In)edible Nature: New World Food and Coloniality.” Cultural Studies 21.2 (March 2007): 385–405.
  204.  
  205. DOI: 10.1080/09502380601162597Save Citation »Export Citation »E-mail Citation »
  206.  
  207. Contains a critique of the colonialist ideological presuppositions of Nuevo Latino and other fusion cuisines. It argues that Nuevo Latino reduces Caribbean culinary cultures to raw material that needs to be developed by French culinary techniques that are considered superior.
  208.  
  209. Find this resource:
  210.  
  211. Rodríguez, Douglas. Nuevo Latino: Recipes That Celebrate the New Latin American Cuisine. Berkeley, CA: Ten Speed, 1995.
  212.  
  213. Save Citation »Export Citation »E-mail Citation »
  214.  
  215. First cookbook by the Cuban American chef identified with Nuevo Cubano and Nuevo Latino cusines.
  216.  
  217. Find this resource:
  218.  
  219. Van Aken, Norman. New World Kitchen: Latin American and Caribbean Cuisine. New York: Ecco, 2003.
  220.  
  221. Save Citation »Export Citation »E-mail Citation »
  222.  
  223. Cookbook by one of the chefs that defined “New World Cuisine,” a South Florida fusion cuisine heavily influenced by Latin-Caribbean food traditions.
  224.  
  225. Find this resource:
  226.  
  227. Soul Food
  228. Caribbean cuisines share a strong African base with some of the regional cuisines of the United States. The affinity between African American and Caribbean cuisines goes back to the foods devised by enslaved African cooks. Mintz 1996 argues that the creativity of enslaved cooks gave them a first taste of freedom. Opie 2008 discusses how a shared history of social exclusion brought Caribbean Latinos and African Americans together in New York City and how Caribbean food has expanded the repertoire of soul food. Harris 2003 recognizes this re-connection by including Caribbean foods in a collection of Creole fusion recipes. Marte 2011 discusses how Afro-Dominican foods like mangú are being revalorized in New York as a marker of class and regional differences.
  229.  
  230. Harris, Jessica B. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. New York: Simon and Schuster, 2003.
  231.  
  232. Save Citation »Export Citation »E-mail Citation »
  233.  
  234. Harris expands the geography of Creole cuisine, which in the United States is usually limited to New Orleans, to encompass the whole Atlantic region. The introduction explains the African threads that connect these cuisines, and the collection of recipes includes many Puerto Rican, Dominican, and Cuban dishes that Harris considers as a part of the larger family of Creole fusion food.
  235.  
  236. Find this resource:
  237.  
  238. Marte, Lidia. “Afro-Diasporic Seasonings: Food Routes and Dominican Place-making in New York City.” Food, Culture and Society: An International Journal of Multidisciplinary Research 14.2 (1 June 2011): 181–204.
  239.  
  240. Save Citation »Export Citation »E-mail Citation »
  241.  
  242. Marte discusses how Dominicans in New York City season food as related to how they construct their lives and the places they live. She locates the food practices of Dominican migrants within wider Afro-diasporic trajectories.
  243.  
  244. Find this resource:
  245.  
  246. Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon, 1996.
  247.  
  248. Save Citation »Export Citation »E-mail Citation »
  249.  
  250. In Chapter 3 Tasting Food, Tasting Freedom, Mintz argues that the creativity of enslaved Africans is the base of all Afro-American cuisines and that this culinary creativity provided slaves a first taste of freedom.
  251.  
  252. Find this resource:
  253.  
  254. Opie, Frederick Douglass. Hog & Hominy: Soul Food from Africa to America. New York: Columbia University Press, 2008.
  255.  
  256. Save Citation »Export Citation »E-mail Citation »
  257.  
  258. In Chapter 8 The Declining Influence of Slow Food:The Growth of Caribbean Cuisine in Urban Areas, Opie discusses how the closeness between African Americans and Puerto Ricans, Cubans, Dominicans, and Panamanians in New York City between 1930 and 1970 resulted in the growing influence of Caribbean cuisines in African American foodways.
  259.  
  260. Find this resource:
  261.  
  262. Cookbooks
  263. Cookbooks are more than a collection of recipes. Caribbean cookbooks are overwhelmingly defined by nationality, and the authors are often openly constructing and projecting their definition of national culture. Caribbean cookbooks fluctuate between the archival types that want to document a cultural heritage seen as embattled; the introductory ones for younger generations, expatriates and foreigners; and the innovative books that want to leave their own mark on a culinary heritage.
  264.  
  265. Classic and Historical
  266. This selection includes some of the oldest cookbooks published in the Spanish-speaking Caribbean. Cookbooks originally published in the 19th century include Coloma y Garcés 1856 and Legran 2013 from Cuba, and Carvajal 2004 from Puerto Rico. The oldest cookbook edited in the Dominican Republic is Ornes de Perelló 1992, originally published in 1955. New editions of these books have been made available to researchers who want to study the historical development of Caribbean cuisines. The other books in this section are the classic books that are considered standard reference in each country and that continue to be an important source for newer ones. For Cuba the classic sources are Villapol and Martínez 1954 and Villapol 2003, for the Dominican Republic Henríquez de Pou 1988 is the main source, and for Puerto Rico Cabanillas de Rodríguez 2009 and Valldejuli 1983 continue to be obligatory references.
  267.  
  268. Cabanillas de Rodríguez, Berta. Puerto Rican Dishes. 5th ed. San Juan: Universidad de Puerto Rico, 2009.
  269.  
  270. Save Citation »Export Citation »E-mail Citation »
  271.  
  272. A classic Puerto Rican cookbook first published in 1956. It has introduced Puerto Rican cuisine to new cooks on the island and in the United States for decades.
  273.  
  274. Find this resource:
  275.  
  276. Carvajal, José, ed. El cocinero puerto-riqueño: O formulario para confeccionar toda clase de alimentos, dulces y pasteles, conforme a los preceptos de la química y la higiene y a las circunstancias especiales del clima y de las costumbres Puerto-riqueñas. 5th ed. San Juan: Ediciones Puerto, 2004.
  277.  
  278. Save Citation »Export Citation »E-mail Citation »
  279.  
  280. New edition of a historical Puerto Rican cookbook first published in 1859.
  281.  
  282. Find this resource:
  283.  
  284. Coloma y Garcés, Eugenio. Manual del cocinero cubano. Havana, 1856.
  285.  
  286. Save Citation »Export Citation »E-mail Citation »
  287.  
  288. The first cookbook edited in Cuba in 1856.
  289.  
  290. Find this resource:
  291.  
  292. Henríquez de Pou, Silvia. Mujer 2000: Recetas de cocina. Santo Domingo, 1988.
  293.  
  294. Save Citation »Export Citation »E-mail Citation »
  295.  
  296. Extensive collection of recipes in three volumes. A classic in the Dominican Republic.
  297.  
  298. Find this resource:
  299.  
  300. Legran, J. P. Nuevo manual del cocinero cubano y español: Con un tratado escojido de dulcería, pastelería y botillería al estilo de Cuba. Durham, NC: Light Messages, 2013.
  301.  
  302. Save Citation »Export Citation »E-mail Citation »
  303.  
  304. New edition of a historical Cuban cookbook first published in 1864. Easier to find than the older Manual del cocinero cubano published in 1856.
  305.  
  306. Find this resource:
  307.  
  308. Ornes de Perelló, Amanda. Cocina criolla. 6th ed. Santo Domingo, DR: Editora Taller, 1992.
  309.  
  310. Save Citation »Export Citation »E-mail Citation »
  311.  
  312. A new edition of the first cookbook edited in the Dominican Republic in 1955.
  313.  
  314. Find this resource:
  315.  
  316. Valldejuli, Carmen Aboy. Puerto Rican Cookery. Gretna, LA: Pelican, 1983.
  317.  
  318. Save Citation »Export Citation »E-mail Citation »
  319.  
  320. English edition of Cocina Criolla, a classic Puerto Rican cookbook first published in 1954 and currently in its fortieth edition. This is the standard reference cookbook for Puerto Ricans on the island and abroad.
  321.  
  322. Find this resource:
  323.  
  324. Villapol, Nitza. The Bilingual Cocina Criolla. Mexico: Ediciones Zócalo, 2003.
  325.  
  326. Save Citation »Export Citation »E-mail Citation »
  327.  
  328. A bilingual collection of recipes by Nitza Villapol. Villapol was a chef, cookbook author, and cooking show hostess in Cuba, often compared to Julia Child because of her lasting influence.
  329.  
  330. Find this resource:
  331.  
  332. Villapol, Nitza, and Martha Martínez. Cocina al minuto. Havana, 1954.
  333.  
  334. Save Citation »Export Citation »E-mail Citation »
  335.  
  336. First edition of the cookbook by Cuba’s revered chef, cookbook author, and cooking show hostess Nitza Villapol. Many cookbooks in Spanish and English have been based on this classic.
  337.  
  338. Find this resource:
  339.  
  340. Cuban
  341. Because Cubans have not had the same ability to go back to the island that Dominicans and Puerto Ricans have, Cuban Latino cookbooks are more focused on recreating memories of Cuban food and culture. Machado 2007, O’Higgins 1994, and Randelman 1992 combine recipes and memories of their lives in Cuba. LaFray 1994 and Peláez 2014 include old and new recipes from both Cuba and the United States, creating a view of continuity between different times and places in which Cuban cuisine has developed. The blogs La Cocina de Christina and Cuban Home Cooking aim to reproduce in the United States the traditional cuisine of the island based on classic cookbooks and on the cooking of older Cuban family members.
  342.  
  343. La Cocina de Christina.
  344.  
  345. Save Citation »Export Citation »E-mail Citation »
  346.  
  347. Inspired by the popular Julie and Julia blog, a food blogger cooks her way through the recipes of Villapol and Martínez 1954.
  348.  
  349. Find this resource:
  350.  
  351. Cuban Home Cooking. . .Keeping the Tradition Alive.
  352.  
  353. Save Citation »Export Citation »E-mail Citation »
  354.  
  355. Two bloggers collect recipes from their Cuban relatives.
  356.  
  357. Find this resource:
  358.  
  359. LaFray, Joyce. Cuba Cocina! The Tantalizing World of Cuban Cooking—Yesterday, Today, and Tomorrow. New York: Hearst, 1994.
  360.  
  361. Save Citation »Export Citation »E-mail Citation »
  362.  
  363. A collection of traditional and Florida Cuban recipes from a food writer and professional chefs from the United States and Cuba.
  364.  
  365. Find this resource:
  366.  
  367. Machado, Eduardo. Tastes like Cuba: An Exile’s Hunger for Home. New York: Gotham, 2007.
  368.  
  369. Save Citation »Export Citation »E-mail Citation »
  370.  
  371. Memoir of Cuban-American playwright Eduardo Machado. Recipes and food commentary are intertwined in the narrative.
  372.  
  373. Find this resource:
  374.  
  375. O’Higgins, María Josefa Lluria de. A Taste of Old Cuba: More than 150 Recipes for Delicious, Authentic, and Traditional Dishes Highlighted with Reflections and Reminiscences. New York: HarperCollins, 1994.
  376.  
  377. Save Citation »Export Citation »E-mail Citation »
  378.  
  379. Recipes and memories of a Cuban childhood in the 1920s–1930s.
  380.  
  381. Find this resource:
  382.  
  383. Peláez, Ana Sofía. The Cuban Table: A Celebration of Food, Flavors, and History. New York: St. Martin’s, 2014.
  384.  
  385. Save Citation »Export Citation »E-mail Citation »
  386.  
  387. Cuban-American food writer Ana Sofía Peláez and photographer Ellen Silverman document the contemporary food culture of Cubans in Cuba, Miami, and New York. Peláez also writes the blog hungrysofia.com.
  388.  
  389. Find this resource:
  390.  
  391. Randelman, Mary Urrutia. Memories of a Cuban Kitchen. New York: Macmillan, 1992.
  392.  
  393. Save Citation »Export Citation »E-mail Citation »
  394.  
  395. Traditional Cuban recipes framed by the author’s memories of growing up in Cuba.
  396.  
  397. Find this resource:
  398.  
  399. Dominican
  400. The most visible Dominican Latino recipe sources are cookbooks that have come out of cooking blogs. The blog Aunt Clara’s Kitchen became González 2007 (Aunt Clara’s Dominican Cookbook). The blog and the cookbook are authored by a Dominican living in the Dominican Republic, but the texts are in English, and their aim is to serve as an introduction to Dominican food. Féliz-Camilo 2013 is the book version of the Spanish-language blog El fogoncito: Comida tradicional dominicana y algo más. In a somehow different vein, the blog Delicious Dominican Cuisine documents the home cooking of a Dominican living in the United States.
  401.  
  402. Aunt Clara’s Kitchen: Home, Food, Life.
  403.  
  404. Save Citation »Export Citation »E-mail Citation »
  405.  
  406. Dominican website in English dedicated to recipes and pictures of traditional and contemporary Dominican recipes. The authors published González 2007.
  407.  
  408. Find this resource:
  409.  
  410. Delicious Dominican Cuisine: A buen tiempo. . .buen provecho!.
  411.  
  412. Save Citation »Export Citation »E-mail Citation »
  413.  
  414. Cooking blog and collection of recipes with step-by-step photographs by an amateur Dominican cook based in New England.
  415.  
  416. Find this resource:
  417.  
  418. El fogoncito: Comida tradicional dominicana y algo más.
  419.  
  420. Save Citation »Export Citation »E-mail Citation »
  421.  
  422. Spanish-language cooking blog dedicated to Dominican cooking, written by the author of Mamá Pura’s Recipes (2013), The Dominican Cooking Lexicon (2013) and Dominican Spice (2013).
  423.  
  424. Find this resource:
  425.  
  426. Féliz-Camilo, Arturo. Mamá Pura’s Recipes: An Introduction to Dominican Cooking. New York: CreateSpace Independent Publishing Platform, 2013.
  427.  
  428. Save Citation »Export Citation »E-mail Citation »
  429.  
  430. English edition of Las recetas de Mamá Pura (2012). Includes traditional Dominican recipes, many of them from or inspired by the author’s grandmother.
  431.  
  432. Find this resource:
  433.  
  434. González, Clara. Aunt Clara’s Dominican Cookbook: 100 Traditional Dominican Recipes. 2d ed. Santo Domingo, DR: Lunch Club, 2007.
  435.  
  436. Save Citation »Export Citation »E-mail Citation »
  437.  
  438. Second edition of a popular Dominican cookbook based on the website Aunt Clara’s Kitchen. Aims to introduce Dominican food culture to Dominican expats and to people with no previous knowledge of Dominican food.
  439.  
  440. Find this resource:
  441.  
  442. Florida Cuban
  443. Many recipe sources focus on the food of Cubans in Miami as a distinct expression of Cuban cuisine. Lindgren, et al. 2004 and Lindgren, et al. 2006 have dedicated a blog and two books to the food culture of Cubans in Miami. A Public Radio and Television station devoted a series of stories to the Cuban kitchen in Miami (South Florida’s WLRN) and Baca 2013, a book on the history of Miami cuisine, highlights the many contributions of Cubans to the cuisine of that city. Quincoces 2014 is a tribute to the Versailles restaurant that has been the center of Miami Cuban culture for decades.
  444.  
  445. Baca, Mandy. The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs and Empanadas. Charleston, SC: History, 2013.
  446.  
  447. Save Citation »Export Citation »E-mail Citation »
  448.  
  449. A history that discusses the role of Cubans and other Latinos in the formation of Miami cuisine.
  450.  
  451. Find this resource:
  452.  
  453. Cuban Kitchen.
  454.  
  455. Save Citation »Export Citation »E-mail Citation »
  456.  
  457. Cuban food-related news stories by South Florida’s WLRN Public Radio and Television Station.
  458.  
  459. Find this resource:
  460.  
  461. Lindgren, Glenn M., Raúl Musibay, and Jorge Castillo. Three Guys from Miami Cook Cuban. Salt Lake City, UT: Gibbs Smith, 2004.
  462.  
  463. Save Citation »Export Citation »E-mail Citation »
  464.  
  465. First cookbook by the authors of the blog Three Guys From Miami. Presents an introduction to Cuban food in Miami framed by personal anecdotes.
  466.  
  467. Find this resource:
  468.  
  469. Lindgren, Glenn M., Raúl Musibay, and Jorge Castillo. Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining. 1st ed. Salt Lake City, UT: Gibbs Smith, 2006.
  470.  
  471. Save Citation »Export Citation »E-mail Citation »
  472.  
  473. Second cookbook by the authors of the blog Three Guys From Miami. The book focuses on Cuban party foods.
  474.  
  475. Find this resource:
  476.  
  477. Quincoces, Ana. The Versailles Restaurant Cookbook. Gainesville: University Press of Florida, 2014.
  478.  
  479. Save Citation »Export Citation »E-mail Citation »
  480.  
  481. Recipes and stories from the famous Cuban restaurant established in Miami in 1971.
  482.  
  483. Find this resource:
  484.  
  485. Three Guys from Miami.
  486.  
  487. Save Citation »Export Citation »E-mail Citation »
  488.  
  489. Provides a Cuban insider’s guide to Miami, Cuban food, and Cuban restaurants. Contains recipes and general information about Cuban food culture. The authors published Three Guys from Miami Cook Cuban in 2004 and Three Guys from Miami Celebrate Cuban in 2006.
  490.  
  491. Find this resource:
  492.  
  493. Puerto Rican
  494. Puerto Rican Latinos have published cookbooks that aim to incorporate the specific foodways of Puerto Ricans living in New York. Ortiz 1997 and Rivera 2015 provide an introduction to Puerto Rican cuisine with some reflections on how it has changed. Benet 2009 is an award-winning chef’s interpretation of traditional dishes. The websites Ricanrecipes and Ivonne’s Food Blog present a collection of Puerto Rican recipes as a way of passing on Puerto Rican food culture to younger generations.
  495.  
  496. Benet, Wilo. Puerto Rico True Flavors. Baltimore, MD: Tropical Dining, 2009.
  497.  
  498. Save Citation »Export Citation »E-mail Citation »
  499.  
  500. Traditional Puerto Rican recipes by award-winning chef Wilo Benet. The Spanish language version of this book is Puerto Rico sabor criollo (2007).
  501.  
  502. Find this resource:
  503.  
  504. Ivonne’s Food Blog.
  505.  
  506. Save Citation »Export Citation »E-mail Citation »
  507.  
  508. Food blog section of the English language Puerto Rican cultural electronic magazine El Boricua. Contains recipes and commentary.
  509.  
  510. Find this resource:
  511.  
  512. Ortiz, Yvonne. A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community. New York: Plume, 1997.
  513.  
  514. Save Citation »Export Citation »E-mail Citation »
  515.  
  516. An introductory Puerto Rican cookbook in English.
  517.  
  518. Find this resource:
  519.  
  520. Ricanrecipes.
  521.  
  522. Save Citation »Export Citation »E-mail Citation »
  523.  
  524. Collection of Puerto Rican recipes by a home cook.
  525.  
  526. Find this resource:
  527.  
  528. Rivera, Oswald. Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. Philadelphia, PA: Running, 2015.
  529.  
  530. Save Citation »Export Citation »E-mail Citation »
  531.  
  532. Revised edition of an introductory Puerto Rican cookbook originally published in 1993. The author reflects about growing up in New York City and how Puerto Rican cuisine has changed.
  533.  
  534. Find this resource:
  535.  
  536. Special Diets
  537. Some cookbooks attempt to modify Caribbean Latino cuisines to fit the requirements of special diets. Drago 2006 is a guide to Caribbean Latino foods for people with diabetes, and Duprey de Sterling 2009 adapts traditional Puerto Rican cuisine to health-food trends.
  538.  
  539. Drago, Lorena. Má́s allá del arroz y las habichuelas: La guía latino-caribeña para comer sano con diabetes/Beyond Rice and Beans: The Caribbean Latino Guide to Eating Healthy with Diabetes. Alexandria, Egypt: American Diabetes Association, 2006.
  540.  
  541. Save Citation »Export Citation »E-mail Citation »
  542.  
  543. A bilingual guide and cookbook with Caribbean Latino dishes adapted to the needs of diabetics.
  544.  
  545. Find this resource:
  546.  
  547. Duprey de Sterling, Emma. Puerto Rican Artisanal Cookery. San Juan: Editorial Universidad de Puerto Rico, 2009.
  548.  
  549. Save Citation »Export Citation »E-mail Citation »
  550.  
  551. English edition of Cocina artesanal puertorriqueña (2004). An illustrated traditional Puerto Rican cookbook with emphasis on natural ingredients and semi-vegetarian recipes.
  552.  
  553. Find this resource:
Advertisement
Add Comment
Please, Sign In to add comment
Advertisement
Public Pastes
Advertisement
We use cookies for various purposes including analytics. By continuing to use Pastebin, you agree to our use of cookies as described in the Cookies Policy.  OK, I Understand
Not a member of Pastebin yet?
Sign Up, it unlocks many cool features!