Below are some resources you can checkout if you’re curious about Cuban culture and food!<\/p>\n
\u201cCuba.\u201d <\/b>Anthony Bourdain: Parts Unknown, <\/i><\/b>directed by Toby Oppenheimer, Zero Point ZeroProduction Inc., 2015. <\/b><\/p>\n
Bourdain takes viewers to the \u201cnew\u201d Cuba where he explores the country\u2019s politics in conjunction with its changing food scene. What makes this episode so great its raw take on cuisine and culture\u00a0in a Communist country. Plus, the scenery is as stunning as the food. Available on Netflix.<\/p>\n
Alonso, Cyn<\/b>t<\/b>hia Carris, and Valerie Feigen. <\/b>A Taste of Cuba: A Journey Through Cuba and Its Savory Cuisine. <\/i><\/b>Apo<\/b>llo Publishers, 2018.<\/b><\/p>\n
What makes this cookbook stand out is the recipes collected from Cuba\u2019s best chefs. It also includes photography along with interesting interviews about how chef\u2019s adapt their cooking based on the availability of ingredients. <\/span><\/p>\n Schwartz, Joan, and Mary Urrutia Randelman. <\/b>Memories of a Cuban Kitchen. <\/i><\/b>Macmillan Publishing Company, Incorporated, 1992. <\/b><\/p>\n This cookbook contains traditional recipes from Pre-Castro Cuba. The author also adds anecdotes from her memories of \u201cthe old\u201d Cuba before each recipe which makes this more than just a cookbook. \u00a0<\/span><\/p>\n Kornbluh, Peter. \u201cGetting a Taste of Cuba.\u201d <\/b>The Nation, <\/i><\/b>29 August 2018. <\/b><\/a><\/p>\n This article focuses on the release of the A Taste of Cuba<\/em> cookbook (mentioned above). It interviews the book\u2019s creators and explains the complicated history of tourism in Cuba. It is a quick read with<\/span>\u00a0eye-catching images and a current look at the United State\u2019s relationship with Cuba. \u00a0\u00a0<\/b><\/p>\n Goldstein, Darra. \u201cDiscover Cuba: An Island of Exceptional Food Traditions.\u201d <\/b>EatingWell. <\/i><\/b>April 2016. <\/b><\/a><\/p>\n An insightful article that gives readers a brief history on the effects of food shortages and rationing on the farmers and restaurants of Cuba. It tells the stories of real people who used the poor economic climate to foster creativity and innovation. <\/span><\/p>\n Ruhlman, Michael. \u201cMeet the People Rescuing Cuban Cuisine.\u201d <\/b>Conde Nast Traveler. <\/i><\/b>9 October 2017. <\/b><\/a>\u00a0<\/b><\/p>\n Beautifully written article on the reemerging culinary scene in Havana. It is a hopeful portrait of a new generation of young Cubans who want to revitalize the traditions and cities of their beloved country. <\/span><\/p>\n Christine, Folch. “Fine Dining: Race in Prerevolution Cuban Cookbooks.” no. 2, 2008, p. 205. EBSCO<\/b>host<\/i><\/b>, doi:10.1353\/lar.0.0029. <\/b><\/a><\/p>\n This academic journal is about the use of cookbooks as a historical text. The author argues that Cuban cookbooks from before the revolution were tools that helped map out a Cuban identity in a country struggling to define its diverse people. <\/span><\/p>\n