Afro-Cuban Cuisine - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Afro-Cuban Cuisine write by Natalia Bolívar Aróstegui. This book was released on 1998. Afro-Cuban Cuisine available in PDF, EPUB and Kindle.
Afro cuban cuisine
Afro cuban cuisine - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Afro cuban cuisine write by Natalia Bolívar Aróstegui. This book was released on 1998. Afro cuban cuisine available in PDF, EPUB and Kindle.
Eating Cuban
Eating Cuban - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Eating Cuban write by Beverly Cox. This book was released on 2016-12-20. Eating Cuban available in PDF, EPUB and Kindle. James Beard Award–Winning Author: Savor a deliciously complex culinary culture with 120 recipes and gorgeous photos. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music. Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigré communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants. Gorgeously illustrated with Jacobs’s photographs —many shot on the authors’ travels through Cuba—Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. In addition, a valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine—in Cuba and the U.S.
Miami’s Forgotten Cubans
Miami’s Forgotten Cubans - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Miami’s Forgotten Cubans write by Alan A. Aja. This book was released on 2016-08-31. Miami’s Forgotten Cubans available in PDF, EPUB and Kindle. This book explores the reception experiences of post-1958 Afro-Cubans in South Florida in relation to their similarly situated “white” Cuban compatriots. Utilizing interviews, ethnographic observations, and applying Census data analyses, Aja begins not with the more socially diverse 1980 Mariel boatlift, but earlier, documenting that a small number of middle-class Afro-Cuban exiles defied predominant settlement patterns in the 1960 and 70s, attempting to immerse themselves in the newly formed but ultimately racially exclusive “ethnic enclave.” Confronting a local Miami Cuban “white wall” and anti-black Southern racism subsumed within an intra-group “success” myth that equally holds Cubans and other Latin Americans hail from “racial democracies,” black Cubans immigrants and their children, including subsequent waves of arrival and return-migrants, found themselves negotiating the boundaries of being both “black” and “Latino” in the United States.
The Cooking of History
The Cooking of History - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Cooking of History write by Stephan Palmié. This book was released on 2013-06-14. The Cooking of History available in PDF, EPUB and Kindle. Over a lifetime of studying Cuban Santería and other religions related to Orisha worship—a practice also found among the Yoruba in West Africa—Stephan Palmié has grown progressively uneasy with the assumptions inherent in the very term Afro-Cuban religion. In The Cooking of History he provides a comprehensive analysis of these assumptions, in the process offering an incisive critique both of the anthropology of religion and of scholarship on the cultural history of the Afro-Atlantic World. Understood largely through its rituals and ceremonies, Santería and related religions have been a challenge for anthropologists to link to a hypothetical African past. But, Palmié argues, precisely by relying on the notion of an aboriginal African past, and by claiming to authenticate these religions via their findings, anthropologists—some of whom have converted to these religions—have exerted considerable influence upon contemporary practices. Critiquing widespread and damaging simplifications that posit religious practices as stable and self-contained, Palmié calls for a drastic new approach that properly situates cultural origins within the complex social environments and scholarly fields in which they are investigated.
