Mónica B Ocasio Vega
Biographic Data
| ID | 706555 |
|---|---|
| NAME | Mónica B Ocasio Vega |
| GIVEN NAMES | Mónica B Ocasio |
| FAMILY NAME | Vega |
| SIGNATURE | VEGA M B O |
| AFFILIATIONS | Trinity University |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
The Poetics of Fire
In “Can Foreigners Handle the Heat? Mexico City Debates Milder Salsas?,” published in The New York Times on July 6, 2024, James Wagner notes how some taquerías around the capital of Mexico have modified their use of heat, provided by chiles, in their salsas to cater to the palate of tourists and other foreigners who have moved to the city on a significant scale since the COVID-19 pandemic. The article caused great commotion around the Mexican com…
From Loíza to Yauco's Mountainous Area
This essay explores fugitivity in Puerto Rican culinary practices, centering the cooks María Dolores "Lula" de Jesús and Viña "la Gran Pastelera" Hernández. By analyzing two visual texts-Eat, Drink, Share Puerto Rico's episode "El Burén de Lula" and Hernández's recipe video for pasteles dough-it examines how nostalgia and a longing for "lost" culinary traditions are shaped by notions of space, race, and gender. Drawing on Pedro Lebrón's concept o…
Recipe for Rice and Beans
Rice and beans is considered a staple dish of the Caribbean. This article traces the principles of sabor—a multisensorial image—in the dish of rice and beans in Puerto Rico. I argue that Ana Lydia Vega’s story “Historia de Arroz con Habichuelas” and the recipes for “Arroz Blanco” (White Rice) and “Habichuelas Rosadas Secas” (Dried Pink Beans) in Carmen Aboy Valldejuli’s vernacular cookbook Cocina Criolla set forward a multisensorial image I call …
No prominent works on this page.
Recipe for Rice and Beans
Rice and beans is considered a staple dish of the Caribbean. This article traces the principles of sabor—a multisensorial image—in the dish of rice and beans in Puerto Rico. I argue that Ana Lydia Vega’s story “Historia de Arroz con Habichuelas” and the recipes for “Arroz Blanco” (White Rice) and “Habichuelas Rosadas Secas” (Dried Pink Beans) in Carmen Aboy Valldejuli’s vernacular cookbook Cocina Criolla set forward a multisensorial image I call …
From Loíza to Yauco's Mountainous Area
This essay explores fugitivity in Puerto Rican culinary practices, centering the cooks María Dolores "Lula" de Jesús and Viña "la Gran Pastelera" Hernández. By analyzing two visual texts-Eat, Drink, Share Puerto Rico's episode "El Burén de Lula" and Hernández's recipe video for pasteles dough-it examines how nostalgia and a longing for "lost" culinary traditions are shaped by notions of space, race, and gender. Drawing on Pedro Lebrón's concept o…
The Poetics of Fire
In “Can Foreigners Handle the Heat? Mexico City Debates Milder Salsas?,” published in The New York Times on July 6, 2024, James Wagner notes how some taquerías around the capital of Mexico have modified their use of heat, provided by chiles, in their salsas to cater to the palate of tourists and other foreigners who have moved to the city on a significant scale since the COVID-19 pandemic. The article caused great commotion around the Mexican com…
Archaeology (2 works) · Art (2 works) · Geography (2 works) · Literature (2 works) · Agriculture (1 work) · Biology (1 work) · Culinary Culture and Tourism (1 work) · Cultural and Social Studies in Latin America (1 work) · Environmental and Cultural Studies in Latin America and Beyond (1 work) · Food Science (1 work)