Writing Cuisine in the Spanish Caribbean
A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks
Bibliographic Data
| ID | 12799210 |
|---|---|
| Authors | Melissa Fuster (0000-0001-6357-9986, City University of New York, corresponding author) |
| Year | 2015 |
| Volume | 18 |
| Issue | 4 |
| Pages | 659-680 |
| Publication date | 2015-10-02 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.1080/15528014.2015.1088195 |
| OpenAlex | W2278718990 |
| Language | EN |
| Citations received | 3 |
| References cited | 20 |
Puerto Rico and Cuba, linked by a common colonial history, culture, and tropical environments, have similar cuisines. The islands’ shared historical trajectories have been increasingly divergent in the last century, especially since the 1959 Cuban Revolution. This paper analyzes the concurrent social changes since the 1950s in these two contexts, through the work of two iconic cookbook writers, Carmen Valldejuli (Puerto Rico) and Nitza Villapol (Cuba). Writing and publishing during the second half of the twentieth century, these women’s books became an important part of the culinary imagination in their respective islands and diaspora communities. This article analyzes how their work reflects their personal stories and changing social contexts by comparing the earliest and latest editions of their books. Differences between Puerto Rican and Cuban cuisines, as portrayed in the cookbooks, are assessed and contextualized in their respective sociopolitical contexts. This analysis of the production and transmission of culinary traditions offers a novel insight on local and transnational manifestations of these islands’ sociopolitical transformations during these decades
Caribbean literature · Ethnology · Geography · Puerto rican · Sociology · Anthropology · Culinary Culture and Tourism · History · Media, Gender, and Advertising · Wine Industry and Tourism
Tasting food, tasting freedom
Eating Puerto Rico
Puerto Rico in the American Century
The nutrition transition in Cuba in the nineties
The Cosmopolitan Cookbook
Cookbooks as Primary Sources for Writing History
They Started to Make Variants”
Mirrors in the Kitchen
Cuban agricultural policy in the last 25 years. From conventional to organic agriculture
No Free Lunch
The Puerto Rican and Cuban public health systems
A Transnational Colonial Migration
La Comida Mambisa
Liberal Pacts and Hierarchies of Rule
The Cuban community in Puerto Rico
How to Make a National Cuisine
| Unique citing works | 3 |
|---|---|
| Citations per year | 0.6 |
| Citation span | 2021 - 2022 (2) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 3 |