Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
"Yellow rice, papayas, guavas, pina coladas, adobo, cilantro, and recaito—color, spirit, and sun-splashed flavor identify the national cuisine of Puerto Rico. A Taste of Puerto Rico is the first major cookbook in years to celebrate the vibrant foods of Puerto Rico, from hearty classics to today's new, light creations. Culinary professional Yvonne Ortiz captures the very best of island cooking in 200 recipes for every course. Adapted for the modern kitchen but completely authentic, these wonderful dishes, bursting with tropical tastes, bring a rich and diverse culinary heritage to your table."
This book presents a bilingual introduction to five Spanish-speaking countries and one commonwealth: Mexico, Cuba, Colombia, Dominican Republic, Nicaragua, and Puerto Rico. Each chapter combines simple, tantalizing recipes with general and cultural information, suggestions for additional learning opportunities, vocabulary, a short fiction reading list, and Internet resources. The Latino population is the fast-growing minority in this country, and educational resources for and about Hispanics remain scarce. The purpose of this bilingual work is two-fold: to introduce young Americans to diverse Latino cultures and to build cultural awareness among Hispanic students. It is also hoped that the material will help bridge the generations in Hispanic families_between older family members with limited English, and younger members with limited Spanish. Focusing on countries with significant immigration populations in the United States, this book offers educators and librarians tools to explore the cultures of Mexico, Cuba, Puerto Rico, Dominican Republic, Nicaragua, and Colombia_with geographical and statistical information, history, recipes, resources, learning extensions, and sources for further information. Chapters present background information about the countries, including images of the flags, maps, and coats of arms, followed by simple recipes that can be prepared by young people. Recipes feature ingredients and agricultural products of the countries with brief descriptions and illustrations. A list of learning opportunities and a more detailed learning launch helps educators extend learning throughout the curriculum. Brief English-Spanish vocabulary lists are also included. Resources for further learning direct users to pertinent Web sites and print materials. The book concludes with a glossary of cooking terms and techniques, utensils, and ingredients and a general bibliography. Grades 4-8.
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world--including some from remote and unexpected peoples and places. Link is to the entry on Puerto Rico.
"During the first half of the nineteenth century both Cuba and Puerto Rico experienced profound socioeconomic transitions. Cuba became a plantation society based on the cultivation of sugar. Puerto Rico's transformation was not
as complete, but sugar production and the sugar plantation economy expanded remarkably. Puerto Rico's sugar production was more localized than Cuba's, concentrated in three fertile coastal districts: Mayaguez, Ponce, and Guayama. Francisco Scarano has written a microhistory of this transformation, focusing on Ponce, the largest sugar producer of the three districts."
Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds.
"The word “barbecue” is a word of Taíno origins. The taínos are Caribbean natives, most of them located in Puerto Rico. In this episode, pit master José Lucca from La Manada Ribs V8 established in Guayanilla, Puerto Rico, and the Guatu-Ma-cu A Boriken Taino Council will help us travel back in time to understand how barbecue was made and its impact in the modern barbecue arts."
"Luis “Apa” Guzmán, from El Rancho de Apa, is considered one of the best “lechón” (pork) roasters in Puerto Rico. Located in Guaynabo, his wood charcoal burning pits are famous for slow roasting pigs on a spit, with a traditional Puerto Rico twirling technique. His “lechón” is full of flavors thanks to his “sofrito” and amazing experience. He has roasted pork for famous chef such as: Anthony Bourdain, Eric Ripert, Alfredo Ayala, Jose Andrés and more. Many people say that Apa’s legacy will remain as one of our most valuable Puerto Rican culinary experience."
"El Burén de Lula is one of the most iconic gastronomic experiences in the northeastern coast of Puerto Rico. Its afro-puerto rican cuisine has taíno's touches and techniques, making it an unique and delicious culinary experiences."