The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.
The Cuban Table e-Book Download
Download The Cuban Table Book Full Content or read online. Available in PDF, tuebl, mobi, ePub and Kindle. Click Get Book and find your favorite books in the online databases. Register to access unlimited books for 7 day trial, fast download and ads free! Find The Cuban Table book is in the library. READ as many books as you like (Personal use).
- Author : United States Tariff Commission
- Publisher : Unknown
- Release Date : 1929
- Genre : Cuba
- Pages : 436
- ISBN : UOM:39015028068115
- Author : Jude V. Nixon
- Publisher : Vernon Press
- Release Date : 2022-03-15
- Genre : Social Science
- Pages : 246
- ISBN : 9781648893544
“Becoming Home: Diaspora and the Anglophone Transnational” is a collection of essays exploring national identity, migration, exile, colonialism, postcolonialism, slavery, race, and gender in the literature of the Anglophone world. The volume focuses on the dispersion or scattering of people in exile, and how those with an existing homeland and those displaced, without a politically recognized sovereign state, negotiate displacement and the experience of living at home-abroad. This group includes expatriate minority communities existing uneasily and nostalgically on the margins of their host country. The diaspora becomes an important cultural phenomenon in the formation of national identities and opposing attempts to transcend the idea of nationhood itself on its way to developing new forms of transnationalism. Chapters on the literature or national allegories of the diaspora and the transnational explore the diverse and geographically expansive ways in which Anglophone literature by colonized subjects and emigrants negotiates diasporic spaces to create imagined communities or a sense of home. Themes explored within these pages include restlessness, tensions, trauma, ambiguities, assimilation, estrangement, myth, nostalgia, sentimentality, homesickness, national schizophrenia, divided loyalties, intellectual capital, and geographical interstices. Special attention is paid to the complex ways identity is negotiated by immigrants to Anglophone countries writing in English about their home-abroad experience. The lived experiences of emigrants of the diaspora create a literature rife with tensions concerning identity, language, and belongingness in the struggle for home. Focusing on writers in particular geopolitical spaces, the essays in the collection offer an active conversation with leading theorizers of the diaspora and the transnational, including Edward Said, Bill Ashcroft, William Safran, Gabriel Sheffer, Stuart Hall, Homi Bhabha, Frantz Fanon, and Benedict A
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
A novel of suspense and mystical adventure in China from the New York Times–bestselling author of Jian and the Nicholas Linnear series. A martial arts expert and former agent of the top secret US government agency known as the Quarry, Jake Maroc has experienced great betrayal and tragedy. Caught up in a game of shifting loyalties, assassins, and power hungry nations, he knows there are few he can trust. Now part of Hong Kong’s yuhn-hyun, the inner circle that will someday control all of Asia, Jake is poised to lead China to fulfill its ancient destiny. On a plateau in the heart of the Burmese highlands lies Shan, the holy site where men are tested and the deepest secrets of Eastern mysticism are revealed. It is here that Jake will face his greatest challenge as the fate of the world hangs in the balance. From a master known for his continuation of Robert Ludlum’s legendary Jason Bourne thrillers, as well as numerous other bestsellers, Shan is “a Far East Arthurian epic, laden with . . . dragons, mountains, fire . . . and a story line mined with mystical aphorisms” (The Wall Street Journal).
Cuba faced an economic meltdown of catastrophic proportions in the early 1990s when covert subsidies from the former Soviet Union disappeared. Policies instituted by the island republic's government to handle the worst problems have had inconsistent results. Opening the economy to foreign enterprise has resulted in positive growth in tourism and nickel and cigar exports. However, remnants of the older economy, including the sugar and biotechnological industries, have only experienced a decrease in capital and importance. Basic educational and health services have been maintained surprisingly well, but the standard of living is still far below the highs of the 1980s. With contributions from many leading Cuba scholars, The Cuban Economy offers not only an analysis of the economy since 1990, but also a look towards future prospects.
How did Cuba's long-established sugar trade result in the development of an agriculture that benefited consumers abroad at the dire expense of Cubans at home? In this history of Cuba, Louis A. Perez proposes a new Cuban counterpoint: rice, a staple central to the island's cuisine, and sugar, which dominated an export economy 150 years in the making. In the dynamic between the two, dependency on food imports—a signal feature of the Cuban economy—was set in place. Cuban efforts to diversify the economy through expanded rice production were met with keen resistance by U.S. rice producers, who were as reliant on the Cuban market as sugar growers were on the U.S. market. U.S. growers prepared to retaliate by cutting the sugar quota in a struggle to control Cuban rice markets. Perez's chronicle culminates in the 1950s, a period of deepening revolutionary tensions on the island, as U.S. rice producers and their allies in Congress clashed with Cuban producers supported by the government of Fulgencio Batista. U.S. interests prevailed—a success, Perez argues, that contributed to undermining Batista's capacity to govern. Cuba's inability to develop self-sufficiency in rice production persists long after the triumph of the Cuban revolution. Cuba continues to import rice, but, in the face of the U.S. embargo, mainly from Asia. U.S. rice growers wait impatiently to recover the Cuban market.
For more than fifty years, the revolutionary experience in Cuba was the stage for such re markable personalities as Che Guevara and for dramatic events like the missile crisis. All these 20th century historic icons are interwoven with the deep internal restructuring of the Cuban economy and society, and the related challenge to the United States' prior unopposed hegemony over Latin America. The complexities of these elements should not be dismissed, for, in them selves, they are an explanation for the passions and interpretative battles that are evoked still today by this Caribbean revolution.
To “eat Cuban†? is to savor a deliciously complex culinary culture. 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. 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.
This work explores how relationships of blood, marriage, sex, and residence work in each type of Cuban family, particularly as it is affected by Cuba's struggle to transform its economy. It also examines historical perspectives on the contemporary Cuban family, ethnicity and race, marriage, the extended family, family rights, the emigrating family, United States' citizenship issues, religion and the Cuban-American family. Tables list such details as population numbers, age, life expectancy, growth, birth, and death rates, immigration and mortality rates, HIV rates and literacy. The book also includes narratives of childhood memories from pre-revolutionary Cuba to the late 20th century, providing fresh insights into the cultural value attached to the family.
Cuban Studies has been published annually by the University of Pittsburgh Press since 1985. Founded in 1970, it is the preeminent journal for scholarly work on Cuba. Each volume includes articles in both English and Spanish, a large book review section, and an exhaustive compilation of recent works in the field. Widely praised for its interdisciplinary approach and trenchant analysis of an array of topics, each volume features the best scholarship in the humanities and social sciences. Cuban Studies 37 includes articles on environmental law, economics, African influence in music, irreverent humor in postrevolutionary fiction, international education flow between the United States and Cuba, and poetry, among others. Beginning with volume 34 (2003), the publication is available electronically through Project MUSE®, an award-winning online database of full-text scholarly journals. More information can be found at http://muse.jhu.edu/publishers/pitt_press/.
Cuba! explores the magic of this vibrant country through more than 75 recipes that will set taste buds on fire and stories that will delight even the most well-seasoned traveler. Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.