“The cuisine of any country cannot be separated from its culture and this is particularly true of Cuban food. Like many other islands in the Caribbean, Cuba is a melting pot of cultures and customs. South American Indians, Spanish, English, Portuguese, African, Arab, Jewish and North Americans have all mixed and mingled with each other to make the distinctive blend of Cuban people today. This book takes the foundation of Cuba’s traditional cuisine and puts its own spin on it. Although Cuba is geographically in the Caribbean, many Cubans feel that they are both Caribbean and Latin American. On this basis, the author widens his ingredients to include some Latin American produce and imagines how Cuba’s cuisine would have developed had its history taken a different course, enabling a greater variety of ingredients available to its cooks.” Click here to buy online
