Historical and Contemporary Aspects of Food and Culture in America and the Influence of Cuban Cuisine

Historical and Contemporary Aspects of Food and Culture in America and the Influence of Cuban Cuisine

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Caribbean cuisine is a fusion of various foods ranging from foods brought to the region by European colonizers, to those from the cuisine of African, Chinese, and Indian immigrants to the region. Original Caribbean foods are said to be those of the Carib, Arawak, and Taino tribes (Miller, Vandome, McBrewster, 2010). Common foods in the region include pork, goat, and fish, cassava, rice, various types of beans. Fresh fruits grown in the region such as Guava, and Papaya are also a favorite. The Caribbean region consists of several islands and countries. This paper seeks to specifically study cuisine from Cuba and its influence on food and culture in America.
Geographic Overview,
Cuba is a large island located west of Haiti and the Dominican Republic, and South of the United States and the Bahamas. The terrain is flat with gently rolling plains, and has hills and mountains of up to 6,000 ft in the South East and South Central region (U.S Department of State, 2011). The area’s climate is tropical, moderated by hurricane, dry and rainy seasons. Cuba has an estimated population of 11,184,023.
Brief History and Culture
When Christopher Columbus landed in Cuba in 1492, the Island was inhabited by Arawak Indians. Spaniards later established settlements in the area to make use of the Havana Habour that was an excellent transit point to and from Spain. Africans were brought in as slaves to work in Cuba’s sugarcane plantations. Cubans attained independence from Spanish rule in 1898, under a treaty that made Cuba an independent nation under US protection. But political turmoil and violent uprising characterized the nation. Fidel Castro began a revolution that saw him take over power from Fulgencio Baptista in 1959 (U.S Department of Stat...

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...the United States guarantees that Cuban Cuisine will remain a popular fixture of American contemporary cuisine for a long time to come.

Works Cited

Dorothy Heise, (2002). Hispanic American influence on the U.S. food industry, United
States Department of Agriculture. Retrieved From:
Encyclopedia of Immigration, 2011, retrieved from: http://immigration-online.org/
Linda Stradley, 2004, History of Cuban sandwich, Retrieved From:
Miller, P. F., Vandome, A.F., McBrewster, J., (2010). Cuban cuisine, VDM Publishing
House Ltd.
William Luis, (2001). Culture and Customs of Latin America and the Caribbean,
Greenwood Publishing Group.
US Department of State, (2011). Cuba Country Profile, Retrieved From:

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