Summary and Keywords
Cuban cuisine brings together the island’s histories of colonial relations with Spain and the culinary traditions of Africans, Amerindians, Chinese laborers, and those who migrated from Haiti and Jamaica. This dynamic food draws from these traditions and the island’s tropical climate to create a rich and multidimensional cuisine. Cuba’s food system is also deeply tied to Cuban national politics and international trade. Under socialism Cuba has had a fifty-year-old food-rationing system, and the majority of Cuban foods are imported. Despite these changes, Cuban household cooks work diligently to create complete meals, and they bring together the ingredients for various special occasions throughout the year.
Access to the complete content on Oxford Research Encyclopedia of Latin American History requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.
If you have purchased a print title that contains an access token, please see the token for information about how to register your code.