Cuba Culinary Arts
- Submitted by: Luis Manuel Mazorra
- Arts and Culture
- 11 / 25 / 2011
The typical Cuban food is one of the most attractive aspects of the island to foreign visitors. Eusebio Leal, Historian of the city, considered an important task to rescue the Cuban culinary culture.
At this point, many researchers and scholars in the world, agree to consider that one of the most important sights for travelers is how to feed the locals where to go.
Leal, who is participating in the Second Rescue and Promotion of Culinary Culture in Cuba (Hotel Ambos Mundos, 16-18 November), expressed the need to study every day to rescue the popular recipes, much like visitors .
The researcher outlined various ways that match the taste of Cuban and highlighted the confluence in the world of local traditions, as an example of the integration of this village to the global kitchen.
It gave the historian to show a way as genuine power as possible, against some attempts, with good intentions of other chefs, cookbook by popular styling to suit the tastes of those who come from abroad.
However, he expressed his belief that visitors want to learn how to eat for the Cubans and the preparation of their food, especially with regard to prescriptions that are part of popular memory.
After explaining that many of the most emblematic dishes for locals, such as pigs, brought by the Spanish, have their origins in other parts of the world, reinforced the idea that in Old Havana those traditions should be respected every day.
In this view it is important to note the insularity of the country, its climate and influences, without ignoring the call for international cuisine and healthy eating trends, tastes and show the family traditions of this country, he suggested.
After a tour of world cuisine, from the customs, successes and shortcomings in the case of the Romans, pointed to Mexican cuisine as one of the most varied, and the highlight of the potato in the case of Peru, issued by around the globe.
He said the concept of "ours" is the universal, as the criterion of Homeland integrates with American and universal, and exemplified by the case of corn, both consumption in America.
He concluded by advocating the ability for professional kitchen to be more and more original, unique and different in their preparations, and be able to obtain the release of the kitchen, through a proper way.