“We like Fried Things”: Negotiating Health and Taste among Hispanic Caribbean Communities in New York City

ABSTRACT

The study was conducted to understand fried-food (FF) consumption among Hispanic Caribbean (HC) communities in New York City. Data were collected through qualitative interviews with 23 adults self-identified as Cuban, Dominican, or Puerto Rican. Most informants considered FFs an important part of their traditional diet. Potential explanations included taste, cost, convenience, and the emotive values attached to FF. FF consumption was contextualized in local foodscapes. Results include strategies to diminish FF consumption and differences across HC groups and migratory generations. The relevance for future nutrition interventions addressing health disparities in this community is discussed

KEYWORDS:

• Emigration and immigration
• Hispanic Americans
• New York City
• qualitative research

Acknowledgments

The author acknowledges the data analysis assistance of Elisa González, PhD, and the feedback received from Christine Knight, PhD, and the anonymous reviewers, which greatly improved the manuscript.

Funding

Support for the completion of this study was provided by the New York University Postdoctoral Program for Academic Diversity and Hunter College Center for Puerto Rican Studies.

Additional information

Funding

Support for the completion of this study was provided by the New York University Postdoctoral Program for Academic Diversity and Hunter College Center for Puerto Rican Studies.