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Abstract
This article illustrates the ways communities maintain and adjust the boundaries of local cuisine as food systems change. Focusing on contemporary Cuban household cooking practices, I reveal the importance of cookbooks and television in helping household cooks adjust to food system changes. Through her cookbooks and television show, Nitza Villapol, a famous Cuban chef, played a significant role in demonstrating how to cook with a drastically restricted set of ingredients during and after the economic crisis of the 1990s. Her work aided Cubans in making adaptations without completely changing the local cuisine. This article outlines the scope of Villapol's work, the relationship between her work and the Cuban state, and how Cubans remember her role in the 1990s and use her work today. I argue that Nitza Villapol's work was crucial in helping Cuban household cooks learn to use available ingredients to create dishes that call for now scarce ingredients.
Additional information
Notes on contributors
Hanna Garth
Hanna Garth is a PhD candidate in Anthropology at UCLA. She studies the Cuban food system and the Los Angeles food justice movement. She edited Food and Identity in the Caribbean (Bloomsbury 2013). UCLA Department of Anthropology, 375 Portola Plaza, 341 Haines Hall, Box 951553, Los Angeles, CA 90095–1553, USA ([email protected]).
