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New Developments in Postcolonial Studies

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Edited By Malgorzata Martynuska and Elzbieta Rokosz-Piejko

This book analyses the applicability of postcolonial theories and contemporary issues, and also revisits previously tackled cultural, social and literary phenomena. The contributions examine contemporary social, economic and cultural processes. The authors look back at older cultural texts, coming from either former colonies or former colonisers. They furthermore refer to the fact that theories of postcolonialism are currently more frequently applied to study countries originally not classified as colonial. They attempt to define and explain the experiences of the native peoples of colonial territories in various historical situations of dependence.

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Cooking up Cubanidad: Cultural Hybridity in the Case of Cuban American Cuisine (Małgorzata Martynuska)

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Małgorzata Martynuska

Cooking up Cubanidad: Cultural Hybridity in the Case of Cuban American Cuisine

Abstract: The aim of the article is to examine the re-creation of food practices after the migratory experience of Cuban Americans. The analysis points out how Cuban-style dishes were restored in the American context creating culturally hybrid cuisine, known as Nuevo Cubano, which is also called Floribbean Cuisine in Florida.

Key words: ethnic revival, hybridity, culinary fusion, Floribbean cuisine, transnational recipes.

The history of ethnic cuisines in the USA is closely connected to the history of immigration. During the 19th century period of mass migration, Chinese, Japanese, Italians and Mexicans influenced eating patterns in the USA, creating the most popular ethnic cuisines in the United States (Lee et al. 2014, 4). The American cuisine preferred by the US white middle classes in the 19th century was largely based on English-inspired cuisine which was perceived as civilized but bland. This type of cuisine, firstly, functioned as part of the project of consolidating colonizing power against the culinary passions of the barbarian or savage ethnic cuisine, but later it became distinguished for its Otherness and its scarcity. Nowadays, America’s multiculturalism, with its ethnic cuisine, is valued for supplementing American cooking with its flavours and spicing (Chez 2011, 243).

During the ethnic revival that occurred in the USA in the 1960s racial minorities distinguished themselves from the American mainstream. Emphasis on ethnic food became...

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