Nov 19, Lauren Barroso rated it it was amazing Shelves: Diane rated it really liked it Jul 08, Gutierrez rated it it was amazing Dec 23, Isabel Garay rated it it was amazing Jan 11, By the s, Villapol was famous in Cuba for her standard cookbooks on Cuban cuisine, Cocina criolla and Cocina al minuto In this later edition, Villapol also switches from the Basic 7 food wheel to three main food categories.
Instead of beginning with a typical introduction on cooking, the themes found revolve around the politics of the time, and how those are influencing the current food situation.
She died in in HavanaCuba. Ana Casado rated it it was amazing Jun 04, Juan rated it it was amazing Oct 20, A good place to start for all Cuban recipes. Nitza Villapol — was a chef, cookbook writer, and television host in Cuba.
Villapol published a second version of Cocina al Minuto to help teach her readers how to make do with the scarce availability of food in the market. Luz Rodriguez rated it it was amazing Jul 05, This book has every possible Cuban recipe you can think of. No trivia or quizzes yet. Though she came from a wealthy background, her father identified himself as a communist, and gave her a Russian first name in tribute to the Russian revolution Santiago, ; following in his footsteps, Villapol vilkapol an accommodation with Cuban communism and succeeded in winning over vlilapol audience by cooking within the real limitations of actually existing socialism Miller, Trading with the Enemy: Aftershe sided with the revolution and remained a fixture in Cuban popular culture throughout her life.
New York CityUnited States. The recipes are more modest than those of the earlier version, as ingredients shift from lobster to corn and cheap meats like Spam.
There are no discussion topics on this book yet. Ewar Anderson rated it really liked it Sep 20, She attacks American influence on Cuban cuisine on its heavy reliance on lard for cooking, and urges for change. Books by Nitza Villapol. Dec 20, Suzanne rated it it was amazing. She divides food into Energy, Constructive and Reparative, and Regulatory. She has been called, by some, the Cuban Julia Child for her ability to communicate culinary arts to a popular audience.
A good place to start for all Cuban recipes. In general, her interest in culinary was for educational purposes, in order to pass on important information about cooking to the Cuban population and help improve their health. Isabel Garay rated it it was amazing Jan 11, No trivia or quizzes yet.
Views Read Edit View history. Easy, Fast Recipes with a Cuban Flair Spanish Edition this release based on some of the reviews but finally decided to pull the trigger. This book seemed like the only official publication that was going to give me that so I finally bought it.
Like this duology has totally filled my creative well. I am heart eyes and my heart so so full and!!!! It honestly feels like my heart is going to explode. John Paul II and St. A short summary of this paper. 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 s.
Her work aided Cubans in making adaptations without completely changing the local cuisine. Keywords: Cuba, Nitza Villapol, food systems, consumption, provisioning, cookbooks, celebrity chefs, food scarcity Introduction As globalization and development lead to shifts in global patterns of commodity circulation, local communities must often adjust their food consumption practices in order to maintain or modify their traditional cuisine.
As the available and DOI: affordable ingredients shift, it is often necessary either to eliminate certain dishes In this publishers. For my research participants in Santiago de Cuba, the local cuisine is comprised of various dishes that they conceptualize as having been traditionally consumed in Cuba in general e. Following Appadurai , I argue that cookbooks can be viewed as an archive of culinary culture and, more specifically, that they can illuminate changes in accepted food consumption practices and culinary ideologies.
I address how communities maintain and adjust their ways of eating and the boundaries of their local cuisine, a cultural signifier based on the manner of preparing food particular to a region or social group, when their food system changes. Although much of the existing literature on cookbooks and cooking television shows discusses the ways in which traditional culinary practices are lost through development and globalization, I argue that through her cookbooks and cooking show, Nitza Villapol helped household cooks maintain Cuban cuisine, despite a changed food system, via innovative cooking practices with new ingredients.
Cookbooks have had very specific roles in shaping local cuisine in this shifting food landscape. I therefore frame this article within the historical and cultural contexts from which these works emerge in order to understand better the contemporary relations people have with their cuisine, which indeed can be characterized as nostalgic. Cookbooks and cooking shows are not only aids for household cooks as food systems transition, but such cooking-related media can serve as a political project that encourages citizens to adapt and accept sociopolitical change.
Several food scholars have linked food production and consumption with efforts to define and mobilize nationalism and national identity Derby ; Wilk , The promotion of particular dishes has been linked to nationalism in various contexts.
Much of this literature states that cooking and cuisine help to strengthen national identity as globalization destabilizes many aspects of local culture cf. Ray However, these works rarely show an explicit mechanism, other than the volition of individuals, which works to maintain this link between cuisine and nationalism in the face of change. Thus, I demonstrate the ways in which cooking-related media, such as cookbooks and cooking shows, can serve as a mechanism to maintain or strengthen local identity as many aspects of everyday life change under globalization.
Indeed, as Folch illustrates, cookbooks are manuals that direct human behavior in certain ways. However, as the Cuban case shows, cookbooks serve as more than just manuals, and their users have the agency to adapt and adjust recipes as they see fit and as their situation permits.
That is, the recipe does not have to take a singular or static form; rather, it is malleable and can evolve as situations change. I argue here that a recipe does not have to take a singular form, it does not have to be timeless or perfect, and individual agency does not have to be relinquished.
In socialist Cuba, published recipes Food, and official cooks represent and convey one ultimate authority: that of the state.
This article uses interview data with household cooks in Santiago de Cuba to show that Nitza Villapol played a major role in helping Cubans to transition to a new food system after the collapse of the Soviet Union. She was born in in New York to Cuban immigrants. Her father, a devoted communist and supporter of the revolution, named her after a Russian river, the Nitsa, a tributary of the Tura Ponte When she was nine years old, she moved with her family to Cuba Santiago Villapol graduated from La Escuela del Hogar in , and received her doctorate in pedagogy from the University of Havana in In the early s, Villapol studied nutrition at the University of London.
After her schooling abroad, Villapol returned to Cuba and hosted the cooking show Cocina Al Minuto for 44 years with her assistant, Margot Bacallao. Before her television show, Villapol had a radio show in Cuba Miller Her television show, filmed in Havana, is the longest- airing program in the history of Cuban television, and was broadcast during both periods of abundance and periods of economic hardship. As Marisela Fleites-Lear outlines, Villapol was among the foremost women to usher in the dual transformations of the Cuban woman and the Cuban kitchen as part of the socialist revolution of As food subsidies decreased, the prices of the little food available in state markets increased and wages decreased.
Purchasing power rapidly declined, and many Cubans plummeted from middle to lower class. To complicate matters further, a dual currency system was established in when the government began to allow Cubans to use foreign currency legally. By the Special Period, Villapol was already a Cuban icon; her books, show, and Villapol herself already stood as an index4 of Cuban cuisine in general. Fleites-Lear Cocina al minuto Cooking in Minutes , the book that shares the same name as her famous show, is the cookbook for which she is most famous.
During the Special Period, Villapol used her television show to demonstrate modified recipes that used the few ingredients that were available in Cuba.
Based on my ethnographic data, one of the most important things that Villapol did achieve was to teach Cubans to adapt their favorite dishes during this period.
When meat was scarce, she taught them how to substitute vegetables like eggplant marinated in the same spices. She worked around the missing milk, eggs and spices that were traditionally called for in Cuban dishes. Food habits [in Cuba] are geared toward issue 3 a society, an economy, that no longer exists. Although Villapol died in Havana in , aged seventy-four, her work still lives on.
I argue here that her work did change the way Cubans cook, though probably not in the same way that she hoped through reducing meat and sugar intake. She was there for them through the introduction of the rations, through the years of abundance during the height of Soviet material aid to Cuba, and through the drastic shortages of the s.
Her work is still used indirectly in the homes of my research participants as they cope with more changes in the food system today. Aside from this basic biographical information and despite her widespread impact, there is very little scholarly work on Nitza Villapol however, see Fleites-Lear In this small body of literature, a travel account by Tom Miller includes a long description of an afternoon he spent with Villapol in mid
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