Presented by
Jose O. Arrom

With the neo-normalization of Cuban-American relations and the opening of travel to that nation, interest has focused on Cuban cuisine and foodways. For years, the quality and variety of Cuban cuisine has been contested by travelers and Cubans. The restaurant scene has begun flourish since private outlets were permitted. First, I will examine the contributions of diverse ethnic groups to the hybridized Cuban cuisine. I then will briefly highlight environmental, economic and other historical factors that formed current Cuban foodways.

Jose O. Arrom, a Cuban-American anthropologist, health promotor and public health and food systems advocate, has worked with Chicago’s Latino communities since 1975. His Cuban parent educated to love Cuban cuisine and culture. He supervised a resettlement program for Cuban Mariel refugees in the 1980s. He worked as public health researcher at the University of Illinois at Chicago and taught Latin American literature and culture at St. Augustine College.

Cost of the lecture program is $3 for everyone and no charge for Kendall students and faculty.
To reserve, please e-mail your reservation to:Culinary.Historians@gmail.com