Contemporary Cuban Cuisine
Saturday, March 17, 2018, 10:30 a.m. to 12:30 p.m.
Age limit: All ages
Culinary Historians of San Diego presents Richard Feinberg, who will enlighten us on the ways Cuban cuisine has been influenced by the dishes of Spain, France, Africa, and China, as well as the broader Caribbean Basin. He will also explain how it has blossomed within the last decade after the regime turned from the Fidel Castro era nationalized restaurants with standardized fare to permitting private restaurants, mostly within homes, with seats ranging from 12-50. These paladares or private restaurants have been mushrooming of late.
Richard Feinberg is a professor of international political economy at UCSD’s School of Global Policy & Strategy. He has enjoyed a distinguished career as diplomat, policy advisor, corporate consultant, university professor and author of over 200 books and articles on international relations. His four decades of engagement with US foreign policy spans government services — in the White House, Departments of State and Treasury, as well as numerous Washington-based public policy institutes, the Peace Corps in Chile, and, now, academia. He is a also a non-resident senior fellow at the Brookings Institution authoring three reports assessing Cuba’s economic reforms on foreign investment, globalization, democratization, and non-governmental organizations. In the Neil Morgan Auditorium.
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