Food & Nutrition Scholar
Close to three years ago I discovered the parallel stories of Carmen Aboy Valldejuli and Nitza Villapol, the Julia Child caribeñas. These women and their cookbooks left a lasting impression in the culinary histories of Puerto Rico and Cuba, respectively. This serendipitous discovery led me to many hours interacting with their work, both in the … Continue reading Cookbooks in transitioning societies – a new publication
Cucuyé lives in the Fairy Kingdom. He is a kind and adventurous elf. He is the creation of Carmen Aboy Valldejuli the author of Cocina Criolla, the go-to reference guide in Puerto Rican cooking and subject of a recent posting. I stumbled upon Cucuyé through my current research on Valldejuli and her work. It was … Continue reading An Elf in an Imaginary Kitchen
Ha llegado inesperadamente un amigo, el cual se quedará a comer. ¡¡¡Qué problema!!! ¡¡¡Qué aturdimiento!!! Y a esto yo contesto: ¡Nada de eso! Manos a la obra, y mientras el esposo lo obsequia con un “cocktail” o “highball”, nosotras hábilmente, sin carreras ni precipitaciones, preparamos un menú sencillo y atractivo. – Carmen Aboy Valldejuli, Ideas … Continue reading Society a la Valldejuli
We got our first pasteles in New York. They are in the freezer – half a dozen – waiting for a nice arroz con gandules (rice with pigeon peas) to be paired with. We’ll eat these in Christmas. Most likely we’ll put a little bit of ketchup and pique (hot sauce) on top. Yes. I … Continue reading Pasteles and Ketchup
Melissa Fuster, PhD 