Blog: Comida Studies

Celebrating Loisaida

Last month, I had the great opportunity to visit my casa vieja – my old “home” – New York City for my very first in-person book presentation. The book talk for Caribeños at the Table was hosted by the amazing Puerto Rican community activist, Pepe Flores, at his new community space, La Sala de Pepe … Continue reading Celebrating Loisaida

New Publication: Results from our restaurant listening sessions

This post is to celebrate a new publication: Promoting healthy eating in Latin American restaurants. The article presents the findings from our initial listening sessions with Latin American restaurant stakeholders for my restaurant research project. Our efforts began almost two years ago, in the fall of 2020, after the first summer of COVID-19. Working with … Continue reading New Publication: Results from our restaurant listening sessions

Meeting the King of Cakes

Holidays are marked by foods and rituals around foods. In New Orleans, where food and carnival are part of the essence of the city, these connections are ever-present. One such food is the King Cake. Not quite what one might imagine when picturing a cake, this sweet treat resembles more the texture of a cinnamon … Continue reading Meeting the King of Cakes

Encountering comidas in my new home away from home

It’s been a while since I’ve written in this space. That’s because over the last couple of months I’ve been on the move, leaving New York in early December and settling in New Orleans, our new home away from Puerto Rico. On our way North to South, we drove through West Virginia, Kentucky, and Tennessee, … Continue reading Encountering comidas in my new home away from home

My Podcast Interview with Gastronomica: Sharing link and our work

Last Sunday I had the pleasure of spending virtual time with my colleague, Dr. Jackie Rohel, talking about my book, Caribeños at the Table, and my current work with the LARiA Project. The conversation was for the What to Read Now episode, as part of the Gastronomica Special Podcast Dispatches in collaboration with Heritage Radio … Continue reading My Podcast Interview with Gastronomica: Sharing link and our work

Celebrating Caribeños at the Table: November events!

The month of October 2021 marks the birthday of my first book, “Caribeños at the Table: How Migration, Health, and Race Intersect in New York City,” with the University of North Carolina Press. It has been thrilling to see the book out in the world and I am thankful to many of you that have … Continue reading Celebrating Caribeños at the Table: November events!

Healthy Latin Cooking: Book Review and Testing

A few years back, I briefly got into collecting cookbooks – a side effect of my first food studies article, Writing Cuisine in the Spanish Caribbean: A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks (Food, Culture, and Society, 2015). I do not have too many of them, but I’ve been revising these as … Continue reading Healthy Latin Cooking: Book Review and Testing

Summer Transitions: New position!

As the summer begins to wind down, so is my time in New York City. In the coming months, I will be moving to New Orleans, as an Associate Professor at Tulane University! I arrived in New York City in 2015, as a Provost Faculty Fellow in Food Studies at New York University – my … Continue reading Summer Transitions: New position!

Book announcement: Caribeños at the Table

I am thrilled to share that my book, Caribeños at the Table: How Migration, Health, and Race Intersect in New York City, is scheduled to come out this October 2021 via University of North Carolina Press. The book has been the result of a long and transformative process, beginning back in 2013, when I moved … Continue reading Book announcement: Caribeños at the Table

Exploring Menus: Updates from the field

Originally posted on LARiAProject:
As we continue to wrap up our listening sessions with restaurants, our team has been spending quality time with restaurant menus, learning about food offerings in Latin American restaurants from different angles. We wanted to take note of the kinds of offerings that already exist, including healthier offerings and innovative takes…