Medisina humana

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  • Publicado : 26 de julio de 2010
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Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor.This results in a unique, interesting and flavorful blend of the several different cultural influences. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area.During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them .As a result of the colonization of Cuba by Spain,one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves, and dutch, from the Frenchcolonists that came to Cuba from Haiti. Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cubancuisine is the fact that Cuba is in a tropicalct. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals. A typical meal would consist of rice and beans,cooked together or apart. When cooked together the recipe is called either, “Arroz congri“, “Congri“, or “Arroz moro” if cooked separately it is called “Arroz con/y Frijoles”--Rice with/and Beans”. Amain course (mainly pork or beef), some sort of vianda (not to be confused with the French viande which stands for "meat", this term encompasses several types of tubers, such as yuca , malanga, andpotato, as well as plantains , unripe bananas and even corn), a salad (usually simply composed of tomato, lettucel and avocado, though cucumber,carrots ,cabbage and radish are not uncommon). Curiously,typical criollo meals largely ignore fruit, except ripe plantains, which are usually consumed together with the rice and beans. Tropical fruit could be served, however, depending on each family's...
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