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Contemporary Cuban Cuisine: Global Hybrid, World-Class Quality

Culinary Historians of San Diego will present Contemporary Cuban Cuisine: Global Hybrid, World-Class Quality,” featuring Richard Feinberg.

Professor Feinberg 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.

Date and Time: March 17, 10:30 a.m.

San Diego Central Library - Neil Morgan Auditorium
330 Park Blvd.
San Diego , CA 92101

The event is free and open to the public.

Dates and times of events are subject to change without notice. Always check the event organizer's website for the most updated schedule before attending. Check local COVID-19 restrictions and updates.

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