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Food As A Lens

The History of Food Traditions, Culture, And Systems And The History of Campaigns And Movements For, About, And Involving Food

Tuesday, January 24, 2012

Stumping and Eating: Cuban Barbecue

Frederick Douglass Opie, Babson College


Series Stumping And Eating And Related Recipes: http://www.foodasalens.com/search?q=Electoral+Politics+and+Food

Series The War For Cuban Independence and Food: http://www.foodasalens.com/search?q=The+Cuban+War+for+Independence+

La Caja China: http://www.youtube.com/watch?v=-WDbU5OyhGg

Roasting a Pig Inside an Enigma: http://www.nytimes.com/2004/01/07/dining/roasting-a-pig-inside-an-enigma.html?pagewanted=all

Cuban Recipes: http://www.kcrw.com/etc/programs/gf/gf030712cuban_cooking_screen

Roast Pork Recipe: http://www.publicradio.org/columns/splendid-table/recipes/main_mojoroastpork.html



Posted by Dr. Frederick Douglass Opie at 8:13 AM
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Frederick Douglass Opie is the author of Hog and Hominy. His grassroots approach to writing about foodways reveals the global origins of American food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.

ADD Warning

For those, like my wife, who can’t stand typos, watch out! I have severe ADD which kept me from moving forward with this blog for too long. My friend encouraged me to start blogging and just disclose my disability the same way I do on the first day of class as a college professor. Folks I regularly make spelling mistakes because of my disability. In order to get two books and several academic journal articles published I use a professional copy editor. To blog that would take too much time and money. So if you can overlook my typos, enjoy my musings.


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Blog Archive

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    • ▼  January (33)
      • Stumping and Eating: Puerto Rican Cuchifritos
      • Stumping and Eating: Puerto Rican Rice and Beans
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      • Stumping and Eating: Cubans and Plantains
      • Stumping and Eating: Cuban Rice and Beans
      • Stumping and Eating: Cuban Barbecue
      • Stumping and Eating Part 2: Cuban Coffee in Florid...
      • Stumping And Eating in Florida Part 1
      • Chitlin Circuit Veteran Etta James Dies
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      • Barbecue And The South Carolina Primary
      • Religion, Politics, And Food In The South Carolina...
      • Eating and Stumping: The South Carolina Primary Pa...
      • The Country Store: Campaigning in New Hampshire vs...
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      • Stumping And Eating: The New Hampshire Primary Pa...
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      • New Year's Day Traditions and Food
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About Me

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Dr. Frederick Douglass Opie
Boston, Mass, United States
Frederick Douglass Opie lectures and writes about the history of food traditions, culture, and systems and how and why they have changed. He's interested in how people have historically thought and acted about food and the campaigns and movements for, about, and involving food. He is the author of three books including Hog and Hominy: Soul Food from Africa to America. Opie has appeared on the popular American Public Media show The Splendid Table, Good Food, and in the NYC Media television series Appetite City. Opie is a Professor of History and Foodways at Babson College in Massachusetts. He received his Ph.D. in history from the Maxwell School of Citizenship and Public Affairs at Syracuse University. For interviews and or booking send your contact information with a brief note via email to fdopie@gmail.com
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FREDERICK DOUGLASS OPIE'S BABSON COLLEGE FACULTY BIO

  • http://www.babson.edu/faculty/profiles/Pages/opie-frederick.aspx

BOOKS BY FREDERICK DOUGLASS OPIE

  • Black Labor Migration in Caribbean Guatemala, 1882-1923
  • Hog and Hominy: Soul Food from Africa to America