Culinary from the Dominican Republic in 9th Conference of Cultural Diversity (+ Photos)

Camagüey, Cuba, Apr 14.- With the premise that Caribbean cuisine is rich like the sea breeze, chef Frank Rodríguez Pino, winner of two world cookbook awards, delved into traditional dishes of the Dominican Republic cuisine, prior to the official 9th ​​Conference on Cultural Diversity for Dialogue and Development in Cuba, from April 19 to 21 in Camagüey, reviews the national portal of the Union of Writers and Artists of Cuba.

The event is dedicated to the International Day for Cultural Diversity, declared by UNESCO on May 21, and to the ties between Panama and Cuba, on the occasion of the 45th Anniversary of General Omar Torrijos’s visit to Camagüey’s territory.

The event, conceived on digital platforms due to the epidemiological situation facing humanity, has among its main objectives to make visible the contributions of different geographical regions in shaping the culture of Camagüey and Cuba, in a general sense.

As a preamble to the Conference, Rodríguez Pino spoke online about culinary transculturation, included in the topic Culinary culture and trades. He presented the typical dish La Canoa, original from the Dominican Republic, dating from the 1820s and which arrived in Cuba years later.

He considered that the Canoa is easy to prepare: boiled ripe banana, fish or pork, chili, onion, tomato and coconut oil, among other ingredients. He added that it was heavily consumed in the 1940s in eastern Cuba.

He believed that adobes are among the successes of Caribbean cuisine, based on a combination of herbs and spices, which vary from island to island. He added that the art of pairing food emerged in the 16th century as a way to preserve and tenderize meats.

In the context of the 9th Conference on Cultural Diversity for Dialogue and Development, it also deepens on Migration and interculturality, Influence of the Caribbean peoples in our cultural manifestations, Historical and political links, Religiosity and historical-cultural links between Panama and Cuba.

Chef Frank Rodríguez Pino is the winner of the Prize for the Best Cookbook in the World at the International Gourmand World Cookbook Awards, a text chosen first among 26 thousand books. He is the first Cuban to be congratulated twice by the Gourmand, the society that brings together culinary texts and wines from around the world, an award that is considered the “Oscar” of culinary arts. (Text and photos: Lázaro David Najarro Pujol/Contributor) (Translated by Linet Acuña Quilez)


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