Contents
Traditional Foods and Customs
- Food Cultures of the World Encyclopedia – a link to a list of 34 countries and/or regions
- Serious Eats: How to Stock A Mexican Pantry
- “Latin American and Caribbean Food and Cuisine .” Encyclopedia of African-American Culture and History. Encyclopedia.com. 26 Jul. 2023
- Oldways – Latin American Heritage Diet
- Leterme P and Muñoz LC. (2002). Factors Influencing Pulse Consumption in Latin America. British Journal of Nutrition, 88 Suppl 3, S251-5.
Health and Disease
Social, Political, and/or Historical Context
- Grisa et al (2022). Food policies and the politicization of food: the Latin American experience in: Le Coq J.-F., Grisa C., Guéneau S., Niederle P. (Eds), 2022. Public policies and food systems in Latin America. Versailles, Quæ, 446 p.
- Gustavo Arellano: article about his book, Taco USA. Reason Magazine (2012).
- Portland Burrito Cart Closes After Owners Are Accused Of Cultural Appropriation
- Coming Home to Salsa: Latino Roots of American Food
- How the Flavors of the Middle East Ended up in Mexico – NPR Interview
Recipes
Caribbean
Cuban Picadillo – article and recipe
Haitian Cornmeal Porridge (Mayi Moulen)
Haitian Black-Bean Sauce (Sos Pwa Nwa)
Puerto Rican Alcapurrias (Fritters)
Puerto Rican Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)
Central America
Guatemalan Braised Pork With Sesame and Pumpkin Seed Sauce (Choc’a)
South America
Brazilian Cheese Bread (Pão De Queijo)
Chilean Beef Short Rib Empanadas (use instant pot)
Colombian Corn and Cheese Arepas
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Kate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.
