{"id":11247,"date":"2016-02-22T16:20:20","date_gmt":"2016-02-22T16:20:20","guid":{"rendered":"http:\/\/new.igcat.org\/?p=11247"},"modified":"2021-01-05T17:07:21","modified_gmt":"2021-01-05T16:07:21","slug":"a-writer-explores-cubas-burgeoning-food-scene","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/es\/a-writer-explores-cubas-burgeoning-food-scene\/","title":{"rendered":"A writer explores Cuba\u00b4s burgeoning food scene"},"content":{"rendered":"<p>\u201cI arrived in Havana very much wanting my first meal to be what I thought of as authentic Cuban. I was, at first disappointed. Then I was just interested to find that the restaurant that were getting the best ingredients and doing the best job with hiring enough staff to really cook good food were entirely uninterested in doing traditional Cuban Food.\u201d<\/p>\n<p>With these words, Tama Adler, explains how was her first impression of Cuba gastronomy. After the experience, she wrote the article, \u201cWhy Cuba is becoming a Serious Culinary Destination\u201d which appears in the February 2016 issue of Vogue Magazine.<\/p>\n<p>In the article, she explains many important aspects about food culture in Cuba. As, how the isolation affect Cuba\u00b4s culinary identity, how the food scene has changed somewhat with the loosening of restrictions after Fidel Castro\u00b4s brother Ra\u00fal took over in 2011, and how Cuba is moving the forward into the 21<sup>st<\/sup> century.<\/p>\n<p><a href=\"http:\/\/www.splendidtable.org\/story\/a-writer-explores-cubas-burgeoning-food-scene\">\u00a0Read original article at splendidtable.org<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cI arrived in Havana very much wanting my first meal to be what I thought of as authentic Cuban. I was, at first disappointed. Then I was just interested to find that the restaurant that were getting the best ingredients and doing the best job with hiring enough staff to really cook good food were [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":11248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-11247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A writer explores Cuba\u00b4s burgeoning food scene - IGCAT<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A writer explores Cuba\u00b4s burgeoning food scene - IGCAT\" \/>\n<meta property=\"og:description\" content=\"\u201cI arrived in Havana very much wanting my first meal to be what I thought of as authentic Cuban. 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