The Cuban Recipe for Food Sovereignty: Investigating the contextual variables that shape Cuba’s cuisine and food culture

Abstract

This thesis investigates the linkages and contradictions between Food Sovereignty and Slow Food’s principles within Cuba. The Cuban food system is influenced by external factors including the US embargo, broader international connections, and the tourism industry. This study analyzes the acquisition, preparation, and consumption of food in Havana to understand how food regimes impact everyday life for Habaneros. The key question of this thesis asks, how are Food Sovereignty and Slow Food principles reflected through formal and informal culinary practices in Cuba? This study also asks, how has tourism influenced Cuban cuisine and the Cuban food system? Furthermore, how have food regimes and sanctions influenced Cuban recipes in Havana? Methods include participant observation, semi-structured interviews, and document review. This thesis argues that Cuban culinary practices and recipes demonstrate cultural and social perseverance against economic hardship as a result of Cuba’s centralized food system and the Cuban people’s adaptability.