Relevant bibliographies by topics / Puerto Rican Cooking

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Academic literature on the topic 'Puerto Rican Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Puerto Rican Cooking"

1

Staudigel, Philip T., Peter K. Swart, Ali Pourmand, Carmen A. Laguer-Díaz, and William J. Pestle. "Boiled or roasted? Bivalve cooking methods of early Puerto Ricans elucidated using clumped isotopes." Science Advances 5, no. 11 (November 2019): eaaw5447. http://dx.doi.org/10.1126/sciadv.aaw5447.

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Cooking technique reflects a combination of cultural and technological factors; here, we attempt to constrain bivalve cooking temperatures for a pre-Columbian Puerto Rican native population using carbonate clumped isotopes. Analyses of 24 bivalve specimens (Phacoides pectinatus) from a shell midden in Cabo Rojo, Puerto Rico, suggest that samples were heated up to 200°C, indicating that roasting rather than boiling may have been the preferred cooking technique. More than half of analyzed samples exhibited a distinct change from modern uncooked shells, possibly reflecting different cooking techniques or the use of a single method wherein shells are unevenly heated, such as when placed on a heated surface. Roasting bivalves would not necessitate the use of ceramic technologies, an observation concurrent with the absence of such artifacts at this site.
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2

Burrowes, Patricia A., and Rafael L. Joglar. "Population Genetics of the Puerto Rican Cave-Dwelling Frog, Eleutherodactylus cooki." Journal of Herpetology 33, no. 4 (December 1999): 706. http://dx.doi.org/10.2307/1565591.

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3

MATTEI, JOSIEMER, CHAO CHENG, and JOSE F. RODRIGUEZ. "133-OR: Efficacy of a Culturally Tailored Mediterranean-Like Diet Intervention on Cardiometabolic Risk Factors." Diabetes 73, Supplement_1 (June 14, 2024). http://dx.doi.org/10.2337/db24-133-or.

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Introduction & Objective: To determine if adults in Puerto Rico improved cardiometabolic risk factors on a 4-months culturally-tailored Mediterranean-like intervention (vs. standard nutritional advice). Methods: The Puerto Rican Optimized Mediterranean-like Diet (PROMED) parallel pilot trial randomized 44 adults (25-65y) in Puerto Rico with at least 2 cardiometabolic risk factors to either an intervention (individual nutritional advice for a portion-controlled Mediterranean diet adapted for Puerto Ricans and a supply of vegetable oils and legumes for 2 months) or control group (standard portion-control nutritional advice and cooking utensils). Daily text messages emphasized each group’s nutritional advice for 4 months. Clinical assessments were done at baseline, 2 months, and 4 months. Mean changes per protocol (n=15 intervention; n=13 control) were estimated for the primary outcome of a cardiometabolic improvement score (range 0-10; higher score denotes more improved factors) and secondary outcomes. Results: At 2 and 4 months, the cardiometabolic improvement score increased from baseline for the intervention (mean±SD: 2.0±1.4 and 1.8±1.5 points) and control groups (1.1±1.5 and 1.1±1.6 points), with no significant differences between groups. At 4 months, the intervention vs. control group had significantly greater decrease in systolic (-8.8±8.5 vs. 5.4±9.2 mmHg; p=0.02) and diastolic blood pressure (-4.4±5.4 vs. 2.7±2.9 mmHg; p= 0.02), non-significant greater decrease in waist circumference (-2.54±2.51 vs. 0.03±0.23 cm; p=0.16) and depressive symptoms score (-8.3±10.2 vs. -0.56±0.8 points; p=0.24), and non-significant greater increase in diet quality score (1.8±2.7 vs. 1.3±2.4 points; p=0.11) at 4 months. Study satisfaction was >90% at 2 months at 100% at 4 months. Conclusion: PROMED was efficacious in decreasing blood pressure in 4 months. The program’s potential of improving cardiometabolic health and high satisfaction supports its enhancement. Disclosure J. Mattei: None. C. Cheng: None. J.F. Rodriguez: None. Funding American Diabetes Association (11-22-ICTSN-33); NIH-National Institute of Minority Health and Health Disparities (R01-MD018750)
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Books on the topic "Puerto Rican Cooking"

1

Rodríguez, Berta Cabanillas de. Puerto-Rican dishes. Río Piedras, P.R: Editorial de la Universidad de Puerto Rico, 1990.

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Leavitt, Amie Jane. Puerto Rico. Kennett Square, Pennsylvania: Purple Toad Pub. Inc., 2014.

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3

Irizarry, Marina Martínez de. Cooking in San Germán, Puerto Rico: Puerto Rican regional cuisine. New York: Vantage Press, 1991.

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4

Sterling, Emma Duprey de. Cocina artesanal puertorriqueña: Comidas y bebidas criollas para mantener la salud y el entusiasmo. San Juan, PR: Editorial de la Universidad de Puerto Rico, 2002.

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5

Marín, Steve. Marín's Puerto Rican cuisine. New York, NY: Fila Enterprises, 1996.

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6

Rivera, Oswald. Puerto Rican cuisine in America: Nuyorican and Bodega recipes. Philadelphia: Running Press, 2015.

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7

Spenceley, Angela. A taste of Puerto Rico, too! cookbook: Everything you need to know about Puerto Rican cooking. Carolina, PR: Caribbean Press, c2005., 2005.

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8

Rivera, Oswald. Puerto Rican cuisine in America: Nuyorican and Bodega recipes. New York: Four Walls Eight Windows, 1993.

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9

Umpierre, Vivien Ramos. Sencillamente, Gourmet. [Hato Rey, P.R.]: V.R. Umpierre, 1990.

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10

Quintero, Elizabeth N. Recuerdos y recetas de Borinquén. [Río Piedras], P.R: E.N. Quintero y M.L. Tolosa, 1996.

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Book chapters on the topic "Puerto Rican Cooking"

1

Fountain-Stokes, Lawrence la. "Chicago Tropical." In Building Sustainable Worlds, 62–85. University of Illinois Press, 2022. http://dx.doi.org/10.5622/illinois/9780252044540.003.0004.

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The Chicago-based Puerto Rican transloca performance artist, podcaster/journalist, multimedia content producer, and drag performer Fausto Fernós has created, disseminated, and archived the experiences of a collective LGBTQ Texas-Chicago-Rican transnational community for more than thirty years. This essay documents his life, focusing on his bilingual (English/Spanish) drag performances in cabarets, public access television, and in YouTube videos, as examples of “tropicalization,” “self-tropicalization,” and “transloca performance” that entertains, educates, and sometimes offends Latinx and other audiences. An analysis of Fernós’s engagement with “tropicamp” humor and of his appearances as “Claraluz,” “Faustina,” “Fausto Fernós, the Fire-Eating Drag Princess,” and “Saltina Obama Bouvier” in the series Cooking with Drag Queens demonstrates how the artist and his frequent collaborator Marc Felion help to create queer and Latinx community in and beyond the U.S. Midwest, using live performance as well as technological mediation.
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2

Fuster, Melissa. "Gathering, Cooking, and Eating Comidas." In Caribeños at the Table, 97–125. University of North Carolina Press, 2021. http://dx.doi.org/10.5149/northcarolina/9781469664576.003.0005.

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Based on interviews with Dominicans, Cubans and Puerto Ricans and the author’s experiences, this chapter examines food practices as drivers for dietary change and maintenance in the Hispanic Caribbean community. The analysis demonstrates the influence of structural factors (particularly gender, social class, and migratory status) in food practices, underscoring that migrants’ eating patterns are the result of much more than ethnic identity and changes upon migration.
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