Camagüey’s chef winner of two world cookbook awards (+ Photos)Publicado: julio 9, 2020
By Lázaro David Najarro Pujol
Camagüey, Cuba, Jul 9.- “Whenever the genesis of the Cuban culinary culture is addressed, one must start with the eating habits of the first inhabitants of our island, the aborigines, affirmed in this city the Agramontin chef Frank Rodríguez Pino, winner from two world culinary book awards.
Rodríguez Pino, author of the texts Cocina useful, winner of the first World Prize in Paris, 2011 and Saber y Saber, Latin American Prize in the international contest Yantái, China, 2016, both awarded by the Gourmand World Cookbook Awards, revealed that he is in the final stage of a new proposal: Eating is history.
Frank Rodríguez Pino, chef at the Brisas Santa Lucia hotel, in the north of Camagüey, pointed out that the Gourmand World Cookbook Awards is the society that brings together culinary texts and wines from around the world, an award that is considered the “Oscar of culinary art.”
With more than 100 pages and 19 chapters, the Comer es historia research urges the preservation of culinary and gastronomic heritage as a historical and social element of the nation.
In addition, it becomes a contribution of love and effort that exalts the profession of both the most experienced chefs, as well as inhabitants of cities, settlements and communities on the largest island of the Antilles. The proposals are applicable in homes, schools, workplaces and restaurants.
In Comer es historia the author makes good use of language, insists on the origins of Cuban cuisine, rescues indigenous dishes few known to current generations, offers useful suggestions for a good cuisine, and offers interesting aspects of eating.
The text articulates culture, historical developments, daily life, the subsistence arts and creativity that are so characteristic of different peoples, especially in Cuba.
Eating is history, it also shows that in the cultivated land, the rivers and the seas are the food and calls for the rational and conscious use of resources in favor of the environment. It delves into Caribbean meals, culinary traditions of the island and tastes of historical personalities.
The author offers not only cooking recipes, but also ways of preparing food, alternatives, hygienic standards in their preparation and advice on nutrition; as well as transcribing curious news about essential aspects of gastronomic art. (Author’s photos)(Translated by Linet Acuña Quilez)