From Mofongo to Sancocho: Caribbean Food Stories in the Hispanic Caribbean with Dr. Mónica Ocasio Vega

Strictly Facts: A Guide to Caribbean History and Culture

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The food on our plates tell stories of colonialism, cultural resistance, and resilience. Join Strictly Facts and guest Dr. Mónica Ocasio Vega, esteemed cultural scholar, cook, and assistant professor at Trinity University for a fascinating culinary journey through the Hispanic Caribbean. Drawing inspiration from her father's activism and her academic background, she unveils how food intersects with race, gender, and class to shape the unique national cuisines of Puerto Rico, Cuba, & the Dominican Republic.
The United States has long, complex relationship with the Caribbean, impacting its nutritional spheres. Dr. Ocasio Vega helps us unpack these issues by exploring the layers of U.S. intervention, often disguised as aid, and its repercussions on traditional foodways. Particularly poignant is her discussion on Puerto Rico's colonial status and its challenges achieving true food sovereignty, considering the impact of agricultural policies like the Jones Act that have altered the food landscape. We also discover the interconnected histories of Caribbean food, shining a light on the oft-overlooked Chinese Caribbean cuisine. From the legacy of Chinese Cuban entrepreneurs to Afro-Asian fusion dishes, we explore the culinary diversity that defines the region. This episode is sure to enrich your understanding of the vibrant, multifaceted world of Caribbean food traditions.
Mónica Ocasio Vega is Assistant Professor of Spanish at Trinity University in San Antonio, Texas. Her research focuses on the intersection of food, race, and gender in the Caribbean and its diasporas. She describes herself first and foremost as a Puerto Rican cook, daughter, granddaughter, sister, and nourisher from el campo in Cabo Rojo. Her work has been featured on Gastronomica, Small Axe, Intervenxions, and Remezcla, among others. Follow Monica on X & Instagram.

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Produced by Breadfruit Media

Capítulos

1. From Mofongo to Sancocho: Caribbean Food Stories in the Hispanic Caribbean with Dr. Mónica Ocasio Vega (00:00:00)

2. Caribbean Food Diversity and Identity (00:00:01)

3. US Influence on Caribbean Food (00:17:20)

4. Historical Influences on Caribbean Food (00:21:33)

5. Chinese Caribbean Food Heritage and Influence (00:29:55)

6. Culinary Influences and Caribbean Connections (00:40:39)