February 28, 2013: Introduction to Publishing Your Research

Learn how to judge journals as potential venues, the benefits of open access and how the library can help.

This informative session will reveal a variety of ways to improve your research’s visibility. Topics covered include the underutilized tools for finding potential venues, the intricacies of impact factors and related metrics, and discuss benefits and opportunities of open access environments.

Click here to register for workshop: http://www.iacmiami.org/events/558

What’s cookin’: plátanos three ways

Guest post by Amanda Moreno, CHC Processing Assistant

As a complement to our new exhibit, “Food and Memory: An exploration of Cuban cooking, 1857-today,” we are rolling out a new weekly series on Cuban recipes, past and present. From classic cocktails and cafecitos to traditional arroz con pollo and much stranger fare (read: blood), we will take you on a culinary journey that explores the delicacies of Cuban cuisine.

In our inaugural post, we focus on three different preparations of a classic Cuban ingredient, the plátano.


This plantain mash is of West African origin, introduced into the Cuban diet by way of the 18th century slave trade to the Caribbean. Fufu is still eaten in West and Central Africa as an accompaniment to nut and vegetable soups, with plantains substituted for cassava or yams as they are the more readily available starchy vegetables in the region; the Caribbean version is less doughy than its African counterpart. The name of the dish varies throughout the Caribbean, known as mangú in the Dominican Republic and mofongo in Puerto Rico.

In José Triay’s Nuevo manual del cocinero criollo (1914), the author suggests pairing fufú with quimbombó á la Criolla, his recipe for okra. Fufú is prepared by boiling peeled malanga and plantains in salt water and kneading the mash into balls. Triay’s Fufú criollo switches out malanga for yams and adds a butter-based sauce with tomatoes, sweet peppers, onions and sesame seeds.

Sopa de plátanos verdes

Recetas útiles de cocina (1982, pg. 4) offers a recipe for plantain soup, quoted below.


1 ½ plátanos verdes

1 ¼ de litros de caldo

1 limón


Pele los plátanos y lávelos con la mitad del limón, luego échelos en ¼ de litro de caldo y cocínelos hasta que estén blandos. Aplástelos en el mortero con 2 cucharadas del caldo restante, y cuando estén como un puré incorpórelos al caldo que queda. Por último, agrégueles una cucharada de jugo de limón y déjelos hervir durante ½ hora.

Plátanos maduros fritos

María Antonieta Reyes Gavilán y Moenck’s recipe for plátanos fritos is as short as it is sweet:

“Se elige el plátano bien maduro; esto se conoce al tacto porque el plátano debe estar muy suave, se le quita la cáscara y se parten en lascas finas a la larga; se fríen en manteca abundante y a fuego vivo, deben quedar dorados” (Delicias de la mesa: Manual de Cocina y Repostería, 1957, pg. 399).

University of Miami Libraries Conservation Laboratory Presents: Board Slotting

The current exhibition on view in the Otto G. Richter Library lobby takes visitors behind the scenes of the UM Conservation Laboratory, where damaged books are revivified.

Board slotting is one innovative repair technique that utilizes state of the art equipment and trained professionals to support the mission of special collections by making previously unaccessable books available for classes and scholarly research.

This exhibition is on view during library hours.


Richter Library Workshop: EndNote

Learn how to manage your research and create bibliographies using EndNote with this workshop at the Otto G. Richter Library. EndNote is a popular citation management software that allows researchers to store, organize, and retrieve citations. This workshop will guide participants through the basics of EndNote.

This event is open to the UM Community- faculty, students, and staff. More information available here.

Cuban Heritage Collection Research Colloquium

Ediciones Vigía in Miami: Pedagogical Tool and Community Builder
Mia Leonin and Carol Todaro

Mia Leonin is a Creative Writing lecturer in the Department of English at the University of Miami. Carol Todaro is a book artist and teaches at the University and at the New World School of the Arts. They will discuss their experience using Ediciones Vigía handmade books as a teaching tool for Professor Leonin’s Introduction to Poetry course in the fall of 2012.

Friday, February 22, 2013 
12:30 p.m.

Elena Díaz-Versón Amos Conference Room, Roberto C. Goizueta Pavilion
Otto G. Richter Library, 2nd Floor
University of Miami, Coral Gables, Florida

Light lunch will be served. RSVP required: 305-284-4900 or chc@miami.edu.

About the Cuban Heritage Collection Research Colloquia
This Colloquiua highlights research undertaken at the Cuban Heritage Collection at the University of Miami Libraries. The spring 2013 series focuses on research by University faculty.

“Past is Prologue” : The Bard at UM

“Past is Prologue” : The Bard @ UM
features items from the Special Collections rare book and archival collections that represent three facets of William Shakespeare’s legacy: the University’s finest and most interesting copies of Shakespeare’s plays and sonnets; a segment devoted to titles which shaped and influenced the bard’s body of work; and illustrative examples of Shakespeare enduring legacy. Past is Prologue marks UM Libraries Special Collections ongoing participation in the University of Miami’s celebration of the Year of the Humanities.

This exhibition is on display on the main floor of the Otto G. Richter Library and is part of the Lynda and Michael Gordon Exhibition Program. The exhibition continues at Special Collections located on the 8th floor of the Otto G. Richter Library.




Now on Display: Food and Memory: An exploration of Cuban cooking, 1857-today

In the Cuban Heritage Collection’s Spring 2013 exhibition, the books, ephemera, and photographs on display address themes of food and memory, modernity and home, authenticity and tourism.

“Food and Memory: An exploration of Cuban cooking, 1857-today”  brings together items from several manuscript collections, rare books, and rare periodicals to illustrate the idea of a distinct Cuban cuisine and how this cuisine shaped the way Cuban culture developed.

This exhibition is currently on display in the Roberto C. Goizueta Pavilion on the second floor of the University of Miami’s Otto G. Richter Library.

Stay tuned in the coming months for several activities related to CHC’s spring exhibit.