In our 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.
We invite you to visit the exhibition, 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 our spring exhibit. Follow CHC to keep in touch.