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NMSU talk examines influences on Latin American cuisine

  • By Tiffany Acosta
  • 575-646-3929
  • tfrank@nmsu.edu
  • Oct 30, 2013
NMSU Spring Blooms on Campus.

New Mexico State University's Center for Latin American and Border Studies will present a talk on the culinary effects African and American Indian origins have on Latin American food at 4 p.m. Thursday, Nov. 7, at the Nason House, 1070 University Ave.

Meredith Abarca, an English professor from UTEP, will discuss how food of African and American Indian origins have mixed and shaped the food of Latinos in both the U.S. and Latin America, especially Mexico, Peru and Cuba.

"Dr. Abarca of UTEP will discuss a favorite topic for everybody: food," said Inigo Garcia-Bryce CLABS director. "She will emphasize the richness of Latin American cuisine by highlighting the diverse influences in the region, Native American, European, Asian, on both sides of the border."

The event is free and open to the public. For more information visit clabs.nmsu.edu.