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Travelling to Cuba, I will investigate the origins of Afro-Cuban history, the food brought with them to the area post slavery, and how it has evolved over time. I will meet three historians and/ or anthropologists with extensive knowledge of Cuba's history, as well as an economist and three chefs. I will interview them on the socio-economic history of Afro-Cubans and how they have shaped the culture and food of Cuba today. Through studying with these chefs and academics, I will use my own culinary experience to interpret their information. From this research, I will write three recipes and two cocktails, along with "Table Headers" (cookbook introductions), giving them a personal twist to reflect influences of Afro-American culture on modern Cuban- American cuisine and how they can be appreciated today.