frames her meal plans around the dietary recommendation Cocina al Minuto (1954) The earlier version of Villapol's cookbook is shorter than that of her later edition, and filled with jocose illustrations at the beginning of every chapter. One of the main differences between the two editions is the use of advertisements. In the 1954 version, the cookbook has many one-page ads for products varying from food, alcohol, appliances, and beauty products. The advertisement is also evident in the recipes, where Villapol cites specific brand names. Cocina al Minuto also has a section for tips, where Villapol includes an explanation of the "Basic 7" food group wheel and its inclusion in her recipes. There is also a large emphasis on cocktails and parties. The cookbook begins with Rice and Pasta, and continues to animal proteins. There is quite a European influence on the recipes, such as Lobster in Chocolate Sauce. Cocina al Minuto (1991) One of the main distinctions between the two cookbooks is the lack of advertisements in the 1991 publishing of Villapol's cookbook. In this later edition, Villapol also switches from the Basic 7 food wheel to three main food categories. She divides food into Energy, Constructive and Reparative, and Regulatory. This cookbook is representative of a post-Revolution time where food products were scarce. Instead of beginning with a typical introduction on cooking, the themes found revolve around the politics of the time, and how those are influencing the current food situation. Villapol cites the American "imperialism" and "criminal Yanqui blockade" as most influential in the eating habits of Cubans. She attacks American influence on Cuban cuisine on its heavy reliance on lard for cooking, and urges for change. This later version is a proof of food scarcity in post-Revolution time, as the author includes various teachings on the best ways to store food and to use kitchen appliances in order to avoid food waste. The recipes are more modest than those of the earlier version, as ingredients shift from lobster to corn and cheap meats like Spam. There are more explanations on how to create a recipe depending on what ingredients you have at home. The recipes focus on making traditional Cuban cuisine more healthy. Bibliography Garth, Hanna "They Started to Make Variants" The Impact of Nitza Villapol's Cookbooks and Television Shows on Contemporary Cuban Cooking. Food, Culture, and Society 17 (3): 359–376. Miller, Tom. Trading with the