the danzón-mambo style transformed the more traditional danzón through
Danzón-mambo Generally speaking, the danzón-mambo represents a further and stronger incorporation of elements of the son into the danzón. The first sections, or danzones, did not depart significantly from the traditional danzón structure [1]. But, the final section of the danzón-mambo was based on tumbaos and guajeos from the montuno section of the son, which created a complex, clave-oriented polyphony with strong accents on the upbeat (Santos 1982). In order to further reinforce the son feeling, Arcaño added the tumbadora (conga drum) to the traditional charanga percussion lineup of pailas and güiro. Also, the paila player began to use a cowbell in the final section (Santos 1982). This final section, at first called nuevo ritmo, later came to be called mambo.[1]
Cuban cuisine Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences, with strong similarities with the cuisine of the neighboring Dominican Republic and Puerto Rico. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them [1]