Food culture in South America

Tells the story of the South Americans and their history through a survey of their food culture This volume tells the story of the people of South America and their history through a survey of their food culture.

The cuisines of the various countries differ because of cultural heritage, cooking techniques and geography, and here they are divided into four zones.

The traditions of the primary groups - Indians, Europeans, and Africans - and their five centuries of mixing have resulted in a stable food culture.

The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups.

Europeans tried to establish their staples, wheat and wine, with little success.

Many dishes, cooking methods, and food habits have survived with little modification since time immemorial.

Students and other readers will learn much about South American food culture in daily life today, with special attention paid to historical perspective and rural and urban differences.

The role of women in food preparation is discussed, along with the male cult of the meat roast (asado) among llaneros and gauchos (cowboys). The rise of the cooking profession is discussed, as well as the impact of the European conquerors on eating habits, the role of religious festivals and special occasions, and the effect of modern life on food traditions.

The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge, science, and nutrition.

Classic recipes from many of the countries and illustrations complement the narrative.

Part of the Food Culture around the World series Provides an overview of the whole South American continent Contains recipes for classic dishes