Food History In South America Cuisine
This paper examines the cuisine of South America from the perspective of different elements that make the food unique to the region. This paper asks that one examine and investigate the cuisine history taking into consideration the following elements and distinctions: (1) The influence of geographical location on the cuisine, (2) Historically the groups or nations that have impact upon South American cuisine, (3) Practical and social rituals associated with the cuisine and (4) characteristic and unique ingredients, styles of seasoning, preparation processes and cooking procedures found in South American cooking. Upon investigation of these elements one hopes to gain a better appreciation of the cuisine and what attributes make it unique to the region, contributing to cultural identity.
Geographical Location and Influence on South American Cuisine
Geographical location plays a huge role in influencing the culture and cuisine for an area. Different areas have different ingredients indigenous to that area alone. Never has it been more true than when looking at the geography of the South American region. People of the area chose to use ingredients that are plentiful to the area. This makes the cuisine of the area distinictive and unique, foreign tasting to the American palate. Geography plays a huge role as it pretty much defines cuisine. For instance, coastal areas of Brazil cook with more fish and shrimp than areas in land that use beef or pork. Similarly, in Peru seafood plays a dominant role in the Creole diet. The most famous Peruvian dish is Ceviche which is raw fish or shrimp marinated in lemon juice accompanied by corn and sweet potato. The cuisine of this region is heavily Indian influenced. One popular dish...
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