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South American Food and History

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Submitted By Bluesky17
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Long before the Europeans discovered South America, the native populations knew how to cultivate an incredible array of plants. They developed elaborate irrigation systems, and terraced the steep Andean mountain slopes to make them more suitable for growing food. South America is a continent composed of twelve countries and one French colony. The Spanish-speaking countries are: Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and Venezuela. The former colonies of Guyana and Suriname use
English and Dutch, respectively, as their official languages, although many in their populations speak indigenous languages. The same can be said for the French colony of Guiana, the home of the cayenne pepper, where French is the official language. The geography of South America is even more varied than that of North America, with long coastlines, lowlands, highlands and mountains, and tropical rain forests. The climate varies from tropical, lying as the continent does across the Equator, to alpine in the high Andes, the backbone of the continent.
The Europeans learned to make their favorite Spanish, Italian and Portuguese dishes using local ingredients. The Native American traditional cooking methods were adapted and modified, and the newly available foods from Europe were mixed in. Asian and African immigrants brought their culinary traditions as well. All of this blended to become the diverse and exciting cuisine that exists today.
As more South Americans venture north with their cooking traditions and ingredients in hand, North
Americans are getting the chance to sample these new foods and flavors. Nuevo Latino cuisine is one example of the global gastronomic exchange that happens today, a fusion of traditional Latin flavors with global food trends. The rest of the world has become interested in the cuisines of South America, and new combinations will emerge. But the time-honored culinary traditions of Latin America remain intact. If you have not explored them already, new or old, don’t miss out. You will fall in love with South
American food.
The demographics of South America are critical for understanding the diversity of its cuisines. In countries like Bolivia, Ecuador, and Peru, the indigenous populations predominate, and their foods and foodways are the most important cuisines. In contrast, Argentina's cookery was heavily influenced by a large European immigration dominated by Spaniards and Italians. Throughout South America, there is also an African influence due to the slave trade, which has added to the culinary mix.
Flavor profiles and culinary influences from Africa, European countries, Native Americans and even Asia have all had a hand in transforming South American cuisine into what it is today. Even though there are huge differences in the use of ingredients and spices from country to country, some commonalities can be found in dishes such as guacamole, salsa, mole, chimichurri, tamales, tortillas and sofritos. Argentine cuisine has been heavily influenced by Italian and Spanish cuisines, and while beef is omnipresent and often served in huge quantities, it is parrilla, a mixed grill of simply seasoned and prepared combination of sausage, organ meats and steak that holds the honor of being the country’s national dish. Afternoon tea in Argentina is a fondly preserved and popular tradition, and Argentinean wines are recognized as some of the best in the world.

Some Key South American Foods:
•Corn (Maiz, Choclo) has been cultivated in South America for more than 5,000 years, and is possibly South America’s biggest food contribution to the rest of the world. Corn is the key ingredient of many staple dishes such as arepas (cornbread), tamales, various pasteles (casseroles or savory tarts) and chicha, an ancient yet still popular beverage.
Argentina (large exporter of beef) asado (Barbecued) , foods from beef, steak and ribs are food they mostly prefer sausages are also preferred, mollejas -- sweet bread, empanada -- pastry meat is mainly famous, carlitos -- a brunch is also popular.
Brazil
chourico (spicy sausage), meat preserved and dried -- caruru, beans combined with rice is most common, there are also fishes, porks and different beans , feijoada (combi of meat plus bean dish) -- because of its tropical weather produced fruits which are mixed with dishes like papaya, mango, pineapple, acai, there are reginal variations and differentiations because of its topography and wide areas.

http://www.south-america-travel.info/history.html http://travelfoodanddrink.com/south-america/ http://southamericanfood.about.com/od/exploresouthamericanfood/a/history.htm
http://alexandriaruthk.hubpages.com/hub/South-American-Cuisine

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