Transcript South American Food PowerPoint

South American
Foods
By Aidan Sim-Campos
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A long time before the Europeans arrived in
South America, the native population had a
large selections of foods that the Europeans
took and made into their own.
The main groups of Europeans were the
Spanish, Portuguese, and Italians. There
were also immigrants from Africa and Asia.
They changed and modified the Native
American traditional food so it could be
mixed in with their own food.
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Brazil is the largest country in South America
and also has a large variety of food.
The most traditional dish in Brazil is
feijoada. Feijoada is a stew that is
usually made up of pork, black beans,
and sausage.
Food in Brazil varies from region to region. In
Southern Brazil, they eat a lot of beef because
there are many cows. In the Southeast area,
they use different ingredients such as maize,
pork, beans, cheese, rice, and many more.
Popular deserts in Brazil are rice pudding and
beijinho (coconut truffles with clove).
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Argentina is known for foods that are high in
protein, especially beef.
The country’s food is different from most of the
other countries in South America because of its
similarity to Spanish, Italian, French, and other
Europeans foods.
Argentina is one of the largest cattle producing
areas in the world and they include beef in almost
all their meals.
They make many different sauces out of
seasonings and put them on the meat.
Vegetables and salads are also very important to
people in Argentina. They mix many different kinds
of vegetables such as tomatoes, onions, lettuce,
eggplants, squashes, and zucchini to make side
dishes
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Chilean food comes mainly from Spanish food
and Chilean ingredients that were later affected
by European foods from countries such as
Germany, Italy, Croatia, France, and the Middle
East.
They eat a huge range of different kinds of
seafood, such as squid, sole, albacore, codfish,
hake, salmon, batoidea, tuna, abalone, prawns,
clams, crabs, shrimp, and oysters.
Chile’s major crops that are
grown are olives, cherimoya,
maize, lúcuma, ugni molinae,
potato, and quinoa.
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Peruvian food comes mainly from the Spanish
and has traditional Peruvian ingredients. It was
later influenced by foods from China, Italy,
West Africa, and Japan.
Peru is known for its crops such as
maize, tomatoes, potatoes, sweet
potatoes, peanuts, and fruits.
The three traditional foods are corn (maize),
potatoes, and beans. Those foods have been
combined with many foods brought by the
Spanish such as rice, wheat, and meat (beef,
pork, and chicken).
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Venezuelan foods have similarity to the Italian,
Spanish, Portuguese, and French foods.
Their foods are also related to foods of indigenous
Africans.
On the coast of Venezuela, you will find high
quality fish, shellfish, crayfish, fish soups, and fish
stews.
The most popular dish from Venezuela is called
arepa and is a cornmeal cake that can be grilled,
baked, or fried.
The food in the Amazon region is very different
from the rest of Venezuela. People there people eat
yucca, corn, beans, and bananas. Some people
even eat turtles, tapirs, monkey birds, and deepfried ants.
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http://www.jossb.com/SA/index.html
http://southamericanfood.about.com/od/exploresoutha
mericanfood/a/history.htm
http://www.foodofsouthamerica.com/food-ofbrazil.htm
http://en.wikipedia.org/wiki/Chilean_cuisine#Major_cro
ps
http://en.wikipedia.org/wiki/Argentine_cuisine
http://en.wikipedia.org/wiki/Latin_American_cuisine
http://en.wikipedia.org/wiki/Peruvian_cuisine
http://en.wikipedia.org/wiki/Venezuelan_cuisine
http://www.southamerica.cl/Venezuela/Food.htm