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Latin America Travis Chapman Emily Cecil Region Latin America consist mainly of Mexico Central America starts below the Yucatan peninsula and ends at South America Often lumped in with Latin America Regions share a great deal of characteristics with each other Religion Before Spanish most were of Mayan and Aztec religions Polytheistic Sun god is main god in most ancient culture Other gods also existed which were based on nature Gods were more of a personification Other aspects of religion based on nature Seasons changing Agriculture Religion Spanish missionaries brought Catholicism Slow growth in first 10 years Rapid conversion after the vision of Mary at Guadalupe Nine million converted in 8 years. 75% of Latin America is still Roman Catholic and even more in Central America Influences holidays Some Central Americans still practice ancient Mayan religion History Aztec, Mayan, Toltec cultures Depending on point in history and region Started to for 8000BC Golden age in 250 AD Society Agricultural Cities and civilizations Some great monuments and religious cites remain Great Astronomers and mathematicians History After Spanish arrived cultured gained some European influence 2/3 Mestizos: Indian and Spanish ancestry Only 1.5% speak ancient language Used to inhabit southwest region of U.S. as main cultural group. Ended during mid 1800’s U.S. government wanted to clear land of natives Usually brutal and inhumane Continued even to the Great Depression Mexicans forced back to Mexico Occurred after a mass emigration from Mexico during Family Patriarchal. Family is main lively hood Good of family often comes before good of self Mother is often a homemaker Starting to change as women enter work force Especially true in U.S. Boys and girls often raised differently More traditional family structure. Traditional Food Ate indigenous found in the area Depended on the region Commonly eaten: Multiple varieties of chilies Tomatoes Corn: A staple food. Reason for corn tortilla dominance Legumes: many types of beans Game meat Squash Very little, if any, fat or oil Spanish Influence Besides religion and language, Spanish influenced the food as well Rice and wheat Now staples with corn and beans Rice is always with beans Flour tortillas common in northern regions Garlic and onions Cinnamon and sugar In many popular Latin American desserts Hogs Distillation Tequila: distilled blue agave plant Kahlua: coffee flavored rum-based liqueur Mezcal: distilled maguey plant Sometimes served con gusano (with the worm) Current Food Trends Two meals a day Light breakfast Large lunch around 2-3 in the afternoon Main meal A family gathering Corn, beans, and rice staples Nearly every meal Potatoes, tomatoes, chili peppers, onions, and greens also eaten Less often and in smaller quantity. Meals are usually just one dish Caldos served with tortillas on the side Sopas-Secas: Casserole type dishes Traditional meal pattern 4-5 meals for more well off families Meat is eaten when available Depends largely on finances Meat is often grilled over high heat Cheaper cuts of meat eaten often Cooked slower and in moisture to tenderize Therapeutic Food Food as medicine practiced in some rural and poor areas Hot and cold equilibrium World must stay in balance Hot and cold food eaten in equal amounts Hot and cold conditions exist Hot: pregnancy, diabetes, indigestions Cold: pneumonia, colic, empancho Foods considered the opposite temperature are consumed as a cure. Some foods seen as a cure In a prescriptive sense; not preventative Examples: Chamomile – cure colic, menstrual cramps, itchy eyes, and insomnia Oregano – fever, dry cough, or asthma American Culture Adoption Some immigrants acculturate more than others Migrant farm workers keep to more traditional food Both consume more fat More acculturated: fast food and snack food Less acculturated: more fat added to traditional dishes Later generations become very acculturated Often show little, if any, partiality to traditional food Diets high in white breads, cereals, sodas, red meats, and American type cheeses More acculturated Latin American eat out often No ethnic group eats out more often Prefer fast food and kid friendly restaurants Health Risks High fat diets especially in second generation Diabetes 2x more likely than white Comorbidity with: Heart disease, hypertension, angina, incontinence, arthritis, immobility, and impaired vision Calcium and riboflavin deficiency Due to low dairy consumption Milk is viewed as a juvenile drink Low in Vitamin A & C, thiamin, niacin, B6, folate, phosphorus, zinc, and fiber All in high levels of traditional diet. Counseling Often can’t afford biomedical healthcare Men don’t admit to disease Modesty is crucial Men likely prefer men caregivers and women prefer women caregivers Lengthy explanation will likely fall on deaf ears. A direct approach is best. May not speak English proficiently or at all Client may not be comfortable Interviews can get “lost in translation” A considerable portion of immigrants may still used traditional healing Mostly emotional Should not interfere with biomedical therapy Caribbean Foods Dominican Republic Contains Oldest city in the Americas Has retained many of its basic component food ingredients Has added foods introduced from Spain, Italy, Africa, Japan, etc. Historically speaking; Third-world, yet more modern than US in certain aspects; fashion, culture, history, and diversity. It's cultural foods include: yucca, yautia, platano, bacalaito, rice, beans, fruits, vegetables, coffee, hot cocoa, and beer. The "New" vegetarian culture Pictured is "Moro" black beans and rice, Tayota cooked with tofu, sweet fried plantains, and cucumber salad. Another one Pasta with cheese, avocado salad, and tostones (fried green plantains). This pasta is similar to Italian food, but it is flavored uniquely in the Caribbean. Getting hungry? Pinto bean Moro, sauted spinach, onions and mushrooms, and slices of avocado. The foods are simple, but the tastes are tantalizing. It's a good thing the main meal is eaten at lunch. Caribbean Beans Arroz con abichuellas Steamed rice (I choose to use long-grain brown rice)2 cups dry Pinto beans, 2 cans Sofrito, 2 Tbsp (This paste is made of 1-onion, 1-green bell pepper, 1/2 bunch cilantro, 1 clove garlic, 2 Tbsp olive oil, 1/4 cup green salad olives with fluid, Adobo to taste and can be refrigerated for a few weeks). Tomato sauce, 2-3 ounces Sauté the tomato sauce with the sofrito for a few minutes on medium heat. When flavors are wafting up to your nose, add the beans and 5-6 oz of water. Allow to cook on medium till gently boiling, turn down heat and allow to simmer 5-10 minutes more. Place a layer of rice on plate, scoop some beans over it, enjoy. References http://www.topuertorico.org/culture/foodrink.shtml http://www.dominicancooking.com/1370-about-dominicancooking.html http://latinfood.about.com/od/cuba/p/cuba_food.htm Kittler, P. G., Sucher, K. P., Nahikian-Nelms, M. (2012). Food and Culture, 6, 221-260.