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Latin America Cuisine
Latin America (Latinoamérica) consists of those countries
in the Americas that Spain and Portugal conquered and colonized.
Often, when people say Latin America, they really mean Hispanoamérica
the places that only Spain colonized.
Each Latin American country
has its
own cuisine.
separate culture – and as a result,
its own
unique
Food changes
Changes
in was
food
consumption,
production,
and
nutrition
patterns
reflect
the
broad
changes
in Latin
American
history
since
the
of
the
Americas
by the
Spanish.
Food
closely
intertwined
with
identity
andbefore
local
worldviews,
and
while
food
patterns
varied
depending
on
region,
class,
andconquest
local
histories,
most
sedentary
precolonial
diets
were
largely
vegetarian.
Exposed to other culture
With
thewheat,
onset
of
European
colonization
in
1492,transform.
indigenous
culinary
and
food
practices
began
to
sharply
In
areas
where
Europeans
settled,
the
introduction
of
Old
World
foods
such
as
pork,
and
beef
began
to
transform
the
landscape
and diets.
Powerful
labor
practices
and
changes
in
diet
made
indigenous
populations
more
susceptible
to disease
anddifferent
contributed
toof
the
massive
deaths
of indigenous
populations.
The
relocation
of
Africans
to the
Americas
through
slavery
alsoforced
transformed
diet
in
the
Americas
and introduced
new
crops
and
ways
food
preparation.
centuries,
Europeans
aggressively
transformed
waysways.
of life
through
inte
ean foods
to modernization,
leading
to an array
of
policies food
generally
focused
on
wo
unities
struggled
to maintain
and
transform
their indigenous
traditional
Popular
revo
New Policies
darkets
the
formation
of national
cuisines
that
integrated
traditional
ingredients
and
foods
on
food
self-sufficiency
replaced
byfoods
market-based
policies
driven byby
free-mark
would
reduce
thewas
price
of basic
and increase
consumption
the
poo
Collection of different cuisines
ntogether?
American
cuisine
is
collection
ofculture’s
different
cuisines,
rather
than
itsshare
own
en
nct
cuisine, Well,
based
onreally
how
thea indigenous
food
blended
with
Spanish
colon
they
do share
some of the
same ingredients;
and
they
do
th
Latin American cuisine
ypical foods, beverages, and cooking styles common to many of the countries and
at
Latin
America yet,
is adishes
very
diverse
area
of land
that holds
various
that
vary
clude
(tortillas,
pupusas)
and
salsas
and
othe
a distinct
each
country
oftamales,
Latin
America
tends
tovarious
use they're
acuisines
different
spice
a
one
ofmaize-based
theflavor;
main dishes
in many
Latin
American
countries
where
considered
Beverages - Desserts
beverages
in
Latindulce
America
canSour,
even
datearroz
backcon
to the
times
ofcacao
the Native
Ame
pular
include
mate,de
Pisco
horchata,
chicha,
atole,
and
agua
n the
Latin
America include
leche,
alfajor,
leche,
tres
leches
cake,
te
European influence
Europeans brought their culinary traditions, but quickly adapted several of the fruits
and vegetables native to the Americas into their own cuisines.
Europe itself has been influenced by other cultures, such as with the Moors in
Spain, and thus their food was already a mix of their world.
The European influence for Latin American cuisine mainly comes from Spain, Po
cuisines as diverse as British, German and Eastern European are also evident in som
Spain as a territory of the Roman Empire
The Romans introduced the custom of collecting and eating mushrooms, which is still
The Romans along with the Greeks introduced viticulture; it also appears that the exte
The "New World"
The discovery of America, in 1492, initiated the advent of new culinary elements, such
This last one caused a furor in the Spanish society in the sixteenth and seventeenth c
Other ingredients traveled to the Americas, such as rice, grapes, olives and many
types of cereals.
Aztec cuisine
Was the cuisine of the Aztec Empire and the Nahua peoples of the Valley of Mexico pr
The most important staple was corn, a crop that was so important to Aztec society that
It came in an inestimable number of varieties that differed in color, texture, size and pre
The other constants of Aztec food were salt and chili peppers and the basic definition o
The other major foods were beans and New World varieties of the grains amaranth
(or pigweed), and chia.
Aztec cuisine
Water, maize gruels and pulque, the fermented juice of the century plant (maguey in S
alcoholic beverages made from honey, cacti and various fruits. The elite took pride in no
cacao, among the most prestigious luxuries available.
Favored by rulers, warriors and nobles, they were flavored with chili peppers, honey an
Aztec cuisine
The Aztec diet included a variety of fish and wild game various fowl, pocket gophers, Gr
They ate various mushrooms and fungi, including the parasitic corn smut, which grows o
corn. Squash was very popular and came in many different varieties. Squash seeds fres
Aztec cuisine
Spices
A great number of herbs and spices were available to the Aztecs in seasoning food.
Among the most important, chili peppers come in a wide variety of species. The chilis were often d
Native species of plants used as seasonings produced flavors similar to Old World spices that ofte
Aztec cuisine
The bark of canela - cinnamon soft, delicate flavor that might have eased the acceptance
of the more pungent cinnamon of Ceylon into modern Mexican cuisine. Before the arrival of onions
and other southern-ranging species of the genus Allium, as well as the fragrant leaves of garlic vin
Other flavorings available included mesquite, vanilla, achiote, epazote, hoja santa, popcorn flower
plants.
How a dish helps create a National identity
Oral Presentation on "how a recipe/dish helps create a national identity"
Due date: January 30, 2015
Students will research and briefly (3 to 5 minutes) share their findings using the following guideline:
Introduction: (your opinion regarding food and national identity prior to the
investigation)
Body: (context- what you found/researched)
Conclusion: What you learned/what you liked about working on this topic