Food Culture In South America / Edition 1

Food Culture In South America / Edition 1

by Jose E. Raphael Lovera
     
 

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ISBN-10: 0313327521

ISBN-13: 9780313327520

Pub. Date: 06/01/2005

Publisher: ABC-CLIO, Incorporated

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups—Indians, Europeans, and Africans—and their five centuries of

Overview

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups—Indians, Europeans, and Africans—and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial.

Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.

Product Details

ISBN-13:
9780313327520
Publisher:
ABC-CLIO, Incorporated
Publication date:
06/01/2005
Series:
Food Culture around the World Series
Edition description:
New Edition
Pages:
208
Product dimensions:
6.00(w) x 9.00(h) x 0.63(d)

Table of Contents

Series Foreword

Acknowledgments

Introduction

Chronology

Historical Overview

Major Foods and Ingredients

Cooking

Typical Meals

Eating Out

Special Occasions

Diet and Health

Glossary

Resource Guide

Bibliography

Index

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