Food Culture in South America (Food Culture around the World)

Food Culture in South America (Food Culture around the World)

Editorial Reviews
Review
“[T]ells of the traditions and culinary history of the primary cultures and groups which make up modern South America....Especially recommended for college-level collections strong in ethnic and food history.”–MBR Bookwatch

Book Description
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.

Food Culture in South America (Food Culture around the World)

Food Culture in South America (Food Culture around the World),Jose e Rafael Lovera,Greenwood Press,0313327521,Cookery,Cookery, Latin American,Food habits,Pop Arts / Pop Culture,Popular Culture - General,Regional & Ethnic - South American & Latin American,Social Science,Sociology,South America,Social Science / Popular Culture

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Food Culture in South America (Food Culture around the World)

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