Cookbook Analysis

Summary

This cook book analysis describes the cuisine of Spain and South America in detail. The beverages consumed, the staple food, a brief history of how different food products were introduced. The influences of different cultures are discusses. And in the end a few similarities and differences are viewed.

Food culture in South America

South America is a continent composing twelve countries along with a French colony. The food culture of South America represents its rich diversification in culture and geography. Pre-Colombian cuisine is merged with the cuisines of Europe and Asia. Influence is noticeable from Spain and Portugal as well. The main contributors of food include chocolate, maize, peanuts, vanilla, potatoes, tomatoes, squash, avocados, quinine, hot pepper, turkey, guavas, papayas, beans, manioc and sweet potatoes (Blazes, 1).

Maize and potatoes play a significant role in South American cuisine. A few vegetables are only known in this continent which is oca, ahipa, olluco, arracacha, maca and yacon. South American cuisine is influenced by many cultures such as Argentina's cuisine is influenced by Spanish and Italians and throughout the continent African influence can be found too.

Food types in South America

The diverse food varied according to regions produce variety of root crops, seafood, rice beans, and animal agriculture especially beef and chicken pork. Some of the important meals are: Sancocho, which is a soup made from meat and vegetables; Empanada, a Spanish pastry dish; beef, potatoes, quinoa, chicken, seafood, pork, meat, maize and peppers; cassava which is a staple food, tropical and subtropical fruits.

The main spices used are pico de gallo, guacamole, mole, chimichurri and pebre. These spices give a unique flavor to the dishes and either the regions use different spices or else they use the same spices in different ways in different quantities.

The famous beverages in South America are pisco, chichi, mate, atole, horchata, aguas frescas and cacao. Desserts are usually sweet which compriose of teja and flan, dulce de leche, tres leches cake, alfajor and rice pudding. The custard desserts are made with condensed milk, lemon juice, orange juice and oil and liquor and eggs (Medina, 15).

Regional wise Venezuela popular dishes are hallacas, arepas. The favorite dish is black bean which is called caviar crillo. Cultural drinks are chichi and masato. Colombian popular soups are sancocho de pescado. The conventional dish is called gallineta en barro. Locro is also a soup made of thick potato and cheese. Another soup is sopa de mani made of peanuts. In Bolivia, pepper is widely used which makes the food hot. It is known as aijes in local language. Other famous dishes are finger food, grilled meat, viscacha, dulce de leche, mate, pisco, and humitas. Fresh fruit is widely used in desserts. Paraguay includes the staple food Manioc, beef soup, bananas, terere and mate. Peru's common cuisine includes anticuchos, shellfish, and fried pork.

Important South American food

Corn (Maiz,) is South America's main food. Corn is the key constituent of numerous staple dishes for example tamales, various pasteles, arepas (cornbread), and ...