Food culture in South America /
José Rafael Lovera ; translated by Ainoa Larrauri.
- xx, 184 pages : illustrations ; 25 cm.
- Food culture around the world, 1545-2638 .
- Food culture around the world. .
Includes bibliographical references and index.
Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health -- -- Series foreword / Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health. Ken Albala -- 1. 2. 3. 4. 5. 6. 7.
Presents the food habits and cooking of South and Central America. "This volume tells the story of 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 - have resulted in a complex food culture. A look at the daily meal schedule includes insight into how the European conquerors imposed their eating habits and encouraged overeating. 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 for urbanites. 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 and illustrations complement the narrative."--BOOK JACKET.
Translated from the Spanish.
0313327521 9780313327520
2005005501
Cooking, Latin American Cooking--South America Food habits--South America