South American Food and History

In: Other Topics

Submitted By Bluesky17
Words 723
Pages 3
Long before the Europeans discovered South America, the native populations knew how to cultivate an incredible array of plants. They developed elaborate irrigation systems, and terraced the steep Andean mountain slopes to make them more suitable for growing food. South America is a continent composed of twelve countries and one French colony. The Spanish-speaking countries are: Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and Venezuela. The former colonies of Guyana and Suriname use
English and Dutch, respectively, as their official languages, although many in their populations speak indigenous languages. The same can be said for the French colony of Guiana, the home of the cayenne pepper, where French is the official language. The geography of South America is even more varied than that of North America, with long coastlines, lowlands, highlands and mountains, and tropical rain forests. The climate varies from tropical, lying as the continent does across the Equator, to alpine in the high Andes, the backbone of the continent.
The Europeans learned to make their favorite Spanish, Italian and Portuguese dishes using local ingredients. The Native American traditional cooking methods were adapted and modified, and the newly available foods from Europe were mixed in. Asian and African immigrants brought their culinary traditions as well. All of this blended to become the diverse and exciting cuisine that exists today.
As more South Americans venture north with their cooking traditions and ingredients in hand, North
Americans are getting the chance to sample these new foods and flavors. Nuevo Latino cuisine is one example of the global gastronomic exchange that happens today, a fusion of traditional Latin flavors with global food trends. The rest of the world has become interested in the cuisines of South America,
and…...

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