I.
INTRODUCTION
One of the delicacy that hard to define, given that it was introduced and influenced by the
immigrants is the American Cuisine. In this research, we will furthermore discuss about the
history of the American cuisine, its function, delicious and famous delicacy. In this research we
furthermore aware of every basic ingredients of this cuisine that might be our instrument or a
help on our daily meals. Also to be familiarize on every regions famous delicacy.
It’s includes also to discuss the history and the cuisine of South America. And, to identify
the differences and similarities in the cuisine of South American countries.
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II. CONTENTS
According to Heyman (2012, p. 487), history of early Indians tribes. Various indigenous
inhabited the continent of South America. It is believed that these people were originally Asians
who traveled through Alaska to North America, and then continued their southern migration
from North America through Central America to South America. The cuisines found in many
South American countries reflects heavy influence from the people who inhabited the area long
before the Europeans discovered this part of the world. In particular, the Incas exerted a
profound effect in the culture that is still wildly felt. The heart of the Incan civilization flourished
in the area that is now Peru, Ecuador, Bolivia, and Chile. As a result, these countries exhibit very
strong remnants of the Incan cuisine.
Topography in bordered waters with the exception of land-locked Bolivia and Paraguay,
all countries in South America border an ocean or sea. The Pacific Ocean lies to the west, the
Caribbean Sea borders on the North, and the Atlantic Ocean is situated on the east. In the south,
the Drake Passage separated South America from Antarctica. The equator runs through three
countries in South America: Brazil, Ecuador, and Colombia. Moving south from the equator, the
temperatures become cooler. The high mountains of the Andes span 4, 500 miles and run parallel
to the coast through Venezuela, Colombia, Ecuador, Peru, Bolivia, Paraguay, Chile, and
Argentina. With peaks above 20, 000 feet, the Andes ranks as the longest chain and second
highest of group of mountains in the world.
In foods, almost no cooking fats existed in South America prior to the arrival of Spanish
in the sixteenth century. Foods were boiled, steamed, broiled over an open fire, stewed, or
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toasted in a fry pan. Frying was not an option, South America prepared heavy soup and stew by
braising, which, as elsewhere, served both to tenderize tough meat and extend the meagre supply
of meat with the other ingredients.
In cuisine. Generally, culinary traits from the early inhabitants as well as from Portugal
and Spain appear in the South American, European cooking methods and ingredients combined
with the indigenous foods of South America to create the cuisines of the various countries.
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III. CONCLUSION
Therefore, I conclude that we wondered which cultures influenced the creation of the
American cuisine the most. Also their specialties that brought by the immigrants. We have seen
that how settlers or an immigrants that have blended the various cuisine of their homeland with
the use of the natural resources of other culinary styles of others. To define this kind of cuisine
we should first narrow down the food. Be familiarize of all the basic ingredients and cooking
strategies which could help us and be the pattern on our daily chosen meals. Obviously we could
not cover the every single specialty of this cuisine but as we loved to cook we must be dedicated
about it. This kind of cuisine has become its own unique hodgepodge that is not found anywhere
else all over the world.
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IV. REFERENCES
Heyman, P. A. (2012). American cuisine. International Cooking (p. 487-490). Chicago:
Adventure Works Press.
