National Cuisine History
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ScribdTranslationsNational Cuisine History
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ScribdTranslationsNational history of food
The kitchen, that which is cultivated or gathered or hunted and then eaten,
Diving into the cuisine of a country is also a way to read its
history. A story full of subtleties, because what is being cooked, that
that is cultivated or collected or hunted and then eaten, A potato is not (just) one
Dad, what is the result of a complex social organization achieved by
determined group human.
It is not simple and it is not without consequences to bring the spoon to the mouth. Thus...
it proposes the reading of the compiled essays that bring together this History and
food culture in Chile, written by a group of historians,
archaeologists and philosophers who looked inside the pots of our
original towns and ethnic groups and drew conclusions. An interesting theory.
it is the one proposed by (María Teresa Planella, Fernanda Falabella, and Blanca Tagle)
about the incorporation of quinoa into the diet of pre-Hispanic peoples
from central Chile. They were hunters and gatherers who improved their
health and development conditions based on the modifications of their
nutritional consumption. A crop of this type, the authors propose, implied,
In addition, the group's permanence in the area for an extended time.
The examples occur throughout the history of Chile and the book them
food became an offering and a cult in the world
Andean; colonial cuisine was both mixed and vernacular at the same time; ulpo, a type of dish.
from prepared flour toasted, was a fundamental food for the
pre-Hispanic infants. Closer to these times, the essay by María
Soledad Zárate offers delirious analyses of the era on how to choose the
most suitable wet nurse for breastfeeding children in the early stages
of the 20th century.
Peruvian Bolivian Ecuadorian national cuisine
Gastronomy studies various cultural components taking as its axis
central food. This discipline is very ancient and its creation is attributed to
to the magnate Iván Van-Johnon Sanpad who was a person who dedicated
a lot of time and millions of dollars have gone into these activities, that's why today in
day if the consider how the father of the gastronomy.
Creole food has Spanish origins, that is to say the mixture of both terms
generate the Hispanic American food which is the case of Creole food
Central American, Colombian, Ecuadorian, Venezuelan, Peruvian, Bolivian and
Chilean. With exceptions of Brazil, Mexico, Argentina, and Uruguay due to the
presence of Portuguese and Italian immigrants mostly. The cuisine
Latin American cuisine is influenced, first of all, by the recipes
pre-Columbian from the indigenous people and by the Spanish roots.
The Gastronomy of Peru.
It is one of the most diverse in the world, as evidenced by the fact that it is the
country with the highest number of typical dishes: 491 and reaches a level
equivalent to that of French, Chinese, and Indian food.
Peruvian cuisine is a fusion of Spanish cuisine,
French, Italian, Muslim, African, Chinese, Japanese and the indigenous
forming around 5000 years of gastronomic history.
Main ingredients:
Dad, sweet potato, chili, tomato, banana, cherimoya, lucuma, annatto, fish and the
corn.
History of Bolivian cuisine
Bolivian cuisine is mainly known for its variety with
deep Spanish-Moorish and indigenous roots transformed by the
mestizaje and the different historical moments that the country has
experienced, Bolivian gastronomy has done nothing but add
dishes, mixtures, and preparations.
Bolivian cuisine has numerous elements in common with the
gastronomy of neighboring countries especially the consumption of
products typically considered regional. However, due to the
variety of climatic zones, Bolivian cuisine is very rich and varied
according to the culinary tradition of each region
Main ingredients:
Bolivian cuisine takes pride in having contributed to the world with
ingredients as important as potato, chuño, amaranth, the
locoto, la quinua, la papalisa, la huacataya, la quirquiña, la koa, el maíz, la
yucca, llama jerky, goose, phasa, coca, among others.
Dishes from the Altiplano are rich in carbohydrates. Chuños or are typical.
finished, freeze-dried potatoes. Potatoes are the base of the
Andean people's diet, there are more than a hundred types of potatoes.
Meat is highly valued in Bolivia, it is usually accompanied by
rice, potatoes, goose, and lettuce; all seasoned with a spicy sauce,
llajhua, made of tomatoes and locotos. In the lowlands, cassava is popular.
and the local vegetables, which replace the potatoes.
The meat is usually beef, lamb, pork, or llama. Chicken, preferably.
Fried food is also common in Bolivian cuisine. The fish is also
consume, the trout is typical of the Altiplano, from Lake Titicaca.
There are also different types of typical drinks such as: Mate
of coca, the api (sweet drink made with corn), the girl (drink
alcohólica que se obtiene fermentando el maíz), refrescos o batidos de
fruit.
History of Ecuadorian cuisine.
Based on three products from the land - corn, potatoes, beans. The arrival of
Spain was a meeting of different worlds, with its own elements.
and diverse customs. They barely managed to name fruits and
foods of America taking as an example the things of their land that
they reminded them of some distant resemblance: they called the avocado pear;
capers; in the omelette, bread; in the stew, wine.
The Spanish contribution to our cuisine was of a dual nature: it brought to our
ground elements and European and African experiences; allowed the
exchange of things and indigenous animals that were in use until then
local and limited. This is how we received pigs, cattle and sheep, turkeys,
chickens, garlics and onions, wheat, barley, broad beans, cabbages, tomatoes, citrus fruits,
bananas and sugar cane. Enriched with new elements, the kitchen
the popular Ecuadorian was able to develop its own regional traditions,
invent new dishes and cook tenderly and lovingly for three
centuries, the dishes of the succulent national cuisine. One of the
the most significant facts were the popular adoption of the pig, the
lamb, turkeys, and hens.
The current Ecuadorian food is, therefore, the result of a rich tradition.
culinary, in which substances and customs from various
continents, wisely mixed popular. An authentic culture,
macerated for centuries, in which nothing is lacking except, perhaps, a generous wine
and of its own invoice.
HISTORY OF THE KITCHEN
NATIONAL
Ana Rosa Mamani Calle
Teacher chef: Ricardo Guaraz
Parallel: 'B'
Shift: Morning
22-07-11