Food History in South America

Food History In South America Cuisine

This paper examines the cuisine of South America from the perspective of different elements that make the food unique to the region. This paper asks that one examine and investigate the cuisine history taking into consideration the following elements and distinctions: (1) The influence of geographical location on the cuisine, (2) Historically the groups or nations that have impact upon South American cuisine, (3) Practical and social rituals associated with the cuisine and (4) characteristic and unique ingredients, styles of seasoning, preparation processes and cooking procedures found in South American cooking. Upon investigation of these elements one hopes to gain a better appreciation of the cuisine and what attributes make it unique to the region, contributing to cultural identity.

Geographical Location and Influence on South American Cuisine

Geographical location plays a huge role in influencing the culture and cuisine for an area. Different areas have different ingredients indigenous to that area alone. Never has it been more true than when looking at the geography of the South American region. People of the area chose to use ingredients that are plentiful to the area. This makes the cuisine of the area distinictive and unique, foreign tasting to the American palate. Geography plays a huge role as it pretty much defines cuisine. For instance, coastal areas of Brazil cook with more fish and shrimp than areas in land that use beef or pork. Similarly, in Peru seafood plays a dominant role in the Creole diet. The most famous Peruvian dish is Ceviche which is raw fish or shrimp marinated in lemon juice accompanied by corn and sweet potato. The cuisine of this region is heavily Indian influenced. One popular dish is Caruru do Par, a one-pot meal of dried shrimp, okra, onion, tomato, cilantro, and dendO oil.

Historical Group Influence upon South American Cuisine

Beginning in 1538, almost 5 million Africans arrived before the abolition of slavery in 1888. Portuguese immigrants were followed by Italians, Germans, Syrians, and Lebanese. Asians arrived during the 1930's. This population mixture has created a national cooking style marked by profound differences. "The cuisine did not evolve, however, by absorbing these influences, eliminating their identity in the process" explains Joan and David Peterson, authors of Eating Smart In Brazil (Ginko Press, 1995). "The distinct contribution of each is still apparent in many Brazilian dishes today. Interestingly, the national cuisine of Brazil is more a collection of unique regional ones."

Practical and Social Rituals Surrounding South American Cuisine

The use of food as ritual is often not so obvious, but when we think of our linking of food with occasions and festivals, and often limiting it to these, it becomes clearer. Thus, elaborate fruit puddings and cakes are made and eaten by the English only at Christmas, and goose is rarely eaten at any other time; pancakes are made only on Shrove Tuesday and thrown about

with great ceremony; Americans used only to eat turkey at Thanksgiving, and even now it is rare to cook the whole bird except at this family ceremonial; eggnog seems to be drunk only at Christmas in the States.

Food creates a connection, a chance for families to connect over the joy of eating. This is a human experience felt world round, however there are specific rituals found in South America that have either been adopted by other cultures or can only be found in South American countries.

Maize, or "corn," a staple of life in both Central and South America, also played a major religious and ritual role in the lives of these ancient peoples. To this day, it still has an important ritualistic role. It is a really difficult task to do an inventory of all the cultivated and consumed vegetable products in ancient Peru. Modern world recognizes that approximately 60% of the vegetables consumed today all over the world are native from this part of the earth. That is, adapted, domesticated, acclimatized and even hybridized by our ancient cultures. The most important products in the Tawantinsuyo's daily diet were the " Sara" - Maize or Corn- (Zea Mays) and " Papa" - Potato- (Solanum tuberosum). Maize in its primitive form began being cultivated over here since the year 6,275 B.C. (Verified by Earle Smith Jr., N.Y. 1980, based in some samples gathered in the "Guitarrero" cave, Ancash) (Jenks 5), while that in Mexico (samples of the "El Riego" cave, Tehuacan) since the year 5,200 B.C. approximately.

Characteristic Ingredients, Seasoning, Styles and Cooking Procedures for South America