International Cooking: A Culinary Journey, 2E Chapter 17 South America

International Cooking: A Culinary Journey:, 2E Patricia Heyman 2 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Incans History lived in area that is now Peru, Ecuador, Bolivia, and Chile developed an advanced civilization

International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. bred plants to improve their crops adapted to withstand the climate developed new varieties of vegetables developed an irrigation system terraced steep farmland figured out methods to air-dry, salt, dehydrate, and freeze-dry foods

International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Spanish Explorers arrived in early 1500s introduced pigs, cows, lamb, chickens, goats, dairy products, wheat, and almonds learned about corn, beans, potatoes, tomatoes, chili peppers, avocados, squash, sweet potatoes, pineapples, chocolate, tobacco, and vanilla

International Cooking: A Culinary Journey:, 2E Patricia Heyman 5 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Portuguese arrived in Brazil in 1533 brought African slaves to work sugar plantations slaves brought recipes from their home planted foods from their home

International Cooking: A Culinary Journey:, 2E Patricia Heyman 6 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. with the exception of Bolivia and Paraguay, all countries border an ocean or sea Andes Mountains span 4,500 miles; longest chain and second highest group of mountains; runs parallel to Pacific Topography

International Cooking: A Culinary Journey:, 2E Patricia Heyman 7 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Chile - Atacama Desert has no recorded rainfall Amazon River is second longest river largest rainforest is in Peru at Amazon River Brazil - huge country, Amazon River flows through it

International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Before Spanish Arrival in 1500s Cooking Methods Boiled and steamed broiled over an open fire stewed (braised) toasted in a dry pan

International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. In the 1500s, the Spanish introduced butter. This allowed frying.

International Cooking: A Culinary Journey:, 2E Patricia Heyman 10 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Much isolation because of terrain Differences in the available foods produced in each area Difficult sharing of foods and recipes because of isolation Regions

International Cooking: A Culinary Journey:, 2E Patricia Heyman 11 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Peru and Ecuador west of Andes - arid, hot, desert-like east of Andes - tropical, hot, humid Chile north - desert with almost no rainfall and nothing growing Center - fertile valleys of rich, sandy soil, Mediterranean climate ideal for growing grapes South - near Antarctica, cold mountainous with thick forests and lots of rainfall

International Cooking: A Culinary Journey:, 2E Patricia Heyman 12 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Brazil covers much of eastern South America borders every country except Chile and Ecuador Uruguay and Argentina south pampas lots of cattle and crops

International Cooking: A Culinary Journey:, 2E Patricia Heyman 13 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Cuisine Indians Portugal Spain Culinary Heritage

International Cooking: A Culinary Journey:, 2E Patricia Heyman 14 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Incans in the Andes Grew many types of potatoes identified over 4,000 varieties many varieties of corn quinoa (a type of grain) beans pumpkins squash

International Cooking: A Culinary Journey:, 2E Patricia Heyman 15 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Brazil rice coconut beans - black beans most popular Chile fish and seafood beans beef Argentina