Central and South American Products

SILVINA FADDA; GRACIELA VIGNOLO

Handbook of Fermented Meat and Poultry

Blackwell

Lugar: Danvers, MA; Año: 2007; p. 387 - 391

Food habits in Central and South Ameria are a blend of cultural backgrounds, available foods, cooking styles, and the food of colonial Europeans. Although Spanish and Portuguese influence is largely documented in Latin American countries, eating habits could be divided into two main characterisitc groups: the highland foods of the Andes with a maize-based diet and the lowland dishes of southern countries that are major beef producers. The cuisine in the mountain areas is unique in South America, preserving many dishes of the Incas.