INVESTIGADORES
FADDA Silvina Graciela
capítulos de libros
Título:
Central and South American Products
Autor/es:
FADDA S,; G.VIGNOLO
Libro:
Handbook of Fermented Meat and Poultry
Editorial:
Blackwell Publishing
Referencias:
Año: 2007; p. 387 - 392
Resumen:
Food habits in Central and South America are a blend of cultural backgrounds, available foods, cooking styles, and the foods of colonial Europeans. Although Spanish and Portuguese influence is largely documented in Latin American countries, eating habits could be divided into two main characteristic 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.In this chapter, a contribution is presented on the meat foods currently prepared and consumed in Latin America as well as their safety status.