South America Regional Cuisines Essay

682 WordsApr 21, 20143 Pages
Abstract How the cuisine of South America became what it is today. The history of the food, how it was cultivated and where and whom it originated from. How the geographic location and climate effects the cuisine in each regional area. The common foods and dishes of the countries of South America and why the flavor profiles are so diverse today. The Climate and Geographic Landmarks. The fourth largest landmass in the world is the continent of South America. It is located in the southern part of the western hemisphere in between the Pacific and Atlantic Oceans. This huge triangular shaped continent is host to every climatic zone and half of it is covered by forests. It is home to the worlds largest rainforest and river, the Amazon; the highest waterfall, Angel Falls; the longest mountain range, the Andes Mountains; the driest place on the planet, the Atacama Desert; the highest capitol city, La Paz Bolivia; and the most southern city in the world, Puerto Toro, Chile. The landscape is a diverse plethora of vegetation that supplies many sources of food and medicines. It is also home to indigenous people and unknown tribes that still live in the Amazon Rainforest. History of the People and the Food. Before the Spanish explorers came to the Americas around the 16th century, there were existing thriving civilizations. The Aztec and the Mayans in Mesoamerica and the Inca Empire in the South. The Inca Empire ruled most of South America during the 14th to 16th centuries. The Inca’s are still historically famous today for there achievements in laying the foundation for creating strong social, economic and political organizations. They built road systems across the country to transport and distribute goods and food. Also, very important to the Inca people was agriculture. They created and used unique methods of cultivation and created irrigation methods on hillsides

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