Kategoria BISAC: Cooking >> Regional & Ethnic - Central American & South American

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups--Indians, Europeans, and Africans--and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples,...

"Takes the reader on an interesting culinary journey." -Key West Citizen

"The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . her books] are considered today to be the definitive books on island cooking."
-New York Times

"Its recipes are authentic, well tested, and exactly written." -Cecily Brownstone, food editor, Associated Press

Puerto Rican Cookery, now in its twenty-third printing with 130,000 in print, has become the standard reference on traditional native cookery (cocina...

This smartly designed, and richly photographed and illustrated culinary travel guidebook tells travelers how to find the most delicious, authentic, and adventuresome eating experiences in Peru. The authors share the secrets they ve uncovered while hunting for something good to eat from restaurant dining to home cooking to fresh market produce to street-vendor fare to allow you to get to the heart of the culture through its cuisine.
Food is one of the first and most immediate contacts a traveler makes with a foreign county. Travelers to Peru can make it a more memorable contact by taking...

Food Culture in Central America illustrates the unique foodways of the region in depth and in English for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including...