South America

Geographical position

South America is mostly situated in the tropic zone. It is situated between the Pacific Ocean in the west, Atlantic Ocean in the north and east and North America in the southwest. The South American territory of 17 840 000 km² houses 371 000 000 inhabitants in 12 countries according to data from 2005.

The Panama canal links South America with the north. South America is home to the impressive Amazon river, the mountain range of the Andes, the desert Ataka, the Amazon rainforest and other natural attractions.

Historical influence

The oldest known inhabitants of South America are Valdivi (Valdivianos) on the Southeast coast of Ecuador. In the year 1494 the Portuguese and Spaniards discovered a new land – South America and shared it among themselves. In mid 16^th century conquerors relentlessly exploited natural resources and the inhabitants of South America. Political and economical reasons brought slaves from Africa who together with the natives were exploited as workers on sugar plantations and in mines.

Argentina is one of the largest producers of food in the world. Meat, especially beef, wheat, corn and legumes are at the top of the list.

The hostility between colonial Europe, an autochthon population and runaway slaves escalated until in the 19^th century they gained freedom, with a few exemptions. Cold war, inside riots and indebtedness marked the 20^th century. At the Third South American Summit held at the end of 2004, representatives of 12 South American countries announced their intention to establish a union of South American countries following the European Union model. Some indications and observations show that it might be possible in 2019.

Cuisine

The South American cuisine is under the influence of Native Americans, but there are also elements of African, European and Asian influence.

South America is the homeland of potato, tomato, beans and other valuable food without which modern world cuisine would be unimaginable. Potatoes, chilli and legumes are grown on the plains along the Amazon. Cassava has also been known for ages and remained the basis of the South American diet.

There are two parts of South America rich in food: the Amazon valley and the coastal zone of the Pacific Ocean that supplies the population with seafood.

The cuisine of South America is full of different regional varieties but there are also some joint features. Dishes are based on corn and potato, but also wheat, rice, tortilla, different sorts of beans, root vegetables, nuts and seeds. Meals contain mainly local vegetables, fruit and spices and the inevitable hot spices like chilli.

South America is a country of differences which is vividly reflected in its cuisine.

Argentina
Along with Spanish, French and Italian influences Argentine cuisine is somewhat different from other South American cuisines. There are two underlying trends of Argentine cuisine – the urban under the influence of globalisation and the other rural and traditional.

Argentina is one of the largest producers of food in the world. Meat, especially beef, wheat, corn and legumes are on the top of the list.

Bread from white flour is an essential complement at the table, dulce de leche, empanada are typical Argentine dishes. Grilled meat, asado – grilled steaks are part of the Argentine culinary heritage, together with chorizom – pork sausage, morcillamma – blood sausage and other meat specialties.

Steak and chorizom are often served with chimichurri – sauce with herbal spices and chilli, Empanadas with meat, cheese, sweet corn and other fillings season every party and picnic throughout Argentina.

Vegetables and salads are an important part of the Argentine cuisine. Potatoes, tomato, onion, lettuce, aubergines, zucchini are high on the Argentine food scale.

Yerba mate is the national beverage of Argentina and wine, tea and coffee are also very popular.

Chile

The original Chilean cuisine was mainly influenced by the arrival of Spaniards in the 16^th century. Further European settling, primarily Italian and German and later French left mark on Chilean cuisine.

South America is the homeland of potato, tomato, beans and other valuable food without which modern cuisine would be unimaginable.

Some sorts of fruit and vegetable have been grown and exported for ages: olives, corn - the staple diet of the ancient cultures: Maya, Inca and Aztec, and potato as the main ingredient of many dishes.

Seafood is the underlying ingredient of Chilean cuisine, which does not come as a surprise having in mind the wide coastal area and the position of the country: cod, crab, oyster, prawns, lobster, eels, salmon, tuna and other seafood are not rare at the Chilean table.

Chilean cuisine is accompanied with poetry – food was the endless inspiration of the famous Chilean poet, Pablo Neruda.

Brazil

The Brazilian cuisine was shaped not only by original elements but also by the Portuguese, Italians, Spaniards, Germans, Lebanese, Japanese and others.

Food like peanuts, palms, cassava, yam and other root vegetables, tropical fruit and an abundance of fish are an integral part of the North Brazilian cuisine. A somewhat more avant-garde selection would be crocodile meat, hidden under the name Picadinho de Jacaré.

An arable coastal valley spreads in the northeast suitable for tropical cultures, with plantations of cocoa and sugar beet, coconut and tropical fruit such as mango, papaya, guava passionfruit and pineapple. Seafood dishes such as vatapa and moqueca with palm oil must also be mentioned.

The usual image of the inner Southeast Brazil are large cattle ranches. Under the influence of Indians, Africans and the Portuguese many specialties are made from local ingredients. The main food is rice and beans, pork, corn, meat dried in the sun, cassava and other.

West Brazil is famous for its prairies and savannas, and the well-known hunting and fishing region Pantal. Fish, pork and beef, cassava, pequi (fruit), corn and rice are typical cultures of the region.

The south of the country is the industrial centre of Brazil, and its cuisine is often regarded as typical Brazilian cuisine. Pork, legumes, rice, corn, cheese, sausages, cassava, fried eggs and bananas are hidden in combinations under exotic names. Feijoada is a Brazilian national food from meat and black beans. Pizza and sushi are a part of the global collage that in the South of Brazil outgrows the boundaries of national restaurants and is eaten as a culinary mainstream. The distinctive use of pizza is reflected in fillings such as: guava jam, chicken, chocolate, banana and cinnamon and supplements: ketchup and mayonnaise. Moqueca Capixaba is dish of fish and tomato, farofa is made from fried cassava with a little pork, onion and hard boiled eggs. Chourico is a sausage less spicy than choriza and we also have the famous polenta. The European settlers brought wine, cabbage vegetables and dairy products to this region.