Food Culture In South America
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What you can get, how you prepare it, how you serve it and to whom, and what you think about it pretty much sums up our relationship with food, but in South America each step has its own myths, lore, and intention, depending on location (primarily the Andes, the Llanos and Pampas, Amazonia and the coastal areas) and situation, including the religious and social calendar. Lovera (history, U. Central de Venezuela), who is also the director of a program that trains chefs and promotes South American gastronomy, gives an extensive overview of why certain foods are prepared in certain ways and includes a very interesting chapter on perceptions about health and diet, along with photographs, maps, and a collection of complete menus for meals with recipes. Annotation ©2005 Book News, Inc., Portland, OR
Series foreword1Historical overview12Major foods and ingredients393Cooking774Typical meals935Eating out1276Special occasions1377Diet and health153
