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The cuisine of the Americas is made up of a variety of food preparation styles. [1]
| | This article needs additional citations for verification .(April 2021) |
The cuisine of the Americas is made up of a variety of food preparation styles. [1]
North American cuisine consists of foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, Mexican cuisine, and Central American cuisine. North American cuisines display influence from many international cuisines, especially European cuisine, and including Native American cuisine, Jewish cuisine, and Asian cuisine. As a broad, geo-culinary term, North American cuisine also includes Central American and Caribbean cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery.[ citation needed ]
The term "regional" is somewhat ambiguous, however, since, for example, the cuisine of Puerto Rico can differ markedly from Cuban cuisine; Mexican cuisine spills across the border into the Tex-Mex and Mexi-Cali "sub-cuisines"; and the cuisines of Michigan and Ontario have more in common with each other than either has with the cuisines of Manitoba or Iowa.[ citation needed ]
Some of the richest products of South American cuisine come from the middle of the continent, the Amazon basin. In countries like Peru, there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. On the western coast of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains are also on this continent, which are rich for growing food in abundance. In the Patagonia region south of Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is one place where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil, their most traditional dish is the feijoada.
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region.
Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region.
Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, Spaniard and African ancestors.
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
The region known as Hispanic America and historically as Spanish America is all the Spanish-speaking countries of the Americas. In all of these countries, Spanish is the main language, sometimes sharing official status with one or more indigenous languages or English, and Roman Catholicism is the predominant religion.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Afro–Latin Americans or Black Latin Americans are Latin Americans of full or mainly sub-Saharan African ancestry.
Creole cuisine is a cuisine style born in colonial times, from the fusion between European, African and pre-Columbian American traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it.
North American Cuisine includes foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, African American cuisine, Mexican cuisine, Caribbean cuisine and Central American cuisine. North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, African cuisine, Asian cuisine, and especially European cuisine.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Mofongo is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón. The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.
Latin American culture is the formal or informal expression of the people of Latin America and includes both high culture and popular culture, as well as religion and other customary practices. These are generally of Western origin, but have various degrees of Native American, African and Asian influence.
Hispanic and Latin American Australians refers to Australian persons who are of Hispanic, and/or Latin American origin irrespective of their ancestral backgrounds, and their descendants. Brazilian Australians make up the largest proportion of Hispanic and/or Latin American Australians, followed by Chilean Australians and Salvadoran Australians. Most Hispanic and Latin American Australians speak English but many continue to use Spanish or Portuguese as well.
Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones in Puerto Rico, Nicaragua, Cuba, Florida, Honduras and Venezuela, they are also known as tachinos or chatinos (Cuba), platano frito or frito verde, bannann peze (Haiti), patacones and, sometimes, patacón pisao in Colombia.
The culture of North America refers to the arts and other manifestations of human activities and achievements from the continent of North America. Cultures of North America reflect not only that of the continent's indigenous peoples but those cultures that followed European colonisation as well.
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