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 | You can help expand this article with text translated from the corresponding article in Spanish. (November 2011)Click [show] for important translation instructions.
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Eugenio Pereira Salas (May 19, 1904 - November 17, 1979) was a Chilean historian.
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| You can help expand this article with text translated from the corresponding article in Spanish. (November 2011)Click [show] for important translation instructions.
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Eugenio Pereira Salas (May 19, 1904 - November 17, 1979) was a Chilean historian.
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Music is the arrangement of sound to create some combination of form, harmony, melody, rhythm, or otherwise expressive content. However, definitions of music vary depending on culture, though it is an aspect of all human societies and a cultural universal. While scholars agree that music is defined by a few specific elements, there is no consensus on their precise definitions. The creation of music is commonly divided into musical composition, musical improvisation, and musical performance, though the topic itself extends into academic disciplines, criticism, philosophy, psychology, and therapeutic contexts. Music may be performed using a vast range of instruments, including the human voice to sing, and thus is often credited for its extreme versatility and opportunity for creativity.
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
Ceviche, cebiche, sebiche, or seviche is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage.
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.
The culture of Chile reflects the population and the geographic isolation of the country in relation to the rest of South America. Since colonial times, the Chilean culture has been a mix of Spanish colonial elements with elements of indigenous culture, as well as that of other immigrant cultures.
Violeta del Carmen Parra Sandoval was a Chilean composer, singer-songwriter, folklorist, ethnomusicologist and visual artist. She pioneered the Nueva Canción Chilena, a renewal and a reinvention of Chilean folk music that would extend its sphere of influence outside Chile.
The music of Bolivia has a long history. Out of all the Andean countries, Bolivia remains perhaps the most culturally linked to the indigenous peoples.
Indo-Persian culture refers to a cultural synthesis present on the Indian subcontinent. It is characterised by the absorption or integration of Persian aspects into the various cultures of modern-day republics of Bangladesh, India, and Pakistan. The earliest introduction of Persian influence and culture to the subcontinent was by various Muslim Turko-Persian rulers, such as the 11th-century Sultan Mahmud Ghaznavi, rapidly pushed for the heavy Persianization of conquered territories in northwestern Indian subcontinent, where Islamic influence was also firmly established. This socio-cultural synthesis arose steadily through the Delhi Sultanate from the 13th to 16th centuries, and the Mughal Empire from then onwards until the 19th century. Various Indo-Muslim dynasties of Turkic, local Indian and Afghan origin patronized the Persian language and contributed to the development of a Persian culture in India. The Delhi Sultanate developed their own cultural and political identity which built upon Persian and Indic languages, literature and arts, which formed the basis of an Indo-Muslim civilization.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
The Chacarera is a dance and music that originated in Santiago del Estero, Argentina. It is a genre of folk music that, for many Argentines, serves as a rural counterpart to the cosmopolitan imagery of the Tango. A dance form played by contemporary musicians as soloists or in small ensembles of voice, guitar, violin and bombo drum, the Chacarera is often legitimized by its “origin” in the remote province of Santiago del Estero.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México. This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.
The Culture of Latin America 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.
Capsicum baccatum is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.
Margot Loyola Palacios was a musician, folk singer and researcher of the folklore of Chile and Latin America in general.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
The following outline is provided as an overview of and topical guide to South America.
The following outline is provided as an overview of and topical guide to culture:
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.
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