chapter 28 latin america part 4 foods of the world

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Page 1: Chapter 28 Latin America Part 4 Foods of the World
Page 2: Chapter 28 Latin America Part 4 Foods of the World

Chapter 28Chapter 28Latin AmericaLatin America

Part 4Part 4

Foods of the WorldFoods of the World

Page 3: Chapter 28 Latin America Part 4 Foods of the World

ObjectiveObjective

• Identify geographic and climatic factors that have influenced the characteristic foods of Mexico and the South American countries.

Page 4: Chapter 28 Latin America Part 4 Foods of the World

Geography and Climate of Geography and Climate of MexicoMexico

• In those sections of Mexico bordered by water, fish is an important part of the cuisine.

• The areas that border the United States are more suitable for raising cattle than crops.

• The geography and climate in the central plateau allow for profitable production of crops like corn and beans.

What region of Mexico has a climate suitable for producing tropical fruits?

Page 5: Chapter 28 Latin America Part 4 Foods of the World

Geography and Climate of Geography and Climate of South AmericaSouth America

• High mountains and dense jungles have created geographic isolation in South America, which has led to the development of regional food customs.

• Nearly every kind of climate can be found in some part of South America.

Page 6: Chapter 28 Latin America Part 4 Foods of the World

ObjectiveObjective

• Describe cultural factors that have affected the food customs of Mexico and South America.

Page 7: Chapter 28 Latin America Part 4 Foods of the World

Mexican CultureMexican Culture

• The Aztecs, who originally inhabited Mexico, added corn, beans, and peppers to the cuisine.

• Spanish explorers influenced Mexican culture and introduced rice, wheat, beef, and oil.

What are some examples of how Mexico’s major crops are used in Mexican dishes?

Page 8: Chapter 28 Latin America Part 4 Foods of the World

South American CultureSouth American Culture

• South America was originally inhabited by native tribes, including the Inca.

• Portuguese and Spanish explorers brought their food customs with them to South America.

• Africans brought to South America contributed such foods as bananas, yams, and coconuts.

Page 9: Chapter 28 Latin America Part 4 Foods of the World

ObjectiveObjective

• Prepare foods native to Latin America.

Page 10: Chapter 28 Latin America Part 4 Foods of the World

Staple Ingredients in Staple Ingredients in Mexican CuisineMexican Cuisine

• Corn• Beans• Peppers

What is the most important use of corn in Mexican cooking?

Page 11: Chapter 28 Latin America Part 4 Foods of the World

Characteristic Foods of Characteristic Foods of MexicoMexico

• Mexican vegetables, such as huazontle, jicama, and chayotes, are often added to casseroles.

• Tropical fruits, including papayas, guavas, and pineapples, may be served in syrup as a light dessert.

Page 12: Chapter 28 Latin America Part 4 Foods of the World

Characteristic Foods of Characteristic Foods of MexicoMexico

• Mexican sauces, or moles, are served with many foods and form the basis of flavorful stews.

• Desserts such as flan were influenced by Spanish and Portuguese cooks.

• Popular beverages include chocolate drinks and coffee.

Page 13: Chapter 28 Latin America Part 4 Foods of the World

Mexican Regional CuisineMexican Regional Cuisine

• Wheat and beef are important in the cuisine of northern Mexico.

• Seafood is well liked among people living in coastal regions.

• Wild duck is common in eastern Mexico, whereas turkey is more common in the Yucatan.

• Bananas play a notable role in the cuisine of southern Mexico.

Page 14: Chapter 28 Latin America Part 4 Foods of the World

South American CuisineSouth American Cuisine

• South American cuisine combines influences of native tribes with those of the Spanish, Portuguese, and Africans.

• Corn, potatoes, and manioc are staple foods found throughout South America.

Page 15: Chapter 28 Latin America Part 4 Foods of the World

South American DishesSouth American Dishes

• Venezuela’s national dish, hallacas, is cornmeal dough filled with other foods.

• Ajiaco is a Colombian soup made with potatoes, chicken, corn, and cassava.

• Many Ecuadorian dishes feature locally grown bananas.

• Potatoes, or papa, are a staple food of the Peruvian people and are used in such dishes as causa a la limena.

Page 16: Chapter 28 Latin America Part 4 Foods of the World

South American DishesSouth American Dishes

• Chileans eat a lot of seafood, and chupe de marisco is a popular scallop dish.

• Argentine metambre is made with spinach, hard-cooked eggs, carrots, onions, and flank steak.

• Brazil’s national dish, feijoada completa, is meat served with black beans and other accompaniments.

Page 17: Chapter 28 Latin America Part 4 Foods of the World

Apply It!Apply It!

You want to take your family on a culinary tour of Latin America.

Plan a four-course menu in which each course represents a different Latin American country.

Page 18: Chapter 28 Latin America Part 4 Foods of the World

Key QuestionKey Question

What Latin American foods will you serve your family?

Page 19: Chapter 28 Latin America Part 4 Foods of the World

Other Questions to ConsiderOther Questions to Consider

• How is food used in holiday celebrations throughout Latin America?

• What kind of meal patterns are followed in Mexico?• What are some of the highlights of modern culture

in South America?