Worldwide Diversity and Taste: Focus on the Cuisines of South America

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Traditionally homogeneous and yet uniquely regional, the cuisines found throughout South America are influenced by their ancestry, their indigenous tribes and the more recent historical immigration. Argentina and Uruguay have a heavy Italian and Spaniard influence which includes pastas and other European-style foods. The Brazilian and Peruvian cuisines have strong Asian influences, and Venezuela and Colombia soak up the Caribbean tastes on their regional palates. This book explores each South American country and their culinary delights.

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