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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/08/2024 |
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Data da última atualização: |
29/08/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
GÓMEZ-CORONA, C.; CASOTTI, L. M.; PINO, F. J.; DELIZA, R. |
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Afiliação: |
CARLOS GÓMEZ-CORONA, NEUILLY-SUR-SEINE; LETICIA M. CASOTTI, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; FRANCISCO J. PINO, INSTITUTO NACIONAL DE TECNOLOGÍA INDUSTRIAL, BUENOS AIRES, ARGENTINA; ROSIRES DELIZA, CTAA. |
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Título: |
Foods, dishes and flavours from Latin American tradition: A case study of Mexico, Brazil and Argentina. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: COSTA, A. I. de A.; MONTEIRO, M. J. P.. ; LAMY, E. (Ed.). Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications. The Royal Society of Chemistry, 2024. Cap. 15. p. 317-350. (Food Chemistry, Function and Analysis, n. 43). |
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DOI: |
https://doi.org/10.1039/9781839166655 |
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Idioma: |
Inglês |
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Conteúdo: |
This chapter offers an overview of the traditional foods and beverages from Mexico, Brazil and Argentina, serving as proxies for understanding other Latin American food cultures. These depict a confluence of tastes, aromas, colours and textures originating from the traditions of indigenous people, who developed specific culinary cultures over the centuries, and the syncretism of massive European migrations since the sixteenth century. Subsequent migrations from other continents further shaped culinary culture in each country, leading to many regional nuances. By examining the historical and cultural perspectives that have influenced regional cuisines in Mexico, Brazil and Argentina, it is possible to explore a rich variety and combination of ingredients, culinary techniques and dishes that have contributed to the different foods and beverages found on the Latin American table. Moreover, not only do some of the most iconic ingredients in the world have a Latin American origin, such as vanilla, chocolate, tomato, corn and guarana, but so do some widely popular dishes and beverages, such as tacos, feijoada, empanadas, mate tea, coffee or tequila. By delving into the origin of some these ingredients and dishes, it is possible to learn more about their diverse sensory characteristics and hence better understand their acceptance by consumers in Latin America and elsewhere. With the discovery of sea routes to Latin America, the culinary history of humankind changed completely. What would the cuisines of many countries be today without tomatoes, potatoes, chilies and corn? And a dessert without vanilla, or the thousands of expressions of chocolate? All these ingredients originated in Latin America and were taken to other regions only after the late sixteenth century. MenosThis chapter offers an overview of the traditional foods and beverages from Mexico, Brazil and Argentina, serving as proxies for understanding other Latin American food cultures. These depict a confluence of tastes, aromas, colours and textures originating from the traditions of indigenous people, who developed specific culinary cultures over the centuries, and the syncretism of massive European migrations since the sixteenth century. Subsequent migrations from other continents further shaped culinary culture in each country, leading to many regional nuances. By examining the historical and cultural perspectives that have influenced regional cuisines in Mexico, Brazil and Argentina, it is possible to explore a rich variety and combination of ingredients, culinary techniques and dishes that have contributed to the different foods and beverages found on the Latin American table. Moreover, not only do some of the most iconic ingredients in the world have a Latin American origin, such as vanilla, chocolate, tomato, corn and guarana, but so do some widely popular dishes and beverages, such as tacos, feijoada, empanadas, mate tea, coffee or tequila. By delving into the origin of some these ingredients and dishes, it is possible to learn more about their diverse sensory characteristics and hence better understand their acceptance by consumers in Latin America and elsewhere. With the discovery of sea routes to Latin America, the culinary history of humankind changed completely. What... Mostrar Tudo |
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Palavras-Chave: |
Alimentos e bebidas tradicionais; Cultura alimentar; Cultura culinária; Tradição latino-americana; Tradições dos povos indígenas. |
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Thesagro: |
Alimento; Bebida; Culinária; Pratica Cultural; Sabor. |
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Thesaurus Nal: |
Cooking; Culture dishes; Food and Human Nutrition; Food preparation; Traditional foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03054naa a2200349 a 4500
001 2166885
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008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1039/9781839166655$2DOI
100 1 $aGÓMEZ-CORONA, C.
245 $aFoods, dishes and flavours from Latin American tradition$bA case study of Mexico, Brazil and Argentina.$h[electronic resource]
260 $c2024
520 $aThis chapter offers an overview of the traditional foods and beverages from Mexico, Brazil and Argentina, serving as proxies for understanding other Latin American food cultures. These depict a confluence of tastes, aromas, colours and textures originating from the traditions of indigenous people, who developed specific culinary cultures over the centuries, and the syncretism of massive European migrations since the sixteenth century. Subsequent migrations from other continents further shaped culinary culture in each country, leading to many regional nuances. By examining the historical and cultural perspectives that have influenced regional cuisines in Mexico, Brazil and Argentina, it is possible to explore a rich variety and combination of ingredients, culinary techniques and dishes that have contributed to the different foods and beverages found on the Latin American table. Moreover, not only do some of the most iconic ingredients in the world have a Latin American origin, such as vanilla, chocolate, tomato, corn and guarana, but so do some widely popular dishes and beverages, such as tacos, feijoada, empanadas, mate tea, coffee or tequila. By delving into the origin of some these ingredients and dishes, it is possible to learn more about their diverse sensory characteristics and hence better understand their acceptance by consumers in Latin America and elsewhere. With the discovery of sea routes to Latin America, the culinary history of humankind changed completely. What would the cuisines of many countries be today without tomatoes, potatoes, chilies and corn? And a dessert without vanilla, or the thousands of expressions of chocolate? All these ingredients originated in Latin America and were taken to other regions only after the late sixteenth century.
650 $aCooking
650 $aCulture dishes
650 $aFood and Human Nutrition
650 $aFood preparation
650 $aTraditional foods
650 $aAlimento
650 $aBebida
650 $aCulinária
650 $aPratica Cultural
650 $aSabor
653 $aAlimentos e bebidas tradicionais
653 $aCultura alimentar
653 $aCultura culinária
653 $aTradição latino-americana
653 $aTradições dos povos indígenas
700 1 $aCASOTTI, L. M.
700 1 $aPINO, F. J.
700 1 $aDELIZA, R.
773 $tIn: COSTA, A. I. de A.; MONTEIRO, M. J. P.. ; LAMY, E. (Ed.). Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications. The Royal Society of Chemistry, 2024. Cap. 15. p. 317-350. (Food Chemistry, Function and Analysis$gn. 43).
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 56 | |
| 5. |  | DOVALE, J. C.; FRITSCHE-NETO, R.; BERMUDEZ, F.; MIRANDA, G. V. Efeitos gênicos de caracteres associados à eficiência no uso de nitrogênio em milho. Pesquisa Agropecuaria Brasileira, Brasília, DF, v. 47, n. 3, p. 385-392, mar. 2012. Título em inglês: Genetic effects of traits associated to nitrogen use efficiency in maize.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 10. | | FRITSCHE-NETO, R.; MIRANDA, G. V.; DELIMA, R. O.; SOUZA, L. V. de; SILVA, J. da. Herança de caracteres associados à eficiência de utilização do fósforo em milho. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 45, n. 5, p. 465-471, mai. 2010.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Mandioca e Fruticultura; Embrapa Unidades Centrais. |
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| 13. | | SILVA, G. O. da; CARVAL, A. D. F. de; VIEIRA, J. V.; FRITSCHE NETO, R. Adaptabilidade e estabilidade de populações de cenoura. Horticultura Brasileira, Brasilia, DF, v. 30, n. 1, p. 80-83, 2012.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Hortaliças. |
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| 17. | | SILVA, G. O. da; PEREIRA, A. da S.; SOUZA, V. Q. de; CARVALHO, F. I. F. de; FRITSCHE NETO, R. Estimativa de capacidades de combinação em gerações iniciais de seleção de batata. Horticultura Brasileira, Brasília, DF, v. 27, n. 3, p. 275-279, jul./set. 2009.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Hortaliças. |
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| 18. | | TREVISAN, R.; FRANZON, R. C.; FRITSCHE NETO, R.; GONÇALVES, R. da S.; GONÇALVES, E. D.; ANTUNES, L. E. C. Enraizamento de estacas herbáceas de mirtilo: influência da lesão na base e do ácido indolbutírico. Ciência e Agrotecnologia, Lavras, v. 32, p. 402-406, 2008.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - A |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 19. | | SILVA, G. O. da; PEREIRA, A. da S.; SOUZA, V. Q. de; CARVALHO, F. I. F. de; FRITSCHE NETO, R. Correlações entre caracteres de aparência e rendimento e análise de trilha para aparência de batata. Bragantia, Lavras, v. 66, n. 3, p. 381-388, set. 2007.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - A |
| Biblioteca(s): Embrapa Hortaliças. |
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| 20. | | SANT'ANA, G. C.; LANES, E. C. M. de; MIRANDA, G. V.; FERREIRA, J. L.; BOREM, A.; FRITSCHE-NETO, R. Análise da diversidade genética entre acessos de milho tolerantes a baixos níveis de nitrogênio e fósforo utilizando marcadores moleculares microssatélites. In: CONGRESSO BRASILEIRO DE MELHORAMENTO DE PLANTAS, 7., 2013, Uberlândia. Variedade melhorada: a força da nossa agricultura: anais. Viçosa, MG: SBMP, 2013. p. 138-141. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Pecuária Sul. |
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| Registros recuperados : 56 | |
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