03054naa a2200349 a 450000100080000000500110000800800410001902400470006010000220010724501310012926000090026052017940026965000120206365000190207565000290209465000210212365000220214465000130216665000110217965000150219065000210220565000100222665300370223665300220227365300230229565300320231865300370235070000190238770000160240670000150242277302670243721668852024-08-29       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1039/97818391666552DOI1 aGÓMEZ-CORONA, C.  aFoods, dishes and flavours from Latin American traditionbA case study of Mexico, Brazil and Argentina.h[electronic resource]  c2024  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.  aCooking  aCulture dishes  aFood and Human Nutrition  aFood preparation  aTraditional foods  aAlimento  aBebida  aCulinária  aPratica Cultural  aSabor  aAlimentos e bebidas tradicionais  aCultura alimentar  aCultura culinária  aTradição latino-americana  aTradições dos povos indígenas1 aCASOTTI, L. M.1 aPINO, F. J.1 aDELIZA, R.  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 Analysisgn. 43).