South America Chapter Summaries

Before I started writing down my recipes for the region of South America I had no clue what all these dishes would taste or look like. When I started reading the South America chapter I noticed there were lots of places and dishes I had never even heard of before. I never would’ve thought that South America was that close to the United States, I always thought that it was on the other side of the world. Once I did my research I learned a lot about South America that I didn’t even know about. So many interesting things are provided by this chapter based on South America. According to the Culinary School of Art text book, South America is the fourth largest continent around the world. South America consists of lots of waterfalls, mountains, rain forests and also the driest deserts. “What is considered the longest river in the world is located in South America witch is the Amazon River. The highest waterfall; Angel Falls is located in Venezuela. Venezuela declared itself independent of Spain in 1811.
Each country has different cultures and traditions. Not every country in South America are the same. It all depends what country you go to is what someone will find. Again referencing from the International Culinary School of Art text book, there’s over 20 varieties of corn and over 240 varieties of potato in South America. The Inca Empire were the ones that planted the potato. The main crop in Venezuela is the sugarcane but they also have a very strong fishing industry which makes them famous for sardine and shrimp. Columbia is known for its coffee crops. Ecuador is known for its ceviche’s. Bolivia is known for its saltenas and empanadas but the Bolivian beer is also very popular. Chile is known for its grapes to make wine as well as Argentina. Argentina is known to be the beef capital of the world. The people that raise the cattle and sheep in Argentina are known as