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Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
Consumo de pasta en países latinoamericanos
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Consumo de pasta en países latinoamericanos

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En Guatemala, es importante impulsar el consumo de Pastas Alimenticias, por su alto contenido de nutrientes. …

En Guatemala, es importante impulsar el consumo de Pastas Alimenticias, por su alto contenido de nutrientes.
Comprabien Food Service, distribuye dos importantes marcas de pasta en Guatemala: Pastas La Moderna de Guatemala y Pastas Capri de Guatemamala.
La Moderna ofrece Spaghetti, (en arroba), codito, y tornillo. Pasta Capri ofrece variedad de presentaciones: conchita, entrefino, codito y spaghetti (en bolsa tipo 1/2 libra).
Visitanos:
wwww.comprabien.supersitio.net
www.comprabien.net
www.cashandcarry.supersitio.net

Puedes llamarnos:
PBX: 24730581
celular: 40866650

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  • 1. LESSON 3 BRASIL CHILE COLOMBIA COSTA RICA MEXICO URUGUAY VENEZUELALATIN AMERICA 25
  • 2. Geography, Agriculture, and Crops: BRASIL BRASIL CAPITAL: Brasilia POPULATION:196,342,592GEOGRAPHY AGRICULTURE & CROPS Traditional FoodsBrasil is located in the eastern and central Agriculture in Brasil is very diverse and Brasilian cuisine is aspart of South America and is by far the successful due to its large size and arable diverse as the regions oflargest country in South America. In fact, lands. Almost one-quarter of theBrasil is the fifth largest country in the population is employed in agriculture. the country. The staples ofworld. Brasils eastern coastline on the the traditional diet in BrazilAtlantic ocean is 7,367 kilometers long. On Brazil is the worlds largest producer of are rice and beans,its west side, Brazil has 15,719 kilometers sugarcane and coffee, and also grows supplemented by whateverof borders with Uruguay, Argentina, large amounts of cocoa, soybeans, meat may be available,Paraguay, Bolivia, Peru, Colombia, oranges, tobacco, rice, corn, and otherVenezuela, Guyana, Suriname, and French tropical fruits and nuts. and fresh vegetables. In theGuiana. The only South American Amazon region, manioccountries with which Brazil does not share Brazil’s livestock industry focuses on meal, a starchy rootborders are Chile and Ecuador. Brazilians raising of pigs, chickens, beef, and dairy vegetable, is usually eatenspeak Portuguese, rather than Spanish, the cows. Brazil is a major exporter of with fish. Bread and pastalanguage of other South American coffee, soybeans, beef, sugar cane, have become morecountries. One of Brasil’s cities, Sau Paulo, ethanol and frozen chickens.has the largest population in the world! important parts of the diet in the last few decades,Brasil is divided into five regions: the especially in urban areas.North, the Northeast, the Central-West,the Southeast, and the South. Traditional dishes in Brasil include feijoada, (a stew ofThe North makes up the Amazon fresh and cured pork, blackrainforest, with hot temperatures and heavy beans, sausage, and oftenrainfall. The Northeast region is very hot allyear long, with a combination of tropical collard greens, oranges,forest and dryer savannah grassland. The chiles, garlic, onion, andCentral-West regions is mostly hot and dry celery ) quibebe, (wintersavannah with tropics in the east and west. squash soup) andThe Southeast region is tropical in the north pamonhas, (a paste madeand milder in the south. The South region is from corn and milk oralmost all hot to moderately hot in thesummer and mild and very humid winters. coconut milk, boiled, and wrapped in corn husk,The Amazon River, which is the largest served salty or sweet).river by volume in the world, begins in Peruand its tributaries travel across most ofBrasil. Feijoada, a traditional Brasilian fish stew. 26
  • 3. Pasta Traditions, Recipe, and Discussion: BRASIL PASTA TRADITIONS IN BRASIL Brasilians enjoy their pasta cooked softer than the “al dente” method preferred by Italians, who originally introduced pasta the country. Brasil is the third largest Coffee Beans producer of pasta in the world. Cat’s Farfalle INGREDIENTS PREPARATION Courtesy of ABIMA and Chef Ana Maria 300g farfalle 1. Cook the chicken burgers thoroughly in a 30 grams butter skillet, drain excess fat, set aside, and keep Tomazoni 4 chicken burgers warm. 150 grams mozzarella cheese 2. Meanwhile cook the farfalle in plenty of 70 grams ketchup salted water until it is cooked until soft. 35 grams mustard Drain in colander, then return to pot. 4 black olives 12 ceboletes 3. Toss cooked farfalle with butter and salt to (green chives) taste, then add mozzarella. 4. Spread farfalle on each plate, then top each with one cooked chicken burger. 5. Decorate the burger using the ketchup to draw a smile, mustard for nose and ears, olives for eyebrows, and green onions for whiskers.DISCUSSION QUESTIONS1.How would you adapt feijoada, a traditional Brazilian dish to be a Brazilian pasta dish?2.Why do you think the middle of the country has no big cities (see map)?3.Which three cities look to be the largest ones on the map? Why do you think Brasilia is the capital city? 27
  • 4. Geography, Agriculture, and Crops: CHILE CHILE CAPITAL: Santiago POPULATION: 16,454,143GEOGRAPHY AGRICULTURE & CROPS Traditional FoodsChile is a long, narrow country along the Chilean cuisine is rich in Agriculture in Chile is mainly contained tosouthwestern coast of South America. It is growing fruit crops such as grapes, seafood and vegetables, asbordered on the north by Peru and apples, pears, peaches; vegetables well as corn and potatoes.Bolivia, on the east by Argentina, and by including onions, garlic, avocados,the Southern Pacific coast on the west. It asparagus, and, grains such as wheat, Traditional dishes includeis considered one of the most unusually corn, and oats. Potatoes are indigenous cazuela, a clear broth withshaped countries in the world, as it is to Chile and have been cultivated there rice, potato, corn on the4,270 kilometers (2653 miles) long, and for thousands of years. cob, plus a piece of beef oryet it only averages 177 kilometers (110 chicken. Pastel de choclo,miles) east to west. It has about 748,800 Sheepherding and cattle raising are alsosquare kilometers (292260 square miles) mixes chicken, beef, olives important agricultural activities. The coolof total land mass. waters off the coast of Chile are home to and vegetables in a corn more than 1, 016 species of fish, and casserole. Epanadas, friedApproximately 80% of Chile is made up commercial fishing is very important to flour tortillas filled withof mountainous regions, and is home to Chile’s economy. Sardines, salmon, cheese, meat, or seafoodthe Andes Mountains, which is the mackerel, anchovies, whiting, eels,world’s longest exposed mountain range. are popular snack. mussels, and salmon are most commonlyChile is divided into five geographic sought after. Chile is second in the world Seafood dishes includeareas: The Far North, the Near North, for farmed salmon production, a practice paila marina, a light stewcentral Chile, the South, and the far known as aquaculture. Chile is alsoSouth. loaded with fresh seafood known around the world for its wines. and fish; mariscal a similarThe climate in Chile ranges from dish but served raw andhot and arid (dry) in the northern parts chilled, and ceviche, fish orto a more temperate Mediterranean-type shellfish marinatedclimate in the central sections, to the cool, overnight in lemon juice,rainy south. The Atacama Desert, thesecond-driest desert in the world, is served chilled. Chileanslocated in the northernmost part of Chile. also enjoy picoroco, aDue to lower elevation, most of Chile’s barnacle with white crab-lakes and rivers are in the southern part like meat.of the country. Traditional breads includeChile is highly prone to earthquakes and pan amasado, a thick,has approximately 620 volcanoes, with dense bread that is bakedas many as 60 active at any given time. Meat and cheese empanadas. in wood fired oven. 28
  • 5. Pasta Traditions, Recipe, and Discussion: CHILE PASTA TRADITIONS IN CHILE Chilean cuisine is a product of the combination of traditional indigenous and Spanish customs.   This pasta dish is a good representation of this custom.     Chirimoya fruit Spaghetti with INGREDIENTS PREPARATION Avocado and Nut Sauce 1 large avocado 1. Peel and spoon out the avocado. Cut the 50 grams nuts, peeled avocado flesh into cubes.  and chopped 1 garlic clove 2. In a blender or food processor, puree the 15 ml olive oil avocado, nuts, olive oil, salt and pepper (to Salt and pepper taste) until it forms a smooth creamy 200 grams of mixture.  spaghetti 3. In the meantime, cook pasta according to directions. Make sure the pasta is cooked are al dente.  4. Once drained, mix pasta with avocado mixture and serve.DISCUSSION QUESTIONS1.How long do you think it would take to drive from north to south in Chile, going 100 km per hour? How about east to west?2.What pasta meal do you think is typical in the Andes Mountains?3.What pasta meal would you make at the beach? 29
  • 6. Geography, Agriculture, and Crops: COLOMBIA COLOMBIA CAPITAL: Bogotá POPULATION:44,659,802GEOGRAPHY AGRICULTURE & CROPS Traditional Foods Agriculture in Colombia has been important since the colonial times, andColombia is in the northwest corner of was focused on growing coffee and Colombian cuisine reflectsSouth American. It is the only country in tobacco until the early 1900s. European roots and alsoSouth America that has Caribbean Ocean traditional indigenousand Pacific Ocean coastlines. Colombia is Colombia’s diverse geography allows for influence. Traditional foodsbordered by with five Latin American a variety of crops to be grown. In the are based on corn, potatoes,countries: Panama, Venezuela, Brazil, lowlands near the Caribbean are bananaPeru, and Ecuador. In addition to its plantations, while in the Andean meat, beans, rice, andmainland territory, Colombia possesses a highlands, high-quality coffee beans are plantains. Although there isnumber of small islands in both the grown in large quantities. These two no formal agreement on whatCaribbean Sea and the Pacific Ocean. crops are Colombia’s largest exports. the national dish of ColombiaThe combined areas of all these islands is, arepas (see Venezuelandoes not exceed 75 square kilometers. Other crops grown in Colombia includeIt has about 1,141,748 square kilometers rice, corn, sugarcane, cassava, potatoes, lesson), and sancocho, (a(440,831 square miles) of total land barley, oil palm, and cocoa beans. thick stew made across Southmass. American with the Colombian version usually including largeColombia’s regions are often described in pieces of chicken, plantain,terms of elevation. Areas under 900 cassava, and a fresh tomatometers are the hot zone (tierra caliente);areas between 900 and 1,980 meters are and onion sauce, calledthe temperate zone (tierra templada); guiso) are favorites.and elevation areas from 1,980 meters to Other well-known regionalabout 3,500 meters constitute the coldzone (tierra fría). Areas that are above dishes include the bandejathe cold zone to 4,500 meters are paisa, (a plate with redreferred to as the páramos, and is where beans, white rice, grilledthe permanent zone begins. About 86% steak, a pork sausage and aof Colombia’s territory is in the hot zone. fried pork skin, a fried egg,Colombia’s geography is diverse and with an arepa, with variationsincludes tropical rain forest, the Andes from region to region).mountains, high savannah, and lowlands.The equator passes across southern Barbecued meat, calledColombia. fritanga in Colombia includes grilled beef and chicken, ribs, and sausage such as morcilla. Sancocho, a traditional Colombian chicken or beef stew. 30
  • 7. Pasta Traditions, Recipe, and Discussion: COLOMBIA PASTA TRADITIONS IN COLOMBIA In Colombia, pasta is consumed in three ways: in soups, salads and pasta courses with sauce. The pasta recipes have variations depending on the region and climate. For example, in cold climates pasta with different sauces and and vegetable soups are common, and in hot Plantains climates pasta salads with tuna, chicken and vegetables are preferred. Vegetable Soup INGREDIENTS PREPARATION with Funny Shapes 190 grams “funny 1. Heat the broth in a medium pot. Add the face” pasta or chopped vegetables, and let the vegetables Courtesy of Productos other small dried simmer till they are almost cooked. Alimenticios Doria, pasta S.A. 2 liters of broth 2. Add pasta and let cook according to the (chicken, beef, or package’s recommended time. Add salt and vegetable) pepper to taste, stirring occasionally. 2 stalks celery, chopped 3. Top with chopped cilantro and serve. 2 carrots, chopped 230 grams green peas 1 bunch cilantro, choppedDISCUSSION QUESTIONS1.What is your favorite soup with pasta? Do you think people in Colombia eat it?2.On the map, the city of Pasto looks like it is in the Andes mountain range. What pasta is made there?3.What are you favorite funny shapes of pasta? 31
  • 8. Geography, Agriculture, and Crops: COSTA RICA COSTA RICA CAPITAL: San José POPULATION: 4,195,914GEOGRAPHY AGRICULTURE & CROPS Traditional FoodsCosta Rica is on the Central American Agriculture in Costa Rica is believed to Costa Rican cuisine isisthmus, or “land bridge between the have begun in 3000 BC with the raising based on rice and beans,continents of North American and South of fruit trees such as avocado, nance and guapinol as well as tubers such as yucca. with vegetables such asAmerica. It bordered by both theCaribbean Sea on the east and the North Later on in the development of Costa cabbage, garlic andPacific Ocean on the west. On the north, Rica’s agriculture, corn became a main tomatoes added.it is bordered by the country of crop, and still is today.Nicaragua, and on the south, it is Gallo pinto (“spottedbordered by Panama. It has about 51,100 Other main crops of Costa Rica are: rooster”--pictured below) issquare kilometers (19,730 square miles) sugar cane, pineapple, bananas, the national dish of friedof total land mass. oranges, cantaloupe, palm oil, coffee rice and beans, and is a beans, papaya, mangos, ginger, berries, cocoa beans, lemons, limes, coconuts, staple for breakfast. OtherTwo of the countrys main rivers are theRio Pacuare and the Rio Reventazon, star fruit, macadamia nuts, and plantains. staples of the diet arelocated near the city of Turrialba about bistek (beef, in form oftwo hours east of the capital of San José. steaks) and pollo, (chicken) and organ meats. MostThe highest point in the country is Cerro seafood is exported, and isChirripó, at 3,810 meters (12,500 feet not a common part of thehigh), and is the fifth highest peak inCentral America. The highest volcano in diet.the country is the Irazú Volcano 3,431 Other popular main dishesmeters (11,257 feet) high. The largestlake in Costa Rica is Lake Arenal. in Costa Rica are arroz guacho, (sticky rice)Costa Rica’s territory includes several higado en salsa (beef liverislands, with Calero Island as the largest salsa,) pozole, ceviche,at 151.6 square kilometers (58.5 square papas con chorizo,miles). (chorizo sausage with potatoes) frito, (pork stew) Olla de oarne, barbudos, (string bean omelet,) and Mondongo (beef stomach soup). Cheese and most Gallo Pinto, the national dish of Costa Rica dairy products are served only once in a while. 32
  • 9. Pasta Traditions, Recipe, and Discussion: COSTA RICA PASTA TRADITIONS IN COSTA RICA In Costa Rica 60% of the pasta that is sold are long shapes such as spaghetti or linguini. Another traditional pasta dish that is popular is cannelloni, which are tube-like pasta filled with meat, Yucca Root chicken, tuna or cheese covered with egg and they fried. Children enjoy pasta salads made with pasta shells with tuna! Shell Salad with INGREDIENTS PREPARATION Peas and Bacon 250 grams of 1. Cook shells in boiling water until el dente. Courtesy of Pastas Roma shell pasta Drain the pasta and move to separate bowl. 115 grams olive oil Add a bit more olive oil to the pasta and let 300 grams cooked cool until shells are at room temperature. peas 1 tomato, peeled 2. In a frying pan, add a bit of oil and fry the and chopped bacon until it is cooked though and golden. 4 bacon strips 1/2 sprig of parsley 3. In a separate bowl, make a vinaigrette with 1 teaspoon vinegar the rest of the oil, vinegar, sugar, salt, Black pepper pepper, and paprika, whisking well to Olive oil combine.  Salt 4. Add the peas, tomato, bacon and parsley Sugar to the pasta. Add the vinaigrette and mix Paprika  well.  5. Pasta may be served cold, at room temperature or warmed up!DISCUSSION QUESTIONS1. Yucca is a tuber. Can you name other tubers?2. Looking at the map, how long do you think it will take to drive from the Caribbean Sea to the Pacific Ocean while driving 100 km per hour?3. If you visited Costa Rica, what pasta meal would you order at a restaurant? 33
  • 10. Geography, Agriculture, and Crops: MEXICO MEXICO CAPITAL: Mexico City POPULATION:109,955,400GEOGRAPHY AGRICULTURE & CROPS Traditional FoodsMexico is located between the United Agriculture in Mexico has grown steadily Mexican cuisine is one ofStates and Central America. It is bordered since irrigation techniques were the most highly regardedon the north by the Rio Grande river, introduced to the dry country, andwhich separates it from the US states of approximately 12% of Mexico’s land is and was originally basedCalifornia, Arizona, New Mexico, and used for growing crops and employs on corn, beans, tomatoes,Texas. On the south, it is bordered by approximately 23% of the labor force. chilies, and herbs. Rice andGuatemala and Belize. It is surrounded by Mexico is one of the top producers of wheat became more4 different bodies of water: Pacific Ocean crops in the world. important after the arrivaland the Gulf of California on the west, andGulf of Mexico and the Caribbean Sea on The most important crops for Mexico’s of beef, pork, garlic,the east. The 14th largest country in the own use are corn, beans, wheat, and onions, and wine fromworld, it has about 1,923,040 square sorghum. Other crops, mostly for export Spain. Mexican cuisine, akilometers (1,194,921 square miles) of to other countries, include sugarcane, combination of Mayan,total land mass. coffee, tomatoes, apples, grapes, citrus Inca, and Spanish cultures, fruits, avocados, peaches, plums, is very diverse.Northern Mexico is mostly covered by two pineapple, strawberries, chilies, greendeserts, the Chihuahuan and the Sonoran, peas, peanuts, cottonseed and sunflowerand two main mountain ranges that Sierra seeds—just to name a few! The national dish of MexicoMadre Occidental and Sierra Madre is called mole poblano,Oriental that run north and south, which is a complex sauceseparated by a high plain called the of dried chile peppers ,Antiplano Central. There is a third mainmountain chain called the Cordillera, ground nuts and/or seeds,which is located south of the Antiplano more than a dozen spices,and runs from east to west. Further south, Mexican chocolate, salt,and on the peninsulas are marshy and other ingredientslowlands and highland tropical rain including avocado leaves,forests. The capital city, Mexico City, of onions, and garlic, cookedMexico is one of the largest cities in theworld. slowly for hours with chicken and turkey.Northern Mexico is warm and dry, andcan become cold in the wintertime, and Other traditional foods thatmountain peaks have snow. South of the are still very much in placeTropic of Cancer, the country is hot andhumid most of the year long. Mexico’s in today’s diet are tortillas,rainy season is from May to October, Mole with pollo (chicken) rice, beans, and chilies.with June through September being thewettest. Mexico is prone to hurricanes. 34
  • 11. Pasta Traditions, Recipe, and Discussion: MEXICO PASTA TRADITIONS IN MEXICO Traditional pasta dishes in Mexico are heavily influenced by Aztec, Mayan, and Spanish flavors as well as other local ingredients such as chiles and cactus. Many pasta dishes call for browning or frying the dry pasta before Chile peppers simmering in liquid.  Spaghetti and INGREDIENTS PREPARATION Chicken in Ancho Chile Adobo 200 grams 1. Soak the ancho chiles small bowl of hot spaghetti  water. Once soft, remove seeds. Place chiles Courtesy of 1 chicken breast, in blender along with the orange juice, cooked and onion, garlic, cinnamon and cloves. Puree Grupo Moderna shredded until smooth. 8 ancho chiles 1 spoonful sesame 2. Place the mixture in the frying pan and seeds saute until fragrant, about 3-4 minutes. 1/2 onion, chopped Season with salt and pepper. Add the 2 garlic cloves chicken and stir to coat. 1 cinnamon stick Pepper to taste 3. Cook pasta according to package 5 oranges, juiced instructions and drain well. Return pasta to Oil for frying pot. 4. Add chile and chicken mixture to cooked pasta, and stir to coat. Sprinkle with sesame seeds before serving.DISCUSSION QUESTIONS1. Do you think this pasta meal (above) is spicy?2. Knowing traditional foods and crops, can you suggest a typical Mexican soup with pasta?3. What do you think mole poblano tastes like--chocolate and chiles and chicken!? 35
  • 12. Geography, Agriculture, and Crops: URUGUAY URUGUAY CAPITAL: Montevideo POPULATION: 3,477,778GEOGRAPHY AGRICULTURE & CROPS Traditional FoodsUruguay is located on the southeast coast Agriculture in Uruguay has traditionally Uruguayan cuisine is basedof South America, and is much smaller been centered on raising cattle and in European roots, likethan the larger neighboring countries of sheep, as well as raising livestock such asBrazil and Argentina. It has about 173, veal, horse, chickens, ducks, lamb, pigs, Mediterranean foods from620 square kilometers (107,882 square and turkeys. Italy, Spain and France, butmiles) of total land mass. also from countries such as Crops grown in Uruguay greatly Germany. Many foodsMost of Uruguay is a gently rolling increased in volume in the 1990s and from those countries suchplateau or plain, with flat plains on the include rice, wheat, corn, potatoes,eastern, southern, and western edges, barley, sugarcane, and soybeans. as pasta, sausages, andwith many ranges of low hills. These hills desserts are common in theare taller the closer they are to the Fishing is a very small sector of the nations diet.highlands of Brazil, although they are agricultural portrait of Uruguay, evenmostly under 200 meters high, resulting in though the country is on the coast of Beef is widely consumed ina overall low elevation for the country. South America. Currently, the most Uruguay. The UruguayanThe coast of Uruguay, next to the South commonly caught fish are hake, croaker, version of barbecue, calledAtlantic Ocean, is sandy and marshy, and striped weakfish. There are asado, is one of the mosthome to many lagoons. increasing efforts to develop the industry famous in the world and is to catch more sought-after deep-water also the country’s nationalUruguay is a country filled with water. species such as swordfish, squid, andThere are many lakes, rivers, and anchovy. dish.lagoons. A dam on the longest river, theRio Negro, has created a reservoir, the Other common dishes inlargest man-made lake in South America, Uruguay include chivitos,called the Embalse del Rio Negro. (steak sandwiches toppedThe climate in Uruguay is mostly the same with eggs, cheese, bacon,and is very mild, compared to other lettuces and tomato)South American countries. Uruguay has pascualinas, (spinach pies)four seasons but does not have the empanada gallega, (fishextremity of temperatures that other pies with sauce, onions,countries with more pronouncedgeographic features (mountains, deserts, and green peppers) andetc). The majority of the country receives choripán (chorizo, serveda good amount of rainfall over the course A huge example of a chivito, a common with crusty bread, tomato,of a year. sandwich across all of Uruguay. lettuce, and mayonnaise). 36
  • 13. Pasta Traditions, Recipe, and Discussion: URUGUAY PASTA TRADITIONS IN URUGUAY In Uruguay, it is customary to celebrate the "day of ñoqui". the 29th of each month by meeting with family or friends to enjoy pasta dishes, and place coins under the plate in the Soybeans hopes that money will be abundant in the next month! PASTA CON INGREDIENTS PREPARATION SALSA CARUSO 40 grams lard 1. Cook pasta (any type) according to 70 grams mushrooms directions. Courtesy of 2 tablespoons beef www.portaldeluruguay.com bouillon 2. Meanwhile, melt lard in a large skillet and 235 milliliters milk saute mushrooms until soft. Add flour and 235 milliliters heavy continue to stir for 2-3 minutes. Add cream bouillon, milk and cream, stirring while 200 grams cooked bringing to a simmer. Mixture will thicken ham, chopped after 2-3 minutes. 100 grams cheese, grated 3. Add ham and cheese to milk mixture, 2 tablespoons flour stirring until cheese is melted. 4. Toss sauce with cooked, drained pasta and serve immediately.DISCUSSION QUESTIONS1.Since beef—asado—is the national dish, do you think people in Uruguay mix pasta and meat?2.Food traditions in Uruguay come from the people who settled Uruguay—people of the Mediterranean. What pasta meal do you think the Italians brought to Uruguay? 37
  • 14. Geography, Agriculture, and Crops: VENEZUELA VENEZUELA CAPITAL: Caracas POPULATION: 26,414,816GEOGRAPHY AGRICULTURE & CROPS Traditional FoodsVenezuela is located at the northernmost Agriculture in Venezuela is somewhat Venezuelan cuisine variesend of South America and is shaped like limited because the soil is not as rich and greatly from one region toan upside-down triangle. Venezuela is fertile as other South American countries.bordered on the north by the Caribbean Only 4% of the total land area is used for another. The EuropeanSea and the Atlantic Ocean, on the east temporary or permanent crops. influence is especiallyby Guyana, on the south by Brazil, and noticeable in the centralon the west by Colombia. It has about The main food crops grown in Venezuela region. In the western882,050 square kilometers (548,080 are rice, corn, sugarcane, sorghum, region and the llanos, foodsquare miles) of total land mass. bananas, plantains, oranges, coconuts, mangoes, and coffee. Important non-food is more influenced by cash crops include cotton and tobacco. indigenous tribes. SeafoodVenezuela is usually divided into fourseparate regions. The flat Maracaibo is Most of Venezuela’s farming takes place and fish are common inthe lowlands in the northwest, bounded in near Lake Valencia, which is west of most of the northern partsby the Caribbean on the north and by the capital of Caracas, and inland from of the country.mountains on the other three sides. The Puerto Cabello.northern Andes mountains extend in an The national dish ofeast-west arc across Peru from the Venezuela is pabellon andColombian border along the Caribbean is made up of rice,Sea. The third region, are the wide shredded beef ,blackOrinoco plains (often called the llanos)which occupy central Venezuela. The beans and tajadas (friedGuiana highlands of the southeast are plantains).known for their unusual stone formations,created by thousands of years of erosion. Other foods from variousAngel Falls, the world’s highest waterfall, regions include soft whiteis located in the Guiana highlands. cheeses such as guayanés and crineja, produced inVenezuela’s climate ranges from tropical the llanos.humid to alpine, depending on theregion. However, all of the country does Arepas, which is a type ofreceive a lot of rain from May through flat bread made of cornNovember, which is considered to be flour, water and salt,winter. sometimes filled with cheese and cooked on a griddle. They can be eaten with almost anything! Arepas browning on a hot griddle. 38
  • 15. Pasta Traditions, Recipe, and Discussion: VENEZUELA PASTA TRADITIONS IN VENEZUELA Venezuela consumes the second-largest amount of pasta per capita (per person) each year, second only to Italy! Annual pasta consumption in Venezuela currently stands at about 12.9 kg per person, and has been climbing steadily, and may be Sugarcane stalks attributed to the Italian heritage or high wheat production. Alphabet Pasta INGREDIENTS PREPARATION With Tomatoes, Cheese, and 1 kg of alphabet pasta 1. In a pan add oil, onion, basil, tomato, salt Basil 1 can (500g) of and garlic. Cook for 10 minutes and add Courtesy of peeled tomatoes cream. Associacion Venezolana de 20 kilograms cream Pastas Alimenticias 2. Prepare the pasta according to cooking 50 grams fresh chopped basil directions (making sure its al dente). 2 onions, chopped Salt, oil and garlic 3. Drain pasta and put in a bowl, add sauce 200 grams parmesan and mix well. Sprinkle with cheese and cheese, grated serve.DISCUSSION QUESTIONS1. Reviewing the traditional food section on the previous page, and thinking about the agriculture of the region, dream up a typical pasta meal for these regions: A. Llanos B. Central region C. Northern seacoast region 39

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