2. Colombian gastronomy is a product of the mixture of three
main ethnic groups that populated our territory: indigenous,
Spanish and black Africans. This mestizaje defines not only our
gastronomic identity, but also the cultural and population
identity of our country.
This is how a variety of typical dishes in our country currently
exist, which essentially correspond to a symbiosis of these
three cultures.
3. PREDOMINY OF TUBERS AND FRUITS
The food pattern of the pre-Hispanic settlers was mainly
marked by the consumption of native products from
agriculture and hunting, within which a variety of tubers and
fruits predominated.
4. Like most cuisines of the different countries, the Colombia’s
cuisine is conformed by the influence of other cultures that
arrived at our country in the time of the conquest and later
during century XIX and XX
5. The food customs, among others, of our
indigenous ancestors were changed, on the one
hand, to the root of the conquering enterprise
with the presence of Andalusians, Valencians
and Aragoneses, among others, who imposed
themselves on the stews of the iguana, the
Manatees or insects to be replaced by cattle, to
name just one product and on the other with
African preparations and customs, especially in
coastal areas.
6. SPANISH CONTRIBUTIONS TO THE COLOMBIAN
GASTRONOMY: MEATS AND SPICES. Between the
VXI and the XIX century following the discovery
of America, new ingredients were incorporated
into the indigenous diet, forming the basis of
Colombian Andean cuisine. Rice, legumes, meats
of different animals, sugar, wheat, vegetables
and spices, as well as new techniques of
preparation using pewter utensils are some of
the most important Spanish contributions to our
gastronomy.
7. For the 19th century came the French and English, which
taught us the gastronomy applied to all kinds of dishes and
ingredients.
8. In Colombia there are diverse regions each with their special characteristics and
consequently their own culinary customs. We have areas of pacific and Atlantic coast,
jungle zones, zone of plains, Andean zone with different climates and own influences,
zone of the valley and plains, each one conserves its traditions and was receptive to
the different influences. Nevertheless, there are some dishes with ingredients shared
and prepared in "their way" in each province like the drinks made with corn, the
sancocho, the arepas, the chilli, the broths, the empanadas, the tamales, the rice and
the meats
9. The molecular gastronomy, techno emotional or avant-garde, is a new alternative of
technical cooking that is being popularized in the cities of Medellín and Bogota. This term
originated in 1988 thanks to the English physicist of Hungarian origin Nicolás Kurti and the
French scientist Herve This. Thanks to the science of molecular gastronomy we can
understand why chemical reactions occur in the kitchen. This is achieved with the
application of new techniques and methods that manage to attract the public, Through
the different textures, flavors and odors that develop through this.
