Indigenous cuisine of the Americas: Difference between revisions
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Latest revision as of 11:04, 18 February 2025
Indigenous Cuisine of the Americas
The Indigenous Cuisine of the Americas refers to the food preparation and culinary traditions of the Indigenous peoples of the Americas. This cuisine is diverse and varies by region, reflecting the native flora and fauna where different cultural groups live.
Etymology[edit]
The term "Indigenous" is derived from the Latin word indigena, which means "sprung from the land; native". The term "cuisine" is a French word that originated from the Latin word coquere, meaning "to cook".
Regional Variations[edit]
North America[edit]
In North America, Indigenous cuisine includes a variety of dishes such as cornbread, succotash, and pemmican. The cuisine is based on traditional foodstuffs like bison, maize, cranberries, blueberries, hominy and mush.
South America[edit]
South American Indigenous cuisine is diverse and includes dishes such as ceviche, tamales, and pisco. Traditional foods like quinoa, potatoes, and llama are still staples in many dishes today.
Country Food[edit]
Country food in Canada refers to the traditional diets of Indigenous people, known as "country food" in the Canadian Arctic, and includes game meat, fish, and foraged foods. This is contrasted with "store food" which comes from a store or supermarket.
Related Terms[edit]
See Also[edit]
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Indigenous cuisine of the Americas
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