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South American Cuisine
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REU99R9EAS9
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Geliefert zwischen Mo., 04.05.2026 und Di., 05.05.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Some of the richest food products of South America come from the middle of the continent, the Amazonia. In countries like Peru there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. On the Southern tip of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is one place where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil the most traditional dish is the feijoada.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786131217142
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786131217142
- Format Fachbuch
- Titel South American Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 124
- Genre Biologie
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