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Essay / Research Paper Abstract
This 15 page paper traces the history of Latin American cuisine from precontact to modern agricultural. The author emphasizes the importance politics have played in changing the food choices via import verses export and large scale agricultural verses small family plots. Bibliography lists 12 sources.
Page Count:
15 pages (~225 words per page)
File: AM2_PP684998.doc
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listed below. Citation styles constantly change, and these examples may not contain the most recent updates. The History of Latin American Foods Research
Compiled by 1/2011 Please
Introduction In our modern world with a Taco Bell or other Mexican restaurant
on practically every corner it is easy to forget that not only is Latin American food hardly limited to Mexican food, it has actually evolved over centuries in response to
the environment, culture, and various other factors. Identified today by its more popular dishes like tacos, tortillas, tamales, enchiladas, salsas, guacamole, and pico de gallo; the reality is that
Latin American food is not only tremendously diverse but the choices of food that Latin Americans choose to consume, to import, and to export have varied over time. Maize
forms the basis of the traditional Latin American diet and most of what was consumed was grown in small family plots or harvested wild from the environment. That diet
is diversified by other vegetables and fruits as well as a diversity of meat items and spices. The particulars of this diet have changed sometimes radically over time but,
even more interesting, are the factors that elicited these changes. II. Pre-contact History
of Latin American Food The history of Latin American foods begins, of course, with mans first presence there. We know about this
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