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Venezuelan Cuisine
Venezuelan cuisine is influenced by its EuropeanKohnstamm, Thomas; Kohn, Beth"Venezuela."Lonely Planet. Accessed October 2011. (Italy, Italian, Spain, Spanish, Portugal, Portuguese, and France, French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include Maize, corn, rice, Plantain (cooking), plantains, yam (vegetable), yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, Squash (plant), squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region. Main dishes Typical snacks Beverages * Beer * Catara sauce – an alleged aphrodisiac based on juice of cassava * ''Chicha'' – non-alcoholic drink, made of boiled white rice, milk and sugar * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worcestershire Sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As both a background flavour and a source of umami (savoury), it is also added to dishes such as beef stew and baked beans. History Fish-based fermented sauces, such as garum, date back to antiquity. In the seventeenth centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachitos Close-up (3175160347)
Cachitos are a Venezuelan food similar to the croissant, and are often filled with ham and cheese. The ingredients variate according to the state and the bakery they are made from but the most common ingredients are: Wheat flour, butter, eggs, room temperature milk, water, salt, yeast and a pinch of sugar. The origin of the cachitos is unsure. Some associate it with the arrival of Portuguese and Italian bakers in the early twentieth century, while others believe that it came to existence in the kitchen of an Italian baker named Pietroluchi Pancaldi in Lusiteña, Caracas in 1940. While others believe Cachitos is a derivate of the Venezuelan Christmas dish, Pan de Jamon. Cachitos are a staple in Venezuelan cuisine. Normally, they are eaten during breakfast hours, but they are also known to be eaten throughout the day. In Venezuela, some bakeries have made sure that the scent of fresh Cachitos are in the air by the time the country wakes up, but outside of the country it is hard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachapas From Venezuela
''Cachapa'' is a traditional dish made from maize flour from Venezuela. Like '' arepas'', they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (''cachapa de hoja''). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a '' budare'', like pancakes; the ''cachapa'' is slightly thicker and lumpier because of the pieces from corn kernels. ''Cachapas'' are traditionally eaten with '' queso de mano'' (hand adecheese), a soft, mozzarella-like cheese, and occasionally with fried pork ''chicharrón'' on the side. ''Cachapas'' can be very elaborate, some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork. In Costa Rica, ''chorreadas'' are similar. Etymology In the Llanos Orientales, they are known as ''arepas de maiz jojoto'' or ''tierno'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado Negro
' () is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and ; all of which are cooked using an open fire or a grill, called a ''parrilla''. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the ''asador'' or ''parrillero''. Coal and fire Usually the ''asador'' begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ''asados'' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ''asado'' in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be done ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepas Andinas (AREPAS De Trigo)
''Arepa'' () is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, '' cuajada'' (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican '' gordita,'' the Salvadoran '' pupusa'', the Ecuadorian , and the Panamanian or . Origins The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ' was cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Susana Duijm
Carmen Susana Duijm Zubillaga (August 11, 1936 – June 18, 2016) was a Venezuelan actress, tv host, model and beauty queen who was crowned Miss Venezuela 1955 and competed at Miss Universe 1955, placing in the top 15. She then went to compete at Miss World 1955 and won, becoming the first Venezuelan and Hispanic/Latin American woman to win the Miss World crown. Miss Universe Before competing in Miss World, Duijm was a semi-finalist at Miss Universe 1955. Miss World She won the 1955 Miss World pageant, representing Venezuela. The pageant was held in London, United Kingdom. Life after pageants Her success as a beauty queen led to a career as an actress and a presenter on Venezuelan television. Thanks to her, there is one arepa called "Reina Pepiada". She lived in Margarita Island, Venezuela until 2016 when she died. Her daughter Carolina Cerruti was the official representative of Venezuela to the 1983 Miss World Miss World is the oldest existing international beaut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comal (cookware)
A comal is a smooth, flat griddle typically used in Mexico, Central America, and parts of South America, to cook tortillas and arepas, toast spices and nuts, sear meat, and generally prepare food. Similar cookware is called a '' budare'' in South America. Some comals are concave and made of ''barro'' (clay). These are still made and used by the indigenous peoples of Mexico and Central America. Comals are similar to the American griddle or the Indian tawa, and are often used and named interchangeably with these. Comals for home use are generally made from heavy cast iron, and sized to fit over either one burner on the stovetop (round) or two burners front to back (elongated oval). In many indigenous and pre-Hispanic cultures, the comal is handed down from grandmother to mother to daughter, the idea being that a comal tempered over many years of use will heat faster and cook cleaner. History The history of such cooking methods dates back to the pre-Columbian era, when powde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
