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Chuño (Spanish pronunciation: [ˈtʃuɲo]) is a preserved potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, [1] and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina. It is a five-day process, obtained by exposing a bitter, frost-resistant variety of ...
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn ...
The cultural development of what is now Bolivia is divided into three distinct periods: pre-Columbian, colonial, and republican. Important archaeological ruins, gold and silver ornaments, stone monuments, ceramics, and weavings remain from several important pre-Columbian cultures. Major ruins include Tiwanaku, Samaipata, Inkallaqta and Iskanwaya.
The speakers of Quechua total some 5.1 million people in Peru, 1.8 million in Bolivia, 2.5 million in Ecuador (Hornberger and King, 2001), and according to Ethnologue (2006) 33,800 in Chile, 55,500 in Argentina, and a few hundred in Brazil, have an only slight sense of common identity.
Much like Bolivia, Peru takes staples such as corn, potatoes, quinoa, and beans and, with with a mix of cultural influences (from Japan, West Africa, Spain, and Italy), makes a cuisine all their own.
The Aymara or Aimara (Aymara: aymara listen ⓘ), people are an indigenous people in the Andes and Altiplano regions of South America. Approximately 2.3 million Aymara live in northwest Argentina, Bolivia, Chile, and Peru. The ancestors of the Aymara lived in the region for many centuries before becoming a subject people of the Inca Empire in ...
Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize -based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).
LA PAZ, Bolivia (AP) — Bolivia's mix of Roman Catholic and indigenous traditions are on display across La Paz as thousands of costumed dancers perform during the annual feast of the Great ...