The Science and Culture of Latin American Foods

While the ingredients and cuisine of Latin America may be recognizable by name, many countries and cultures from around the world are unaware of the importance of harnessing the dynamic bioactive compounds of the country’s traditional, indigenous, and sometimes unconventional foods to aid in nutrition, diet, and health. Written by a team of experts from Mexico, Costa Rica, Spain, Chile, Argentina, Brazil and the US, The Science and Culture of Latin American Foods: Harnessing Ingredients for Health, combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects and more.

Divided into four sections, Ingredients, Nutraceuticals, Functional Foods and Cuisine, The Science and Culture of Latin American Foods: Harnessing Ingredients for Health, discusses the sustainable development of these ingredients while highlighting origin, production, classification and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine. They will also learn how Asia and Africa influence Latin American cuisine and the importance these regional culinary dishes have in global gastronomy today.