The Science and Culture of Latin American Foods

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 book 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, chipiln leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.

In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.

• Summarizes the characteristics and multifunctional properties of indigenous Latin American ingredients from Mexico, Colombia, Uruguay, Brazil, and more
• Discusses the potential health benefits derived from the bioactive compounds of these ingredients
• Details the practices, expressions, knowledge, and skills to grow, care for, and prepare these ingredients
• Highlights cultural influences and the impact of Asia and Africa on Latin American cuisine