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Charquicán
Charquicán is the dry meat popular in the Incas times used in different dishes around the Andean region. Charquican in Chile is a popular stew . A similar dish eaten in Northwest Argentina is called Charquisillo, a dish made with ch’arki and rice. Chilean Charquicán is made with charqui or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg. In Peru, fish charqui is used, usually Guitarra fish. It is typically consumed during Easter. The fish stew is combined with dice potatoes, served with a side of white rice and sometimes chickpeas. Origins The word "charquicán," from ''charquikanka'', is thought to be a Quechua word meaning "stew with ''ch'arki''". An alternative theory posits that it is a hybrid word of the Quechua ''ch'arki'' and the Mapudungun ''cancan'' (dried roasted meat). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valdiviano
Valdiviano, as well as referring to inhabitants of Valdivia, Chile, is a Chilean dish, consisting of a soup made with charqui (jerky) and onions. History In 1598, after the Disaster of Curalaba where the Spanish conquistadors lost almost half their territory in what was then the province of Chile, the city of Valdivia remained as one of the last Spanish strongholds. The soldiers isolated there were supplied with large amounts of jerky produced in central Chile. Tired of eating jerky, the soldiers created this dish, combining jerky with a few other ingredients to create the Valdiviano soup. Ingredients Charqui, cooking oil, onions, parsley, oregano, cumin, chilli. Variations Modern versions replace charqui for minced meat, similar to the preparation of Charquicán, or leftover pieces of meat from a barbecue. See also * * Chilean Cuisine * Valdivia, Chile * Disaster of Curalaba The Battle of Curalaba ( es, Batalla de Curalaba, links=no ) is a 1598 battle and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilean Cuisine
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to worl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Northwest
The Argentine Northwest (''Noroeste Argentino'') is a geographic and historical region of Argentina composed of the provinces of Catamarca, Jujuy, La Rioja, Salta, Santiago del Estero and Tucumán. Geography The Argentine Northwest comprises very distinct biomes, or geographical and climatic regions. From west to east they are: * The Altiplano or "Puna" * High Mountains of the Andes * Fertile valleys * Red-rock canyons and mountain passes * Humid Sub-Andean Sierras * Tropical jungles or Yungas * And the ecotone—or transitional zone—between the Yungas and the Chaco region. Besides the Yungas jungle on the eastern fringe of the region, the only fertile lands are those near the river basins, which have been irrigated extensively. Across millennia the erosive forces of these rivers has gradually created a multitude of red-rock canyons, such as the Quebrada de Humahuaca and the Valles Calchaquíes. West of these valleys the peaks of the Andes reach heights of over and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durvillaea Antarctica
''Durvillaea antarctica'', also known as ' and ', is a large, robust species of southern bull kelp found on the coasts of Chile, southern New Zealand, and Macquarie Island.Smith, J.M.B. and Bayliss-Smith, T.P. (1998). Kelp-plucking: coastal erosion facilitated by bull-kelp ''Durvillaea antarctica'' at subantarctic Macquarie Island, ''Antarctic Science'' 10 (4), 431–438. . ''D. antarctica'', an alga, does not have air bladders, but floats due to a unique honeycomb structure within the alga's blades, which also helps the kelp avoid being damaged by the strong waves.Maggy WassilieffSeaweed - Bull kelp’s honeycombed structure ''Te Ara - the Encyclopedia of New Zealand'', Ministry of Culture and Heritage. Updated 2 March 2009. Retrieved 9 March 2010. Taxonomy The species was first described in 1822, as ''Fucus antarcticus'', and revised in 1892 as ''Durvillaea antarctica''. The genus name ''Durvillaea'' was given in memory of the French explorer Jules Dumont d'Urville, while the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Army Of The Andes
The Army of the Andes ( es, Ejército de los Andes) was a military force created by the United Provinces of the Río de la Plata (Argentina) and mustered by general José de San Martín in his campaign to free Chile from the Spanish Empire. In 1817, it crossed the Andes Mountains from the Argentine province of Cuyo (his staging point being the current-day province of Mendoza, Argentina), and succeeded in its objective by dislodging the Spanish from the country. The exact number of the army varies between different sources; some have put the number as low as 3500, while others have it being as high as 6000 men. The army consisted of Argentines and Chileans, and included some 1200 auxiliaries to help in provisioning and supply, as well as a complement of artillery. The Congress of Tucumán endorsed San Martín's proposal to form an army to fight the royalists in Chile, and between August 1814 and February 1817, San Martín trained his troops to prepare them for their ordeal.Rober ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potosí
Potosí, known as Villa Imperial de Potosí in the colonial period, is the capital city and a municipality of the Department of Potosí in Bolivia. It is one of the highest cities in the world at a nominal . For centuries, it was the location of the Spanish colonial silver mint. A considerable amount of the city's colonial architecture has been preserved in the historic center of the city, which - along with the globally important Cerro Rico de Potosí - are part of a designated UNESCO World Heritage Site. Potosí lies at the foot of the ''Cerro de Potosí'' —sometimes referred to as the ''Cerro Rico'' ("rich mountain")— a mountain popularly conceived of as being "made of" silver ore that dominates the city. The Cerro Rico is the reason for Potosí's historical importance since it was the major supply of silver for the Spanish Empire until Guanajuato in Mexico surpassed it in the 18th century. The silver was taken by llama and mule train to the Pacific coast, shipped north ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arica
Arica ( ; ) is a Communes of Chile, commune and a port city with a population of 222,619 in the Arica Province of northern Chile's Arica y Parinacota Region. It is Chile's northernmost city, being located only south of the border with Peru. The city is the capital (political), capital of both the Arica Province and the Arica and Parinacota Region. Arica is located at the orocline, bend of South America's western coast known as the Arica Bend or Arica Elbow. At the location of the city are two valleys that dissect the Atacama Desert converge: Azapa Valley, Azapa and Lluta River, Lluta. These valleys provide citrus and olives for export. Arica is an important port for a large inland region of South America. The city serves a free port for Bolivia and manages a substantial part of that country's trade.In addition it is the end station of the Bolivian oil pipeline beginning in Oruro, Bolivia, Oruro. The city's strategic position is enhanced by being next to the Chile Route 5, Pan-Ame ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mapuche Language
Mapuche (, Mapuche & Spanish: , or Mapudungun; from ' 'land' and ' 'speak, speech') is an Araucanian language related to Huilliche spoken in south-central Chile and west-central Argentina by the Mapuche people (from ''mapu'' 'land' and ''che'' 'people'). It is also spelled Mapuzugun and Mapudungu. It was formerly known as Araucanian, the name given to the Mapuche by the Spaniards; the Mapuche avoid it as a remnant of Spanish colonialism. Mapudungun is not an official language of the countries Chile and Argentina, receiving virtually no government support throughout its history. However, since 2013, Mapuche, along with Spanish, has been granted the status of an official language by the local government of Galvarino, one of the many Communes of Chile. It is not used as a language of instruction in either country's educational system despite the Chilean government's commitment to provide full access to education in Mapuche areas in southern Chile. There is an ongoing political ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hybrid Word
A hybrid word or hybridism is a word that etymologically derives from at least two languages. Common hybrids The most common form of hybrid word in English combines Latin and Greek parts. Since many prefixes and suffixes in English are of Latin or Greek etymology, it is straightforward to add a prefix or suffix from one language to an English word that comes from a different language, thus creating a hybrid word. Hybridisms were formerly often considered to be barbarisms., ''s.v.'' 'barbarism' English examples * Antacid – from Greek () 'against' and Latin acidus 'acid'; this term dates back to 1732. *Aquaphobia – from Latin 'water' and Greek () 'fear'; this term is distinguished from the non-hybrid word '' hydrophobia'', which can refer to symptoms of rabies. * Asexual – from Greek prefix 'without' and the Latin 'sex' * Automobile – a wheeled passenger vehicle, from Greek () 'self' and Latin 'moveable' * Beatnik – a 1950s counterculture movement centered on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerky
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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