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Cuisine Of Chiloé
The cuisine of Chiloé is a distinct form of cuisine from Chiloé Archipelago. The current cuisine of Chiloé emerged from the fusion of Chiloé's indigenous Chono cuisine with those of Huilliche and Spanish invaders. One of the main characteristics of the cuisine of Chiloé is the use of earth ovens and extensive use of shellfish and of the different potato varieties of Chiloé. List of dishes * Cazuela chilota *Chapaleles * Chochoca *Curanto *Licor de oro *Milcao * Pulmay or Curanto a la olla Beverages *Licor de oro *Murtado Murtado (from ''Murta'' the Spanish name for '' Ugni molinae'' or Chilean guava) is a typical liqueur from southern Chile where the endemic Chilean guava grows. It is made by conserving fruit inside a bottle with aguardiente for some weeks and the ... SourcesLA COCINA CHILOTA: EL GENUINO LUGAR DE ENCUENTRO DE UNA COMUNIDAD BORDE MARINA {{DEFAULTSORT:Cuisine of Chiloe Chiloé Archipelago Chilean cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plate Of Curanto
Plate may refer to: Cooking * Plate (dishware), a broad, mainly flat vessel commonly used to serve food * Plates, tableware, dishes or dishware used for setting a table, serving food and dining * Plate, the content of such a plate (for example: rice plate) * Plate, to present food, on a plate * Plate, a forequarter cut of beef Places * Plate, Germany, a municipality in Parchim, Mecklenburg-Vorpommern, Germany * River Plate (other) * Tourelle de la Plate, a lighthouse in France Science and technology Biology and medicine * Plate (anatomy), several meanings * Dental plate, also known as dentures * Dynamic compression plate, a metallic plate used in orthopedics to fix bone * Microtiter plate (or microplate or microwell plate), a flat plate with multiple "wells" used as small test tubes * Petri dish or Petri plate, a shallow dish on which biological cultures may be grown and/or viewed Geology * Tectonic plate, are pieces of Earth's crust and uppermost mantle, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiloé Archipelago
The Chiloé Archipelago ( es, Archipiélago de Chiloé, , ) is a group of islands lying off the coast of Chile, in the Los Lagos Region. It is separated from mainland Chile by the Chacao Channel in the north, the Sea of Chiloé in the east and the Gulf of Corcovado in the southeast. All islands except the Desertores Islands form Chiloé Province. The main island is Chiloé Island. Of roughly rectangular shape, the southwestern half of this island is a wilderness of contiguous forests, wetlands and, in some places, mountains. The landscape of the northeastern sectors of Chiloé Island and the islands to the east is dominated by rolling hills, with a mosaic of pastures, forests and cultivated fields. The archipelago is known within Chile for its distinctive folklore, mythology, potatoes, cuisine and unique architecture. The culture of Chiloé is the result of mixing of Huilliche, Spanish and Chono influences in centuries of isolation without much contact with the rest of Chile o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chono People
The Chono people, or GuaitecoUrbina Burgos 2007, p. 334. were a nomadic indigenous people or group of peoples of the archipelagos of Chiloé, Guaitecas and Chonos. The Chono people lived as hunter-gatherers traveling by canoe. Much of what is known from Spanish sources on Chonos is filtered by a Huilliche worldview, as Huilliches and Huilliche language was used to communicate with Chonos. Physical appearance Together with other canoe-faring peoples of western Patagonia, the Chono people shared the physical features of being of low stature, being long-headed (dolichocephalic) and having a "low face". In the opinion of Robert FitzRoy who saw the Chono people in the 1830s, they were more muscular and with a more beautiful appearance when compared to canoe-farers further south.Trivero Rivera 2005, p. 42. Alberto Achacaz Walakial, himself a Kawésqar born around 1929, said that the Chono people were taller and of darker skin than his people. He also added that their noses and fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huilliche
The Huilliche , Huiliche or Huilliche-Mapuche are the southern partiality of the Mapuche macroethnic group of Chile. Located in the Zona Sur, they inhabit both Futahuillimapu ("great land of the south") and, as the Cunco subgroup, the north half of Chiloé Island. The Huilliche are the principal indigenous people of those regions.Villalobos ''et al''. 1974, p. 49. According to Ricardo E. Latcham the term Huilliche started to be used in Spanish after the second founding of Valdivia in 1645, adopting the usage of the Mapuches of Araucanía for the southern Mapuche tribes. Huilliche means 'southerners' (Mapudungun ''willi'' 'south' and ''che'' 'people'.) A genetic study showed significant affinities between Huilliches and indigenous peoples east of the Andes, which suggests but does not prove a partial origin in present-day Argentina. During the 16th, 17th, and 18th centuries, the mainland Huilliche were generally successful at resisting Spanish encroachment. However, after the H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spain
, image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , image_map = , map_caption = , image_map2 = , capital = Madrid , coordinates = , largest_city = Madrid , languages_type = Official language , languages = Spanish language, Spanish , ethnic_groups = , ethnic_groups_year = , ethnic_groups_ref = , religion = , religion_ref = , religion_year = 2020 , demonym = , government_type = Unitary state, Unitary Parliamentary system, parliamentary constitutional monarchy , leader_title1 = Monarchy of Spain, Monarch , leader_name1 = Felipe VI , leader_title2 = Prime Minister of Spain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earth Oven
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still commonly found in the Pacific region to date. To bake food, the fire is built, then allowed to burn down to a smoulder. The food is then placed in the oven and covered. This covered area can be used to bake bread or other various items. Steaming food in an earth oven covers a similar process. Fire-heated rocks are put into a pit and are covered with green vegetation to add moisture and large quantities of food. More green vegetati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shellfish
Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example ''Cardisoma guanhumi'' in the Caribbean. Shellfish are among the most common food allergens. Despite the name, ''shellfish'' are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potatoes Of Chiloé
The Chiloé Archipelago is home to a wide variety of potatoes. After the Titicaca region of Peru and Bolivia, it is the geographical nucleus where the most different types of potatoes are found. Evidence ranging from historical records, local agriculturalists, and DNA analyses strongly supports the hypothesis that the most widely cultivated variety of potato worldwide, '' Solanum tuberosum tuberosum'', is indigenous to the Chiloé Archipelago, and has been cultivated by the local indigenous people since before the Spanish conquest. Contrary to potatoes from Peru and Bolivia the potatoes of Chiloé are adapted to the long-day conditions prevalent in the higher latitude region of southern Chile. After the disastrous European Potato Failure in the 1840s strains originating in the Chiloé Archipelago replaced earlier potatoes of Peruvian origin in Europe. The potatoes of Chiloé are important elements of Chilote folk medicine and features in Chilote mythology. Historian Renato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cazuela Chilota
Cazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the ''cazuela'' (Spanish for cooking pot) – traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. Chilean cazuelas The cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey. One of the most important facts about Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving in the plate. A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots. All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chapalele
A chapalele is a Chilean dumpling made from boiled potatoes and wheat flour. They are especially prevalent among the cuisine of Chiloé The cuisine of Chiloé is a distinct form of cuisine from Chiloé Archipelago. The current cuisine of Chiloé emerged from the fusion of Chiloé's indigenous Chono cuisine with those of Huilliche and Spanish invaders. One of the main characteristi .... References Chilean cuisine Chiloé Archipelago Potato dishes Dumplings {{Chile-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chochoca
Chochoca, chochoyeco, trotroyeco or trutru is a traditional dish in Chiloé and Huilliche cuisine in Chile. It consists of a dough of grated raw potatoes mixed with cooked potatoes—or of cooked potatoes mixed with flour—that is roasted over the fire on a large spit shaped like a rolling pin, which is known as a ''palo chochoquero''. Preparation There are two varieties of chochoca that differ in the type of dough they use. The ''negra'' (black) uses a combination of raw and cooked potatoes, as is used for milcao, while the ''blanca'' (white) uses a mix of cooked potatoes and flour, as is used in the similar Chiloé dishes tortilla de papa and cema. Chochoca negra is more traditional and is made with grated raw potatoes that have been squeezed dry with a dish cloth and then mixed with mashed cooked potatoes, salt, and pig lard. However, chochoca blanca is more common today. Its dough is made of equal parts wheat flour and mashed cooked potatoes. After the dough is ready, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curanto
Curanto (from arn, kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in a earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added meats, sausages and sometimes crustaceans. It is part of the Chilean cuisine, and it is one of the most recognized dishes of traditional Chilote cuisine whose oldest archaeological remains dates to more than eleven thousand years before present on the Greater Island; there are also finds of lesser data in areas of the coastal edge of the Reloncaví Sound, the inland sea of Chiloé and the northern Patagonian channels. In addition, thanks to the migratory flow of the late 19th century and early 20th century, it spread throughout the south of that country. Although its preparation has been documented in various ethnographic accounts since the 16t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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