Latin America

Travis Chapman

Emily Cecil

Region

Latin America consist mainly of Mexico

Central America starts below the Yucatan peninsula and ends at South America

Often lumped in with Latin America

Regions share a great deal of characteristics with each other

ReligionBefore Spanish most were of Mayan and Aztec religions

Polytheistic

Sun god is main god in most ancient culture

Other gods also existed which were based on nature

Gods were more of a personification

Other aspects of religion based on nature

Seasons changing

Agriculture

ReligionSpanish missionaries brought Catholicism

Slow growth in first 10 years

Rapid conversion after the vision of Mary at Guadalupe

Nine million converted in 8 years.

75% of Latin America is still Roman Catholic and even more in Central America

Influences holidays

Some Central Americans still practice ancient Mayan religion

HistoryAztec, Mayan, Toltec cultures

Depending on point in history and region

Started to for 8000BC

Golden age in 250 AD

Society

Agricultural

Cities and civilizations

Some great monuments and religious cites remain

Great Astronomers and mathematicians

HistoryAfter Spanish arrived cultured gained some European influence

2/3 Mestizos: Indian and Spanish ancestry

Only 1.5% speak ancient language

Used to inhabit southwest region of U.S. as main cultural group.

Ended during mid 1800’s

U.S. government wanted to clear land of natives

Usually brutal and inhumane

Continued even to the Great Depression

Mexicans forced back to Mexico

Occurred after a mass emigration from Mexico during

Family

Patriarchal.

Family is main lively hood

Good of family often comes before good of self

Mother is often a homemaker

Starting to change as women enter work force

Especially true in U.S.

Boys and girls often raised differently

More traditional family structure.

Traditional FoodAte indigenous found in the area

Depended on the region

Commonly eaten:

Multiple varieties of chilies

Tomatoes

Corn: A staple food. Reason for corn tortilla dominance

Legumes: many types of beans

Game meat

Squash

Very little, if any, fat or oil

Spanish Influence

Current Food TrendsTwo meals a day

Light breakfastLarge lunch around 2-3 in the afternoon

Main meal

A family gathering

Corn, beans, and rice staples

Nearly every mealPotatoes, tomatoes, chili peppers, onions, and greens also eaten

Less often and in smaller quantity.

Meals are usually just one dishCaldos served with tortillas on the side

Sopas-Secas: Casserole type dishes

Traditional meal pattern4-5 meals for more well off families

Meat is eaten when availableDepends largely on finances

Meat is often grilled over high heat

Cheaper cuts of meat eaten oftenCooked slower and in moisture to tenderize

Therapeutic FoodFood as medicine practiced in some rural and poor areasHot and cold equilibrium

World must stay in balanceHot and cold food eaten in equal amountsHot and cold conditions exist

Hot: pregnancy, diabetes, indigestionsCold: pneumonia, colic, empancho

Foods considered the opposite temperature are consumed as a cure.

Some foods seen as a cureIn a prescriptive sense; not preventative

Examples: Chamomile – cure colic, menstrual cramps, itchy eyes, and insomniaOregano – fever, dry cough, or asthma

American Culture Adoption

Some immigrants acculturate more than othersMigrant farm workers keep to more traditional food

Both consume more fatMore acculturated: fast food and snack foodLess acculturated: more fat added to traditional dishes

Later generations become very acculturatedOften show little, if any, partiality to traditional foodDiets high in white breads, cereals, sodas, red meats, and American type cheeses

More acculturated Latin American eat out oftenNo ethnic group eats out more oftenPrefer fast food and kid friendly restaurants

Health RisksHigh fat diets especially in second generationDiabetes

2x more likely than whiteComorbidity with:

Heart disease, hypertension, angina, incontinence, arthritis, immobility, and impaired vision

Calcium and riboflavin deficiencyDue to low dairy consumption

Milk is viewed as a juvenile drinkLow in

Vitamin A & C, thiamin, niacin, B6, folate, phosphorus, zinc, and fiber

All in high levels of traditional diet.

CounselingOften can’t afford biomedical healthcareMen don’t admit to diseaseModesty is crucial

Men likely prefer men caregivers and women prefer women caregivers

Lengthy explanation will likely fall on deaf ears.A direct approach is best.

May not speak English proficiently or at allClient may not be comfortable

Interviews can get “lost in translation”

A considerable portion of immigrants may still used traditional healing

Mostly emotional

Should not interfere with biomedical therapy

Caribbean Foods

Dominican Republic

Contains Oldest city in the Americas

Has retained many of its basic component food ingredients

Has added foods introduced from Spain, Italy, Africa, Japan, etc.

Historically speaking;

Third-world, yet more modern than US in certain aspects; fashion, culture, history, and diversity.

It's cultural foods include: yucca, yautia, platano, bacalaito, rice, beans, fruits, vegetables, coffee, hot cocoa, and beer.

The "New" vegetarian culture

Pictured is "Moro" black beans and rice, Tayota cooked with tofu, sweet fried plantains, and cucumber salad.

Another one

Pasta with cheese, avocado salad, and tostones (fried green plantains). This pasta is similar to Italian food, but it is flavored uniquely in the Caribbean.

Getting hungry?

Pinto bean Moro, sauted spinach, onions and mushrooms, and slices of avocado. The foods are simple, but the tastes are tantalizing. It's a good thing the main meal is eaten at lunch.

Caribbean BeansArroz con abichuellas

Steamed rice (I choose to use long-grain brown rice)2 cups dry

Pinto beans, 2 cans

Sofrito, 2 Tbsp (This paste is made of 1-onion, 1-green bell pepper, 1/2 bunch cilantro, 1 clove garlic, 2 Tbsp olive oil, 1/4 cup green salad olives with fluid, Adobo to taste and can be refrigerated for a few weeks).

Tomato sauce, 2-3 ounces

Sauté the tomato sauce with the sofrito for a few minutes on medium heat. When flavors are wafting up to your nose, add the beans and 5-6 oz of water. Allow to cook on medium till gently boiling, turn down heat and allow to simmer 5-10 minutes more. Place a layer of rice on plate, scoop some beans over it, enjoy.

http://www.topuertorico.org/culture/foodrink.shtml

http://www.dominicancooking.com/1370-about-dominican-cooking.html

http://latinfood.about.com/od/cuba/p/cuba_food.htm

Kittler, P. G., Sucher, K. P., Nahikian-Nelms, M. (2012). Food and Culture, 6, 221-260.

References