Food History

Food History

Bolivia is in South America. It is surrounded by Brazil, Argentina, Paraguay, Chile and Peru. And it has no way out to the sea. It was influenced the Tiwanaku civilization, the Incas, and a very important part of their population today are natives, such as Quechuas and Aymaras. Because they have such a diversity of geographical regions, cultures and climate their food is varied and also their fruits and their vegetables. 


They eat three meals a day, the most important one is lunch. Some people come from their work to their houses to eat lunch with their families, except in the mountains when they take their meals when out to work in the fields.


They eat a lot of pork. But they also eat  chicken and beef. They love pasta, and rice, and potatoes. 


Bolivian food influences: they use recipes they learned from the Incas, Quechuas. These people also taught Bolivians how to cook potatoes, and different meats. Then the Spanish came and brought many other recipes, and other ways and styles of cooking. Then different immigrats, and also their neighbors added a variety of dishes. 


In Bolivia, they eat every part of a cow! Potatoes are dehydrated, or fresh, used in a thousand ways, any of the nearly 4 thousand different varieties of potatoes. The incas already had figured out how to freeze them and keep them in good conditions for a long time.