Apparently, maize recovered from ancient burials in NW Argentina is genetically “almost identical” (whatever that means!) to the landraces still being grown in the area. I wonder if it was prepared in the same way too. This piece in the Washington Post certainly shows that maize culinary traditions are strong, and can go back a long way.
Chocolate from tree to cup
In honour of Valentine’s Day, albeit a day late, a chocolate-flavoured post today. First, from the great Howstuffworks, How Chocolate Works. Then, ever wondered where you can get the best hot chocolate in New York or Paris? Well, wonder no longer, and check this out. And finally, news that a network has been established to conserve cacao diversity. You can read the Bioversity International press release here.
One more cup of coffee
Who grows the best tasting coffee in Latin America?
Veggies
USAToday looks at how farmers in the US are turning to “unusual” or “ethnic” vegetables to satisfy the palates of immigrants. Meanwhile, both local and exotic vegetables seem to feature in the urban gardens of Caracas.
Latin cooking
This piece on the polyphenolic content of yearba mate (llex paraguariensis), a tea-like drink traditionally consumed in South America by pouring boiling water onto leaves held in a seasoned gourd, led me to this interesting-sounding book on Hispanic foods in general. Polyphenols are antioxidants and the food industry wants to add them to juices and teas.