Influence of geography and climate on Mexican food habits?!
Here's what I have:
Mountain ranges and high tablelands prevented populations from combining until recent technological advances to transportation made this possible .As a result of this isolation, entire regions developed their own styles of cuisines.
The north of Mexico is known for its beef production and meat dishes while Southeastern Mexico, its spicy vegetable and chicken-based dishes, Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico
Most Mexican is spicy and flavorful, a reflection of the hot climate of the country.
Answers: I am having some trouble finding information on this topic. If anyone has sources or personal knowledge they can share, it would be greatly appreciated.
Here's what I have:
Mountain ranges and high tablelands prevented populations from combining until recent technological advances to transportation made this possible .As a result of this isolation, entire regions developed their own styles of cuisines.
The north of Mexico is known for its beef production and meat dishes while Southeastern Mexico, its spicy vegetable and chicken-based dishes, Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico
Most Mexican is spicy and flavorful, a reflection of the hot climate of the country.
Before the era of refrigeration, food spoilage was a very big problem. The preference for spicy food evolved because spices acted as both a preservative and failing that, helped cover up the taste of meat gone bad. That is why spicy foods are common in all tropical areas of the world. Spices also help make the less desirable cuts of meat taste better, by chemically breaking down the muscle tissue and gristle in the meat and thereby tenderizing it.
Hot climates very often use spiciness in their foods. I think spicy hot leaves one cooler in hot climates. To some degree, anyway.
Good take on Mexican food, However I would argue with the broad statement that most Mexican food is spicy...reflection of the hot climate of the country. Much of the country is green with vegetation and wet from frequent rainfall and often cold.. The spiciness comes from the added condiments, Experienced Mexican cooks like to have guests add their own "hot".
It had nothing to do with the mountain range or any thing like that. What it is is that certain things grew in certain areas and certain areas had animals that were killed for food. Different foods were developed from what was available at the time.
As for the spicy flavors that was due to the taste buds of the Mexican people. As long as I have been here on this earth I have yet to meet in person a Mexican who does not like Chile! Oh sorry, Salsa...
Go to the library and check both Rick Bayless and Diane Kennedy's books. They not only have recipes but will also tell you a little about the culinary history of some of the foods. Very interesting reading.
If you have enough time, I will be happy to help you research it a bit and will send you what sources I find.
I am not sure if this is a homework assignment or what but if you will e-mail me, I will gladly help look for information for you. Aside from having an extensive collection of books on food and cooking, I am a pretty good internet researcher.
If you are in a big time crunch, I probably won't be able to provide as much information but I can provide some.