CULTURA GASTRONOMICA DE LA PARAQUARIA

Corrientes, Argentina: Editorial Aguaradas, 2005. b/w and color plates, port., recipes, illus., tbls., appens., glos., bibl., color pict. fldg. wrps. The author recovers the unique gastronomy and culinary history of the Paraquaria region in northeastern Argentina (border with Uruguay, Paraguay and Brazil), a territory where the Guarani Jesuits missions, the vast cattle ranches, wars and immigrations have left a rich cultural heritage that has survived from the 16th century through out the centuries due to geographical and political isolation. Includes description of the ceremonies, mythology and gastronomical traditions of Paraquaria, the place where the Yerba mate, terere (mate drink) and chípa (bread) were first discovered. Recipes included: Biscochitos de la Fundación, Bollitos de Doña Ana, Chípa Amboca, Feijoada Campera and more.