History of spanish cuisine, the parlor of latest latin american cuisine (third century BC to the eigtheenth century AD)

When discussing the origin of contemporary Latin Ame­ rican cuisine, we must refer to two aspects: the pre­ Hispanic and Spanish cuisine. The first concerns to the feeding ways of the local cultures from Latin America, from the Aztecs and their ancestors; the inhabitants of the islands of the Caribbean Sea; the Chibchas in Co­lombia; the Incas in Peru and the Aymara in Bolivia, without neglecting the Amazonian cultures. The second has to do with the culinary customs of Spa­ nish society that dominated this part of the world in a violent yet peaceful conquest, from the fifteenth cen­ tury to the nineteenth century. Both sides in a process of continuous interaction -a form of crossbreeding- have formed a gastronomic art of absolute flavors with regional and local characteris­ tics that make it unique. To understand this process it is necessary to analyze the history of both the pre-Hispanic cuisine and the Spanish. This paper begins with an explanation of the delicacies of the Spanish culture.