South America
The richest products of South America come from the middle of the continent, the Amazonia. In countries like Peru there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. Lima itself was declared the "Gastronomic Capital of the Americas" in 2006. Costa Rica lies on the Pacific Ocean, which provides a large array of seafood. Many plains are also on this continent, which are rich for growing food in abundance. In the Patagonia south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has been recently discovered and is now considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is where they are found in abundance. Lobster is also caught in great quantities from the Juan Fernández Islands.
Read more about this topic: Latin American Cuisine
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—Benjamin Harrison (1833–1901)
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—Jimmy Carter (James Earl Carter, Jr.)
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—Michele Passarelli (b. c. 1954)