South America
See also: South American cuisine, Latin American cuisine, and Cuisine of the AmericasThe Amazonia region of South America provides a plethora of fresh fish and tropical fruits. In Peru the Inca Empire (Tahuantinsuyu) and Incan cuisine contribute to the nation's overall cuisine. Potatoes are common, and also plants such as quinoa. The Pacific Ocean, provides a large amount of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia region 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 just recently been discovered and is now another food source. Tuna and tropical fish are caught all around the continent; Easter Island is a notable area where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández.
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“I need not tell you of the inadequacy of the American shipping marine on the Pacific Coast.... For this reason it seems to me that there is no subject to which Congress can better devote its attention in the coming session than the passage of a bill which shall encourage our merchant marine in such a way as to establish American lines directly between New York and the eastern ports and South American ports, and both our Pacific Coast ports and the Orient and the Philippines.”
—William Howard Taft (1857–1930)
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—Franklin D. Roosevelt (1882–1945)