Send article

Ham of Chiloé: historical itinerary of a typical product of South America (XVIII and XIX)

Authors

  • Fernando Mujica Gastrónomo y Sommelier Profesional (Escuela de Sommeliers de Chile)
  • Michelle Lacoste Adunka Profesora de Historia y alumna del Magíster en Estudios Internacionales (USACH)
  • Pablo Lacoste Licenciado en Historia, doctor en Historia y doctor en Estudios Americanos, académico de la Universidad de Santiago
  • Amalia Castro Doctora en Historia, académica de la Universidad Finis Terrae
  • Juan Guillermo Muñoz Doctor en Historia, académico de la Universidad de Santiago
  • Felipe Martínez Estudiante de Licenciatura en Historia, Universidad de Santiago
No. 46 (2017): Junio
Download

Abstract

This article examines the historical itinerary of Chiloe ham, a typical product that was produced in the southern border of the Spanish Empire, and became famous in the court of the Viceroy of Peru. How to raise and feed the pigs and cured ham with smoked technique is studied. The socioeconomic profile of producers and the characteristics of the markets of Chile and Peru is also identified.

Keywords:

Ham of Chiloe , typical products , agribusiness , economic history of Latin America
How to Cite
Mujica, F., Lacoste Adunka, M., Lacoste, P., Castro, A., Muñoz, J. G., & Martínez, F. (2017). Ham of Chiloé: historical itinerary of a typical product of South America (XVIII and XIX). Cuadernos De Historia, (46), pp. 55–82. Retrieved from https://cuadernosdehistoria.uchile.cl/index.php/CDH/article/view/46696
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver
Endnote/Zotero/Mendeley (RIS) BibTeX
 
Cuadernos de Historia

Universidad de Chile
DATOS DE INVESTIGACIÓN
Dirección de Servicios de Información y Bibliotecas (SISIB)