Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Situated between the rivers Plate and Uruguay, with a short sea coast, this is a small country. It was colonized from argentina, whose governor sent 100 head of cattle to initiate development in the 17th century, and shares with that large neighbour culinary ingredients, likes and dislikes.

The last Indians had been swept away by the mid-19th century and modern Uruguay seems marked only by the pastoral agriculture of the pampas—sheep in the south and west, cattle everywhere else—and by the predominantly Spanish and Italian backgrounds of its European colonists, whose influence is manifest in the capital, Montevideo.