But culinary traditions are not only the domain of chefs or homemakers. Chilean literature also has a long-standing relationship with food, and many writers who have ventured between pots and pans are reflected in their works.
Some Writers
Among them are: Vicente Huidobro, with his Oceanic Soup, Pablo Neruda, with his odes such as the Ode to Conger Eel Broth, and Pablo de Rokha in his Epic of Chilean Beverages and Foods.
During the 20th century, Chilean cuisine was significantly influenced by the rich contributions of French gastronomy received at the end of the 19th century.
Modern Manifestations
This influence is reflected in various stews, seafood chupos, crab or sea urchin dishes, potajes, and desserts, recipes compiled by several authors from the country.
Even today, it is especially evident in the preparation of fish dishes, such as black-butter corvina, congrio Margarita, or the 'omelettes' that replace the Spanish potato tortilla.
The recent work by anthropologist Sonia Montecinos offers new keys to understanding the imagery surrounding cuisine.
However, broadly speaking, the history of Chilean gastronomy, an important key to national culture, is still to be written.
