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Venezuelan food is known for its amazing variety. There is a distinct
native Indian influence in Venezuelan food. Most visitors to Venezuela
would have heard of the term arepa, which is a sort of bread, prepared
with corn flour. Arepa is a big industry in Venezuela and known for its
great taste and nutritional value. Tequenos and cheese balls are also
much sought after delicacies from Venezuela.
Although food sharing has been observed in many traditional societies,
we still do not have a deep understanding of how various ecological
conditions produce variation in who gives and who receives specific
resources. To understand better the behavioral ecology of food sharing,
we present data collected with the Hiwi of Venezuela and focus on two questions. How do characteristics of food resources and acquirers
determine how much is transfered to others. How do characteristics
of nuclear families
The Venezuelan cuisine contains some African, Indigenous and the
European influence mainly of Spain and Italy. The Venezuelan cuisine
combines meat with vegetables, fish with fruits being a flavorsome cuisine
along with olive oils and garlic a main staple of their European ancestors
whom colonized the country. The most typically seasonings used in the
Venezuelan cuisine are: the sweet pepper, garlic, onions or coriander.
The corn or the sweet corn and Wheat are used in preparing pancakes.
