Asociación Peruana Internacional de Cultura, presents:
The VII Festival Annual of Gastronomia Peruana

“Sabor a Peru Expo 2011”

So here we are in the year 2011. The descendants of the Quechua people number many millions. The Spaniards' descendants have lived in Peru for nearly 500 years, the Chinese and their children for 150 years and the Japanese Nisei for over 100 years. During all that time food cultures have been fusing in Peru and succeeding generations have had progressively happier palates as a result. Today, bright young chefs, many of whom have contributed to this revolution, are once again re-defining Peruvian cuisine. Whether it is through Novoandino creations or progressions on Nikkei food, a new generation of bright young culinary thinkers will surely continue to elevate Peruvian cuisine to its richly deserved spot among the world's best.
Peruvian cuisine is considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. In January 2004, The Economist stated that "Peru can lay claim to one of the world's dozen or so great cuisines" [1], while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17 and 19, Lima was declared the "Gastronomic Capital of the Americas".
Thanks to its pre-Incas and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different types of soups, and that there are more than 250 traditional desserts. The great variety in Peruvian cuisine stems from three major influences:
Peru's unique geography
Peru's openness and blending of distinct races and cultures
The incorporation of ancient cuisine into modern Peruvian cuisin




This project is supported, in part, by the Los Angeles County Board of Supervisors through the Los Angeles County Arts Commission.DIV>
ASOCIACION PERUANA INTERNACIONAL DE CULTURA PRESENTA

 

 
 
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