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
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This project is supported, in part, by the Los Angeles County Board of Supervisors through the Los Angeles County Arts Commission.DIV> |
