Contents
The Gourmand Awards 2015 have recently been held and the Peruvian role in gastronomy has been awarded again.
The culture of the Andean country is known to all, and we should not extend too much the great heritage that treasures its pre-Columbian, Inca past and its subsequent conversion into a metropolis of the West Indies.
Cuzco, Lima, Arequipa, Trujillo, are proof of this and within its streets and corners, there is a work that for decades was transmitted from mothers to daughters, from fathers to sons, to come to be considered one of the richest cuisines on the planet.
Not surprisingly, it was one of the fundamental foods of pre-Columbian civilizations, But like the current globalization in those XNUMXth and XNUMXth centuries, the opening of American cultures to the old continent, consolidating the mixture and fusion of cultures, meant that in the field of gastronomy Peruvians knew how to make the most of their rich raw material with the influence of European culinary trends, knowing how to blend them perfectly and in many cases improving them.
For the record of this, and it lasts over time, in recent months they have been presented and some have been awarded important prizes, 3 Cookbooks that reflect the current importance of Peruvian cuisine. !And we thought that in America they only ate corn! How naive, we are facing a spectacular cuisine …
Peru- Honduras, our table, gastronomic diplomacy and fusion cuisine
The book has been recently awarded in the “Gourmand Awards 2015” in the category of embassies, and it is the work of the diplomat Guillermo Gonzales Arica.
In it, the innovation and success that gastronomic diplomacy has had in the rise and dissemination of the country’s culinary culture is presented. Diplomacy seen from the prism of its true ambassadors, who are the Peruvian chefs.
It shows in its interior traditional elements of cultural diffusion and dissemination from the economic and business level of culinary elaboration by local masters, reflecting their link to autochthonous gastronomy with its constant evolution and approach to other South American cultures such as Honduran, cause and reason for writing this issue.
PERU by Gastón Acurio
The book rediscovers the special culinary and gastronomic wealth that the country has, and the privileged throne that it begins to occupy in the main cities of the world, rubbing shoulders with the best French and Spanish cuisine, etc …
La Gastronomy is a trend and fashion in this start of the XNUMXst century, and the chef “Andino”, shows in his interior the perfect synchronism of the traditional cookbook, between the smoothness of the Pacific and the aromas of the Andes mountains, without neglecting the wildness of the Amazon jungle, which traces part of its gastronomic culture.
Information on products and recipes, where we will discover the wide range of products and preparations that treasure the peruvian culinary culture, an example is the shelling of the ceviches or the exhibition on the 4000 different varieties of tubers that they have in their lands.
He couldn’t put aside his mythical creations like the Tacus tacus, Tiradito or Pachamanca, and his constant forays into Spanish, French, African, Japanese and Chinese gastronomic cultures, to create the amalgam of dishes that surround his fame.
We must not forget a previous story, as it was “500 years of fusion” which was awarded best cookbook according to Gourmand World Cookbook Award, where he collected centuries of recipes with a very high mestizo component in their preparation.
Peru, Passions, Gastronomy & Art
The book of Gonzalo Ferrand and Marcelo Wong, is the third sample not only of literary activity, but of the success and repercussion of his cuisine.
The main action falls on the Yellow pepper, endowing it with an unusual exclusivity and in it it gathers a large number of recipes that have this solanaceous fruit that, like a chameleon, undergoes an interesting chromatic mutation from its appearance until its subsequent harvest.
All kinds of culinary creations of dishes and desserts, the fruit of Ferrand’s creation, which are illustrated with the prestigious pen of Marcelo Wong.
A work made from the experience and learning of the chef throughout many years of work in the kitchens, and a tribute to the cooks and assistants who collaborated with him in the preparation.
Passion for Peruvian gastronomy, with art, drawings and sculptures of one of the most important culinary cultures of the South American cone.