PERUVIAN CUISINETime Capsule

Andrea Zegarra-BallonInternational LLM candidate

If all the WORLD´S CULTURAL HERITAGE

was contained in a time capsule .

. .

what would you include to demonstrate the

LEGACY of your COUNTRY?

PERUVIAN

CULTURAL

LEGACY

I would like to include a Peruvian cookbook because it

represents PERUVIAN CUISINE, one of the most important expressions of…

PERUVIAN CUISINE represents the main features of Peruvian

identity:

1.Creativity2.Diversity3.Fusion4.Entrepreneurship

1. Creativity• Peruvians embrace life and its challenges with inventiveness and originality.

• We create new ideas and flavors.

• We see opportunities where others just see difficulties.

1. CreativityThe history of the Peruvian

“causa”• The folkloric explanation for the origin of one of the most popular Peruvian dishes (causa), is that during the War of the Pacific, Peruvian women were committed to afford the national campaign. For this purpose, they gathered any kind of available ingredients such as aji, corn, carrots, lemon, vegetables, but especially potato.

• Is with this ingredients that they prepared a novel mix containing mashed potatoes, vegetal oil, aji, lemon juice, salt and pepper.

• After having this done, the new dish was sold all over Lima, the capital city. The message used for the introduction of the product was “Support the CAUSE!”.

• Causa became one of the most popular dishes on Peruvian tables.

2. Diversity• Due to the existence of different regions

and climates across Peruvian territory, we are able to harvest a wide variety of ingredients.

• This variety allow us to develop different regional cuisines according to the ingredients available in each region.

• Diversity is a distinctive feature of Peruvian population and territory. We are the mixture of many different etnias and our territory is the outstanding combination of Pacific coast, the Andes and Amazonia.

2. DiversityPeruvian regions and its

ingredientsCoast: Sea food

The Andes: more than 3000 kinds of Potatoes

and other tubers

Amazonia: Banana, deer and pork

3. Fusion• During the last 10 years, Peruvian cheffs and

cooks created a culinary trend called Peruvian Fusion Cuisine.

• Peruvian Fusion Cuisine developed two different levels:

A) Regional fusion: It combines different regional or sub-regional cuisines into a single cooking experience.

b) International Fusion: It combines Peruvian recipes with foreign culinary traditions. The most popular fusions made are: peruvian- japanese and peruvian-italian.

3. Fusion Highlights

Acevichado roll: This favorite is the perfect combination of Peruvian Ceviche and Japanese Roll. It is a tuna based roll topped with ceviche sauce.

Huancaina Risotto: One of italians classic renewed by a Peruvian twist, Huancaina sauce. This tasty sauce is made of white cheese, vegetable oil, aji amarillo (yellow Peruvian pepper), milk, crackers and salt mixed in a blender.

4. Entrepreneurship

If we talk about entrepreneurship and Peruvian Cuisine, Gaston Acurio is the leader of this culinary revolution. Acurio experimented with Peruvian ingredients, taking inspiration from local traditions. He took the unknown richness of our products and flavors and show them off to the world.

4. EntrepreneurshipMISTURA

• The international food festival named Mistura is the best example of the combination between entrepreneurship and cultural heritage. This week-long event takes place in Lima each September. It is specially designed to promote fine dining restaurant as well as small local entrepreneurs. Locals and devoted cooks attend to enjoy food seminars and samples of Peru’s greatest dishes.

• The main objective of this festival is the promotion of Peruvian Cuisine brand. It captured the attention of UNESCO and for that reason Peru’s culinary diversity is now a candidate to receive the UNESCO recognition of “Intangible Cultural Heritage of Humanity.”

Peruvian Cuisine and National Identity

•Peruvians had a lack of national identity because we were not able to find a common element that represented us all.

•However, due to the culinary revolution we discovered we all have one thing in common, no matter where we live or our economic or social condition we all feel passion and pride for good cooking and local flavors.

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