Located in South America on the Pacific Coast lies a country named Peru, which offers one of the world’s greatest cuisines. The country of Peru is exquisitely diverse with geography containing the Andes Mountains and highlands, the tropical/Amazon Basin and the coast. All of which contribute significantly to the Peruvian cuisine. Peruvian cuisine is a unique blending of Andean and Spanish cultures over 500 years, mixed with Japanese, Chinese, African, Arab, and other influences (Cayo, 33). With the cuisine being a fusion of many different cultures, it retains unique elements of each and creates a distinct cuisine of its own making it unmatched in its diversity and individuality. The best part of Peruvian cuisine is the similarities in the cuisine over the last several hundreds of years.
Peruvian cuisine has evolved from both local and immigrant traditions. The cuisines main influences have been the indigenous Incan peoples, the Spanish conquistadors and African slaves that were brought in by the Spanish. In addition, a large influx of Italian, Chinese, and Japanese immigrants brought new flavours in the 19th century. “From the native Quechua and Aymara peoples to Europeans, Africans, and Asians, the unique ethnic makeup of Peru has resulted in a wide variety of cultural and culinary traditions that are all recognized as inherently ‘Peruvian,’” ("History of and Variation in Peruvian Cuisine").
The cuisine of Peru is a combination between traditional Amerindian cooking and the cuisine of the Spanish conquistadors that came into the country in the 16th century. Maize, beans, and potatoes were the standard ingredients of the pre-Columbian cooking in Peru. These three staples remain an integral part of Peruvian cuisine and were ex...
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...uvian restaurant and find similar ingredients and dishes to Italian, French, Chinese, Spanish, Japanese or traditional Incan cuisines. The cuisine of Peru may be skyrocketing today, but the people that cook Peruvian food still keep the traditional recipes and ingredients that are true to Peruvian cuisine.
Works Cited
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Cayo, Jorge Riveros. "Peru's Revolution In Tastes." Americas 58.3 (2006): 44-49. Academic Search Complete. Web. 1 Mar. 2014.
"History of and Variation in Peruvian Cuisine." YUM A Taste of Immigrant City. N.p., n.d. Web. 01 Mar. 2014.
Lorson, Jennifer R. "A “Brief” History of Peruvian Cuisine." La Vida Comida. La Vida Comida, 13 May 2011. Web. 01 Mar. 2014.
Colonizing has a big effect on a country making it either beneficial or negative. It also leaves many legacies behind influencing how a country functions today. When a country gets colonized they are introduced to new cultures and ideas that are brought over by the country that colonizes them. During the colonial period of Peru the Spanish brought over their culture and ideas influencing and leaving behind different legacies. These legacies that are left behind affect a country throughout their development of a country. Francisco Pizarro and his Spanish settlements were responsible for the conquering of Peru in 1532. Peru inhabitants were known as Incas and they lived in the Inca Empire. Peru is in the South American continent located on the
Through the study of the Peruvian society using articles like “The “Problem of the Indian...” and the Problem of the Land” by Jose Carlos Mariátegui and the Peruvian film La Boca del Lobo directed by Francisco Lombardi, it is learned that the identity of Peru is expressed through the Spanish descendants that live in cities or urban areas of Peru. In his essay, Mariátegui expresses that the creation of modern Peru was due to the tenure system in Peru and its Indigenous population. With the analyzation of La Boca del Lobo we will describe the native identity in Peru due to the Spanish treatment of Indians, power in the tenure system of Peru, the Indian Problem expressed by Mariátegui, and the implementation of Benedict Andersons “Imagined Communities”.
Eustis, Celestine. Cooking in Old Creole Days = La Cuisine Créole À L'usage Des Petits Menages. New York: n.p., 1928. Print.
Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon Press, 1996. [secondary source]
them. A logical explanation can be granted through the mixture of Peru’s society and the
American style of food Cuisine as it’s frequently used in the essay is very unique in the eyes of Sequeira. She believes The diverse culture had brought together different styles and techniques of food choices to choose from. These food choices however are very unhealthy but satisfy the Americans to their needs. Throughout the essay the author Shona Sequeiras states the unhealthy food habit that American has created in their society. She states how Americans forms many simple dishes into something very exotic For example; “Request an American cookie, and you can be showered with hundreds of delectable options, including oatmeal raisin, double chocolate chip, macadamia pecan delight, and coconut brownie (Sequeiras
Heiser, C.B. 1981. Seed to civilization: the story of food. Second ed. W.H. Freeman and Co., San Francisco. 254 pp.
Winterer, C. (2008). On the Wings of Time: Rome, the Incas, Spain, and Peru. Hispanic American Historical Review. doi:10.1215/00182168-2008-344
...Mexican culture today. Combining the traditional and native ingredients, with the more modern ingredients of Europeans, Mexican culture food has found a unique character to it that cannot be replicated anywhere else in the world. There are minor discrepancies in tastes and preferences that do occur from region to region, but this is something that is perfectly understandable, and it happens in almost all countries across the world.
Before and continuing through the advent of irrigation agriculture, South Americans diets and main source of protein was marine based. “Fishing is very nearly as old in the new world as the presence of humans—seafood not just agriculture underwrote the first formation of Andean Civilization” (Isbell, Sandweiss, Silver 2008:147). Small sea villages eventually provided a mutual trade system for larger complex towns—exchange of maritime resources for agricultural products. The advent of irrigation agriculture was vital in the formation of complex villages. The trajectory of irrigation in Sou...
I don’t really like chiles, but because it bears a lot of health benefits, my mindset with the chiles have changed. “The Joy of Jalapeños” written by Jose Antonio Burciaga, an author and a Chicanismo expert, is an essay that talks about the author’s personal relation with the jalapeños, where he demonstrates the various kinds of health benefits of the chiles, the Chicano’s masochistic cuisine and culture, and his own analysis about it. And through his own experiences, and thoughtful and careful examination of scientific evidence about the health benefits of a jalapeños, Burciaga have persuaded me into consuming more jalapeños.
Mintz, Steven. "Food in America." Digital History. History Online, 2007. Web. 01 Apr. 2012. .
Levick, Ben. “Food And Drink.” regia.org. Regia Anglorum. Regia Anglopum: Experience the Past, 10 Dec. 2002. Web. 22 Oct. 2014.
... Expanded Edition (California Studies in Food and Culture). 2 ed. Berkeley: University of California Press, 2007. Print.
-Either The Columbian Exchange: Biological and Cultural Consequences of 1492, Alfred W. Crosby Jr. OR Chilies to Chocolate: Food the Americas Gave the World, Nelson Foster and Linda S. Cordell