History of the peruvian cuisine

Peruvian cuisine is considered one of the most varied in the world . Thanks to pre-Inca heritage , Inca , Spanish 774 years of coexistence with Muslim, and the immigration and African, French , Chinese - Cantonese, Japanese eitaliana mainly to the nineteenth century , brings together a wide variety of mixtures , together with the crioles, it can be a cuisine from four continents mixed  in just one country, offering a large variety of dishes of Peruvian cuisine evolving impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different soups and the country has more than 250 traditional desserts.

Any person who makes tourism in Peru , will have the opportunity to savor the cuisine .

Similarly , there are many restaurants specializing in Peruvian cuisine in cities across the world .

At the Fourth International Summit of Gastronomy Madrid Fusion 2006 , held from 17 to 19 January 2006 , the city of Lima was declared gastronomic capital of Latin America.

With the arrival of the Spanish was introduced to this part of America new species of animals , fruits and plants. This fusion cuisine with Spanish Inca gave birth to creole cooking . In this new kitchen, synthesis of the two continents began to appear new dishes that have evolved from generation to generation. For example, Ocopa typical sauce of the city of Arequipa , is a mixture of peanuts and chilli with dairy products introduced by the Spanish .

 Another important food was quinoa Andean life . Considered sacred by the Incas called it the" grano madre " : In sowing the breaking of the first furrow was done with an implement of gold. Currently the quinoa is achieving deserved success occupying a privileged place in homes around the world due to its high protein content.

 But the story continues , the arrival of African slaves who cooked in the kitchens of the Viceroyalty , contributed more than one bit to the evolution of our kitchen, contribution not only in taste but also in color. It is they who are given credit for creating the delicious kebab (pieces of beef heart marinated in hot sauce ) .

In the nineteenth century , the flame of the Peruvian revolution was fueled strongly by the fascination of the natives with the French Revolution . People felt an emotional attachment to the new ideals of "liberty , equality and fraternity ' by which that country had overthrown its monarchy .

 The French presence and contribution  with the peruvian food  is the result of the fascination that had the Liberators to allfrench things, and belongs to the early days of the nineteenth century and independence of Spain .

 After San Martin declared independence , he give free entry to foreigners. In 1857 there were an estimated 20,000 Europeans (not Spanish ) living in Lima . These included French , Scottish, English , German and Italian , as well as citizens of most of the Scandinavian countries and the rest of the Mediterranean basin . Despite all this, no one could have predicted that the greatest impact on Peruvian food during the nineteenth and twentieth centuries would come from the other side of the earth. In 1849 , the arrival of the first servants , immigrants from China, brought a new world of flavors and spices.

In 1899 , the first Japanese immigrants arrived , leaving his mark distinctive and essential trends in the kitchens of Peru . It is a fact that in the hundred years of its presence in our land , the Japanese have been responsible for the Peruvian gastronomic revolution .

As the Chinese , the first Japanese first came to work in the coastal plantations . At the beginning , were hard work but later time many families came together and settled financially. At this time the first Japanese restaurants had their own subtle touch to traditional Peruvian dishes . In the early twentieth century , people (especially the wealthy ) had little or no interest in the fish , of course was not as attractive as eating meat, but at the end of the 50s, a small number of Japanese restaurants began to present a range of fish dishes and fresh seafood.

Although the Inca ate ceviche marinated in chicha and several acidic juices , it was the introduction of lemons and onions by the spanish and a new approach to the japanese fish we have today the internationally famous " ceviche " .

As we have seen , the cuisine represents a symbiosis of culinary cultures . Not only has deep roots preincas , Inca and colonial Hispanic , but also throughout its history has included cooking styles mulattos , European and Oriental .

Today in the XXI century , descendants of Quechua people of Spanish who have lived in Peru for almost 500 years , the Chinese for almost 150 years and Nisei Japanese for over 100 , everyone have  been implicated in the evolution of the kitchen Peruvian . Today, young chefs are redefining the cuisine creations Novoandinas either food or progressions on Nikkei , once again making that Peruvian cuisine occupies a deserved among the best in the world .

Ancient cultures

Some ancient cultures are rediscovered by other human communities and are carefully studied by scientists. This is the case of Peru .

Due to the particularity of their land and climate as well as its intrinsic high nutritional value , some of their food are part of the food of the future . Such is the case of pseudo grains like quinoa and kañiwa because they seem not to be, a true maca tubers or grains such kiwicha.

For others, these foods allow people to live despite their living conditions .

Some of these foods are part of the food of the astronauts , such as quinoa, kiwicha and maca .

Studies are underway to cultivate in other countries such as New Zealand , South Africa and India.

World Barn

Peru is considered the largest genetic center of the world:

Corn ( 35 ecotypes )

Tomato, 15 species

Potato , 4 thousand varieties

Sweet potato, and 2,016 varieties in Peru produces 65 percent of the world total .

Fruts, 650 species originating in the territory.

Banana, large number of species.

Fish two thousand species of fish, marine and river ( first in the world) .

The Spanish brought to Europe what would become the food base of many people:

The pope, was introduced in Spain and in England in the late sixteenth century . In the rest of Europe served as animal feed until the pharmacist Antonio Parmentier , whose prominent guests at his banquets dishes tasted potato tuber were convinced that this could be used for human consumption . There is still debate the popularisation of potato initiated in the rest of Europe.