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The Peruvian Cuisine. La GastronomÃa del Perú.
AquÃ, gente de todas las razas no duda en llamarse peruana y hace de sus dejos y sazón parte de lo nuestro. La generosidad nos la enseña la tierra poniendo manjares infinitos entre nuestras manos desde hace siglos. Los niños aprenden los colores viendo los ajÃes y las frutas, y nuestras madres en casa hacen de la cocina un laboratorio de sabores y amores. Por todo ello, prefiero no aventurarme a decir por qué nuestro paÃs es tan rico ni dónde se inicia esta inagotable fuente de sabores.
Simplemente me presento. Perú, mucho gusto.
Cocinar bien y entender de buen comer es tal vez la costumbre más extendida entre los peruanos. Comemos de todo y en todas las ocasiones. Cuando nacen nuevos, cuando mueren viejos, cuando los niños se hacen adultos, cuando queremos decir la verdad o alguna que otra mentira, para seducir, convencer o amar. Testigo sin omisión, una mesa bien servida.
Cuando oiga decir a un peruano que la nuestra es la mejor cocina, recuerde siempre que este nada ingenuo atrevimiento nos lo da el pensar que si de sexto sentido se trata, los peruanos tenemos dos veces el del gusto.
Nuestra identidad se forja en la cocina: somos exigentes comensales y, muchos, mágicos cocineros. La democracia la vivimos en nuestras mesas: siempre habrá espacio para un cebiche de lenguado fresco, un pisco sour o un arroz con pato a la chiclayana más.
Nuestra capacidad de integrarnos la expresamos comiendo chifa, nombre propio de la cocina china en el Perú. Interminables y coloridos banquetes que exigen silencio y disciplina bocado tras bocado nos permiten valorar lo que de verdad significa diversidad.
¿GeografÃa? Comer señores, en el Perú, es un viaje en sà mismo. Desde el prodigioso mar peruano del que salen como nadando nuestros cebiches, pasando por los Andes y sus cientos de variedades de papa, hasta la AmazonÃa, cargada del exotismo de una cocina misteriosa y natural, tenemos una sola gran ruta que hace del Perú un único territorio, la ruta que delinean nuestros sabores.
Sucede, pues, que al Perú lo premiaron con tierras y mares de abundancia divina y los peruanos, desde hace siglos, agradecemos este don cocinando, comiendo y creando, como lo hacen los dioses.
Mucho gusto, señores. Este es el Perú y son sus sabores los que lo invitan a conocerlo.
Fuente: http://www.perumuchogusto.com
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Here, people of all races do not hesitate to call themselves "Peruvians" and make their accents and flavors part of what is ours. The land has taught us generosity by placing endless delicacies in our hands for centuries now. Children learn the colors by seeing all types of chili peppers and fruits, and our mothers at home make the kitchen a laboratory of flavors and love. For of all this, I dare not venture to give one reason why our country is so rich or where this inexhaustible source of flavors starts.
I simply introduce myself. Peru, mucho gusto.
Good cooking and an understanding of a finely spread table is maybe the most widespread habit among Peruvians. We eat all things and for every occasion: when babies are born, when the old die, when children turn into adults, when we want to tell the truth or a little, white lie in order to seduce, convince or love. A well spread table witnesses every occasion without exception.
Whenever hearing from a Peruvian that ours is the best cuisine, always remember that this not one hundred percent naïve bravado;this is due to the belief that, if there is such a thing as a sixth sense, then we, the Peruvians, have received ours to double the sense of taste.
Our identity is shaped in the kitchen. As dinner guests, we are not easily satisfied and a lot of us are magical cooks. Our tables are a shining example of pluralistic democracy; there will always be room for a cebiche of fresh flounder, a Pisco Sour, or rice with duck Chiclayo style.
Our capacity of integrating ourselves is expressed by eating Chifa, the proper name of Chinese cuisine in Peru. Endless and colorful banquets that demand silence and discipline after each and every bite allow us to appreciate what diversity really means.
How about geography? Eating in Peru, ladies and gentlemen, is a journey in itself. Starting from the bountiful Peruvian Sea, ...
Continues: http://www.perumuchogusto.com/internaing.asp?pdr=1280&jrq=15.1&ic=2&ids=4130
TAGS: ceviche, cebiche, tiradito, shot de ceviche, limon, limón peruano, pisco sour, ajà limo, papa, potatoe, causa limeña, chifa, lomo saltado, aji, ajà de gallina, arroz con pato, rocoto relleno, arequipa, costa, sierra, selva, chupe de camarones, brochetas, anticuchos, tamal verde, carne de alpaca, maiz, maÃz morado, langosta al olivo, carne de paiche, solterito, alpaca con risotto de trigo, quinotto, marinera limeña, playas, arroz con mariscos, atun, atún con tarwi, chirimoya, lucuma, lúcuma, chicha morada, suspiro de limeña, suspiro a la limeña, suspiro limeño, postres, cajon, cajón, festejo
Length: 644
Rating: 4.80 (526 ratings)
Tags: peru gastronomy cebiche ceviche comida food gastronomia cajon lima cusco trujillo iquitos arequipa chiclayo cooking
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Dream Theater: Peruvian Skies
Dream Theater playing Peruvian Skies as seen on '5 Years in a LIVEtime'
Length: 534
Rating: 4.90 (270 ratings)
Tags: Dream Theater Peruvian Skies Livetime
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Peruvian Hairless Dog
The Peruvian Hairless Dog is a breed of dog with its origins in Peruvian pre-Inca cultures. It is one of several breeds of hairless dog. This dog is not to be confused with an almost precise replica called the Xoloitzcuintli.
Peruvian Hairless dogs are affectionate with family but wary of strangers. They are typically lively, alert and friendly with other dogs but can be protective as well.
Music by: Micky Gonzales (etnotronics)
Length: 122
Rating: 5.00 (3 ratings)
Tags: allergies dog hairless cold winter rheumatism arthritis asthma peruvian peruano calato perro obama pet
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Afro-Peruvian music: Festejo
From a concert in Lima Peru on Oct. 16, 2007, Cesar Paucar performs "Frantic Festejo" from his CD "De amanecida" (At Dawn's Door). It is a jazz approach to Peruvian music, where guitar and percussion engage in a dialog. Cajon player: Julio Tirado.
Length: 432
Rating: 4.90 (29 ratings)
Tags: Afro-Peruvian folk jazz Guitar Paucar Cesar world music festejo
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Gabriel AlegrÃa Afro-Peruvian Jazz Sextet
A native of Lima, Peru, Gabriel Alegria is the founder and artistic director of Jazz Peru International (JPI), the premier jazz arts and cultural exchange organization in his homeland and producer of the annual Festival International Jazz Peru. Alegria was recently named Associate Director of the Jazz Studies Program at New York University and has been living in New York City since September 2007.
The Afro-Peruvian Sextet features saxophonist Laurandrea LeguÃa; acoustic guitarist Yuri Juárez; bassist Ramon De Bruyn, drummer Hugo Alcázar and master percussionist Freddy "Huevito" Lobatón, who plays the traditional Afro-Peruvian instruments Cajón (wooden box drum) and Quijada (jaw bone) and adds spectacular passages of zapateo step dancing to each performance.
"Gabriel's a wonderful trumpet player and composer creating a sound few people have heard. Very Fresh!" -- Maria Schneider
"Gabriel is a talented and inspired leader and a positive force in the Peruvian Jazz movement." -- Ron Carter
"I can't help but be impressed with Gabriel. He brings a whole lot of great music to the table." -- Bill Watrous
gabrielalegria.com
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Length: 206
Rating: 4.50 (10 ratings)
Tags: afro peruvian jazz peru music gabriel alegria freddy lobaton hugo alcazar yuri juarez laurandrea leguia ramon de bruyn
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Pollo a la Brasa en New York (Peruvian Food) Part1
Peruvian cuisine is usually considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. In January 2004, The Economist said 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 17th and 19th, Lima was declared the "Gastronomic Capital of the Americas" .
Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian 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.
There are many restaurants specializing in Peruvian cuisine in many different cities throughout the world.
The great variety in Peruvian cuisine stems from three major influences:
* Peru's unique geography, 84 of the 104 possible life zones according to Holdridge
* Peru's openness and blending of distinct races and cultures
* The incorporation of ancient cuisine into modern Peruvian cuisine. Peruvian rotisserie chicken
Length: 535
Rating: 4.90 (75 ratings)
Tags: Peru Peruvian rotisserie chicken Cocina turismo cuisine New York Gastronomia Machu Picchu Chiclayo Lima Trujillo
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