Peruvian cooking and Yanuq in the world press |
| El Comercio, Noviembre 2009 |
| Suplemento Mi Hogar |
 |
PORTAL DE COCINA
Si lo que desea es preparar sus comidas usted mismo, puede empezar por visitar Yanuq (www.yanuq.com). María Luz de Espinoza, Janina de las Casas y Cecilia Canny de Soto son tres amigas de la infancia y amantes de la cocina que vieron que no existía un portal de cocina que mostrara al mundo lo bien que se come en el Perú. Así crearon esta página hace diez años.
“Su éxito se debe a que ahora las personas se preocupan mas por comer bien, variado y saludable. Un claro ejemplo fué la vez que publicamos una receta de turrón de Doña Pepa, y se generaron diversos comentarios sobre la conveniencia o no de usar manteca de cerdo, como se hacía antiguamente”, cuenta María Luz. |
Por ello, pensando en la alimentación saludable, agregaron el link Cocina light, donde usted puede encontrar cómo hacer sus propias barras energizantes de granola. Sólo debe ingresar el nombre de la receta en el buscador y listo. A prepararla se ha dicho. |
|
| |
| |
IN, Gastronomía, Food , Guide to Latin America Dining
Magazine Lan, October 2009
My favorite place
I love eating well, and there's nothing better than preparing the dishes that I've enjoyed during my trips to Peru. This Website offers a wide range of Peruvian recipes and provides great explanations. |
|
|
| |
|
Inexpensive Restaurant Choices in Lima, Peru |
| October 2009 , USA |
|
A surge of pride in native cuisine pervades the capital of Peru, as Lima residents search out the best anticuchos, the tastiest lomo saltado or the most delicious ceviche. More often than not, the dishes are found in huariques — modest, inexpensive, family-run restaurants.
Around lunchtime outside Sankuay (Calle Enrique León García 114; 51-1-470-6217), nicknamed Chez Wong, parked BMWs and Mercedeses line the street. see more
|
|
| |
|
Peru's Plans for Global (Foodie) Conquest |
| September 2009 , USA |
Gastón Acurio is a name the foodie cognoscenti will recognize. Though not quite a popular brand name like Mario Batali or Bobby Flay or Alain Ducasse, the Peruvian chef has created destination restaurants in the otherwise gray city of Lima that gourmands flock to whenever they can, eschewing the tourist havens of Machu Picchu and Cuzco. Hailed as the "next superchef" by some magazines, Acurio now has his eyes set on global conquest. His goal: to make Peruvian cuisine as familiar around the world as Mexican, Chinese and Thai. See more |
 |
|
| |
|
Chef Gaston Acurio carves Peruvian-flavored empire |
| January 2009 , USA |
With more than two dozen franchises, including one in the U.S. with several more planned, the famous chef gets closer to globalizing his country's cuisine.
Reporting from Lima, Peru -- In a space that will soon house an anticucheri a , or Peruvian kebab restaurant, shaggy-haired rockers flanked by buxom, jiggling Amazonian dancers in neon yellow bikinis serve up a pulsing cumbia beat to a rollicking crowd.
Surrounded by hundreds of friends and admirers flushed red by the pisco sours flowing from the bar, Gastón Acurio, the man of the hour, surveys the scene of his birthday party and smiles contentedly.
Acurio, Latin America's premier chef, anointed by diners, fellow cooks and politicians alike, had much to be pleased about on his 41st birthday in late October. His empire of restaurant franchises recently expanded into the most coveted market of all, the United States, to satisfying critical acclaim. See more |
 |
|
| |
Diario EL MERCURIO |
| Santiago de Chile |
| Agosto 2008 |
PERÚ: El nuevo boom latinoamericano
Nuestro vecino vive un momento único: su economía crece casi 10 por ciento anual, sus exportaciones se disparan, la prensa internacional alaba a sus nuevos escritores, las revistas de viajes recomiendan sus encantos, desde el salvaje Amazonas hasta la refinada nueva gastronomía limeña. Por eso fuimos hasta allá. Para descubrir cómo viven los peruanos su minuto de gloria.
Por Juan Pablo Meneses desde Lima, Perú. ver más
|
|
 |
|
|
| |
| |
| |
|
| A Taste of Lima |
| March 2007 , USA |
 |
During my years of traipsing around Latin America, I have always regarded Lima as one of the underrated gastronomic capitals of the hemisphere. There's nothing like unwinding at a seaside eatery in one of the Peruvian capital's outlying suburbs with a frothy pisco sour cocktail and a plate of seviche marinated in lime juice and ají peppers. See more |
|
| |
|
| |
|
| Peru lures culinary tourists |
| March 2007 |
LIMA, Peru (Reuters) -- Throughout their history of poverty and political turmoil, Peruvians have been fiercely proud of their elaborate, spicy food and new superstar chefs are now a magnet for culinary tourists.
Lima used to be no more than a one-night stopover for international tourists -- many of them backpackers and budget travelers -- flying into Peru to visit the ancient Inca ruins of Machu Picchu and the neighboring historic city of Cuzco.
But a culinary explosion, helped by the fame of some Peruvian chefs abroad, has made the Pacific coast capital city more attractive for visitors, especially after a leftist insurgency ended in the 1990s and was followed by economic growth and greater political stability. See more |
|
A Peruvian chef prepares a dish based on shrimps and oyster sauce in a well-known Peruvian-Japanese restaurant in Lima. |
|
|
| |
|
| |
|
| Peruvian cuisine is building a following |
| Eagle Tribune |
| USA, Agust 02, 2006 |
When "Mama Doris" opened a sophisticated New Andean Peruvian restaurant in Portland, Ore.'s fashionable Pearl District three years ago, she never imagined the enthusiastic response.
Her family restaurant, Andina, quickly generated a buzz on the national and local scenes. The year after it opened, Gourmet magazine wrote: "A rare Peruvian gem filled with folk art and weavings, this is unique on the West Coast." Last year, The Oregonian, the state's largest newspaper, named it restaurant of the year. |
| By Joan Cirillo |
|
|
| |
|
| |
|
| For today's Geo Quiz, we're looking for a country with an eclectic cuisine. |
| The News World |
| USA, July 31, 2006 |
It mixes foods from Europe , South America , Africa , and Asia -- on one plate. Potatoes, corn, and chili peppers are thrown together with citrus fruit, raw fish, and soy sauce. Does that whet your appetite?
The government of the country we're looking for hopes it will.
|
 |
"The idea is to open 5,000, or maybe 10,000 restaurants featuring food from our country in the U.S."
Quite a boast. Here's a final clue about our mystery country...>>See More |
|
| |
|
| |
 |
| Who Needs Clubs When Everyone Is at the Café? |
| The New York Times |
| USA, April 16, 2006 |
<< Eating is the gateway to Lima's social scene, and one day and night, beginning with lunch, is enough to get a feel for the social landscape. >>
<< In the same way Americans eat sandwiches for lunch, Peruvians eat ceviche (raw fish soaked in lime juice) or other fish. >> |
|
| << Food is becoming a powerful symbol of what we are, and the most important thing about our food is the mixture. Mr.Gaston Acurio, famous Peruvian chefs said. "We are proud of that mixture now." The word that describes their mixture of Andean, Spanish, Italian and Asian - in both food and culture - is criollo. >> |
| << After lunches that are this much fun, one might think Lima night life would be disappointing. But it's a whole other world, with a whole other menu. >> |
| By Ann Marie Gardner |
|
| |
|
| |
| Peru's revolution in tastes |
| The Washington Post |
| USA, May 15, 2006 |
Innovative chefs in Lima are dishing up a fusion of Andean and European Cuisines with seasoning from around the world.
Today Lima is an active and boisterous place where fourteen cooking schools have opened in the last few years, including one joint venture with Le Cordon Blue.
|
|
 |
| "Peru" is an abundant food market. You can find eighty types of vegetables and sixty kinds of fruit any time of year the hundreds of microclimates in the country ensure that no variety will ever be lacking." |
|
| |
|
| |
 |
| Peruvian Cuisine, Making a Splash |
| The Washington Post |
| USA, May 10, 2006 |
| Take one part Incan and one part Spanish. Mix well. Add influences of African, Chinese, Japanese and Italian. What do you get? Peruvian -- the cuisine that legendary French chef and culinary writer chef and culinary writer Auguste Escoffier called one of the best in the world -- after only French and Chinese. Considering its status, it's also a cuisine that has been relatively overlooked. Until now. |
|
| Alejandro Riveros, head of public diplomacy for the Embassy of Peru, has made it his mission to promote the sophistication, innovation and most importantly, taste, of foods from back home. Last night the embassy invited 1,000 people to sample food and drink at a reception supporting the recent signing of a free trade agreement eliminating import tariffs on goods exchanged between Peru and the United States. |
| "We want our food to be as well known as Thai is in this country," says Riveros. "We want 5,000 -- no 10,000" -- restaurants in the United States . "We want Peruvian restaurants everywhere." The staples of Peruvian cuisine -- potatoes, yucca, corn and chili peppers -- were provided by the Incas centuries ago. Spanish conquistadors who arrived in the 16th century brought citrus fruit, wheat, rice, cattle and pigs as well as European-style desserts. Africans introduced spicy, vinegar-marinated beef and fish on skewers. |
|
| |
|
| |
Just add spice
A gastronomic revolution |
| Revista The Economist |
| Inglaterra, 29 de Enero 2004 |
| TO OUTSIDERS, latin American food may conjure up not much more than the smell of Mexican tacos. But Peru can lay claim to one of the world's dozen or so great cuisines. Beyond its trademark dish of CEBICHE (raw fish marinated in lime juice), Peruvian food is little known abroad. Peru is in the throes of a gastronomy "spontaneous revolution" in gastronomy, as Raul Vargas, a journalist and foodie puts it. |
|
 |
| Two things give Peruvian food its distinctive edge.The first is the country's huge biodiversity, with dozens of microclimates. Potatoes, quash, peanuts, hot peppers, beans and maize were all grown before the Spaniards arrived. Despite overfishing, the cold Humboldt current that hugs Peru's desert coast is still rich in fish and shellfish...... |
|
| |
|
| |
South America made simple |
Conde Nast Traveler magazine |
USA April 2003 |
By far the compelling reason for a Lima long weekend is the food. No South American country cooks like Perú, and Lima is its gastronomic heart........... |
|
|
|
| |
|
| |
 |
| Recomended webs |
| Personal Computer magazine |
| Spain, Agust, 2004 |
¿Cuál es la única sección de la revista en la que es posible hablar de huracanes, fiestas veraniegas, cocina peruana, bodas, comics, Quentin Tarantino y Tatuajes sin que parezca un galimatías?
Yanuq
Qué es : La cocina peruana ha comenzado ha obtener el reconocimiento internacional, gracias a la difusión de antiguas recetas y al uso de ingredientes con más de 3000 años de antiguedad..... |
|
|
| |
|
| |
 |
| Analysis of the most "up to date" webs |
| Computer Hoy magazine |
| Spain, March 26, 2004 |
En esta sección análizamos páginas webs sobre temas de actualidad e interés general.
Además incluimos una lista de 100 direcciones on line recomendadas.... |
|
|
| |
|
| |
 |
| A mouse in the kitchen |
| Somos, Diario el El Comercio magazine |
| Lima, Perú, Agust, 2003 |
La comida peruana ha conseguido perdurar a lo largo de los años por mérito de su sabrosa sazón. Pero ahora los platillos criollos se dejan picar, al menos a través de recetarios y comentarios gastronómicos, gracias a bien servidas páginas de internet que estan llevando los colores de nuestra culinaria a todos los rincones del mundo.... |
|
|
| |
|
| |
 |
| Virtual cuisine |
| Cooking, art and style magazine |
| Lima, Perú, Febrary, 2003 |
Yanuq es una palabra quechua que significa cocina y todo lo referente a ella. Ha sido el término que estas emprendedoras limeñas han elegido para representar su empresa, una creativa página web de cocina peruana e internacional, que está en permanente evolución. |
|
|
| |
|
| |
 |
| The four seasons |
| Bienvenida magazine Lima, Perú June 2002 |
For some time now those prestigious gastronomic guides Bleu and Michelin have been pointing out Peru as the home of one of the most interesting culinary styles anywhere in the Americas. The food and drink section of the New York Times agrees and has said so on a number of occasions. In other words Peruvian cuisine’s well earned prestige is now an open secret. For some time now those prestigious gastronomic guides Bleu and Michelin have been pointing out Peru as the home of one of the most interesting culinary styles anywhere in the Americas........... |
|
| |
|
| |
| Yanuq: Peruvian cuisine |
| Pc World, magazine, El Comercio |
| Lima, Perú, May 30, 2001 |
Con la sugerente palabra quechua de Yanuq, empleada por los antiguos pobladores de estas tierras para referirse al hogar, a la cocina, al centro de la casa, esta página tiene por objeto dar a conocer la muy variada cocina peruana, que ya es reconocida entre la más logradas del mundo. El cibernauta encontrará un provocativo glosario gastronómico, un buscador de recetas, consejos, un poco de historia de la cocina peruana y una guía de restaurantes............ |
|
|
|
| |
|
| |
 |
| Local entrepreneurs in the web |
| Business Perú magazine, Lima Perú, April 2001 |
| www.peruanos.com |
| Internet es el signo de los tiempos. Conozca a los managers locales que, con ingenio y creatividad, han clavado la bandera peruana en el universo Internet. |
|
|
| |
|
| |
Peruvian cooking in the web |
La República's weekly magazine |
Lima, Perú March 30, 2001 |
|
Práctico web de cocina de moda en internet. |
|
|
|
| |
|
| |
 |
| Peruvian cooking in the web |
| El Comercio, Febrary 25, 2001 |
| Lima, Perú |
| Difusión de la creación de este nuevo sitio web. |
|
|
| |
|
|