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Peruvian cooking and Yanuq in the world press |
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| A Taste of Lima |
| March 2007 , USA |
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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 |
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| 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 |
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A Peruvian chef prepares a dish based on shrimps and oyster sauce in a well-known Peruvian-Japanese restaurant in Lima. |
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| 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 |
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| 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.
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"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 |
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| 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. >> ... |
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| << 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 |
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| 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
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| 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." |
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| 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 |
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| 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. |
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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. |
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| 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...... |
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| 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........... |
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| 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..... |
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| 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.... |
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| 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.... |
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| 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. |
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| 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........... |
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| 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............ |
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| 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. |
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| Peruvian cooking in the web |
| La República's weekly magazine |
| Lima, Perú March 30, 2001 |
Práctico web de cocina de moda en internet. |
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| Peruvian cooking in the web |
| El Comercio, Febrary 25, 2001 |
| Lima, Perú |
Difusión de la creación de este nuevo sitio web. |
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