Peru’s gastronomy has a history of over 3,000 years old and its key focus is to ensure it adapts to the tastes, interests and demands of the modern consumer. A new book ‘Peru, the taste is ours’ takes the reader on a journey of the millenary history of Peruvian cuisine sharing how the knowledge has been transferred from generation to generation as it merges with flavours locally and from around the world. In addition to detailing how the country’s gastronomy gathered momentum, it also discusses the successes achieve by young chefs today.
Peruvian cuisine seeks to be one that supports social and environmental responsibility and has a goal of reaching ‘zero hunger’. For example, the potato, a high nutritional value ‘superfood’ was cultivated in Peru for more than 3,000 years and has played a very important role in the history of humanity to alleviate times of famine. What’s more it has contributed a lot to the food culture of many countries.
The book’s authors, journalists Catherine Contreras and Paolo Miglio – present an investigation that allows the reader to gain a deep understanding of the ingredients, stories and protagonists that form part of the ancient culture of Peru.