Englis Work - Perú

8/22/2019 Englis Work - Per

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INDEX

1. General Information 32.Brief History of Peru 53.Introduction to Peruvian Cuisine 6

3.1. Peruvian CuisineBackgrounds 73.2. Ingredients 83.3. Traditional Recipes 17

Culinary Arts | 2


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General Information

Peru, owes its name from the ancient quetchua: piruw. It issaid that the name came from an existent former region. After,

in the sixteenth century, the Spanish adapted to Peru.

The Republic of Peru, is the third largest country in SouthAmerica after Brasil and Argentina.

Approximately one third of the population lives in the urbanarea of the capital city, Lima. Other major cities includeArequipa, Chiclayo,Cusco, Huancayo, Iquitos, and Trujillo.

Population: 29 millions

Peru alsoexhibits

demographic diversity. The Inca people lived on theland that became Peru until the 16

thcentury when the

Spaniards conquered South America and destroyedthe Inca Empire.

Peru developed under Spanish control until it becameindependent in 1821. As a result, in modern Peru, thetwo dominant ethnic groups are the indigenous class(people of Andean descent who are direct ancestorsof the Incas) and the mestizo group, whichrepresents people who are a mixture of indigenousand Latin descent.

Other ethnic groups present in Peru include growing African, Chinese, and Indian populations.

Because of the influence of the Spanish, Christian religions, in particular Roman Catholicism, are prevalentthroughout Peru. A smaller number of Peruvians identify themselves as Protestants.

In addition, many ancient Incan practices continue to be followed and celebrated, particularly in the Cuscoregion of Peru. Such ceremonies often involve music, singing, dancing, and food. Music and art bothcontribute to the cultural practices throughout Peru, with many musical instruments made from ingredientsnative to Peru, such as the zampoa (1), a wind instrument used in the Andean region.

Many types of dances are used in ceremonies, such as the ritual hunting, war, and harvest dances. The mostpopular type of dance is reserved for courting purposes, the marinera nortea. Decorative pottery, earth-inspired sculptures, and Spanish baroque-style paintings represent the art produced in Peru.


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Language

Spanish is the language most widely spoken in Peru (80% of the population) followed by Quechua, the nativelanguage of the Inca people (16%). Both languages are official languages of the country.

Another official language, spoken by a small number of indigenous Peruvians in the Andes region as well asin Bolivia and Argentina, is Aymara.

In addition, throughout the Amazon jungle there are as many as 43 differentdialects spoken.

Geography

Peru is divided in three geographic regions:The coast, The highlands (Andes) and the Jungle (Amazonia).

The Coast (12%) territory, has warm climate along the coastline that includes superb beaches, deserts andfertile lands.

The Highlands (28%) territory, is a region of varied terrain and temperate climate, dominated by snow, andhas the worlds highest navigable lake, Lake Titicaca.

Amazonia (28%) has a tropical climate, lush vegetation and abundant fauna that is part of one of theplanets largest natural reserves.


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Brief History of Peru

Evidence of civilization in Peru dates back to 6000 BC along the coast and in the highlands around theAndes. These early inhabitants survived by planting corn and learning to domesticate alpaca, llama, andguinea pigs. Growing and using cotton was also crucial to survival, along with basket weaving and potterymaking. Such cultures include the Paracas, Moche, and Nazca people.

Eventually, the inland populations began to grow in power to form citystates and then empires prior to theIncas. The total Inca population is believed to have been approximately 12 million people.

In the 15th century the small city state of Cuzco was formed by theIncas and their leader Manco Capac (1).

Over the next hundred years the Inca Empire would expand toconquer Peru, much of Ecuador,

parts of Bolivia, and northernChile.

The Inca civilization was highlydeveloped when the Spanisharrived in 1531.

Spanish Conquistador FranciscoPizarro (2) conquered the Incasand captured Cuzco in 1533. TheSpanish soon discovered gold andsilver in the Andes Mountains and

Peru became a great source of Spanish wealth and power.

In 1535 Francisco Pizarro established the city of Lima. Lima becamethe capital of the area and is a major world city to this day. Perudeclared independence in 1821.

With the help of South American liberation heroes Jose de San Martina and Simon Bolivar(3), Peru wasable to defeat the Spanish and become a free country.

In 1866, Peru won a brief war with Spain but was humiliated by Chile inthe War of the Pacific (1879-83), which resulted in the loss of lucrativenitrate fields in the northern Atacama Desert.

Peru also went to war with Ecuador over a border dispute in 1941. The1942 treaty of Rio de Janeiro ceded the area north of the Ro Maranto Peru but the decision was fiercely contested by Ecuador. Borderissues have continually flared up, usually around January, the monthwhen the treaty was signed.

The quarrel has died down in recent years, as both countries work toimpress potential foreign investors (who tend to be scared off byterritorial disputes), and a treaty is in the works that should finally bringan end to this conflict.

Cuban-inspired guerrilla uprisings in 1965 led by the National LiberationArmy were unsuccessful, but a series of nationwide strikes coupled witha violent insurgency by the Maoist Shining Path (Sendero Luminoso) guerrillas caused political instability in the1980s.
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However, the 1990 presidential election of Alberto Fujimori and the capture in 1992 of inspirational SenderoLuminoso leaders has brought a sustained period of peace.

Today Perus President is the socialist Ollanta Humala,

Peru has once again become a favorite destination among adventure travelers from around the world.

Introduction to Peruvian Cuisine

Perus unique blend of geography, demographics, and history result in traditional cuisine unlike that of any

other country.

During the Inca Empire, breakfast and dinner were the main meals of the day. Meals were centered on theabundant crops, namely corn (maize) and potatoes. Beverages were often consumed at the end of the meal,not during. A seasoning used by Incas that is widely used in modern Peruvian recipes is aj, which is a hotpepper used to make sauces for meat or vegetables.

The Spanish influence presents itself in the form of the hundreds of soup and stew recipes, particularly in thecoastal region. In addition, wheat, sugarcane, and chicken were introduced by Spaniards.

New fusions have emerged as the immigrant population increases from Europe, Africa, and Asia.

According to the connoisseurs, the Peruvian Cuisine is not only the best cuisine of Latin America, but also isamongst the best of the World, alongside the Chinese, Italian and the French cuisines. It is not only known for itsexquisite taste, but also for its variety.

Recipes such as Ceviche (raw fish marinated in lemon juice), Pachamanca (meat and vegetables cookedunderground), Chupe de Camarones (shrimp soup), Aj de Gallina (spicy chicken) and Juane (cornmash pastries)are just a few of the dishes served in Peru.

Ceviche ( Fish marinated in lime juice ) Pachamanca (Roast cooked over stones) Chupe de camarones (Shrimp chowder)
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Aji de gallina (Chicken in spicy nut sauce) Juane de gallina (Rice tamale stuffedwith chicken)

Lomo Salteado ( beef sauted withonions, peppers, cilantro)

Peruvian CuisineBackgroundsPerus ecological and climate diversity has

given rise to a major supply of fresh produce thatsatisfies not only all people interested but also themost demanding chefs.The rich Peruvian fishing grounds abound in fishand shellfish species. The heart of the succulentcoastal gastronomy such as rice, fowl and goat arethe key ingredients of Perus north coastalcooking.

In the Andes, meanwhile ingredients such as thepotato and sweet corn in all its varieties along with cuy (guinea pig) and aji chili pepper are the basis of highlandcooking. The jungle adds its own touch with wild game and a side serving of fried banana and yuca root. Localfruit varieties such as chirimoya (custard apple) and lucuma produce incomparable deserts.

The rich mix of Western and Easter cultural traditions have a huge influence in Peruvian cuisine. Over the courseof centuries, Peru has felt the influence of Spain in its stews and soups, Arab sweets and desserts, African

contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinarymethods, which have given birth to one of the most popular gastronomic tradition in Peru: Chifa.

Finally, if all of this is compounded by the strong migratory movement that occurred in the second half of thetwentieth century from the rural areas of Peru to the towns, the result is a varied and colourful cuisine. Theoriginality of Perus cuisine stems not just from its traditional cooking, but it also continues to incorporate newinfluences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine.
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ChifaChifa, or Peruvian style Chinese food, is amongst the most popularfoods in the Andean nation.

With literally one Chifa restaurant on every street corner, this haslong been one of the most widely eaten fast foods in the country andespecially in the capital city Lima.

Chifa is also very representative of the Peruvian culture in that itcontains a wealth of different influences and flavors.

Ingredients

Peru is famous throughout South America for its food.Perus Quality cuisine draws from a wide variety ofunique products that it has bequeathed to the world.

As a major fishing nation, fish is abundant and prepared with imagination. The primary ingredients found innearly every Peruvian dish are rice, potatoes, chicken, pork, lamb and fish. Most of these meals include oneof the different kinds of "aji", or Peruvian hot peppers, which are mainly : yellow aji pepper, red aji pepperand rocoto pepper. Another major contribution of the Andes is the aj chili pepper. Some varieties such asthe rocoto are used in spicy sauces, while others like the brightly-colored aj colorado are boiled and guttedto soften the hot chili pepper taste for use as a mild seasoning.

Chicken, pork and lamb were introduced to Peru 500 years agowhen the Spanish came to America. Other ingredients, likepotatoes and tomatoes, were already being grown in thePeruvian Andes and were taken by the Spaniards back toEurope.


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The rich Peruvian fishing grounds, the ancient agricultural techniques of the Andes and the rivers and cloudforest of the Amazon produce an endless variety of native ingredients which come together to create thepeerless flavor and aroma of Perus cooking. The best-known Peruvian products both at home and abroadare tubers and cereals.

The Potato

Peru has grown potatoes since the dawn of time, and its 4,000 varieties have adapted to several differentclimates. The potato (Solanum Tuberosum), originated in the upper reaches of the Andes. However, it wasnot until the Spaniards took potato samples back to Europe in the sixteenth century that the tuber rose tobecome a universal foodstuff. In fact, slightly less than a century after it was brought over to the Old World,the potato was already massively consumed, and turned out to be a key energy source for the working classduring the industrial revolution.

Peruvians are particularly fond of the papa amarilla, a potato with a yellow interior not grown anywhereelse on Earth. Other popular tubers include the Peruvian camote (sweet potato) which is used to garnish avariety of dishes, plus the yucca (cassava), olluco and oca.

According to ancient legend, when the mythical founders of the Inca empire,the brothers Manco Capac andMama Ocllo, emerged from the waters of Lake Titicaca, the first thing the god Wiracocha taught them washow to sow potatoes. Possibly due to his time-honored origin, the farmers of the Andes have managed to

create a series of varieties that haveadapted to a wide variety of climates.

There is even a popular saying: Thats

more Peruvian than potato a referenceto the unmistakable stamp of Peruvianorigin on the tuber. It is a complimentthat does justice to this age-old fruit ofthe Andes.


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The Peruvian corn

Peru is also home to some 35 varieties of maize, more than anywhere else on Earth. Corn is cooked in many

ways in Peru: on the cob, ground with a mortar and pestle, boiled, toasted, ground into the sweet

mazamorra jelly and fermented into the chicha

beverage.

Is one of the most widely-consumed foodstuffs in

Peruvian cuisine . It has been planted in Peru since

at least 1200 BC. The ancient Peruvian farmers

achieved a degree of sophistication in the selection

and creation of new varieties which adapted to

varying terrains and climates.

Today, farmers along the Peruvian coast, highlands

and jungle grow more than 55 varieties of corn,

more than anywhere else on Earth, white, yellow,

purple, black, red and mixed.

Other native cerealsNative Andean cereals such as kiwitcha (1,2) and quinoa (3)are also highly regarded abroad for theirnutritional qualities.

Kiwitcha

Kiwitcha, which has a purple flowered appearance, is similar to quinoa in the ease with which it can begrown and the high levels of protein, fiber, and iron.

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Quinoa

It contains all the amino acids needed by the human body, making

it a rare plant-based complete protein. In addition, it is gluten

free, a good source of fiber, and rich in minerals such as iron.

When prepared, it resembles couscous and has a nut-like flavor.

Fish

Because of Perus location between the Amazon River and thePacific Ocean, there are thousands of fish species present.

Near Lima and towns along the Pacific Ocean, sea bass or other

white fish, scallops, and mussels are common.

Within the Amazon River region freshwater fish, such as trout, isconsumed in addition to piranha and paiche, which is believed to

be the largest freshwater fish in the world.

The Peruvian PaicheThe Paiche (Arapaima gigas) it is one of the largest freshwater fish in the world, reportedly with a maximum

length in excess of 3 m and weighs up to 200 kg . As one of the most sought after food fish species in South

America, it is often captured by spearing for export. Consequently, large paiche of more than 2 m are

seldom found in the wild today.

The fish also has the ability to breathe air from the surface due to a lung-like lining of its throat, anadvantage in oxygen-deprived water that is often found in the Amazon River.

This fish is, therefore, able to survive extensive drought periods by gulping air and burrowing in the mud orsand of the swamps.

Peruvian sea teems with over 700 fish species, from flounder to Pacific Bonito, and 400 types of shellfish,including lobsters and sea urchins. Highland lakes, offer superb trout fishing, while the enormous paiche fishspecies abounds in the jungle rivers.


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The Peruvian fruits

Since the time of the Incas, fruits such as bananas, pineapple, avocado, plums, and papayas have beenconsumed. Spanish invaders brought citrus fruits, apples, and cherries to South America.

Peru has also made a major contribution to the worlds dessert trolley with four extraordinary fruit varities:cherimoya(1), guanabana(2), granadilla(3), lucuma(4) and Camu-Camu (5).

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Herbs and Plants

Huacatay

Huacatay, or sometimes referred to as Peruvian Black Mint, is an herb which grows naturally in the Andes.It has been used throughout the region's history as a flavor additive to food.Today, huacatay is used in everything from chili sauces to a variety of regional dishes, with the mostflavorful being perhaps the delectable pachamanca (1).

Pachamanca: Different meats, corn, potatoes, lima beans, herbs and spices for aromatizing are put into apit, dug in the ground and lined with burning stones. Hours of cooking result in one of the most deliciousAndean dishes.

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Maca, Ua de Gato and Hoja de Coca

Various medicinal plants been discovered in Peru's amazon jungles as well as the Andes mountains and theirbenefits are known worldwide.

For example, Maca (1), a hardy perennial plant cultivated highin the Andes Mountains at altitudes from 8,000 to 14,500 feet,was consumed for both medicinal and nutritional reasons by theAndean population in Peru's highlands.

Today, marketing hasamplified maca'sreported virtues ofincreased energy andsexual performanceamong its users.

(1)

Another plant is Ua de Gato (2), a woody vine found in thePeruvian Amazon. While it has been known to treat asthma,rheumatic disorders and diseases of the urinary tract, it's primaryfunction is as an anti-inflammatory remedy. Also, the PeruvianAshninka tribe has considered it a general health tonic for morethan two thousand years.

And we can't forget Coca leaves (3), which play anespecially significant role in the Andean cultures ofPeru. The Quechuas used it as a messenger from theGods.

Chewing the leaf served as a stimulant to overcomeexhaustion, hunger, and thirst. It also was used asan anaesthetic to alleviate the pain of rheumatism,wounds and sores.

(2)

Today, the leaves are commonly used to make anherbal tea, with mild stimulant effects that help withaltitude sickness.


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Party time!

Pisco and Pisco Sour

Pisco, a brandy that results from the distillation of fermented freshgrapes "mosto" or "must" (the grape juice or pulp), was the maritimeport where the export of the distilled Peruvian spirit was carried out.

The first grapes were brought from the Canary Islands to the IcaProvince in 1551. Local wine makers soon started making a grapebrandy and then shipped to other Spanish colonies.

The spirit was stored in the famous "Botijas" (clay storage jugs),

crafted by a tribe of potters, The Piskos, whose earthen containerscarried their same name. Pisco is the basis for Peru's most famouscocktail, the Pisco Sour. The iconic drink has taken on a whole newsocial persona in Peruvian culture: It now has its own day. "Pisco SourDay" is the first Saturday of every February.


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Inca Kola, the Peruvian soft drink

Sometimes referred as the Golden Cola, it has (some say) a tastesimilar to bubble gum or pineapple. Its one of just a handful locallyproduced colas in the world that was never able to be beaten by theworlds biggest corporate; Coca~Cola company.

Chicha Morada

Chicha Morada is a refreshing drink made from purple corn. It isusually served cold or at room temperature and is sweet in taste. InLima, Chicha Morada is very popular in restaurants and is sometimesconsumed more than soda. The purple corn is also good for reducinghigh blood pressure and it has antioxidants.

Chicha de Jore (Fermented)

Chicha is a term used in some regions ofSouth and Central

America for several varieties offermented and non-fermented

beverages, many derived from maize and similar non-alcoholic beverages. Chicha can also be made

from yucca root, grape, apple or various other fruits.

While chicha is most commonly associated with maize, the word is

used in the Andes for almost any homemade fermented drink, and

many unfermented drinks. Many different grains or fruits are used to

make "chicha" in different regions.

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Traditional Recipes

The freshness of the fish and the seafood is what creates the Ceviche. Freshly caught fish and seafood mixedwith purple onions, lemon juice, salt, and a touch of chili pepper. Sweet potato and corn accompany thedish.

Ceviche(serves 4 people)

Ingredients: 200 gr. of white fish, cubed into 3 cm. x 3 cm. pieces tsp. blended garlic 1tsp. blended aji verde pepper (aji amarillo or escabeche aji pepper)

tsp. aji limo pepper, finely chopped, (to taste) 5 or 6 key limes, juiced (2 oz.) 1 handful of red onions, thinly sliced Salt and white pepper

Garnish: ear of corn, stripped 1 sweet potato, boiled

Preparation:First, place the fish in a bowl and season with the garlic, salt, white pepper, aji verde pepper and aji limopepper.Mix thoroughly in order for the fish to be well seasoned. Next, add the juice of freshly squeezed andstrained key limes.Mix for a minute. Before serving, add the onion. Lastly, serve the ceviche with the sweet potato and thekernels of corn.

Suspiro a la limea (serves 4 people)

Ingredients: 1 can of sweetened, condensed milk 1 can of evaporated milk 3 egg yolks 3 egg whites cup of Port wine cup of sugar Cinnamon powder Vanilla

Preparation:Make manjar blanco (caramelized milk paste) with the two types of milk constantly stirring them until itreaches the desired consistency. Then, remove from the heat. Next, add the yokes and stir to avoidingcurdling. Then, add the vanilla. Make syrup with the sugar and the Port wine. Make a meringue by beatingthe egg whites until they are stiff.Then, pour a very thin stream of the hot syrup into the egg whites. Beat until it is cool. Serve the manjarblanco with a covering of meringue in a dessert bowl. Sprinkle with cinnamon powder.

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