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Peruvian Cooking Classes

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Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Peruvian Cooking Classes
Phone:
+51 84 256028

Address:
Calle San Juan de Dios, 283, Cusco 051, Peru

Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe , Asia and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes and legumes . Staples brought by the Spanish include rice, wheat and meats . Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.
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From Wikipedia, the free encyclopedia.

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