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	Peruvian cuisine - Wikipedia, the free encyclopedia
		Peruvian cuisine is considered the most diverse in the world and only disputes world cuisine tournaments with french cuisine, chinese cuisine and indian cuisine (hindu) as the leading masters of this art.
		Peruvian cuisine is often made spicy by means of ají or chili pepper, a basic ingredient.
		The cuisine of the coast can be said to have four strong influences the moorish, the african, the chinese and the local native.
	en.wikipedia.org /wiki/Peruvian_cuisine (3526 words)

	Peru - Encyclopedia, History, Geography and Biography
		Francisco Pizarro landed on the Peruvian coast in 1531, and by the end of the 1530s the Viceroyalty of Peru encompassed all of Spain's territories in South America.
		Among Peruvians of the coast, it is considered as traditional and representative as the Tango is to Argentina.
		Peruvian cuisine is a blend of Amerindian and Spanish roots, but has also been influenced by other groups, including Africans, Italians, Chinese and Japanese, all of whom have added their own ingredients and traditions to the mix.
	www.arikah.net /encyclopedia/Peru (4084 words)

	Untitled Document (Site not responding. Last check: 2007-11-04)
		The latest trend to hit the U.S. is the fabulous cuisine of Peru, which is reputedly the best in South America, and one of the top three in the world (with French and Chinese cuisine).
		Peruvian cuisine is known not only for its exquisite taste, but also for its variety and ability to incorporate influences from different times and cultures.
		The culinary history of the Peruvian food dates back to the Incas and pre-Incas with its maize, potatoes, and spices that later was influenced by the arrival of the Spanish colonists, and throughout the years it incorporated the demands of the different migrations and mestizajes.
	seasonings-aha.com /peruvian_peppers_cuisine.html (814 words)

	peruvian culinary history and recipes .html
		Peruvian cuisine is one of the best in South America and it's known not only for its exquisite taste, but also for its variety and ability to incorporate the influence from different times and cultures.
		The culinary history of the Peruvian food dates back to the Incas and pre-Incas with its maize, potatoes and spices that later was influenced by the arrival of the Spanish colonies, and throughout the years it incorporated the demands of the different migrations and "mestizajes".
		Another important component to pre-Hispanic Peruvian cuisine is the seafood and the foods from the coastal region.
	www.culturalexpeditions.com /culinary_history.html (941 words)

	PERUVIAN FOOD
		Peruvian food is determined by the geography of the country, its climate and the customs of their people.
		There are maybe 5 very common kinds of potatoes found in the every day peruvian dishes, and among them, the white and pink potatoes, due to their facility to grow in most kind of weathers, are the ones which are found in many other countries in the world.
		The dishes peruvians use to eat can be divided in 2 main groups, the dishes they eat in their homes every day, and the dishes they ussually eat in restaurants, due to the long time it take to prepare this dishes.
	users.tkk.fi /~czevallo/EnglishCourse/PeruvianFood.html (1463 words)

	Chef prepares Peruvian cuisine to conquer the world - Boston.com
		He aims for nothing less than 50,000 Peruvian restaurants around the world where food lovers could savor the hot peppers, lime, onions and fish of a ceviche, creamy yellow Andean potatoes or maybe even someday the Peruvian delicacy of guinea pig.
		But he is so convinced of the power of Peruvian cuisine that he is inspiring financiers and fellow chefs to go out and conquer the world.
		Peruvians are puffed up with pride because he is promoting one of their most beloved cultural treasures.
	www.boston.com /news/world/latinamerica/articles/2006/03/01/chef_prepares_peruvian_cuisine_to_conquer_the_world (910 words)

	Peruvian Gastronomy: Food and Cuisine by The Peru Guide
		Second, Peruvian cuisine is the quintessence of cultural fusion.
		Although potatoes were fundamental to their diet, Inca cuisine also comprised cereals like quinua and corn, meats like alpaca and cuy (a native guinea pig), fruits, and obviously hot peppers -their most significant gift to Peruvian cuisine.
		Peruvian classic lomo saltado is possibly where their influence is most evident.
	www.theperuguide.com /gastronomy.html (747 words)

	Peruvian Foods
		The three staples of Peruvian cuisine are corn, potatoes and chiles.
		The most famous Peruvian dish is ceviche, a raw fish or shrimp marinated in lemon or lime juice and traditionally accompanied by corn and sweet potatoes.
		Peruvians have a sweet tooth and some of their favorite sweets include suspiro a la limena, (meringue on top of a carmel flavored custard) and manjar blanco (which adds port to the custard) both made from sweetened condensed milk.
	www.travellady.com /Issues/Issue72/72U-perufood.htm (1163 words)

	Peru Embassy: Australia: Culture: Gastronomy (Site not responding. Last check: 2007-11-04)
		The new cuisine was an exciting synthesis of ingredients and techniques from the two continents and at all levels of society new dishes began to appear which have evolved into the characteristic motifs of the food that Peruvians love today.
		Peruvians loved and adopted the captivating rhythms of African music and dance, and the aromatic African spices and syrups that they added to the original corn puddings of the Incas resulted in the perfection of a heady mix of blancmanges and custards.
		Peruvian cuisine incorporated a delicate hint of shoyu and a dash of miso.
	www.embaperu.org.au /culture/gastro.html (2374 words)

	Sun Herald - 08/24/05
		Peruvian cuisine is one of the best in South America, known not only for exquisite taste but also for its diversity and ability to incorporate the influence of cuisines from the past and from other cultures.
		Peruvian cooking is an important expression of its own culture in the same way as its ceramics, textiles, music and literature.
		Fish is a most important component of Peruvian cuisine; around one-third of the coastal population at one time was dedicated to fishing, thanks to the variety of species available along the Peruvian coast.
	www.sun-herald.com /NewsArchive2/082405/tp12ch23.htm?date=082405&story=tp12ch23.htm (984 words)

	The News Herald: Food (Site not responding. Last check: 2007-11-04)
		Aji, omnipresent in Peruvian food, is a hot pepper considered the soul of Peruvian cooking by its chefs.
		Peruvian cuisine is emerging from under the shadow of years of guerrilla war and economic crisis that isolated Peru from the outside world as investors and tourists stayed away.
		"Peruvian cuisine is not that well known abroad because professional cooking in Peru is almost new.
	www.newsherald.com /archive/food/pn012198.htm (566 words)

	Fresh from the Andes: 1/7/98
		Peruvian cuisine is emerging from the shadow of guerrilla war and economic crisis
		A month-long Peruvian food festival at the United Nations in New York in October drew 400 diners a day and a road show of Peruvian chefs recently toured the world to rave reviews.
		A selection of Peruvian specialties is displayed at the Senorio del Sulco restaurant in Lima in photo at left.
	www.s-t.com /daily/01-98/01-07-98/b01ho057.htm (947 words)

	High on Peru
		Peruvian -- the cuisine that legendary French chef and culinary writer Auguste Escoffier called one of the best in the world -- after only French and Chinese.
		The staples of Peruvian cuisine -- potatoes, yucca, corn and chili peppers -- were provided by the Incas centuries ago.
		Herrera is the size of a linebacker, and the country's fusion cuisine, coming together piece by piece over several centuries, is complicated.
	www.washingtonpost.com /wp-dyn/content/article/2006/05/09/AR2006050900337.html (1040 words)

	Backstory: Incan fusion at a cevicheria near you. \| csmonitor.com
		Peruvian cuisine, the acclaimed chef pronounces, is about to take the gastronomical world by storm.
		is one of the most cultured, varied, and exquisite cuisines that humankind has created on earth," half whispers food sociologist and restaurateur Isabel Alvarez Novoa, sitting at the bar of her El Senorio de Sulco restaurant, sipping a purple drink made of traditional red corn and cinnamon.
		To begin with, she explains, there is the country's enormous biodiversity: Peru is home to some 80 types of the world's 104 biological zones, which produce an amazing assortment of fresh ingredients.
	www.csmonitor.com /2006/0420/p20s01-lifo.htm (1099 words)

	DINING / Chola's offers entree into Peruvian Cuisine
		Mexican food is the dominant south-of-the-border cuisine in the Bay Area but the success of a few Peruvian restaurants in San Francisco has introduced diners to this unique, globally significant cuisine.
		Peruvian music fills the room, while tables of mostly Spanish speakers eat with enthusiasm.
		Ceviche mixto ($10.50), a signature Peruvian dish, sparkles with the bright flavors of lime juice, thinly sliced red onion, fresh cod, green mussels, tiny octopus, calamari and shrimp.
	www.sfgate.com /cgi-bin/article.cgi?file=/c/a/2004/04/16/CCGHH64FE61.DTL&type=printable (837 words)

	The Art of Peruvian Cuisine (Site not responding. Last check: 2007-11-04)
		Peruvians love rice and will eat it along with its Quechua equivalent, the potato.
		Rice and potato served together is the most permanently visible and most essential example of the fusion of Andean and European cuisines and ingredients.
		Tony Custer, a graduate of Harvard in Economics with an MBA from Harvard Business School, is the editor and publisher of "The Art of Peruvian Cuisine." In 1998, Custer created "Aprendamos Juntos," a program that installs special classrooms with full-time therapists to help children with learning disabilities in Lima's poorest schools.
	www.fas.harvard.edu /~drclas/publications/revista/food/Custer.html (252 words)

	Cookbooks of the World - Peru - Peruvian Food and Recipe Books
		As well as superb recipes, he places the food in its cultural context, he tells you about where he was when he first tasted a certain dish and describes the environment, flavors and preparations with precision.
		Peruvian cuisine is as complex as the history of this country located on the western coast of South America.
		Peru\'s varied topography,which ranges from the western coastal plain to the high and rugged Andes to the eastern lowland jungle of the Amazon basin, makes for a cuisine rich in both seafood and meat.The food of Peru is dominated by the \'sun\' cuisine of the Incas, whose love of everything yellow is legendary.
	www.almudo.com /PeruCookbooks.htm (380 words)

	Peruvian Recipes
		The rich Peruvian fishing grounds abound in fish and shellfish species, the heart of the succulent coastal gastronomy; rice, fowl and goat, meanwhile, are the key ingredients of Peru's north coastal cooking.
		In the Andes, meanwhile, delicious ingredients such as the potato and sweetcorn in all its varieties, plus cuy (guinea pig) and ají chili pepper are the basis of highland cooking and are to be found across the country.
		But the originality of Peru's cuisine does not stem just from its traditional cooking -rather, it continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine.
	garnet.berkeley.edu /~dolorier/PeruvianRecipes.htm (1732 words)

	World Feast (Site not responding. Last check: 2007-11-04)
		Pedro’s mother found work as the cook for the Peruvian sports club in Sydney and then later in the catering department at Ansett, and over the years the family maintained the culture of Peruvian food in their home life, turning family meals and holidays into big occasions.
		On seeing how hard it was for his mother to get the unique ingredients to make the Peruvian food as authentic as possible, he started Boomerang Global Trading an import company that specialises in Peruvian ingredients and foodstuff that previously had been so hard to get in Australia.
		There is a big concentration of Peruvian people around Maroubra and Mattraville, that’s why we opened in Randwick, and the community appreciates being able to get the very authentic and traditional dishes – there just aren’t a lot of restaurants that cater to them.
	www.theworldfeast.com.au /features.php?featureID=30&archive_cultureID=58 (1006 words)

	LIMA PERU - LIMA Restaurants and Typical Food (Site not responding. Last check: 2007-11-04)
		Chinese cuisine, which reached the City of the Kings with the first Asians who came to work in the haciendas close to the capital during the last century, has mixed in many cases with Peruvian cuisine, to create unique dishes such as Arroz Chaufa (stir fried rice).
		The mystery of the south joined to the varied creole peruvian cuisine is presented in one the most complete buffets in Lima.
		If it is the first time you visit a peruvian restaurant, we recommend you to ask "José Antonio piqueo" which is a selection of creole peruvian dishes.
	www.enjoyperu.com /peru_travel_tours_information/peru_travel_destinations/peru_lima/lima_restaurants.html (866 words)

	CUZCO::PERUVIAN CUISINE (Site not responding. Last check: 2007-11-04)
		Cuzco's Peruvian food is soulful and satisfying, not fussy or fancy, but refreshingly honest.
		The mixed-fish ceviche, with its hunks of moist fin and shellfishes, is not counterpointed merely by the rush of lime juice and hot chilies, but also by a splay of onions that have been marinated to defuse any bitterness and hunks of sweet potatoes that stand ready to douse heat.
		Flank steak, a Peruvian staple, is well rendered, served as it is with a colorful fried egg, skinny spuds and plantains.
	www.cuzcorestaurant.com /reviews.htm (733 words)

	Las Vegas Weekly: Taste (Site not responding. Last check: 2007-11-04)
		This is our first full-fledged Peruvian restaurant, and while I was surprised to discover that many of the staff are natives of that South American country, there isn’t a Peruvian community here large enough to sustain a big restaurant without a little help from locals.
		Another excellent main course is aji de gallina, a chicken breast sautéed in a distinctly Peruvian green sauce redolent of herbs and chilies.
		You have to be a Peruvian to love this stuff, and if you pour it over snow in the Andes, you’ll fool a lot of your friends.
	www.lasvegasweekly.com /2002/06_20/food_taste.html (844 words)

	welcome to andina restaurant
		In 1999, she moved to Portland under the tutelage of Greg Higgins, one of the "pioneers" of sustainable cuisine.
		After Higgins, Jermain was Chef de Cuisine at In Good Taste cooking school where she taught classes and oversaw the daily operations of the lunch bistro.
		Collaborting with Doris Platt de Rodriguez, owner of Andina, Jermain hopes to "elevate the appreciation and understanding of Peruvian food- the world's original fusion cuisine," using her local knowledge to enhance the marriage of Peru and Portland represented in the menu.
	www.andinarestaurant.com /chef.htm (719 words)

	Peruvian Recipes & Peruvian Cooking & Peruvian Cuisine of Peru. (Site not responding. Last check: 2007-11-04)
		I am a Peruvian married to a North American and living in Lima, Peru.
		This Peruvian cuisine web site is much more than a collection of tested recipes.
		Cooking of Peruvian recipes is not only an art, but also a science.
	www.i12cook.com (276 words)

	Eating Further South of the Border: Will the Foods of Peru Captivate the Tastebuds of the American Shopper?
		They pinned their hopes on Peruvian, analyst Nancy Kruse explains, because it is based on foods familiar to American consumers, such as potatoes and fresh seafood, but is given zest by the country’s native chiles, which range from mild to hot.
		Peruvian cuisine has “a much more familiar palette of flavors than Mexican food,” agrees chef Rick Bayless, who considers it, along with Mexican, one of the great cuisines of Latin America.
		It may take time for Peruvian dishes to find shelf space in the aisles of your local grocery store, but 30 years ago, no one would have predicted that salsa would beat ketchup as the nation’s number-one condiment.
	www.packagedfacts.com /editor/viewcontent.asp?prid=177 (656 words)

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