Peruvian Food
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Peruvian Food
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe ( Spanish cuisine, Italian cuisine); Asia (Japanese cuisine and Chinese cuisine); and Africa ( Maghrebi cuisine and West African cuisine). 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 (quinoa, kañiwa and kiwicha), and legumes ( beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). 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 f ...
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Quechua People
Quechua people (, ; ) or Quichua people, may refer to any of the aboriginal people of South America who speak the Quechua languages, which originated among the Indigenous people of Peru. Although most Quechua speakers are native to Peru, there are some significant populations in Ecuador, Bolivia, Chile, Colombia, and Argentina. The most common Quechua dialect is Southern Quechua. The Kichwa people of Ecuador speak the Kichwa dialect; in Colombia, the Inga people speak Inga Kichwa. The Quechua word for a Quechua speaker is ''runa'' or ''nuna'' ("person"); the plural is ''runakuna'' or ''nunakuna'' ("people"). "Quechua speakers call themselves Runa -- simply translated, 'the people.'" Some historical Quechua people are: * The Chanka people, who lived in the Huancavelica, Ayacucho, and Apurímac regions of Peru. * The Huanca people of the Junín Region of Peru, who spoke Quechua before the Incas did. * The Inca, who established the largest empire of the pre-Columbian era. * T ...
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