Global Cuisines & Cultures Program: Peru

Peru has been portrayed in broad extremes: as the land of the richest treasures, the bloodiest conquest, the most poignant ballads, and the most violent revolutionaries. This second edition of the Peru Reader offers a deeper understanding of the complex country that lies behind these claims. The volume covers Peru's history from its extraordinary pre-Columbian civilizations to its citizens' twenty-first-century struggles to achieve dignity and justice in a multicultural nation where Andean, African, Amazonian, Asian, and European traditions meet. The collection presents essays, folklore, historical documents, poetry, songs, short stories, autobiographical accounts, and photographs. Works by contemporary Peruvian intellectuals and politicians appear alongside accounts of those whose voices are less often heard--peasants, street vendors, maids, Amazonian Indians, and African-Peruvians. Including some of the most insightful pieces of Western journalism and scholarship about Peru, the selections provide the traveler and specialist alike with a thorough introduction to the country's astonishing past and challenging present.

The breadth of Peru's culture from pre-Columbian times to today is surveyed in this one-stop reference. Modern Peru emerges as an ethnically divided nation progressing toward social integration of its heavily Indian and Hispanic population. Ferreira and Dargent, native Peruvians, illustrate how the diverse geography of the country--the Andes, coast, and jungle--has also had a role in shaping cultural and social expression, from history to art. Further exploring the influence of Spanish colonialism and its modern blending with Indian traditions, this volume covers the legacy of the Incas and Machu Picchu, providing an authoritative overview of how the citizenry and major cultural venues, such as the church, media, and arts, have evolved.

The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country's most acclaimed and popular chef, Gast_n Acurio. One of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar. Acurio guides cooks through the full range of Peru's vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world's most popular culinary destinations into their own kitchen.