Food and multiculturalism in the Peruvian Diaspora and Peruvian cuisine meeting point of cultures a Peruvian Restaurant Guide United States – 2012
Book Review:
Food and multiculturalism
in the Peruvian Diaspora and Peruvian cuisine
meeting point of cultures a Peruvian Restaurant
Guide United States – 2012.
This book is the meticulous work
correctly spliced were combined Heidi Castrillon, Executive
Director of the Magazine and BIZ intellectual work of the sociologist MA, Jorge
Yeshayahu Gonzales-Lara, combined
in a guide-book a place to learn, and find useful information from the best
restaurants Peruvians in the United States, gastronomic recipes, culinary
secrets, articulated by comments and articles on Peruvian cuisine, the
millennial history of the fusion of cultures, history Grilled Chicken, Peruvian
Ceviche history, the history of lomo saltado and the fusion of Peruvian Chinese
cuisine in the history of fried rice, a book for meditation and imagination
where tastes are merged. Note the collaboration of writers, intellectuals and
academics converge on a meeting point of cultures and culinary themes spliced,
Jesus Rios director of the Long Island A Day Magazine Colombian journalist,
Enrique Soria, journalist and sociologist Peruvian Ayllu Journal The history of
Pisco Sour Aldehemar Sierra Alta Peruvian writer based in Miami, Florida, Peruvian historian Jorge Bedregal, Arturo
Quispe, a sociologist Director of the Digital Journal of Intercultural and José
Carlos Luque comments Brazan, professor at the Autonoma University of Mexico.
The Peruvian cuisine has been settled in the U.S, and a large
number of Peruvian restaurants present culinary diversity of Peruvian food. The
regional and national Peruvian cuisine, which expresses the diversity of
Peruvian cuisine, is natural meeting point of Peruvian immigrants in 32 cities
and 441 Peruvian restaurants in America. Restaurants do not require special
areas to be recognized as places of Peruvian food. The assessment of the food
is transformed into a social space that transcends geographical space.
The cuisine is a representative element of cultural and
intercultural where the kitchen was the meeting point of different cultures.
Gastronomy is the meeting point of cultures produced is fusing culinary foods
and flavors of four continents since the mid-nineteenth century. This new
phenomenon is reaffirmed in the various festivals that are social events,
economic and cultural factors that are primarily intended to promote Peruvian
food culture and culinary styles culinary product of mergers. Peruvian
restaurants have become gastronomic social spaces where friends and relatives
living together share a culinary recreation that fuses different tastes and
flavors. Peruvian cuisine has become the positive contribution of Peruvian
migration in the development of transnational social space which causes a set
of practices and relationships that give rise to such gastronomic spaces.
Books in Review
