PERUVIAN GREATSTRONOMY

Why Peruvian greatstronomy, many people asked me so I will answer, we know that to be consider great on some aspects or fields we need to perform great and that performance must be recognized by experts who know about it, just on that way, people will consider you as a great performer on certain field or specialty. So here we go with all the performance’s recognitions that the Peruvian greatstronomy got on the last 6 years, and those are:
2006, No doubt that the main award that Peruvian cuisine has gotten in that year was in the 4th  Gastronomic international summit celebrated in Madrid, Spain , Peruvian cuisine was named as The America’s  capital of gastronomy .
2007, Diego Hosaka and Hajime Kasuga, Peruvian chefs got first place in the international cuisine contest “Atun rojo” celebrated in Cerdeña, Spain.
2009, The Gourmand world cookbook awards recognized 5 publications about Peruvian gastronomy in the different categories they rewarded, being the most important “500 years of fusion” by Gaston Acurio edited in Lima by El Comercio newspaper, as the best Gastronomic book in the world. This prize giving ceremony was celebrated in Paris, France. (Needs to be mention that happened the something in 2006 with another 5 different books about Peruvian cuisine)
2010, it was even better, 3 gastronomic Peruvian books of 4 of them got first place on their respective categories, best book for professional chefs, best book written by a chef and best book of gastronomy , 3 of them in the world, they were wrote by Gaston Acurio, Astrid Gutsche (Acurio’s wife) and the Peruvian restaurant “Rosa Nautica” respectively.
2011, in the celebration of Inter-American year of the Culture organized by the OAS (Organization of American States) awarded to the Peruvian Gastronomy with the distinction as “America’s Cultural Heritage to the world”.
2012, Peru got a distinction by the World Travel Awards, organized in Nueva Delhi, India; as a “Worldwide Main Culinary Destiny”
Not only this, many times the Peruvian cuisine was praised by many people, organizations and magazines, like the Spanish chef Ferran Adria, considered by many as the best chef in the world said “ The future of gastronomy is being cooked in Peru” , Patrick Martin the Academic Director of the world wide famous, French Gastronomic school  Cordon Blue mentioned “ The great gastronomic quality in Peru was the main reason why we have a school there” , the famous gastronomic magazine “Gourmet” wrote “ in 10 years Peru will be like France people will go just to eat” , The American Magazine “Time” edited an article about the different Peruvian restaurants are being opened successfully in different countries around the world, being 3 of them in the list of best 50 restaurants in the world , The best American travel guidebook “Frommer’s”  mentioned Lima , Peru as a top food and drink destination 2012 in the world,  The National Geographic Magazine made an article about the best dishes to taste in Peru emphasizing the  Lucuma (Peruvian fruit), Alpaca (Llama’s family), Cuy (Peruvian guinea pig),Anticuchos(made of Cow’s heart) and Pollo a la brasa (Peruvian rotissiere chicken) , The food  TV channel announced Peruvian cuisine as one of the 10 new trends for gastronomy in the future and many other respectful organizations, specialized magazines and world’s celebrities of gastronomy recognized the Peruvian cuisine as the future boom in gastronomy.
Also Peru is a blessed country for the Mother Nature due to its ecological and climatic diversity, the Humboldt Sea current phenomenon give to the Peruvian sea a rich abundance of fish variety, The Peruvian Andes produce the biggest variety of potatoes in the world (more than 3000 spices), chili peppers and corns in South America, its Amazonian jungle provide an immense quantity of fruits specially the camu camu which contains 40 times more vitamin C than the Kiwifruit and great quality of Cacao bean main ingredient of chocolate.

To finish with this article probably the main reason of this extraordinary gastronomy developed in Peru is due to the superb fusion of gastronomic cultures occur in XIX century as the Inca or Andean, Spanish, Chinese ( the result is the famous Peruvian Chifa), African (slaves who came to Peru to work on the cotton’s fields), Japanese( many say as a great result the Celebrated Peruvian Ceviche) and Italian ; all of them thanks to their immigration to the Peruvian lands on that times, in addition an enviable imagination to create almost 500 different dishes which place Peru as the 4th most varied cuisine in the world.
So if you still do not believe that you can travel to Peru just to eat, why do not you just come to discover it by yourself, for many years this country did not promote their gastronomy as it is doing it on this days, otherwise probably you would be here right now just enjoying one of the highest pleasures that human being have, EAT.Come and enjoy with a tasty celebrity named PERUVIAN CUISINE…….!  BUEN PROVECHO (Bon Appetite), See you next time bloggers.
Jorge Horna