This forthcoming book is a real road map on the cultural heritage of the Peruvian gastronomic provision, not only scholars, but the consumer public of one of the world's most attractive kitchens, both for its diversity and amazing flavors. The researcher Jorge Yeshayahu Gonzales-Lara has done a first approximation, from New York, on the origins of cultural merger of Peruvian society and how these have impacted on the process of creating Peruvian cuisine. The ethnic diversity and its various cultural events that corresponded to Peru as a country, it has also reflected the mixture at the time of the preparation of their food, now recognized as a bastion and emblem of country, and one of the media to interpret the issues of national identity in Peru. Gonzales-Lara has managed to gather Luis Ramirez Sarmiento to explain foreign influence in which to culinary Peruvian Jorge Bedregal to shed light on the origins of such traditional dishes as salchipapas and temtenpíe and Addhemar Sierralta to interpret the virtues of Pisco. Gonzales-Lara reviews the chicken from the grill, the lomo saltado and fried rice, among other dishes, in an effort to make known the true source of an intrinsic part of being Peruvian, complementing with a list of recipes and cooking secrets, and finally, that all this exercise is not just knowledge, added a directory of Peruvian restaurants located in this part of northeastern United States. In addition, a printed and digital book will be quite an adventure for those who fall for this roadmap and that when the end of the road that will satisfied as if he had visited a five star restaurant. This book serves to learn more about the complexities of Peruvian identity and their diverse backgrounds and apparently found.
PRESENTACION Enrique Soria, Sociólogo & Periodista – Analista Político 9