The Peruvian way of life, food, culture and religion

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Peruvian Food

Peruvian food is like the food that came down to heaven and we made sure it stayed down. Peruvian food shows the culture of where it comes from and with its rich flavors of spiciness, sweetness, crunchiness, softness and much more. It's a real art to be able to learn and master this craft of cooking peruvian food. Come dive into this blog and learn the different kinds of peruvian food, and possibly some recipes.

The Peruvian Rich food history

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Peru is considered an important center for the genetic diversity of the world's crops:
Grains of Quinoa.
Peruvian potatoes

* Maize (corn), 35 varieties
* Tomatoes, 15 species
* Potatoes, 200 species of potato are native to the Andes region.[1] Over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile, namely Solanum tuberosum. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics.[2]
* Sweet potatoes, 150 varieties[3]
* Peanuts are native to Peru and were taken by Spanish and Portuguese merchants to Africa.
* Fruits, about 20 native varieties exist which are used in Peru as food (detailed below).

It is important to note, however, that only a small number of these varieties are commercially available. Only two varieties of maize are commonly available. The most common type has very large kernels and is not sweet. The second common variety is a type of fibrous purple corn which is not eaten but is used exclusively to make chicha morada. The third variety is a type of sweet corn which is popular in the United States which is mainly purchased by foreigners due to its high price. Occasionally one finds dried kernels of four varieties of multi-colored corn, which are used in stews or soups. Only two varieties of red tomatoes are commercially available, one is called Italian, while the other is known as American. Only two varieties of sweet potato are commonly available for sale. One has dry orange flesh and light tan skin and tastes sweet. The other variety has purple skin, is white and brown inside and is only moderately sweet. Occasionally another variety which is characterized by small tubers and dark skin and tastes like the purple skin variety. In the case of potatoes one finds more variety. The two most commonly available, however, are a white flesh type and a more expensive yellow flesh type. The only commercially available fruits native to Peru (and the Andes region in general, i.e. Ecuador, Chile, Bolivia) are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay (technically a legume but used as a fruit), guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple, banana passionfruit, cherimoya, granadilla, moriche palm fruit and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available.

From Peru, the Spanish brought back to Europe a few foods that would become staples for many peoples around the world.

* Tomatoes: Tomatoes were introduced to Europe from Latin America.
* Beans: Several varieties of the Common bean are native to America.
* Peanuts: The Peanut is native to South America.

The varieties of chili peppers, potatoes and maize that the Spanish brought back to Europe, however, were not native to Peru:

* Peppers: Chili peppers are native to America. The varieties most commonly used around the world, however, derive from Mexico and Central America. Sweet Peppers are native to Mexico and Central America. Peruvian Ají peppers are virtually unknown outside of the Andean region of South America.
* Potatoes: Potatoes were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today. The varieties used in Europe and most of the world, however, derive from a subspecies indigenous to south-central Chile, namely Solanum tuberosum, a subspecies of the Peruvian potato.
* Maize: Maize is native to all of Central and South America. The varieties used in Europe and most of the world, however, are from Central America. The corn native to Peru is not sweet and has very large grains and has failed to gain any popularity outside of Latin America. (For an example of this Peruvian corn, please examine the photo entitled Pachamanca serving below).

From Spain, Peru received a vast quantity of foods which are now considered staples such as rice, wheat, barley, oats, rice, lentils, chickpeas, broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices (including coriander, cumin, parsley, cilantro, laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise, black pepper and oregano), bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. etc. For some reason, however, many food plants popular in Spain were never imported to Peru or failed to grow due to climatic conditions such as lemons, turnips, kale, chestnuts, etc.
[edit] Cultivation of ancient plants
Peruvian corn

During the colonial period, and continuing up until the time of the Second World War, Peruvian cuisine focused on Spanish models and virtually ignored anything that could be regarded as native or Indian. Traditional food plants, which continued to be eaten by the natives, were regarded as "peasant food" and to be avoided at all costs. These colonial attitudes took a long time to subside. Since the 1970s, there has been a conscious effort to bring these native food plants out of obscurity. Some plants that were cultivated by the ancient societies of Peru have now been rediscovered by modern Peruvians and are carefully studied by scientists. Due to the characteristics of its land and climate and due to the nutritional quality of its products, some Peruvian plants will play a vital role in the nutrition of the future: this is true for quinoa, which is an excellent source of essential amino acids, and kañiwa which appear to be and are prepared like cereals but are not cereals. Root vegetables such as maca and real cereals like kiwicha are also plants nutritionists are researching today.

For many of Peru's inhabitants, these foodstocks allow for adequate nutrition even though living standards are poor. The abandoning of many of these staples during the Spanish domination and republican eras has brought down nutritional levels in the country.

Some of these foodstocks have been used since 1985 by NASA for astronaut food, like quinoa, kiwicha and maca.

Peruvian cuisine is often made spicy by means of ají pepper, a basic ingredient. Some Peruvian chili peppers are not spicy but serve to give taste and color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.

The following are the dishes which are generally popular with Peruvians. Some of these originated in other parts of Peru but most are well known and can be found in some part of Lima.

History of Peru

The earliest evidences of human presence in Peruvian territory have been dated to approximately 9,000 years BCE. The oldest known complex society in Peru, the Norte Chico civilization, flourished along the coast of the Pacific Ocean between 3,000 and 1,800 BCE. These early developments were followed by archaeological cultures such as Cupisnique, Chavin, Paracas, Mochica, Nazca, Wari, and Chimú. In the 15th century, the Incas emerged as a powerful state which, in the span of a century, formed the largest empire in pre-Columbian America. Andean societies were based on agriculture, using techniques such as irrigation and terracing; camelid husbandry and fishing were also important. Organization relied on reciprocity and redistribution because these societies had no notion of market or money.

In 1532, a group of conquistadors led by Francisco Pizarro defeated and captured Inca Emperor Atahualpa. Ten years later, the Spanish Crown established the Viceroyalty of Peru, which included most of its South American colonies. Viceroy Francisco de Toledo reorganized the country in the 1570s with silver mining as its main economic activity and Amerindian forced labor as its primary workforce. Peruvian bullion provided revenue for the Spanish Crown and fueled a complex trade network that extended as far as Europe and the Philippines. However, by the 18th century, declining silver production and economic diversification greatly diminished royal income. In response, the Crown enacted the Bourbon Reforms, a series of edicts that increased taxes and partitioned the Viceroyalty of Peru. The new laws provoked Túpac Amaru II's rebellion and other revolts, all of which were defeated.

In the early 19th century, while most of South America was swept by wars of independence, Peru remained a royalist stronghold. As the elite hesitated between emancipation and loyalty to the Spanish Monarchy, independence was achieved only after the military campaigns of José de San Martín and Simón Bolívar. During the early years of the Republic, endemic struggles for power between military leaders caused political instability. National identity was forged during this period, as Bolivarian projects for a Latin American Confederation floundered and a union with Bolivia proved ephemeral. Between the 1840s and 1860s, Peru enjoyed a period of stability under the presidency of Ramón Castilla through increased state revenues from guano exports. However, by the 1870s, these resources had been squandered, the country was heavily indebted, and political in-fighting was again on the rise.
Independence was proclaimed by José de San Martín in 1821.

Peru was defeated by Chile in the 1879-1883 War of the Pacific, losing the provinces of Arica and Tarapacá in the treaties of Ancón and Lima. Internal struggles after the war were followed by a period of stability under the Civilista Party, which lasted until the onset of the authoritarian regime of Augusto B. Leguía. The Great Depression caused the downfall of Leguía, renewed political turmoil, and the emergence of the American Popular Revolutionary Alliance (APRA). The rivalry between this organization and a coalition of the elite and the military defined Peruvian politics for the following three decades.

In 1968, the Armed Forces, led by General Juan Velasco Alvarado, staged a coup against president Fernando Belaunde. The new regime undertook radical reforms aimed at fostering development but failed to gain widespread support. In 1975, Velasco was forcefully replaced as president by General Francisco Morales Bermúdez, who paralyzed reforms and oversaw the reestablishment of democracy. During the 1980s, Peru faced a considerable external debt, ever-growing inflation, a surge in drug trafficking, and massive political violence. Under the presidency of Alberto Fujimori (1990-2000), the country started to recover; however, accusations of authoritarianism, corruption, and human rights violations forced his resignation after the controversial 2000 elections. Since the end of the Fujimori regime, Peru has tried to fight corruption while sustaining economic growth; since 2006 the president is Alan García. In 2011, Ollanta Humala was elected the new president of Peru; he will assume office on July 28, 2011.

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Machu Pichu

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History of Machu Pichu

Machu Picchu ("Old Peak") is a pre-Columbian 15th-century Inca site located 2,430 metres (7,970 ft) above sea level. It is situated on a mountain ridge above the Urubamba Valley in Peru, which is 50 miles northwest of Cusco and through which the Urubamba River flows. Most archaeologists believe that Machu Picchu was built as an estate for the Inca emperor Pachacuti (1438-1472). Often referred to as the "Lost City of the Incas", it is perhaps the most familiar icon of the Inca World.

The Incas started building the "estate" around AD 1400, but abandoned it as an official site for the Inca rulers a century later at the time of the Spanish Conquest. Although known locally, it was unknown to the outside world before being brought to international attention in 1911 by the American historian Hiram Bingham. Since then, Machu Picchu has become an important tourist attraction. Most of the outlying buildings have been reconstructed in order to give tourists a better idea of what the structures originally looked like. By 1976, thirty percent of Machu Picchu had been restored. The restoration work continues to this day.

Since the site was never known to the Spanish during their conquest, it is highly significant as a relatively intact cultural site. Machu Picchu was declared a Peruvian Historical Sanctuary in 1981 and a UNESCO World Heritage Site in 1983. In 2007, Machu Picchu was voted one of the New Seven Wonders of the World in a worldwide Internet poll.

Machu Picchu was built in the classical Inca style, with polished dry-stone walls. Its three primary buildings are the Intihuatana, the Temple of the Sun, and the Room of the Three Windows. These are located in what is known by archaeologists as the Sacred District of Machu Picchu. In September 2007, Peru and Yale University almost reached an agreement regarding the return of artifacts which Yale has held since Hiram Bingham removed them from Machu Picchu in the early 20th century. In November 2010, a Yale University representative agreed to return the artifacts to a Peruvian university.

Machu Picchu was built around 1450, at the height of the Inca Empire. It was abandoned just over 100 years later, in 1572, as a belated result of the Spanish Conquest. It is possible that most of its inhabitants died from smallpox introduced by travelers before the Spanish conquistadors arrived in the area. The latter had notes of a place called Piccho, although there is no record of the Spanish having visited the remote city. The types of sacred rocks defaced by the conquistadors in other locations are untouched at Machu Picchu.

Hiram Bingham theorized that the complex was the traditional birthplace of the Incan "Virgins of the Suns". More recent research by scholars such as John Howland Rowe and Richard Burger, has convinced most archaeologists that Machu Picchu was an estate of the Inca emperor Pachacuti. In addition, Johan Reinhard presented evidence that the site was selected because of its position relative to sacred landscape features such as its mountains, which are purported to be in alignment with key astronomical events important to the Incas.

Johan Reinhard believes Machu Picchu to be a sacred religious site. This theory stands mainly because of where Machu Picchu is located. Reinhard calls it "sacred geography" because the site is built on and around mountains that hold high religious importance in the Inca culture and in the previous culture that occupied the land. At the highest point of the mountain in which Machu Picchu was named after, there are "artificial platforms [and] these had a religious function, as is clear from the Inca ritual offerings found buried under them. These platforms also are found in other Incan religious sites. The site's other stone structures have finely worked stones with niches and, from what the "Spaniards wrote about Inca sites, we know that these [types of] building[s] were of ritual significance. This would be the most convincing evidence that Reinhard points out because this type of stylistic stonework is only found at the religious sites so it would be natural that they would exist at this religious site. Another theory maintains that Machu Picchu was an Inca llaqta, a settlement built to control the economy of conquered regions. Yet another asserts that it may have been built as a prison for a select few who had committed heinous crimes against Inca society. An alternative theory is that it is an agricultural testing station. Different types of crops could be tested in the many different micro-climates afforded by the location and the terraces; these were not large enough to grow food on a large scale, but may have been used to determine what could grow where. Another theory suggests that the city was built as an abode for the deities, or for the coronation of kings.
View of the city of Machu Picchu in 1911 showing the original ruins before modern reconstruction work began.

Although the citadel is located only about 50 miles from Cusco, the Inca capital, the Spanish never found it and consequently did not plunder or destroy it, as they did many other sites. Over the centuries, the surrounding jungle grew over much of the site, and few outsiders knew of its existence.

On 24 July 1911, Hiram Bingham announced the discovery of Machu Picchu to scholars. An American historian employed as a lecturer at Yale University, Bingham had been searching for the city of Vilcabamba, the last Inca refuge during the Spanish conquest. He had worked for years in previous trips and explorations around the zone. Pablito Alvarez, a local 11 year-old Quechua boy, led Bingham up to Machu Picchu. Some Quechuas lived in the original structures at Machu Picchu.

Bingham started archaeological studies and completed a survey of the area. He called the complex "The Lost City of the Incas", which was the title of his first book. Bingham made several more trips and conducted excavations on the site through 1915, collecting various artifacts which he took back to Yale. He wrote a number of books and articles about the discovery of Machu Picchu.
A complete overview of the site

The site received significant publicity after the National Geographic Society devoted their entire April 1913 issue to Machu Picchu.

In 1981 Peru declared an area of 325.92 square kilometers surrounding Machu Picchu as a "Historical Sanctuary". In addition to the ruins, the sanctuary includes a large portion of the adjoining region, rich with the flora and fauna of the Peruvian Yungas and Central Andean wet eco regions.

In 1983 UNESCO designated Machu Picchu a World Heritage Site, describing it as "an absolute masterpiece of architecture and a unique testimony to the Inca civilization".

The World Monuments Fund placed Machu Picchu on its 2008 Watch List of the 100 Most Endangered Sites in the world because of environmental degradation. This has resulted from the impact of tourism, uncontrolled development in the nearby town of Aguas Calientes, which included a poorly sited tram to ease visitor access, and the construction of a bridge across the Vilcanota River, which is likely to bring even more tourists to the site, in defiance of a court order and government protests against it.
[edit] Early encounters
Man sitting on ruins, hand-colored glass slide by Harry Ward Foote, who accompanied Hiram Bingham to Machu Picchu, 1911

Although Bingham was the first person to bring word of the ruins to the outside world, other outsiders were said to have seen Machu Picchu before him. Simone Waisbard, a long-time researcher of Cusco, claims that Enrique Palma, Gabino Sánchez, and Agustín Lizárraga left their names engraved on one of the rocks at Machu Picchu on 14 July 1901. In 1904, an engineer named Franklin supposedly spotted the ruins from a distant mountain. He told Thomas Payne, an English Christian missionary living in the region, about the site, Payne's family members claim. They also report that in 1906, Payne and fellow missionary Stuart E. McNairn (1867-1956) climbed up to the ruins.

The site may have been discovered and plundered in 1867 by a German businessman, Augusto Berns. There is some evidence that a German engineer, J. M. von Hassel, arrived earlier. Maps found by historians show references to Machu Picchu as early as 1874.

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rojocaro

Hi, I hope you guys like this blog about peruvian food. To find more information go to http://en.wikipedia.org/wiki/Peruvian_cuisine. I'm a young stud... more »

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