Peruvian Food Quotes

I have gone into town to buy a few last things we need for the expedition: Peruvian wasp repellent, toothbrushes, canned peaches, and a fireproof canoe. It will take a while to find the peaches, so don't expect me back until dinnertime. Stephano, Gustav's replacement, will arrive today by taxi. Please make him feel welcome. As you know, it is only two days until the expedition, so please work very hard today. Your giddy uncle, Monty

The magnitude of these shattering changes can perhaps be grasped by imagining that the invasion had been in the reverse direction and that the Aztecs or Incas had arrived suddenly in Europe, imposed their culture and calendar, outlawed Christianity, set up sacrificial altars for thousands of victims in Madrid and Amsterdam, unwittingly spread disease on a scale that virtually matched the Black Death, melted down the golden images of Christ and the saints, threw stones at the stained-glass windows and converted the cathedral aisles into arms or food warehouses, toppled unfamiliar Greek statues and Roman columns, and carried home to the Mexican and Peruvian highlands their loot in precious metals along with slaves, indentured servants and other human trophies.

The Incas, although an authoritarian monarchy, had succeeded nevertheless during their short reign not only in creating a massive empire, but perhaps more importantly in guaranteeing all of the empire's millions of inhabitants the basic necessities of life: adequate food, water, and shelter. It was an achievement that no subsequent government -- Spanish or Peruvian -- has attained since

I keep to the light and look through the windows of restaurants and pubs. I climb up the stairs of a theater and see people inside standing around in little groups on a red carpet and talking. There are tall tables some stand around with bowls of sharing food on top---nuts and crisps and dips and olives. I keep walking, past an Italian bistro in which people are eating seafood pasta; in another restaurant, two people have a huge plate of oysters between them; a man and a woman are talking animatedly about something they have on their table---a thick wad of paper that has text on it and notes written in pen---while they share food in a Peruvian restaurant. "Have you tried the scallops?" someone says. "Have you had time to look at the menu?" says another person. Two women, all in black, with instrument cases, are sharing a bottle of wine outside. A waiter comes out with a platter of sushi.

The Peruvian Indians, in the highlands and in the eastern watershed of the Andes, and also in the Amazon Basin, have built superb bodies with high immunity to dental caries and with splendidly developed facial and dental arch forms while living on the native foods in accordance with their accumulated wisdom. Whenever they have adopted the foods of modern civilization and have displaced their own nutrition, dental caries has been found to be wide-spread; and in the succeeding generations following the adoption of modern foods, a change in facial and dental arch forms has developed. The modernized foods which displaced their native foods were the typical white man's dietary of refined-flour products, sugar, sweetened foods, canned goods, and polished rice

The first and better known is Mesoamerica, where half a dozen societies, the Olmec first among them, rose in the centuries before Christ. The second is the Peruvian littoral, home of a much older civilization that has come to light only in the twenty-first century.* Mesoamerica would deserve its place in the human pantheon if its inhabitants had only created maize, in terms of harvest weight the world’s most important crop. But the inhabitants of Mexico and northern Central America also developed tomatoes, now basic to Italian cuisine; peppers, essential to Thai and Indian food; all the world’s squashes (except for a few domesticated in the United States); and many of the beans on dinner plates around the world. One writer has estimated that Indians developed three-fifths of the crops now in cultivation, most of them in Mesoamerica. Having secured their food supply, Mesoamerican societies turned to intellectual pursuits. In a millennium or less, a comparatively short time, they invented their own writing, astronomy, and mathematics, including the zero.

only took that Peruvian rugby team that crashed in the Andes in the early 1970s nine days without food before they were so desperate with hunger they resorted to eating the dead bodies of their friends to survive.

This intensive two-year campaign by a public health worker in a Peruvian village of 200 families, aimed at persuading housewives to boil drinking water, was largely unsuccessful. Nelida was able to encourage only about 5 percent of the population, eleven families, to adopt the innovation. The diffusion campaign in Los Molinas failed because of the cultural beliefs of the villagers. Local tradition links hot foods with illness. Boiling water makes water less “cold” and hence, appropriate only for the sick. But if a person is not ill, the individual is prohibited by village norms from drinking boiled water. Only individuals who are unintegrated into local networks risk defying community norms on water boiling. An important factor regarding the adoption rate of an innovation is its compatibility with the values, beliefs, and past experiences of individuals in the social system. Nelida and her superiors in the public health agency should have understood the hot-cold belief system, as it is found throughout Peru (and in most nations of Latin America, Africa, and Asia). Here is an example of an indigenous knowledge system that caused the failure of a development program.

Aah. This is a Causa ... ... one of Peruvian cuisine's most classic dishes." The word Causa means "mashed potatoes," and the dish is one with deep ties to Peruvian traditions. Various seafoods are sandwiched between layers of mashed potatoes and pressed together into a large roll. One could think of it as a giant potato salad sushi roll. Kobayashi minced the spear squid, blending it together with egg whites and onions in a food processor before seasoning it with lemon, mayonnaise and soy sauce. The resulting ground squid she formed into a patty and fried to make a light and fluffy squid burger. As the centerpiece of her dish, she sandwiched the patty between layers of mashed potatoes seasoned with bright yellow Ají Amarillo. *Ají Amarillo is a type of yellow chili pepper. A traditional seasoning in Peruvian cuisine, it has both spiciness and fruity sweetness.* She used Irish Cobbler potatoes- the pride of Hokkaido- to make the mashed potatoes. Their natural sweetness nicely emphasizes the body of the squid's flavor.

Convergence is ubiquitous and not limited just to the external appearance or morphology of animals. It is also widely observed and documented in animal behavior and in plants, fungi, and even bacteria. Let’s start with behavior. What do you think these four species—a cobra, a stickleback fish, an octopus, and a spider—share? There is no convergence in body form here, unlike the Caribbean anoles. But a behavior has converged among them that has led to the success of each of their species: the females of the species guard their eggs. One of the best examples of convergent behavior is observed in humans and—hold your breath—ants! And I have witnessed this convergence with my own eyes. When I was on a family vacation in the stunningly beautiful Peruvian Amazon, I stumbled upon the tiny creatures that had beaten our human ancestors to the discovery of agriculture by many millions of years: the leafcutter ants. I had waited years to witness the miracle, and there it was in its full linear glory. A long single column of thousands of large green leaves appeared to be miraculously moving in perfect synchrony of their own volition on the forest floor. Each large leaf was being carried by a single tiny ant, who purposefully disappeared underground to pass on the booty to her specialist sisters. These ants chew the leaves to grow a fungus garden used for food for the entire colony. Not unlike human farmers, these ants produce fertilizers (amino acids and enzymes) to aid the fungal growth, remove contaminants that can hinder the agricultural output, are highly selective in what they grow, and continuously tend to their enormous gardens.8

There is a certain familiarity with fast food places around the globe. Fluorescent lighting, dirty tiles, menu displayed behind the counters, cheap plastic seats and tables. But we are hungry and after our rainforest food we want something more familiar.

When it comes to flavor, I am drawn to the Old World. I like liquor with hard-to-define tastes: the bitter complexity of Italian amari, the ancient herbs of Chartreuse, the primal maltiness of Dutch genever. And I'm also drawn to the wilder, untamed parts of the New World: the agave bite of real tequila; the earthy, rustic edge to Brazilian cachaca; the strange, dry conundrum of Peruvian pisco. I don't know why - I guess it's the same reason I like stinky cheeses, funky wines, wild game, or yeasty beers. I'm of a similar mind to A. J. Liebling, who wrote in his classic food memoir, Between Meals, "I like tastes that know their own minds.