Peru, Flavors & Knowledge. Fundamentals and Methods of Peruvian Cooking

Descripción del Articulo

Over the past 15 years, Peru has experienced a gastronomic boom. Its cuisine not only currently represents a primary source of Peruvian culture and pride but in very little time, it has made its way into the most privileged circles of international gastronomy. Its restaurants are ranked as the best...

Descripción completa

Detalles Bibliográficos
Autores: Zubieta Zamudio, Sandra, Muñoz Jáuregui, Ana María, Cárdenas Jarama, Martín
Formato: libro
Fecha de Publicación:2017
Institución:Universidad San Ignacio de Loyola
Repositorio:USIL-Institucional
Lenguaje:español
OAI Identifier:oai:repositorio.usil.edu.pe:usil/9485
Enlace del recurso:https://repositorio.usil.edu.pe/handle/usil/9485
https://dx.doi.org/10.20511/USIL.book/9786124370052
Nivel de acceso:acceso embargado
Materia:Cocina peruana
Gastronomía
Descripción
Sumario:Over the past 15 years, Peru has experienced a gastronomic boom. Its cuisine not only currently represents a primary source of Peruvian culture and pride but in very little time, it has made its way into the most privileged circles of international gastronomy. Its restaurants are ranked as the best in Latin America and among the top in the world. Peru has been distinguished by World Travel Awards – for five consecutive years – as the best gastronomy and culinary destination on the planet. Moreover, The World’s 50 Best Restaurants of 2015 gave out awards to three of Peru’s restaurants and nine restaurants were awarded.
Peru, Flavors & Knowledge. Fundamentals and Methods of Peruvian Cooking
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

Ejemplares Similares