This article aims to shed light on a barely known aspect of Mario Vargas Llosa’s (Arequipa, Peru, 1936) trajectory: his work as a translator. It analyzes his translation of Arthur Rimbaud’s short novel Un coeur sous une soutane / Un corazón bajo la sotana (1989). Even though scholars and critics recognize the relevance of translation in Vargas Llosa’s intellectual formation, the set of events that could explain the authors’ interest and preference for French language and culture has been overlooked: Vargas Llosa’s encounter with Cesar Moro and his critical reflections about his work, altogether with his initiatory experience in Paris. Although scholars recognize translation as part of the formative process of the Nobel Prize in Literature, they do not pay much attention to a series of events that will guide their interest and preference for the French language and culture in i...

This article proposes to analyze the representation of race, class and moral in television phenomena “Magaly TeVe” and “Al fondo hay sitio” from an anthropological glance of the television, and understanding their communicative, discursive and social dimensions. On one hand, after analyzing the discourse of “Magaly TeVe”, it was easy to see that the why and how the success of the communication strategy for this television phenomenon closely imposes moral and socially shared codes, and a configured mode of organization, relationship and interaction already validated in our social fabric. On the other hand, after analyzing the discourse of “Al fondo hay sitio”, it was easy to see that we have confused, naively, inclusion with redemption within a framework of convergence space-time of two contradictory cultural codes that permanently relate and interact from guidelines of ra...

Las semillas del vegetal Pistacia vera (Pistaco) se consumen ordinariamente, los endospermos de las semillas se cocinan y se muelen en molino de cuchillas obteniéndose un polvo equivalente a harina de pistachos que he trabajado para contribuir en que de este producto se obtenga un alimento de consumo masivo que conserve las propiedades nutraceúticas de los pistachos. Determinar cuál es el mejor proceso para obtener galleta de pistachos por incorporación de polvo de endospermos de semillas de pistachos a la mezcla de ingredientes que convencionalmente se usa para obtener galletas: Harina de trigo, mantequilla, huevos, agua, azúcar y saborizante. Estudio experimental. La muestra trabajada es el polvo o harina procedente de los endospermos de las semillas de pistachos. El mejor proceso para obtener galletas de pistachos es el nominado número cinco que consiste en procesar: 70 g de har...