Table 2 Characteristics of the cuisines described in the book “The Great Peruvian Cuisine”
From: Background of Peruvian gastronomy and its perspectives: an assessment of its current growth
Type of cuisine | Historical reference | Description | Present day |
|---|---|---|---|
Auroral | Pre-inca, Inca | Recipes for dishes without foreign influence. With raw materials from Peru | Many recipes have been adapted through the stages that have passed in history, with the contribution of foreign ethnicities and cultures |
Modern | Independence | Recipes with a mixture of the products that the Spanish brought | The process commences when auroral cooking incorporates methods and a range of preparations from overseas, which have persisted until the present day |
Contemporary | Republic until today | Recipes that have transcended through time. New ingredients gave rise to novel dishes. Contributions from all the migrations that reached Peru | They represent the diverse and extensive cuisine of Peru. It is present in all regions of the country and constitutes an integral part of the daily life of the Peruvian populace |