Peru­vian Gas­tro­nomic Fes­ti­val opens

Global Times – Metro Beijing - - ENTERPRISE - Page Ed­i­tor: chenxi­meng@glob­al­times.com.cn

The Em­bassy of Peru in Bei­jing, with the sup­port of the Chi­nese Peo­ple’s As­so­ci­a­tion for Friend­ship with For­eign Coun­tries (CPAFFC), the Peru Pro­mo­tion Com­mit­tee for Ex­ports and Tourism (Promperu) and the Chi­nese Peru­vian Cham­ber of Com­merce (CAPECHI), has or­ga­nized the 2017 Peru Gas­tro­nomic Fes­ti­val in China. The event opened on Novem­ber 1 at Hil­ton Bei­jing, where it will run un­til Novem­ber 7 be­fore mov­ing Novem­ber 10 to 16.

The Gas­tro­nomic Fes­ti­val aims to pro­mote Peru­vian cui­sine, boost the im­por­ta­tion of Peru­vian agri­cul­tural prod­ucts, es­pe­cially those that Peru al­ready ex­ports to China, such as blue­ber­ries, av­o­ca­dos, man­gos, as­para­gus and grapes, en­cour­age tourist travel to Peru and fos­ter Peru­vian cul­tural ex­pres­sions in China.

The in­au­gu­ral event was held - ton Bei­jing. The Am­bas­sador of Peru Juan Car­los Ca­puñay, the Vice Pres­i­dent of the CPAFFC Flavio Solórzano at­tended the open­ing with Chi­nese gov­ern cul­tural rep­re­sen­ta­tives.

Peru has the largest pop­u­la­tion of Chi­nese de­scen­dants in Latin Amer­ica. Thanks to this, China’s con­tri­bu­tion to Peru­vian cul­ture has been re­mark­able. most tan­gi­ble is gastron­omy, and the “Chifa,” the Peru­vian term for a Chi­nese restau­rant, is one of the most im­por­tant ex­am­ples.

Peru’s gastron­omy oc­cu­pies a very im­por­tant place in the con­struc­tion of its na­tional iden­tity, and the coun­try has gained world­wide recog­ni­tion for the enor­mous nu­tri­tional value of some of the Peru­vian and An­dean food it pro­duces, such as quinoa, maca, ki­wicha, tarwi, and so on. Peru aims to ex­port its agri­cul­tural and agroin­dus­trial prod­ucts to the main mar­kets in the world.

A gas­tro­nomic boom has been de­vel­op­ing in Peru in the last few years. The coun­try cur­rently has some of the best chefs in the world, Gastón Acu­rio, Vir­gilio Martínez and Mit­suharo Tsumura to name a few, and restau­rants that oc­cupy top po­si­tions in the world’s lead­ing gourmet lists: Maido, Cen­tral, Fi­esta and Astrid & Gastón among oth­ers.

Chef Flavio Solórzano is also an ex­po­nent of that boom. Chef Solórzano is the ex­ec­u­tive chef at El Señorío De Sulco, a restau­rant that spe­cial­izes in Peru­vian cui­sine, pas­try and ar­ti­sanal ice cream. Its gastron­omy pro­poses the preser­va­tion and en­hance­ment of Peru’s re­gional kitchens and re­spects the essence of lo­cal ba­sis of this.

The fes­ti­val shares some of Peru­vian dishes that are rich in tra­di­tion and nu­tri­tional qual­ity with Chi­nese so­ci­ety, hop­ing to con­trib­ute to the mu­tual knowl­edge of two great an­cient cul­tures through their gastron­omy.

Photo: Cour­tesy of the Peru­vian Em­bassy in Bei­jing

Peru­vians dur­ing a per­for­mance at the event

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