Tierra Unica is a destination blogsite focusing on world travel, entertainment, cuisine, news, popular culture, sports, business, technology, humor, and events from around the world with an emphasis on the USA and South America (Peru, Argentina, Brazil, etc).
Next week is Peru's Independence Day on Wednesday, July 28, 2010. And the best way to celebrate Peru's birthday is with a bottle of Pisco. Pisco is a term from the main native language of Peru Quechua: pisqu, which means little bird.
Developed by Spanish settlers in the sixteenth century, as a cheaper alternative to imported Orujo from Spain, it takes its name from the conical pottery in which it was
originally aged, which was also the name of one of the sites where it
was produced: Pisco, in the Viceroyalty of Peru. The first vineyards were planted in the coastal valleys in the Viceroyalty. Even though Spain imposed many restrictions on wine production and commerce, the wine-making industry developed rapidly, such as in the Corregimiento of Ica.
This is the launch video for Festival de Comida Peruana 2010 (Festival of Peruvian Food) in San Francisco at the Civic Center Plaza July 18, 2010.
Description
Demarty Productions Presents:
"The Peruvian Food Festival 2010"
Sunday
July 18th, 2010
@The Civic Center Plaza (across the st from
City Hall SF)
This highly anticipated event brings the best
Peruvian cuisine in nothern california with over 40 different dishes
& over15 of your different favorite restaurants participating. Enjoy
traditional music, dances, beer, Pisco, culture, food & an
awesome social gathering.
Entertainment will be provided by some
of Peru's best: "Orquesta Salsera" "La Clave" "Dianett
Paucar" "EL Blanco De La Cumbia" "Charlie Perez" "Estampas
Peruana De Vladimir Vucanovich"
Restaurants & Chef's
Participating: -Inca's Grill -Miraflores -Fresca -La Furia
Chalaca -Las Americas -El Toro Loco -El Hueco -Un Toque De
Jasslie -Chola's -Tocumbo Ice Cream -Kimberly Comida Andina -Jess's
Place -Isabella's -Dona Lucha -Puro Peru -Comida Vanesita -El
Perol -Trujillanito De Pura Cepa
Here is a cool video of the Peruvian Gastronomic Festival in San Francisco on July 26, 2009 at the big Salsa nightclub & Lounge Roccapulco. The event was such an overwhelming success that almost 5,000 people ordered various types of delicious popular Peruvian dishes like Cebiche Classico, Cebiche Limeño, Cebiche de Pescado, Lomo Saltado, Aji de Gallina, Chicha Morada, Anticuchos, etc. The outside crowd waiting to get in the festival extended almost two blocks around Mission and Army St. (Cesar Chavez St.) in the late afternoon!
Here is the information for this year's event on Sunday, July 18, 2010 which will be bigger and better at San Francisco's Civic Center Plaza - Festival de Comida Peruana 2010.
A screen shot of a few of the dishes from San Francisco Peruvian Cuisine Festival 2009.
"Cocktail Kings" star Colin Asare-Appiah visited Lima, Peru and made three new Peruvian Pisco cocktails on the spot at the very chic Bar Ingles in San Isidro, Peru. Colin discovers the best lime in the world with the highest acidic juices of all the limes on Earth, el Limon Peruano de Piura called "Limon Sutil".
A set of pictures and images from the Peruvian documentary "Ollas y Sueños" (Cooking Up Dreams) released in August, 2009 about the 500 years of fusion (mixture) cuisine in Peru.
Peru is the birthplace of world fusion cuisine and the cultural mixture and miscegenation (marriage) of ancient native cuisines with that of several different types of cuisines of four continents.
Ask.com wrote - "Thanks to pre-Inca
and Inca heritage and to Spanish, Basque, African,
Sino-Cantonese, Japanese and finally Italian, French and British
immigration
(mainly throughout the 19th century), Peruvian Cuisine combines the
flavors of
four continents. With the eclectic variety of traditional dishes, the
Peruvian
culinary arts are in constant evolution, and impossible to list in their
entirety. Suffice it to mention that along the Peruvian coast alone
there are
more than two thousand different types of soups, and that there are more
than
250 traditional desserts.
The great variety in Peruvian Cuisine stems from three major influences:
Peru's unique
geography,
84 of the 104 possible life zones on Earth according to Holdridge
Peru's openness and
blending of distinct races and cultures
The incorporation of
ancient cuisine into modern Peruvian Cuisine"
Peru - A Food obsess Nation
Peruvian Cuisine is one of the main driving forces of Peru’s rapid economic development in the last 15 years, and
growing national pride. Similar to France, Spain, Italy, and Japan, cuisine in Peru, and the people
that make it, are respected at all levels of society. It is the most
revealing aspect of Peruvian society, more so than music, art, or futbol (soccer). Guarango's De Ollas y Sueños, (Cooking Up
Dreams), is a beautiful filmed released last year which opened to much domestic and international acclaim. The film follows
Peruvian Cuisine around Peru and around the world.
Peru is
considered one of the most important center for the genetic diversity of the world's crops:
Choclo (corn), 35 varieties
Tomatoes,
15 species
Potatoes, Peru is the birthplace of the potato. The Ancient Peruvians (pre-Inca
civilizations) cultivated and domesticated the potato almost 10,000
years ago. Of the roughly 4,500 varieties of potatoeson Earth, 3,000
are indigenous to Peru.
Sweet Potatoes, 150 varieties
Peanuts are native to Peru and were taken by Spanish and Portuguese merchants
to Africa.
Cooking Up Dreams (Trailer) - Ollas y Sueños: This excellent documentary about the Peruvian Cuisine movement and the hottest food trend world-wide over the last few years was released last Fall in Lima, Peru. It will premierefor the first time in the U.S. this weekend in New
York, Chicago, Texas and Toronto. This movie is about the 500 years of cultural mixture or miscegenation (not fusion) of Peru with respect to it's rich gastronomical history, culture, migration, and it's various foods and cuisines within the country and abroad.
San Francisco Chronicle's SF Gatequote - "NO CON-FUSION HERE: "The very first place there was
fusion cuisine was Peru." -- Chef Patricio Gaston Herrera, relating
how New World and Old World cuisines melded nearly 500 years ago with
arrival of "invaders" -- the Spanish."
The premiere will take place on
Saturday April 17, 2010 at the Havana Film Festival in Manhattan, New York,
an important showcase for Latin American cinema. I've seen this
excellent film about Peru & Peruvian Cuisine. It is a must see!!!!
Details of Cooking Up Dreams (Trailer) - Ollas y Sueños:
Feature Documentary: "Cooking Up Dreams"
Original title: De Ollas y Sueños
Directed by: Ernesto Cabellos
Produced by: Televisión América Latina (TAL) and Guarango Association
Format: HDV 1080i60
Release date: August 2009 (Lima, Peru)
Images of Peruvian Cuisine and the international & domestic chefs in the documentary:
"Mesa de Chefs" (The Chefs Table)
Picture of Teresa Izquierdo (Afro-Criollo Peruvian Cuisine), Gaston Acurio (Haute-Peruvian Cuisine), and Hector Solis (traditional Criollo Peruvian Cuisine).
Bernardo Roca Rey - restaurateur, local newspaper owner, and one of the founders of the "Novo Andino" (New Andean) cuisine movement in Peru and abroad dating back to the early-1980s.
Peru is the birthplace of the potato. The Ancient Peruvians (pre-Inca civilizations) cultivated and domesticated the potato almost 10,000 years ago. Of the roughly 4,500 varieties of potatoeson Earth, 3,000 are indigenous to Peru.
Ernesto Cabello - Peruvian film director of Ollays y Sueños (Cooking Up Dreams)
Johnny Schuler - Pisco (Peruvian Brandy) ambassador, President of the Peruvian Pisco Association, TV personality, Pisco entrepreneur, and big investor of the U.S. Pisco market.
In Peru, there are hundreds of variety of "Choclo" (Peruvian corn).
The world famous "Choclo Blanco Gigante de Cuzco" (giant Peruvian white corn of Cusco). The delicious "Choclo Cusco" is the biggest corn in the world, they grow abundantly around the Valley of the Incas.
Top celebrity chefs leading the Peruvian Cuisine world conquest movement - Peru's Toshiro Konishi (Peruvian-Japanese Mixed Cuisine called "Nikkei"), Spain's Juan Mari Arzak (haute Spanish-Basque Cuisine), and Peru's Gaston Acurio.
Peru's Gaston Acurio- The #1 celebrity chef in all Latin America, owner of La Mar Cebicheria Peruana, Astrid y Gaston, & Tanta restaurant brand, TV personality, and leader of the Peruvian Cuisine movement world-wide.
Ferran Adria(haute Spanish Molecular Cuisine) - The #1 celebrity chef in the world, owner of Bulli (highest Michelin rated restaurant in the world), and now follower of Peru's Gaston Acurioand Pedro Miguel Schiaffino.
Pedro Miguel Schiaffino - Leader of Peru's haute Amazonian Cuisine movement, chef professor, and owner of Malabar in San Isidro, Peru (Food & Wine Magazine's 4th best bar in the world).
The Peruvian dish "Anticuchos De Pulpo" served at La Mar Cebicheria Peruana in San Francisco: Grilled octopus skewers, herbed mashed Peruvian yellow potato with Chimichurri sauce and Peruvian Ají Panca.
The best Swiss knife ever! Swiss Chocolate Knife helps rescue you from sweet tooth emergencies. This delicious Swiss
Chocolate Knife is made of the finest Swiss chocolate, and is
filled with hazelnut praline. Featuring the Victorinox Swiss Army logo,
this fine confection is modeled after the Swiss Army Spartan multitool.
It is a wonderful treat for any Swiss Army Knife
enthusiast.
This item
contains nuts.
Victorinox Swiss Army Spartan, Chocolate Edition Ingredients:
