The boom of Peruvian gastronomy and its worldwide recognition not only correspond to the skill and ingenuity of Peruvian “chefs”, but also to the collective knowledge of families and indigenous communities and ethnic groups that domesticated species and developed a complex agricultural system in a balanced relationship with nature and their societies. Food not only fulfills a function strictly within the scope of basic needs, but is part of an order and system of science, socialization and sustainability. As part of the project “¿Quién es el verdadero Huaquero?”, we will carry out an ecological culinary mapping, which will explore the geography of present-day Peru and the communities that made the domestication of their food possible. In addition, we will delve into colonial histories and the invisibilization of Afro-indigenous communities, whose influences are present in “creole” dishes such as carapulcra.

Accessibility

• Each event will have facilitation available in English, German or Spanish. Audio description and access assistance such as a pick-up will be provided at our events. More information below in the individual events.