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13:27 Peru’s gastronomy promotes inclusive, sustainable economic development
 
Lima, Sep. 10 (ANDINA). Peruvian cuisine is the driving force of an inclusive and sustainable economic development with cultural identity, president of the Peruvian Society of Gastronomy (Apega) Mariano Valderrama said Saturday.
President of the Peruvian Society of Gastronomy (Apega) Mariano Valderrama. Photo: ANDINA/Archivo.
President of the Peruvian Society of Gastronomy (Apega) Mariano Valderrama. Photo: ANDINA/Archivo.

Valderrama said that agricultural producers, whom he considered one of the treasures of this year’s Mistura food festival, are very important because their products are part of Peruvian gastronomy’s pantry.

“Gastronomy favors the inclusion of these producers, and by all means, because Peruvian cuisine would not be what it is without the native potatoes and quinoa from the Andes or fruits from the three regions of the country.”

Valderrama noted that Peruvian cuisine is culture, and goes beyond the pleasure of eating as it also represents party and celebration.

“For instance, Mistura is a fair that transcends the pleasure of eating since it expresses the Peruvian cuisine’s philosophy and values.”
 
He pointed out that culture and the great gastronomic celebration are in regional fairs and markets, such as the cattle fair in Puno, where people not only find the best meat and cheeses, but also excellent food.

(END) JJN/PGS /PSY

Date: 10/09/2011
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