New York Times (NYT)
"Celebrating food culture in Inca country," reads the header by NYT writer Nicholas Gill, who introduces readers to the tourist destination.
In this sense, Gill highlights the area's culinary and tourism pillars. "A growing brewery and other food-themed projects are raising the culinary cred in the Inca heartland," he says.
Along the Urubamba River, the luxe ecohotelier Explora has built a 50-room lodge on an old maize plantation: Hacienda Urubamba that offers lessons in making maize. Likewise, Lima's restaurant IK opened the gastro inn IFK Lodge.
"And starting in May, a sleeper train, the Andean Explorer, will explore the altiplano with seasonal highland fare in two dining cars, and a grand piano in the bar," he concludes.
The article becomes an amazing contribution to Peru's tourism promotion movement thanks to the considerable number of NYT readers around the world.