12:15 | Washington D.C. (U.S.), Jun. 19.
Peruvian cuisine was celebrated in Washington D.C., United States, on the occasion of the presentation of a study conducted by the Inter-American Development Bank (IDB), called "
Analysis of Innovation in Peru's Gastronomic Industry."
To that end, representatives of the U.S. Government, international organizations, diplomatic corps and the private sector gathered at the residence of the
Peruvian Embassy in the United States.
The gathering was intended to celebrate the growing popularity of Peruvian gastronomy in the United States.
The occasion was the opportunity to recognize the finalists for the last
James Beard Foundation awards (Chef Erik Ramirez, CausaDC, Coracora), as well as China Chilcano and the Peruvian American Chef Association.
IDB study
The above-mentioned IDB publication is a study on great innovators of Peruvian gastronomy. Through it, authors want to bring the reader closer to each one of them, to the process that led Peruvian gastronomy to occupy a privileged place in international haute cuisine, and to understand its interaction with Peruvian agriculture.
According to the study, in the case of positioning Peruvian Gastronomy in the international market, there was a reconversion through innovation aimed at improving quality and supported by cultural identity, and biodiversity.
Likewise, the authors developed a systematized process of interviews with the main references in the gastronomic sector with the aim of analyzing the process of innovation and transformation in Peruvian Gastronomy and how it affected the production of its agricultural inputs such as potatoes, chili peppers, and quinoa.
They also evaluate the role of cultural identity, and the importance of revaluing local culture, as a mechanism for product differentiation, and as a motivation for innovation.
(END) NDP/RRC/RMB
Published: 6/19/2023