- Editorial:
- UNIVERSIDAD SAN IGNACIO DE LOYOLA
- Año de edición:
- 2016
- Materia
- Gastronomía
- ISBN:
- 978-612-4119-80-4
- Páginas:
- 244
- Encuadernación:
- Cartoné
NATIVE FOODS FROM PERU TO THE WORLD
BLANCO BLASCO, TERESA
This comprehensive guide describes the nutritional wealth of native foods, specifying their contents in micro and macronutrients: proteins, carbohyrates, fats, phytochemicals, vitamins, etc. Chapter I describes the relationship between the man and the Andes: who were Peru's first inhabitants, how did they arrive, their coexistence with nature, how did the first farmers appear and how did they domesticate plant species. Chapter II focuses on the nutritional wealth of Peru's native vegetables crops. Chapters III and IV describe the physical characteristics of plant species widely consumed by Peruvian and foreign people: color, size (size of plant, fruit, seeds, etc.), weight as well as their properties, benefits (diseases they prevent, e.g.) and nutritional wealth, classifying them in vegetables, Andean grains, Andean fruits and Amazonian fruits. The last section shows the estimated energy and protein requirements for individuals, ending with a list of 25 novel recipes of dishes prepared with Andean native vegetables (entrées, main dishes and desserts).
