Cultures have flavors and through them, we can recognize the passing of time, the present and modern age. The Peruvian gastronomy has a great quality, it is diverse and it is one of the most intelligent cultural creations of our country and the Latin American region. The Peruvian Gastronomy is the convergence of different beliefs and a rich, extraordinary, and natural variety of food. This program is aimed at letting students understand the connections between nature, culture, history and gastronomy. Our program gives students the opportunity to create, cook and eat as a cultural, economic and social act. It will make the students live the Peruvian Gastronomy as a process that involves the human being in connection with its ancestral knowledge and with nature. The program offers not only a learning experience, but also an in-depth understanding of gastronomy as an expression of the Peruvians’ view of the world.
Pedro Miguel has an innate talent and he has trained in the most renowned cooking schools such as The Culinary Institute of America in New York and the Italian Culinary Institute for Foreigners. Through his career, he has tried to increase the value of Peruvian Gastronomy in order to disseminate it. He worked in prestigious restaurants in Italy and Peru before successfully opening his own restaurant in Lima, “Malabar” (top 100 according to S.Pellegrino 50 World’s Best Restaurants). He also created “La Pescadería”, which is a seafood shop/restaurant. In 2009, he represented Peru in the Gastronomy Fair “Madrid Fusion” and he has been acclaimed for his collaboration in developing Peruvian Gastronomy.
Hugo Aguirre is a full time professor at PUCP and a member of the Communications Faculty. He is specialist in Communication for Development and Anthropology, and he has been director of the Master in Health Communications at PUCP.
Lima and Tarapoto
Credits Number: 3
Pedro Miguel Schiaffino
Hugo Aguirre (Ph.D.C. PUCP)
