Amazonian Gastronomy

Complementary Information

Highlights

1^st Module: Amazonian cuisine from indigenous communities

• General context
• The Amazon rainforest: general aspects.
• The Peruvian Amazon and the Amazonian societies.
• Indigenous cosmovisions.
• Ecosistems, biodiversity and gastronomy.
• The domestication of animals and plants.
• Resource identification (areas and products).
• Amazonian communities:
• The bora
• The aguarunas
• The ashaninkas

2^nd Module: Traditional Amazonian cuisine

• General context (3 hours)
• Migrations to the Amazon: from colonialism to our days.
• Cities in the rainforest: Tarapoto, Pucallpa, Iquitos, Puerto Maldonado, etc.
• Cultural characteristics of the cities in the Amazon jungle.
• The great markets.
• Consumption habits, identities and gastronomy.
• External influences in the Amazonian culinary art.
• Incorporating products and techniques from migration.
• Equipment, tools, styles, implements and markets.
• Preparations, techniques and recipes.
• The world of coffee, chocolate and macerated ingredients.

3^rd Module: Complementary activities

• Amaz or Malabar restaurant: gastronomy concept application.
• Collaborative Amazonian cuisine experience in Urban Kitchen.
• Guided visit to the National Museum of Anthropology, Archaeology and History.
• Support Group for the Rural Areas (PUCP): alternative coffee and cacao production.
• Amazonian Center for Anthropology and Practical Application (CAAP) or Peruvian Amazonian Research Institute (IIAP).

4^th Module: Field trip to Iquitos

• Visit to the Amazonian Studies Center.
• Expert guided visit through the Iquitos’ Botanical Garden.
• Gastronomy experience in local restaurants.
• Belen Market: contact with Amazonian product providers.
• Gastronomy experience with native cooks.

Course offered in association with the Pontificia Universidad Católica del Perú