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Peru. La comida cotidiana y festiva de Lima en el siglo XIX
Paperback
Series: Historia de la Cocina
Publisher: Independently Published
Published: Apr 28 2022
Pages: 490
Weight: 1.43
Height: 0.99 Width: 6.00 Depth: 9.00
Language: Spanish
Lima, la Ciudad de los Reyes y capital del Perú, fue la ciudad más rica e importante de Sudamérica. Concentró todo el poder religioso, polÃtico y económico del extensÃsimo territorio que conformaba el Virreinato del Perú. Ninguna otra ciudad de América del Sur la podÃa equiparar en lujo y dispendio. En Lima se dieron las manifestaciones más resaltantes del boato, la moda y el despilfarro en la cocina peruana.
El siglo XIX está marcado por una serie de profundos cambios polÃticos y económicos que afectaron la cocina peruana cotidiana y festiva de la población de Lima. El primero y más relevante de estos sucesos fue la Declaración de la Independencia, el 27 de julio de 1821, y el establecimiento de la República del Perú.
La ciudad de Lima recibió a miles de inmigrantes africanos, andaluces, chinos, japoneses, italianos, ingleses y franceses. Poco a poco se fue consolidando una cocina peruana en la vida cotidiana y festiva, mezcla de las antiguas tradiciones del Virreinato con todas las novedades que trajeron los inmigrantes en la República.
Perú. La cocina cotidiana y festiva de Lima en el siglo XIX es un valioso libro para conocer la historia de la cocina peruana y la vida cotidiana y festiva de los limeños con motivo de la celebración del Bicentenario de la Independencia del Perú. Uno de los platos emblemáticos, el ceviche peruano, que hoy es el plato más conocido de la cocina peruana a nivel internacional era comida popular a principios del siglo XIX, en 1821. Otros platos que se mantienen hasta la actualidad son el sancochado, la carapulcra y la mazamorra morada.
También conocerán la historia de los banquetes, bailes y fiestas en familia, la descripción de las viviendas, comedores y cocinas; la historia de los vendedores ambulantes y los pregones más populares; la historia de los locales de comidas y bebidas; la historia de las diversiones, paseos, fiestas familiares y festividades religiosas; la historia de los mercados, del comercio, de los inmigrantes y de las comidas y bebidas que curan a los enfermos.
En Perú. La cocina cotidiana y festiva de Lima en el siglo XIX encontrarán la historia de las comidas más populares que consumÃan en la vida cotidiana y festiva los inmigrantes y la influencia que ellos tuvieron en la cocina peruana, los orÃgenes de las cuatro nuevas maneras de cocinar: la cocina nikkei, la cocina chifa, la cocina italo-peruana y la cocina francesa-peruana. En resumen, este libro les ofrece todas las historias que son importantes para conocer la cocina peruana de Lima en el siglo XIX.
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