Course 1: FOOD CULTURE AND BIODIVERSITY

The objective of this course is to provide a historical, social and cultural approach to the world of Peruvian gastronomy, based on the biodiversity that distinguishes Peruvian food.

Topics:

  • General concepts of culture, gastronomy and food biodiversity
  • Gastronomy: Prehistoric times and the beginning of civilization in ancient Peru
  • Geography of gastronomy: the environment as a determinant in ancient Peru
  • Peruvian biodiversity
  • Heritage, identity and Peruvian gastronomy
The course is directed toward foodies interested in Peruvian culinary trends and ingredients, historians and researchers in the field of gastronomy.

32 online hours, use of interactive platform, videos, forums, etc.
Start: February 2018

Iria Llorca Loureiro
Holder of a master’s degree in Anthropology of Food from UQÁM Teaches Food, Culture & Gastronomy and Anthropology of Food courses

$ 950

·Ana Lorena Esparza
aesparza@usil.edu.pe

·Maribel Florez
mflorez@usil.edu.pe

Pre-register here

Course 2: Flavor and Knowledge: the Art and Technique of Peruvian Gastronomy

The objective of this course is to provide an overview of Peru’s varied gastronomy, through its use of native products and those adopted from other culinary cultures. Students will learn the fundamentals and techniques of Peruvian cuisine, as well as its most traditional recipes.

Topics:

  • Fundamentals and techniques of Peruvian cuisine
  • Fish and seafood
  • Meat and poultry
  • Legumes, tubers and cereals
  • Traditional and contemporary Peruvian pastry
The course is directed toward amateurs with no prior knowledge of the subject matter, who wish to learn the fundamental techniques of Peruvian cuisine.

32 online hours, use of interactive platform, videos, forums, etc.

Carlos Pardo Figueroa
Chef instructor certified by ACF and IPB

$ 950

·Ana Lorena Esparza
aesparza@usil.edu.pe

·Maribel Florez
mflorez@usil.edu.pe

Pre-register here