Native foods from Peru to the world

dc.contributor.author	Blanco de Alvarado-Ortiz, Teresa
dc.contributor.editor	De la Fuente de Diez Canseco, Luciana
dc.contributor.illustrator	Colareta Champin, Vanessa
dc.contributor.other	Diez Canseco Terry, Raúl
dc.date.accessioned	2019-11-15T16:35:44Z
dc.date.available	2019-11-15T16:35:44Z
dc.date.issued	2016-10
dc.description.abstract	I am writing my 12th book in my aim to contribute to Universidad San Ignacio de Loyola’s commitment to cast a spotlight on the importance of Peru’s indigenous foods, popular for their nutrition and health properties, flavor, aroma, different colors and rich phytochemical content, the foundation of a cuisine that is highly valued today across the globe. Also worth recognizing is the fact that, in our country, vegetable production is a determinant of our national heritage.	es_ES
dc.format	application/pdf	es_ES
dc.identifier.isbn	9786124119804
dc.identifier.uri	https://repositorio.usil.edu.pe/handle/usil/9482
dc.identifier.uri	https://dx.doi.org/10.20511/USIL.book/9786124119804
dc.language.iso	eng
dc.publisher	Universidad San Ignacio de Loyola
dc.publisher.country	PE	es_ES
dc.rights	info:eu-repo/semantics/embargoedAccess
dc.source	Universidad San Ignacio de Loyola	es_ES
dc.source	Repositorio Institucional - USIL	es_ES
dc.subject	Cultivos de grano	es_ES
dc.subject	Producto agrícola	es_ES
dc.subject	Tubérculos	es_ES
dc.subject	Hortalizas	es_ES
dc.title	Native foods from Peru to the world	es_ES
dc.type	info:eu-repo/semantics/book	es_ES

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