Peru, Flavors & Knowledge. Fundamentals and Methods of Peruvian Cooking

dc.contributor Laborde, Clet
dc.contributor Pardo Figueroa Thornberry, Carlos
dc.contributor Vargas Cáceres, Marie Liz
dc.contributor Ibarra Llanos, Héctor
dc.contributor Castro Matos, Olga
dc.contributor Parraguez Santisteban, Julio
dc.contributor Serrano Cabuya, Pablo Zubieta Zamudio, Sandra Muñoz Jáuregui, Ana María Cárdenas Jarama, Martín
dc.contributor.editor De la Fuente de Diez Canseco, Luciana
dc.contributor.editor Barriga Rodríguez, Dayana
dc.contributor.editor Perales Ysla, Kathy
dc.contributor.other Masalías, Rossy
dc.contributor.other Longa López, Alejandra
dc.contributor.other López de Castilla, Irma 2019-11-15T17:01:55Z 2019-11-15T17:01:55Z 2017-08
dc.description.abstract Over the past 15 years, Peru has experienced a gastronomic boom. Its cuisine not only currently represents a primary source of Peruvian culture and pride but in very little time, it has made its way into the most privileged circles of international gastronomy. Its restaurants are ranked as the best in Latin America and among the top in the world. Peru has been distinguished by World Travel Awards – for five consecutive years – as the best gastronomy and culinary destination on the planet. Moreover, The World’s 50 Best Restaurants of 2015 gave out awards to three of Peru’s restaurants and nine restaurants were awarded. es_ES
dc.format application/pdf es_ES
dc.identifier.isbn 9786124370052
dc.language.iso spa es_ES
dc.publisher Universidad San Ignacio de Loyola es_ES 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 Cocina peruana
dc.subject Gastronomía
dc.title Peru, Flavors & Knowledge. Fundamentals and Methods of Peruvian Cooking en
dc.type info:eu-repo/semantics/book
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