PeruLatin America

Map

• 496,226 square miles

• South America's third-

largest country

• Slightly smaller than the

state of Alaska

• Major Cities:

• Lima (Capital)

• Arequipa

• Callao

Flag Information

• Adopted on February 25, 1825

• The colors symbolize the Incas and their lasting impact

on the country.

• Red and white are the colors chosen by Jose de San

Martin, The Liberator.

• The coat of arms features a llama and chichona tree,

important symbols of Peru, and a centered cornucopia

representing prosperity.

Population and Currency

• Current Population: 30.38 million

• Freedom of religion is a fundamental right in Peru’s

culture, although Catholicism is the main religion (90%).

• Spanish is the official language

• Up to 43 other languages have been recognized by the

Constitution

• Currency: Sol

• Ethnic/Racial Groups:

• Amerindian 45%

• Mestizo (mixed Amerindian and white) 37%

• White 15%

• Black, Japanese, Chinese, and other 3%

Geography and Climate

• Variety of climates/landscapes has made Peruvian menus some of the most diverse in South America.

• Coastal region – Pacific Ocean • Variety of seafood

• Asparagus, sugarcane, cotton

• Ceviche —fish, shrimp, scallops, or squid marinated in a lime and pepper mixture is considered one of the country's national dishes

• Amazon rainforest• 2000+ species of Amazon fish

• LOTS of spices/herbs!

• LOTS of fruits and vegetables!

• Juanes sold at markets or by street vendors (mixture of rice and meat -usually chicken - and different herbs rolled in banana leaves)

• Suri (skewers of grub-like animals)

Geography and Climate

• Meats and fresh fruits and

vegetables are the basis of the

tropical Peruvian diet.

• Bananas

• Plantains (similar to the

banana)

• Yucca (similar to a yam)

• Avocado

• Inhabitants of the tropical

region also enjoy a variety of

fish, wild game (such as boars,

monkeys, pigs, deer, and

chickens), and plenty of rice.

Geography and Climate

• Andean highlands

• Diet closely resembles food the

Incas prepared hundreds of years ago

• Basic staples of potatoes, corn, rice,

and various meats (especially beef

and pork)

• Choclo con queso (corn on the cob

with cheese) and tamales (meat-

filled corn dumplings) are popular

dishes

• Lechón (roasted suckling pig), cuy

(guinea pig), and chicharrones

(deep-fried pork and chicken) are

common meat dishes in this area

Geography and Climate

• Lake Titicaca (highest navigable lake in the world)

• Soups containing an abundance of spices, onions, and eggs,

as well as freshly caught fish from Lake Titicaca

(particularly trout), help satisfy the highlanders' appetites

• Tropical climate

Geography and Climate

Agriculture

• Early Incas (1400s) survived mostly on maize and potatoes that they planted on terraces that they carved out of steep hillsides (which can still be seen today).

• The earliest remains of potatoes have been discovered at archeological sites in southern and eastern Peru, dating as far back as 400 B.C.

• Europe now cultivates the largest number of potatoes

• Peru continues to produce the largest potato varieties and has been referred to as the "Potato Capital of the World"

• Of the 120 domesticated plants Peru has provides the world, the potato is the most important. There are more than 3,000 varieties of potatoes found in Peru

Agriculture

• Amazon Rainforest:

• Annual floods destroy crops,

but can also replenish nutrients

• Large variety of fruits and

vegetables

• Highlands:

• Can be a struggle to grow crops

• Can grow potatoes

• Raise llamas, sheep, goats,

cattle, alpaca

• At lower altitudes, fruits and

vegetables such as lemons,

limes, palta (avocados), and aji

(chilies) can be cultivated

Agriculture

• Coasts:

• Almost no rainfall year round, making it hard for many crops

• Fertile soils surround the coasts.

• Common crops:

• Provides half of the world supply of quinoa

• Camu-camu, a small jungle fruit with the highest known levels of vitamin C

• Major supplier of crops such as asparagus, because of its unique climate

• Potatoes

• Maize

• Rice

• Coffee

Culture

• The Spanish helped to introduce chicken, pork, and lamb

to the Incas.

• As the Spanish gained control, they demanded that the

natives grow such European crops as wheat, barley,

beans, and carrots.

• As European disease struck the Incas and a shortage of

labor arose, slaves from Africa were brought over to work

on the new plantations. Africans contributed such foods

as picarones (anise-sweetened, deep-fried pastries made

from a pumpkin dough), to the Peruvian cuisine, as did

Polynesians from the Pacific Islands, the Chinese, and the

Japanese.

Culture

• Heavy Spanish influence = most Peruvians (90 percent) are Catholics

• Christian holidays such as Easter, Christmas, and All Saints' Day are celebrated

• Fireworks, bullfights, dancing, and roast pig

• Remainder of the population adheres to indigenous beliefs

• Believing in the gods and spirits the Incas once did

• Many Christian holidays coincide with existing traditional festivals, allowing most Peruvians, regardless of differences in beliefs, to celebrate together

• Christmas

• Santa Claus

• Street vendors sell holiday foods and other goods

• Sweet mango juice, bakery rolls, and homemade doughnuts coated with sugar and syrup

Culture

• Carnavales (kar-nah-VAH-lays; Carnival) is an

elaborately celebrated national holiday that takes place a

few days before Lent. It is the last opportunity for people

to drink and dance before the fasting period of Lent

begins, when such activities are not allowed. Papas a la

huancaína (potatoes/eggs with cheese) is a popular meal

during Carnival.

Culture

• 19% of the population are undernourished

• 8% of children under the age of five are underweight and one fourth are stunted (short for their age)

• In the 1990s it was found that nearly:

• 22 percent of children suffered from a serious Vitamin A deficiency

• One-third of school age children had Iodine deficiencies which caused them to develop goiter, an inflammation of the thyroid gland

• Most children had protein deficiencies

• Protein deficiencies are declining, thanks to the introduction of high-protein maize

• High levels of protein can prevent malnourishment in children growing up in developing nations, such as Peru.

Mealtime Customs

• Peruvians are extremely

hospitable.

• Most of the time, however,

Peruvians simply prepare

meals for themselves. Meals

consumed by a typical village

family often depend on the

altitude of their village and

what crops can thrive there.

• Villagers are often responsible

for their own land and must

tend to it. As a result, a

villager's day begins early,

usually around dawn.

Mealtime Customs

• Dishes consists of spicy foods that originated as a blend of Spanish and indigenous foods.

• Aji (chili) is the most popular spice

• Mint, oregano, basil, parsley, and cilantro

• Potatoes, rice, beans, fish, and various grains are essential staples

• Street vendors often sell Peru's most beloved food and drinks.

• Coconut-, chocolate-, and lemon-flavored tortas (cakes)

• Helado (ice cream)

• Fried plantain and chifles (banana chips)

• Inka Cola (bubble-gum-flavored soft drink)

Menu – Breakfast

• Begin day by preparing an

herbal tea called mate (MAH-

tay).

• A light breakfast may include

triangular-shaped rolls, roasted

wheat kernels, mote (boiled

dried corn), bread, and cafe

(coffee).

• Quinoa with Apples, Pears, and

Spices

• Queso Fresco Pancakes with

Yogurt

Menu – Lunch

• The main meal of the day is lunch.

• Lomo Saltado

• This is one of the most popular Peruvian dishes. It is made of

sliced beef stir-fried with red onions, tomatoes, Peruvian

chilies, soy sauce, vinegar and cilantro.

• Salchipapas (sausage and fries)

• It was a poor man's dish that became a popular fast food item

in Peru. It was made from thinly sliced hot dogs or any other

sausage mixed with fries and a sauce of your choice.

Menu – Dinner

• Dinner is often the most filling meal.

• Potatoes will almost always make up one of the two

to three dishes served.

• Ceviche

• Peru's national dish

• 5 ingredients- fresh white fish fillets, marinated

and cooked in lime juice and seasoned with

peruvian chili peppers, onions, and salt

• Anticuchos (Grilled Meat Skewers)

• Skewers consisting of small pieces of meat that are

marinated in lime juice, vinegar, and

spices(peruvian chili peppers, cumin, and pepper).

The most traditional is made of beef heart.

Our Lab

• Peru Quinoa

• Peru Picarones (Pumpkin Fritters) – START TODAY!

Sources

• http://www.foodbycountry.com/Kazakhstan-to-South-

Africa/Peru.html

• http://www.limaeasy.com/peruvian-food-guide

• http://www.peru.travel/en-us/about-peru/location-geography-

and-climate.aspx

• http://www.peru.travel/en-us/about-peru/peruvian-

identity/culture.aspx#language

• http://thinkjungle.com/amazon-rainforest-articles/amazon-

rainforest-food/

• http://www.nationsencyclopedia.com/economies/Americas/Per

u-AGRICULTURE.html

• http://www.worldatlas.com/webimage/flags/countrys/samerica/

peru.htm

• http://www.countryreports.org/country/Peru/population.htm