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Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (Quinoa, Kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as Quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. ==Crops== Peru is considered an important center for the genetic diversity of the world's crops: *Potatoes, many varieties of potato are native to the Andes region.〔(The Peruvian Potato Park ) at FarmersRights.org〕 Over 99% of all cultivated potatoes worldwide are descendants of a single subspecies, namely ''Solanum tuberosum''. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics.〔 *Quinoa ("Indian" rice), three varieties *Kaniwa *Tawri, a legume native to the Andes which is similar to the Lupin bean *Lima bean *Oca, a potato-like tuber *Mashua, a potato-like tuber *Ulluco, a potato-like tuber *Caigua, a vegetable with a cucumber like taste *Capsicum baccatum chile peppers, including Aji Amarillo and Ají Limo *Capsicum pubescens, Rocoto chile pepper *Capsicum chinense, Aji Panca *Fruits—Peru has about 20 native fruits that are used in cooking or eaten fresh The sweet potato is native to Central America and was domesticated there at least 5,000 years ago.〔(Sweet Potato ), Consultative Group on International Agricultural Research〕 The much lower molecular diversity found in Peru and Ecuador suggests that the sweet potato was introduced there from Central America. Only two varieties of sweet potato are commonly available for sale in Peru. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized by small tubers and dark skin, is available. Potatoes are available in more variety. The two most common potatoes are a white flesh type and a more expensive yellow flesh type. The only commercially available native fruits native to the Andes region in general (Ecuador, Chile, Bolivia) are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay (technically a legume but used as a fruit), guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple, banana passionfruit, cherimoya, granadilla, moriche palm fruit, and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available. From Peru, the Spanish brought back to Europe several foods that would become staples for many peoples around the world. * Potatoes: Potatoes were introduced to Europe from Latin America. They were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today. The varieties used in Europe and most of the world, however, derive from a subspecies indigenous to south-central Chile, namely Solanum tuberosum. * Beans: Several varieties of the common bean are native to Latin America including the lima bean. The varieties of chili peppers, potatoes, tomatoes and maize that the Spanish brought back to Europe, however, were not native to Peru: * Peppers: Chili peppers are native to America. The varieties most commonly used around the world, however, derive from Mexico and Central America. Sweet Peppers are native to Mexico and Central America. Peruvian Ají peppers are virtually unknown outside of the Andean region of South America. * Maize: Maize ("Indian" corn), is native to Mesoamerica and was introduced into Peru from that region. The varieties used in Europe and most of the world are from Central America. The corn grown in Peru is not sweet and has very large grains and is not popular outside of Latin America. * Tomatoes: The tomato is native to Mesoamerica. This is evidenced by the great number of varieties available in that region. In contrast, in Peru, only has two varieties that are currently available commercially, namely the common Globe and Plum Tomato. Many foods from Spain are now considered Peruvian staples, including wheat, barley, oats, rice, lentils, chickpeas (garbanzo beans), broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices (including coriander, cumin, parsley, cilantro (green coriander), laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise (fennel), black pepper and oregano), bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. Many food plants popular in Spain, however, were not imported to Peru or failed to grow due to climatic conditions. These include lemons, turnips, kale, and chestnuts. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Peruvian cuisine」の詳細全文を読む スポンサード リンク
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