BY KAITNY STROMAN
We have been immersed in the Peruvian culture for about eight days. Throughout this experience the culture in Lima compared to Cusco, or the city compared to the countryside, is definitely interesting. Through these different places Peruvians hold strong in the culture of Incan history, Christian-Catholicism, and the usage of native plants and practices. As a nutrition major, I have enjoyed seeing the way they blend all the necessary nutrients in every dish or three course meal. With a deep love of potatoes, corn, and local trout, these are a few components of most dishes. These dishes are always full of color and flavor which makes each dish more exciting. My favorite dishes have been appetizers similar to surf-and-turf consisting of chicken, steak and shrimp with side of local potatoes. For a main dish I enjoyed pork rib with a side of mashed sweet potato topped with red onions and yellow peppers. I’ve enjoyed many nights of chocolate cake with a version of sorbet. The chocolate is always so fluffy and rich.
In addition to the meals I enjoyed walking throughout Cusco and seeing the local artists, crafts, and the art district. A chance meeting with Mr. Pablo Seminario, a ceramics artist in Urubamba, has also been a highlight. Mr. Seminario studied Incan culture and uses it as inspiration for some of his pieces. He explained to us his passion for ceramics comes from pure enjoyment and through this, his work has been in museums and universities. He is inspiring because we can always learn about new cultures and embrace them in new passions and skills. The local artists have strong passions to include their culture with their skills and traits. It has been a pleasure traveling through the cities of Lima and Cusco (and all the cities and towns in between). I will treasure all these pictures, memories, and practice some of the Peruvian dishes we learned about.
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