What happened to camu camu? The rise, fall (and recovery) of an Amazon “super food”
In the Amazon city of Iquitos, Peru, people eat camu camu (Myrciaria dubia) with salt when it is […]
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In the Native Land of Cacao, Vanilla and Amazon Cinnamon
- March 31, 2016
- No comments
- Amazon, Ancient food, Blog, Cacao, Cinnamon, Community, Conservation, Economic Development, Ecuador, Gastronomy, Latin America, Spices, Supply Chain, Sustainable gastronomy
by Jacob Olander The Ecuadorian Amazon is remarkably easy to get to. In no other of the eight countries of […]
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Thomas Jefferson: The Founding Father of… Gastronomic Tourism?
- August 20, 2015
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- Ancient food, Blog, Gastronomy, Latin America, Latitud Cero, Mexico, Peru, Sustainable gastronomy
In Noli, a small comune in Liguria, Italy, Thomas Jefferson reports that you’ll find “a miserable tavern, but they can give you good fish viz. sardines, fresh anchovies, [etc.] and probably strawberries; perhaps too Ortolans.” In Rozzano, a comune in Milan, he recommends that you “ask for Mascarponi, a rich and excellent kind of curd, and enquire how it is made.”
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Amazonas picante: Los ajíes de la selva
- July 8, 2015
- 1 comment
- Ancient food, Gastronomy, Indigenous, Latin America, Organic, Peru, Sustainable gastronomy, Uncategorized
Cuando Colón se encontró con el Nuevo Mundo, sus pueblos indígenas recibieron el nombre de "indios", una designación errónea de magnitud histórica. Una fruta hasta entonces desconocida fuera de las Américas también recibió un nombre que pertenecía a otra: el pimiento. Para los españoles que probaron esta fruta por primera vez, su picor trajo a la mente los granos de pimienta que habían sido conocidos y comercializados en Eurasia, y así el fruto del Capsicum recibió el nombre de una especie totalmente diferente.
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Amazon Heat: Chilies from the Rainforest
- July 8, 2015
- 2 comments
- Ancient food, Blog, Gastronomy, Indigenous, Latin America, Organic, Peru, Sustainable gastronomy, Uncategorized
When Columbus stumbled upon the New World, its indigenous people became known as “Indians”, a misnomer of historical magnitude. Then, too, a fruit until then unknown outside of the Americas received a name that belonged to another: the pepper. To the Spaniards who tasted this fruit for the first time, its heat brought to mind the peppercorns that had been known and traded in Eurasia, and so the fruit of the Capsicum received the name of an entirely different species.
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Los ajíes más picantes en Edén
- June 30, 2015
- 2 comments
- Ancient food, Indigenous, Latin America, News, Organic, Peru, Sustainable gastronomy, Uncategorized
Tal vez es la globalización, tal vez el desarrollo, o quizá sean las innovaciones digitales y las redes sociales, pero mientras estamos más conectados unos con otros, más desconectados nos hallamos de aquello mismo que nos da vida. Entre ordenadores, teléfonos inteligentes, y otros equipos, en medio de tanta información me parece alucinante que yo requiera "recordatorios" de mi conexión con la Tierra: el origen del agua que uso, como el aire que respiro ha llegado a ser lo que es, de dónde proviene mi comida.
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Lupinus of Ancash
- June 22, 2015
- 2 comments
- Ancient food, Andean, Andes, Blog, Indigenous, Latin America, News, Organic, Peru, Sustainable gastronomy, Uncategorized
This Article was originally published by Mater Iniciativa. Recently, Latin America continued its rise to prominence on the global gastronomy scene, with nine restaurants from Mexico, Peru and Brazil joining the ranks of the world's Top 50. The success of these leading chefs is a credit to their creativity and hard work and draws – as they frequently acknowledge – on the rich biology and diverse cultural traditions of their countries.
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La vida de la selva tiene forma de cacao
- April 28, 2015
- 1 comment
- Amazon, amazonia, Blog, Cacao, Gastronomy, Ignacio Medina, Indigenous, Latin America, Markets, Organic, Peru, Sustainable gastronomy
Tenemos el honor de tener a Ignacio Medina como escritor invitado. Ignacio comparte nuestro compromiso con el poder transformativo de la comida y comunica su pasión con excepcional claridad y talento instintivo. Un día en Panamá cenando en un restaurante muy fino, al día siguiente dando una conferencia en un festival gastronómico en Santiago. Un par de días de regreso en casa, Perú, para cruzar el desierto y enseñar en Pachacutec –su proyecto en conjunto con el chef Gastón Acurio
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Putting Indigenous Producers on the Map
- April 21, 2015
- No comments
- Amazon, Ancient food, Cacao, Community, Ecuador, Latin America, News, Peru, Sustainable gastronomy
This post was originally published on the Environmental Defense Fund website. Across the Amazon, indigenous peoples have long harvested well-known commodities like cacao, coffee, Brazil nuts, and hearts of palm. Indigenous communities rely on such “non-timber” forest products—which also include traditional crops and less well-known natural products such as sacha inchi and camu camu—for the communities’ own consumption and for sale.
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The Great Amazonian Pantry: How Eating the Products of the Rainforest Could Save the Earth
- April 13, 2015
- 1 comment
- Ancient food, Blog, Community, Export, Gastronomy, Indigenous, Latin America, Markets, News, Organic, Sustainable gastronomy, Uncategorized, Wildlife Friendly
This Article was originally published on the HuffingtonPost.com website. There is a type of river snail -- a churo -- in the Peruvian Amazon, large and meaty, that is especially delicious when slow-braised and served in the shell with a bright sauce of golden tapioca pearls. Indigenous people harvest the giant snail when the forest is flooded and transformed into an otherworldly realm where, because of the rising water level, fish swim among the majestic kapok tree and through the umbrella-like branches of the cecropia tree.
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