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Cebiche has undoubtedly become the emblematic dish of Peruvian cuisine. That's why in Peru, we overwhelmingly consider it our favorite dish and the most representative of the national table. Despite its popularity, which transcends borders, until now, we did not have a systematic treaty on Cebiche. This publication happily fills that gap. (Spanish Edition)
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The author describes the rich regional variations in the preparation of Cebiche, specifying, for example, the differences between a Cebiche from Piura, Chiclayo, Lima, or Callao. To do this, he has traveled along the Peruvian coast, savoring the different types of cebiches and unraveling their peculiarities. His journey has naturally included fishing coves and ports that constitute the birthplace of Cebiche, such as Puerto Pizarro, Zorritos, Yacila, Paita, Sechura, Pimentel, Santa Rosa, Huanchaco, Huacho, Ancón, Chorrillos, or Callao.
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To delve into the origins and history of Cebiche, the author has reviewed testimonies from ancient chroniclers, historians, and archaeologists, as well as from local chroniclers of customs. He also examines the similarities and differences of Peruvian Cebiche in relation to other preparations of this dish in Latin America and the world.
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ISBN: 978-9972-54-159-9
Publishing House: USMP
Author: Valderrama, Mariano
Version: Printed
Format: Hard cover
Publication language : Spanish
Dimensions: 25 x 32 cm
No. of pages: 177
Year of edition: 2007 (Reprint 2008)