Right now, in Perú, we are living in the middle of a gastronomic revolution. There is a boom in cookbooks, restaurants and cooking schools. We are the reference for the rest of South America. When people from other countries look at Perú they say, "The thing they do well is cook." Our approach to food is a model for the rest.
There is a lot of attention in the last year to Peruvian food. A lot of journalists, food journalists, have come to write about the Peruvian cuisine because is the up and coming cuisine in the WORLD.
Did you know that along the Andes of Perú we have over 5,000 kind of potatoes? The potatoes of many colours that are still found in the Andean markets would not transfer well to northern gardens (or indeed gardens in high latitudes of the southern hemisphere), because they have evolved under conditions where the days are short Their physiology is such that tuber formation is not triggered by the long days of northern summers, so they would give very small yields at best. The early importations into Europe and North America probably produced few tubers, but generated enough interest that they continued to be grown.
In the United States and Europe there are extensive collections at research centres, and in Great Britain more than 140 varieties are available to farmers and gardeners.
