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Peruvian cuisine is considered one of the most diverse in
the world. In January 2004, The Economist said that "Peru can lay claim to one
of the world's dozen or so great cuisines", while at the Fourth International
Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important
gastronomic forum, held in Spain between January 17 and 19, Lima was declared
the "Gastronomic Capital of the Americas".
Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African,
Sino-Cantonese, Japanese and finally Italian, French and British immigration
(mainly throughout the 19th century), Peruvian cuisine combines the flavors of
four continents. With the eclectic variety of traditional dishes, the Peruvian
culinary arts are in constant evolution, and impossible to list in their
entirety. Suffice it to mention that along the Peruvian coast alone there are
more than two thousand different types of soups, and that there are more than
250 traditional desserts.
There are many restaurants specializing in Peruvian cuisine in many different
cities throughout the world.
The great variety in Peruvian cuisine stems from three major influences:
Peru's unique geography,
84 of the 104 possible life zones according to Holdridge
Peru's openness and
blending of distinct races and cultures
The incorporation of
ancient cuisine into modern Peruvian cuisine