Arroz tapado | Wikipedia audio article
Channel: wikipedia tts
Date: 09/12/2018

This is an audio version of the Wikipedia Article:
Arroz tapado


00:01:12 1 Crops
00:06:16 2 Cultivation of ancient plants
00:08:07 3 Regional differences
00:08:39 3.1 Coastal areas
00:22:00 3.2 Andes
00:24:43 3.3 Amazon
00:26:21 4 Other regional dishes
00:29:35 5 iChifa/i
00:30:20 6 Sweet dishes and desserts
00:35:47 7 Beverages
00:35:56 7.1 Soft drinks
00:38:01 7.2 Alcoholic drinks
00:39:43 8 See also



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SUMMARY
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Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. 
The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.