I am sure that the contents of the unit will help you reflect on what you regularly eat in your diets. Thanks to massive media, people already know the benefits of good diets; what to eat and what not, and the results for keeping a healthy way of life: Eating a good quantity of fruit and vegetables, proteins, legumes and some more; alternating with physical exercise and sports.
This is what you and many can do, but is this what the majority follow? Take a look at this excerpt of what Peruvians eat, so you can see what we do as part of our culture and what it is in our hands to change -if anything.
FOODS OF THE PERUVIANS
The Peruvian cuisine largely consists of spicy dishes that originated as a blend of Spanish and indigenous foods. Such dishes are often referred to as Criolla, or Creole. Aji (chili) is the most popular spice in Peru and is used in a variety of ways to give food extra flavor. Mint, oregano, basil, parsley, and cilantro are also included in Peruvian dishes, particularly soups and stews. Aside from spices, however, potatoes, rice, beans, fish, and various grains are essential staples (foods eaten nearly everyday) in the Peruvian diet.
Peru’s unique variety of climates and landscapes has helped to make the Peruvian menus some of the most diverse in South America. Such geographical variety gives Peru distinct culinary regions that are divided into coastal, mountainous/highland, and tropical. In addition, the impact of various ethnic influences can be seen through indigenous (native), Spanish, Asian, and African cooking styles and dishes.
The Pacific Ocean provides Peru with a wide variety of seafood, particularly for those who live near the coast. Ceviche —fish, shrimp, scallops, or squid marinated in a lime and pepper mixture—might be considered one of the country’s national dishes, due to its overwhelming popularity. It is often served with corn-on-the-cob, cancha (toasted corn), or sweet potatoes. Salads in this region are also common, particularly huevos a la rusa (egg salad) and palta rellena (stuffed avocado).
The mountainous/highland diet closely resembles food the Incas prepared hundreds of years ago. Basic staples of potatoes, corn, rice, and various meats (especially beef and pork) are common ingredients in the highland cuisine. Choclo con queso (corn on the cob with cheese) and tamales (meat-filled corn dumplings) are popular corn dishes. Lechón (suckling pig), cuy (guinea pig), chicharrones (deep-fried pork and chicken), and pachamanca (meat cooked over a hot stone pit) are common meat dishes in this area. Soups containing an abundance of spices, onions, and eggs, as well as freshly caught fish from Lake Titicaca (particularly trout), help satisfy the highlanders’ appetites.
Meats and fresh fruits and vegetables are the basis of the tropical Peruvian diet. Bananas, plantains (similar to the banana), and yucca (similar to a yam) are readily available and therefore are eaten in great quantities. Inhabitants of the tropical region also enjoy a variety of fish, wild game (such as boars, monkeys, pigs, deer, and chickens), and plenty of rice.
Now, read the What Do You Think Section on page 132 of your textbooks to answer the questions in a short paragraph, so you can share your ideas in relation to the topic.