Lima, Feb. 19 (ANDINA). Peru's Culture Ministry has announced that a new documentary entitled, De Ollas y Sueños, or Cooking Up Dreams, will support Peruvian cuisine's bid to be declared World Intangible Cultural Heritage by Unesco.
The announcement was made after renowned Peruvian director Ernesto Cabellos and Guarango, a Lima-based production company, donated the film to the ministry.
"With this gesture, we want to emphasize the contribution that Peruvian documentary cinema can make to our country’s development objectives," Cabellos said.
In his documentary, Cabellos presents his country's spectacular cuisine and asks himself: Can an entire nation be represented by its cuisine? This documentary journeys to the kitchens of Peru’s coast, highlands and jungle, as well as Peruvian expat communities in Paris, London, Amsterdam and New York for answers.
From the most humble family kitchens to the poshest restaurants, from stories of pioneering Peruvian chefs abroad to those who preserve ancient recipes at home, we find that Peru’s cuisine is deliciously integrating for its people, who have historically been divided by ethnic and economic differences.
This documentary isn't just about food. This documentary is about integration, challenges, culture, poverty and wealth. We’ll discover the origin of Peru's ubiquitous national dish – cebiche – the anticuchos of beef hearts or the annual meal mourners share at the graves of their dead relatives.
Famed chefs such as Spain's Ferran Adrià, as well as Peru's Gastón Acurio share their views and experiences with Peru’s cuisine alongside the thousands of unsung chefs, who also dream of Peru’s cuisine as a motor of development.
The announcement was made after renowned Peruvian director Ernesto Cabellos and Guarango, a Lima-based production company, donated the film to the ministry.
"With this gesture, we want to emphasize the contribution that Peruvian documentary cinema can make to our country’s development objectives," Cabellos said.
In his documentary, Cabellos presents his country's spectacular cuisine and asks himself: Can an entire nation be represented by its cuisine? This documentary journeys to the kitchens of Peru’s coast, highlands and jungle, as well as Peruvian expat communities in Paris, London, Amsterdam and New York for answers.
From the most humble family kitchens to the poshest restaurants, from stories of pioneering Peruvian chefs abroad to those who preserve ancient recipes at home, we find that Peru’s cuisine is deliciously integrating for its people, who have historically been divided by ethnic and economic differences.
This documentary isn't just about food. This documentary is about integration, challenges, culture, poverty and wealth. We’ll discover the origin of Peru's ubiquitous national dish – cebiche – the anticuchos of beef hearts or the annual meal mourners share at the graves of their dead relatives.
Famed chefs such as Spain's Ferran Adrià, as well as Peru's Gastón Acurio share their views and experiences with Peru’s cuisine alongside the thousands of unsung chefs, who also dream of Peru’s cuisine as a motor of development.
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