Un nuevo mundo de sabores

The origins, evolution and influence of Mexican, Peruvian and Brazilian cuisines from the hand of Michi Strausfeld, one of the great connoisseurs of Latin American literature, and Sabine Hueck, diffuser of the culinary universe in Spanish from her program at the Deutsche Welle Con flavor and taste. In Latin America, according to Virgilio Martínez, "approximately half of the world's biodiversity is found." This variety is reflected in one of the food and culinary ensembles with the greatest impact and diffusion worldwide, today converted, both in its popular and elitist aspects, into one of the most widespread and appreciated gastronomies in the world. Mexican cuisine -Cultural Heritage of Humanity-, Peruvian cuisine -which aspires to the same title- and Brazilian cuisine -which enjoys growing prestige- are currently its main representatives. This entertaining and rigorous cultural history addresses, from a historical point of view, how and why some of our staple foods such as corn or potatoes came to Europe, as well as the great culinary traditions of the New World. In addition, it offers us the possibility of cooking its most emblematic dishes thanks to the careful recipe book of Sabine Hueck, a Brazilian of German origin and founder of the Berlin Culinary Atelier.