When speaking of gastronomy in reality we are not talking only of the art of cooking foods. As I have already explained in this post, the cuisine is an integral part of the cultures of each village. For example potatoes and corn already existed in the pre-Columbian Americas. A legend tells that: Quetzalcoatl discovered that an ant carrying a grain of corn. He followed her, because I wanted to give us the floor, and thus discovered its underground source. He found the place that left an oozy deposit all the corn, even closed to men.
To open it it had the support of the principal of the gods of rain, Nanahuatzin, who launched his lightning on the mountain so brotaran her maintenance. His brothers, however, took his confusion to take deposits to the four ends of the Earth, each with its own color. This is Yes, a legend, but it was a deeply ingrained belief among the aborigines of the Aztec culture. In the New Testament Jesus taught his Apostles to multiply the loaves and the fishes. In India for example people do not eat beef because it is considered sacred. These are just two examples of how gastronomy is deeply rooted with different cultures.
But what about our modern times? Today a good cook is appreciated and generally earns a very good salary. So much so that have arisen around the world numerous schools of gastronomy. The lessons of these schools are generally divided into ethnic sectors and these in its ves in sectors of inputs, desserts, first and second dishes, wines, etc. Today above all young people who want to learn at one of these schools have provided life since there is a high demand for skilled chefs and is a very well paid job BlogRoll elgranazuldormilondelosuspirosabrosos.blogspot.com: LOS shoes weavers in public for daily sustenance woman TENABO Word: NOHBEHTAAN: INTRANSIGENCE in CABILDO TENABENO Festival international people, route de CAP and holidays Peru someone could tell me what is the ceviche and the pisco?