Naturally Savvy

Summary:In this conversation, Lisa Davis interviews Robert Bradley, author of 'Eating Peru: A Gastronomic Journey.' They discuss the rich culinary history of Peru, exploring beyond the popular tourist destination of Machu Picchu. They delve into the heart of Peruvian cuisine, focusing on ceviche and the abundance of fresh fish in Peru. They also highlight the contributions of enslaved peoples to Peruvian cuisine, particularly the importance of beans in the Afro-Peruvian diet. The conversation covers various locations in Peru, including Lima's Chinatown and the gastronomic center of Chiclayo. Finally, they touch on the health benefits of the Peruvian diet, which emphasizes whole foods and fresh ingredients. The conversation explores various aspects of Peruvian cuisine and culture. Topics include the cultivation of plants and their natural defenses, the challenges of preparing tarweed and other superfoods, the popularity of chicha and guinea pig, the tradition of Peruvian corn beer, the protein sources in Peruv