Savor Peru’s Rich Culinary Tradition, Stand in Wonder at Machu Picchu

Savor Peru’s Rich Culinary Tradition, Stand in Wonder at Machu Picchu

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Interview with Elio Leturia, Associate Professor of Journalism at Columbia College

A Fulbright alumnus from Lima who frequently takes groups on tours of Peru, Elio Leturia shares some of his insights on what is remarkable about the Peruvian culture, history and sights.

Savor Peru’s Rich Culinary Tradition

1ff3c4ab-8036-430f-9fd6-d7bf619d8ac8 {focus_keyword} Savor Peru's Rich Culinary Tradition, Stand in Wonder at Machu Picchu 1ff3c4ab 8036 430f 9fd6 d7bf619d8ac8“Peruvian cuisine is some of the best food in the Americas,” enthuses Elio, “as a result of the rich native ingredients and the influences from the Inca and immigrants from Spanish, Italian, German, Asia and West Africa. Now, it’s not unheard of for people to go to Peru just for the weekend to experience the food.”

Food critic Eric Asimov has described it as “one of the world’s most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.”

Immerse Yourself in Peru’s Fascinating Capital

“A city of many layers,” Elio explains, “Lima was the city where the Viceroy of Spain lived. It was the most important city in South America for 300 years. But Lima was not an empty space before the conquistadors arrived… it has an intriguing story.”

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Stand in Wonder Amongst Machu Picchu Ruins

In 1988, Elio first visited Machu Picchu and now he brings groups each year. He relays: “Students are always fascinated by Macchu Picchu, the lost city of the Incas and one of the ‘Seven Wonders of the Modern World.’They wonder:’How were the Incas able to build such a place in the middle of these lush mountains, next to the Urubamba river?

It’s a truly magical place… this citadel that touches the sky.”

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Posted by in Alumni Spotlight, South America, Travel

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About the author

Brad K. Hounkpati Agricultural Engineer, he served as an Agricultural Engineer at Nouvelle Société Cotonnière du Togo (West Africa). Prior to his Fulbright experience, he was previously Technical Coordinator for Peace Corps Togo in Natural Resource Management Program. He has also served in many roles with organizations working to support agriculture in West Africa, including FAO, International Institute of Tropical Agriculture (IITA), Cashew Espoir Ltd., and Plant Resource Of Tropical Africa (PROTA).

In addition to Fulbright Scholarship, he had been awarded other prestigious awards such as: the WARA travel grant, The Norman E. Borlaug Leadership Enhancement in Agriculture Program (Borlaug LEAP) Fellowships Award, the Global Programs Graduate International Travel Award and the Graduate Travel Grant from the University of Georgia and nonetheless the U.E Brady Award. His pairs know him as networker or a “to-go person”.

Fulbright Fellow 2011-2013 at University of Georgia (UGA). He is currently serving as a Teaching Assistant in the Department of Entomology, UGA. Since 2011, he has been serving as the national contact for all Fulbright and Humphrey grantees from Togo. Inspired by his Fulbright experience, he later created BSBIZTOGO, Inc. & Grain de Sel Togo, Inc., two Georgian 501c3 organization to support underprivileged students in public universities in sub-Saharan Africa, Europe and other Fulbright scholars in the US. He has served as Membership Database Administrator, and Advocacy Director until 2017 before being elected as Vice President and Communication Officer of Fulbright Association Georgia Chapter in 2018

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