Peru Culture Research Paper

The young male I chose for this interview is from Lima Peru. He is a student and an athlete here at SIUe. He came to SIUe to play sports, more specifically football or as we call it here in the United States, soccer. He is enjoying it quite a lot. This student came to the United States in 2013 and feels that each country has something different to offer.

The Republic of Peru boasts rich and diverse racial and cultural groups that consist of Quechuas and Aymaras Amerindians, Mestizos, White Europeans. As well as small contingency of Asian and Afro-Peruvians whose racial and cultural group consists of Mullato and Zambo. (Major Ethnic Groups Of Peru, 2017) With so many different racial and cultural groups present Peru is an interesting blend of pre-Columbian religion and practices that are slowly being lost to urbanization, as well as traces of African and European cultural traditions.

The main industries that are in Peru are pulp, paper, coca leaves, fishmeal, steel, chemicals, oil, minerals, cement, auto assembly, and shipbuilding. Some of the foods you might eat in Peru consist mainly of soups and stews, corn pancakes, rice, eggs and vegetables. Seafood is excellent there, even in the highlands. Local specialties include ceviche, seafood prepared in lemon juice; lechon, a whole baby pig; and cuy, a whole roasted guinea pig. I might just stick to the seafood as I don’t think I could handle the whole baby pig or the roasted guinea pig!

The purpose of this paper is to describe the explored cultural and social experiences of the Peruvian people in the United States. As the 11th-largest from the total Hispanic population in the United States, Peruvians warrant a cultural investigation (Ennis et al., 2011). Hispanic communities are increasing and their social differences are vast. One cannot consider cultural competence without surveying the multiple populations within the large Hispanic population in the United States.

Peru is rich with minerals, natural resources, and precious metals such as silver, gold, copper, timber, iron ore, coal, potash, phosphate, petroleum, and natural gas. Natural resources have created Peru's infrastructure jump in growth in recent years. Peru has been building roads that go through different types of terrain to include mountains, rainforest and urban areas. Peruvians have updated their railway systems that transport civilians to and from their jobs all throughout the country. Although Peru is wealthy; unfortunately the majority of this income from these natural resources does not make it to the miners and farmers that work long days in order to acquire the resources for global sale. Many of Peru's citizens still live in poverty

than in any other country in the world. Many still speak Quechua, the language of the Incas. In 1975, Quechua was made one of the official languages.

Peruvians now make Moche, wall hangings, and clothes from alpaca wool. Music is also important to Peruvians, one of there music/dances is Baile de las Tijeras or Dance of the

When people think of Peru they don’t imagine in depth about the exploration of Peru and how it was cultivated as the country it is to this very day. One person important to the findings of Peru was an explorer and conquistador that go by the name of Francisco Pizarro and his exploration and conquering of Peru. The foundation of the culture, such as traditions, customs, and religion during the findings of the conquest are vital to knowing how this impacted Peru. Pizarro conquered the Inca Empire with only two hundred men compared to the Incas that had thousands but the culture of Peru still survived even after the conquest.

Located in South America on the Pacific Coast there is a country by the name of Peru, that is known for having one of the world’s best cuisine. Peru has a diverse geography containing the Andes Mountains and highlands, the tropical/Amazon Basin and the coast, all of which contribute to the different plates that make up the Peruvian cuisine. Peruvian cuisine is a unique blend of Andean and Spanish culture along with a mix of Japanese, Chinese, African, Arab, and other influences (Cayo, 33). With the cuisine having such a diverse fusion of many cultures, it allows it to maintain a certain level of uniqueness, creating a distinct cuisine of its own. The Peruvian cuisine has evolved from both local and immigrant traditions, with its main influences having

The subordinate groups living in the area are Asian as well as Afro-Peruvian individuals following their origin’s

Lima. The major religion in Peru is Catholicism and it is very important to go to church every sunday. For example,

In 2013, Peru was the biggest producer of cocaine, the cocaine industry in Peru employs about 200,000 Peruvians. In addition to cocaine, Peru is the sixth-largest producer of gold. Peru has over 55 different varieties of corn and the potato was originally from Peru with over 3,000 different varieties. A traditional Peruvians dish Cuy with about 65 million consumed annually. There are 3,500 types of orchids with only about 50% having been identified.

I am writing this newsletter based on my findings and experience with cultural differences and interactions. We live in a world of variety and all cohabitate on this wonderful earth. Living on the same planet means that we will most likely find ourselves comingling with one another at some point. I have chosen to share my experience with Peruvian culture in this newsletter.

It isn't in general that travelers can witness relics and ruins from several different times in one country, but Peru holiday packages can take you there. From restored archeological ruins to reenactments of well-known rituals, there are Peru guided tours that can prove you South American culture and history across the centuries.

As Lorson discusses, the local cuisines found around the entire country rely on the environment and the geographic location of each. The influences and style of Peruvian cooking can be divided into three main culinary/climatic regions of Peru which include, the Andes Mountains and highlands, the Tropical / Amazon Basin and the Coast. Indigenous to the Andes Mountains region is the potato, and the region features a wide array of potato and sweet potato varieties. In fact, in Peru you can find more than 3,800 varieties of potatoes. Corn was a staple of Andean cuisine. Peruvians presently continue to enjoy both the chicha morada, a drink made from purple corn, and chicha de jora, a fermented corn beer. The ancient Incan peoples came up with interesting preparation and preservation methods. Chunos, or dried potatoes, remain a staple and charqui, or jerky, is one of the few Andean foods that have been adopted around the world. The Incan influence remains strong in Peru.