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Av. Pedro de Osma 301,
Barranco, Lima. Peru.
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(+51 1) 242-8515
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ANALYSIS OF NATURAL DYES AND THEIR POTENTIAL USE IN FOOD
Beverages
EXPERIMENTAL BIO-GARDEN AT MIL
COFFEE FROM JAEN
AGRICULTURAL CALENDAR OF MIL
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Gastronomic Concepts
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DISTILLATES MADE WITH ANDEAN INPUTS
DESIGN OF AN APPLIANCE FOR DRYING ALPACA MEAT AT HIGH ALTITUDE
THE MEANING OF FOOD AND WORK IN PERU THROUGH COMMUNITY PHOTOGRAPHY SIGHT
STUDY OF WILD PLANTS GROWN IN THE COMMUNITIES NEIGHBOURING MIL
FERMENTED BEVERAGES MADE OF ANDEAN GRAINS
TECHNICAL SPECIFICATIONS OF CUSCO'S MUSHROOMS
PERUVIAN CUISINE AS A TOOL FOR SOCIAL DEVELOPMENT
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SOCIAL IMPACT OF AGRICULTURAL WORK IN MIL
Mater Sostiene
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HERBARIUM IN MIL
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TRACEABILITY PROGRAM
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CENTRAL ANDES CHICHA DE JORA RECIPE VS. NORTH COAST CHICHA DE JORA RECIPE
CLAY COLLECTION
MORAY'S LITERATURE REVIEW
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T'URU MAKI, POTTERY WORKSHOP USING LOCAL CLAYS
Textile workshop, botanical dyes
TEXTILES AND NATURAL FIBRES
Dinnerware
LIMA GREEN
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