PERUVIAN CUISINE AS A TOOL FOR SOCIAL DEVELOPMENT
Daan Overgaag and Jesper Nass came to MIL to write their thesis on Peruvian cuisine as a tool for social development. They are anthropologists who graduated from the University of Utrecht in the Netherlands.
Their study highlights the Peruvian cuisine boom and the power of cuisine when analysing social phenomena. Impact of Peruvian cuisine, analysed from haute cuisine restaurants perspective, was identified through an ethnographic case study. As part of the work, they interviewed different actors related to cuisine and collected data by observing different interrelated groups.
They concluded that the case of Peruvian cuisine is an example of how movements organised from the interests of particular people are more effective in addressing social problems than coordinated organisations. They suggest that, as the rest of the productive chain grows, its development and evolution should be promoted. This is to create a sustainable sector with high-value chains that are sensitive to all stakeholders' interests and not only those of the final consumer.