Traditional high andean cuisine
| dc.creator | Alli Micuy, Sumak Mikuy | |
| dc.date | 2023-04-27T11:47:32Z | |
| dc.date | 2023-04-27T11:47:32Z | |
| dc.date | 2013 | |
| dc.date | 2018-01-04T07:03:05.0000000Z | |
| dc.date.accessioned | 2026-06-27T23:13:18Z | |
| dc.description | At FAO we believe good nutrition is the key to a good life, and along with you, the community members, have been implementing actions with which to strengthen productive systems, develop a renewed appreciation for the importance of traditional crops such as native potatoes, oca, olluco, mashua, quinoa, tarwi and other products that form part of the rich agricultural treasures of the High Andes. These actions are directed at achieving a better quality of life based on your poten tial. This book has been prepared using the recipes and additional information that you have supplied. These pages will allow many others to learn of the great culinary and nutritional potential of your region’s traditional ingredients for preparing a wide range of dishes. FAO wishes to expresses its gratitude for the contributions you have made to this collection of traditional recipes born directly in your own communities. | |
| dc.format | application/pdf | |
| dc.identifier | http://www.fao.org/documents/card/en/c/fe725dc7-5cdc-50a1-b1e1-f73fcfbfc0cd | |
| dc.identifier | https://fao-prod.atmire.com/handle/20.500.14283/I1466E | |
| dc.identifier | http://www.fao.org/3/a-i1466e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/275265 | |
| dc.language | English | |
| dc.rights | FAO | |
| dc.title | Traditional high andean cuisine | |
| dc.title | Traditional high andean cuisine | |
| dc.type | Book (stand-alone) |