This article discusses the most relevant scholarship produced on the rise of Peruvian cuisine and Peru’s gastro-politics. It focuses on the contexts, processes and protagonists behind the attempt to heal and re-found the nation through food after a period of decline and terror, and on the formulation of ideas of social change aimed at shaping and promoting Peru as an entrepreneurial, vigorous but also more equal and fairer society. It also considers the smaller societal changes that nurtured these ideas, which are varied in nature and scope. Methodologically, the article explores the semantics, practices and ideologies at stake as expressed in public discourse, media content, gastronomic trends and restaurant sourcing. By unfolding central processes of the culinary project: high-end cuisine, the refiguring of indigenous people as producers and the use of cultural identity as an authenticating force, it offers a critical reading of the so-called gastronomic revolution, highlighting the ways in which claims to unity and reconciliation, particularly in the incorporation of indigenous people and their food cultures, smooth over ongoing inequalities.

本文讨论了随着秘鲁美食的兴起和秘鲁的美食政治而产生的最相关的奖学金。它侧重于在经历一段时期的衰退和恐怖之后通过粮食治愈和重建国家的企图背后的背景，过程和主角，以及旨在塑造和促进秘鲁成为一个有企业家精神，朝气蓬勃的国家的社会变革观念的形成。而且社会也更加平等和公平。它还考虑了孕育这些想法的较小的社会变革，这些变革的性质和范围各不相同。从方法上讲，本文探讨了在公共话语，媒体内容，美食趋势和餐厅采购中表达的关键语义，实践和意识形态。通过展开烹饪项目的核心流程：高端美食，