Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine

Abstract

This study examines the design and delivery of gastronomic experiences at restaurants of High Peruvian cuisine. Besides the presentation of creative dishes, food is also used to communicate a discourse of authenticity and innovation. Changes in local cuisine were originally initiated by a group of chefs who received education or work experience abroad and later decided to return to Peru to open their own businesses. The aim was to identify particular criteria employed in the development and delivery of gastronomic experiences at these restaurants. This qualitative study used narrative inquiry to capture the participants’ stories and the particularities of the socio-cultural context where they took place. A total of 15 in-depth face-to-face interviews took place with renowned chefs. Findings indicated that chefs, identified as cultural brokers, selectively chose to retain elements of the local culinary system as the foundation of their creations, however, menus also reflected the chef’s creativity and innovative style. The provision of superior service was also a key component of the gastronomic experience. This included utilisation of quality ingredients, attention to ambience and consistent service provision. Gastronomic experiences created and delivered by local chefs could then play a major influence in the development of the food sector.