Gastronomy will have its own dictionary

La The Association of Spanish Language Academies (Asale) promotes the “Pan-Hispanic Dictionary of Gastronomy”, whose first fruits should be presented at the IX International Congress of the Spanish Language, which will be held in March 2023 in Arequipa (Peru).


It will include dishes, products and culinary techniquesannounced on Monday the coordinator of the congress, the Peruvian poet Alonso Ruiz Rosas, at the headquarters of the Cervantes Institute in Madrid, during an act on the richness of the gastronomic language through the thepicarías (houses of food) of Arequipa.

They are indigenous voices such as chicha – a fermented drink which in the case of Arequipa is made with black corn or güiñapo -, orThey ruled first the chicherías and then the thepicantes, as the offer was first added to the “picantitos” (spicy appetizers) to encourage consumption, and then dishes such as chupes (a soup of chicken, lamb, beef or shrimp with potatoes and vegetables ) and stews.

The chicherías appeared in the 15th centuryI, when the cities founded after the Spanish conquest began to flourish and became “piccanterías” starting from the 19th century.

They are “a culinary institution in Peru and specifically in Arequipa”where they are recognized for “spaces of magnificent cuisine and popular tradition, of sociability and democracy”, underlined Ruiz Rosas.

Always in the hands of women, hThey kept a traditional recipe book made “without any electrical device, slowly with firewood” and with the “hand-made blender” which is the batán, a kind of volcanic stone mortar, explained the spicy Mónica Huerta.

In addition to preserving the culinary tradition, picadors retain an extensive vocabulary of Quechua, Aymara and, to a lesser extent, other native languages, whose voices are part of the “lonco” or Chacarero language of the rural environment.

Words with “copa”“, which defines a sauce of chilli, onion, huacatay, peanut or walnut;”llatan“, a spicy rocoto sauce;”sarza“, onion, tomato, chilli pepper, vinegar and oil garnish with which the spicy zamponi are served, or”jayari“, spicy snacks, are some of those included in the dictionary.

According to Carmen Nogero, Cervantes general secretary, gastronomy is a “powerful tool for language teaching”, as well as a “succulent international cover letter”.