The gastronomy will have its own pan-Hispanic dictionary «Diario La Capital de Mar del Plata

The Association of Spanish Language Academies (ASALE) promotes the Pan-Hispanic Gastronomic Dictionarywhose first fruits should be presented in IX International Congress of the Spanish LanguageWhat will be celebrated in March from 2023 in Arequipa (Peru).

It will include dishes, products and culinary techniques, announced 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 gastronomic language through the picadoras (houses of food).

They are indigenous words like chicha – a fermented drink which in the case of Arequipa is made with black corn or guiñapo -, the origin first of the chicherías and then of thepicarías, since picantitos (spicy appetizers) were added to the offer for the first time. encourage drinking, and then dishes like chupes (a soup of chicken, lamb, beef or shrimp with potatoes and vegetables) and stews.

The chicherías appeared in the sixteenth century, when the cities founded after the Spanish conquest began to flourish, and became “piccanterías” from the nineteenth century.

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

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

In addition to preserving the culinary tradition, picadorias 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 like ocopa, which defines a chili, onion, huacatay, peanut, or walnut sauce; llatan, a spicy rocoto sauce; Sarza, a garnish of onion, tomato, chilli pepper, vinegar and oil with which spicy zamponi are accompanied, or jayarí, a spicy snack, 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”.