VOICED : El exito del cuy en restaurantes de Peru

The video discusses the rise of cuy, a traditional Andean animal, as a culinary sensation in Lima, Peru. Initially domesticated by indigenous societies, cuy has transitioned from rural to urban areas, becoming a staple in high-end restaurants. Its nutritional benefits, including high iron and protein content, are highlighted. The video also explores the economic advantages for rural women who raise and sell cuy, contributing to their livelihoods.

What is the historical significance of cuy in Peruvian culture?

• It is only popular in rural areas.

• It is a recent addition to Peruvian cuisine.

• It has been domesticated in the Andes for 3,000 years.

• It was introduced by European settlers.

How has the consumption of cuy changed in urban areas?

• It is only available in street markets.

• It is no longer consumed in urban areas.

• It has become a staple in fast food chains.

• It has moved from popular tables to top restaurants.

What are the nutritional benefits of cuy meat?

• Contains no nutritional value.

• High in sugars and sodium.

• High in carbohydrates and fats.

• Rich in iron, proteins, and low in fats.

Which restaurant is known for offering dishes exclusively made from cuy?

• Astrid y Gastón

• Central

• Huancahuasi

• La Mar

How does the rise of cuy in gastronomy benefit rural women?

• It reduces their workload significantly.

• It limits their economic opportunities.

• It allows them to sell cuy in urban markets.

• It provides them with new culinary skills.