Directed by Ernesto Cabello
In Lima, Peru, a new generation of top chefs are cooking with traditional ingredients and supporting traditional livelihoods.
The very future of food -- and farming -- is being re-imagined in a city where nobody dined out 20 years ago, where there is no national tradition of gastronomy, and where there is considerable malnutrition. But in the capital of Peru, a city not so long ago wracked by Shining Path terrorist violence, the top chefs -- men and women like Gaston Acurio, Javier Wong and Pedro Miguel Schiaffino -- believe gastronomy can achieve social justice.
Can this model really meet the challenge of providing enough food for 9.5 billion people by 2050? Scientists at Lima's agricultural university say we just can't afford to ignore the new models of industrial agriculture in favor of traditional methods. Is there room in the mix for the old and the new?
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