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Monday, April 1

NewOK.com / AP Peruvian pits cook up feasts at harvest time: "Jesus Gutarra and Mariano Valderrama, who co-wrote the book 'Pachamanca, The Earthly Feast,' have traced earth-cooking in Peru back to centuries before the arrival of the Spaniards in the 1500s. However, pachamanca, earth (pacha) and pot (manka) in Quechua, didn't take its present form until local techniques meshed with new ingredients brought by the Spaniards, such as pork, beef and Old World spices, the authors say." If you've never tried a pachamanca, you don't know what you're missing.



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