Ceviche’s DNA

Recommended

Culinary Cinema | 2015 | 85 minutes

Stranger Says:

“I’m convinced that the word ‘gastronomy’ will bring to mind fine French cuisine," director Orlando Arriagada says in the film’s opening moments. “It’s unlikely that you’ll think of Peru.” Using ceviche, Peru’s most famous dish, as a starting point, Arriagada interviews cooks, archaeologists, and fishermen (who still fish in the exact same reed boats their ancestors did thousands of years ago) to explore the country’s ancient and underappreciated culinary traditions. Along with being a loving portrayal of Peruvian foods, the film exposes how our most commonly used term for the Americas—the “New World”—is actually a flaming pile of Colonialist bullshit. (ANGELA GARBES)

SIFF Says:

Peru has only recently been deemed a new hot spot for cuisine, but their superstar dish, ceviche, has been around for hundreds and hundreds of years. Made up of as few as five ingredients—raw fish, salt, lemon, chili pepper, and onion—ceviche is a huge part of Peruvian culture and history. Originally prepared and eaten on the wooden boats of fishermen, ceviche is now the epitome of Peru’s gastronomical evolution, and still a delicious national dish. This documentary travels from region to region, festival to farmer’s market, to see the differences in the process of making, serving, and celebrating ceviche. Interviewing top chefs, small-town cooks, families, and fishermen, director Orlando Arriagada explores not only the culinary aspects of this dish, but the environmental and sociopolitical facets as well. CEVICHE’S DNA illustrates how this simple yet scrumptious appetizer crosses social statuses and generations, gathering people together and strengthening Peru’s relationships among fishermen, cooks, consumers, and nature.
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Film Credits
Director
Orlando Arriagada
Cast
José Antonio del Castillo, Victor Pimentel, Ulla Holmquist, Valentín Paso Purisaca, Santiago Uceda Castillo
Festivals
SIFF 2016