DOCSLIB.ORG

Nuestra Carta

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nuestra Carta /lamarcebicher ialima /LaMar CebicheriaPe ruanaL ima /lamarcebicher ia.com LA CARTA PIQUEOS DE LA MAR LECHE DE TIGRE clásica de pescado 26 EMPANADAS DE MARISCOS 32 WANTANES DE MARISCOS con salsa de tamarindo 39 CHUPE LIMEÑO de pescado 39 CAUSA de langostinos y salsa golf 39 ALMEJITAS al rocoto 42 UÑAS DE CANGREJO RELLENAS salsa chili crab Singapur Pimentel 4 unidades 46 MUCHAME DE FOTRUNO con alcaparras, aceite de oliva, palta, tomate y crema de sarandaja 59 TARTAR DE ATÚN ESTRELLADO nikei con huevo y papita estrellada y palta 59 CONCHITAS a la parmesana 59 CACHANGA A LA LEÑA de conchitas y langostinos a la parmesana 56 No disponible para entrega a domicilio ni para llevar. Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. CHICHARRONES Y FRITURAS CHICHARRÓN DE HUEVERA a la chorrillana 39 LANGOSTINOS a la milanesa con salsa golf 49 CHICHARRÓN DE PESCADO con salsa tartara 59 CHICHARRÓN DE CALAMAR con salsa tartara 59 JALEA LIMEÑA PARA COMPARTIR con chicharron de pescado y mariscos, yucas y salsas 89 EL FESTIVAL DE LA MAR Erizos, conchas, almejas, mejillones, caracoles, langostinos, cangrejo, marisco del día y salsas 119/219 Con langosta +100 EL PESCADO ENTERO EN TRES TIEMPOS Pide un pescado entero y te lo preparamos para toda la mesa en tres tiempos: Un cebiche o tiradito, luego una jalea, un sudado o un saltado, y al final un chupe o chilcano Cabrilla, viuda, tramboyo, chita, corvina, diablo, lenguado, mero, róbalo No disponible para entrega a domicilio ni para llevar. Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. CEBICHES DE PESCA DEL DÍA 49 / 69 PICADILLO 49 MIXTO 59 COMBINADO CON CHICHARRÓN 59 DE ATÚN 59 DE CONCHAS NEGRAS 59 DE ERIZOS 59 TIRADITOS DE PESCA DEL DÍA 39/ 68 DE ATÚN 49 APALTADO con alcaparas 49 DE LOS 90S con crema de ají amarillo 49 BACHICHE de conchas, leche de tigre de parmesano 49 No disponible para entrega a domicilio ni para llevar. Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. DE NUESTRA PARRILLA LA PARRILLA PARACAS Conchas y almejas, a la mantequilla de ajo y rocoto 59 LA PARRILLA ANTICUCHERA Pulpo y calamar en salsa de anticucho al chimichurri, acompañado de papa y choclo 79 LA PARRILLA DE PESCADOS Atún, pescados del día, trucha asalmonada, al chimichurri o al ajo y kion acompañado de papa y choclo 89 LA PARRILLADA LA MAR Conchas, calamares, almejas, langostinos, atún, trucha, pescados del día, al ajillo o salsa anticuchera 139 CACHETE DE PESCA DEL DÍA 88 PANZA DEL DÍA 300G. 88 LANGOSTA según peso CABRILLA según peso Elije tu aderezo: Al ajillo, anticucho, al chimichurri, al ají amarillo, al ajo y kion. No disponible para entrega a domicilio ni para llevar. Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. ARROCES CHAUFA TAPADITO de picadillo de mariscos con tortilla de langostinos y salsa nikkei 59 ARROZ LA PUNTA con conchas de abanico y parmesano 59 ARROZ CON MARISCOS en su versión criolla 59 ARROZ CHAUFA AEROPUERTO con mariscos, fideo frito y frejolito chino 59 ARROZ MELOSO marinero al horno de leña 98 No disponible para entrega a domicilio ni para llevar Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. ESPECIALIDADES SPAGHETTI AL AJO Y ROCOTO, con vongole 46 TALLARÍN SALTADO criollo con pescado y marisco 59 MILANESA PLAYERA con tatu tacu, huevo frito, plátano frito y salsa chorrillana 49 SUDADO de filete de pescado a la norteña 56/79 PESCADO SALTADO al tausi, chaufa blanco 56/79 SECO DE PESCADO en punto de loche con frejol, arroz y yuca 59/79 FIDEOS ACHUPADOS con langostinos en salsa de chupe cinco sabores 59 PEPPER STEAK DE ATÚN con salsa pepper y papas batalla 68 TACU TACU EN SALSA DE PICANTE MARINERO con langostinos y conchas 59 PESCADO A LO MACHO sobre espesado de choclo verde y arroz colorado 69/79 SPAGHETTI AL AJO Y ROCOTO con camarones 69 CHUPE DE CAMARONES sopa cremosa con camarones, papa, choclo, arroz, huevo y tostaditas fritas 69 PARIHUELA LA MAR con cangrejo, pescado y mariscos 79 PEJESAPO ENTERO al sillao al vapor según peso PEZ DIABLO entero nikkei según peso CABRILLA entera frita según peso No disponible para entrega a domicilio ni para llevar Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. POSTRES TURRÓN DE DOÑA PEPA Con miel de frutas y hoja de higo 16 PICARONES Con su miel de hoja de higo y especias 19 HELADOS De estación 22 SUSPIRO A LA LIMEÑA Con mucho manjar y lo justo de merengue 24 CHOCOTORTA Con relleno de fudge de cacao, cacao peruano y manjar 28 MERENGADO DE CHIRIMOYA Con manjar casero, copitos de merengue y salsa de chocolate 28 FRESAS CON CONDENSADA Helado de leche condensada, espuma de manjar y fresas atropelladas 32 Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. BEBIDAS JUGOS limonda, chicha morada 9 jugo de piña o maracuyá 10 jugo de naranja, o toronja 12 AGUAS Y GASEOSAS agua san mateo 7.5 acqua panna, san pellegrino (750ml) 22 inca kola / zero, coca cola / zero 7.5 CAFÉ expreso ,cortado, americano 7 capuccino 9 INFUSIONES NATURALES servidas en jarrita té, anis, manzanilla, hierba luisa, té verde, menta, mate de coca 8 No disponible para llevar ni a domicilio Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. BEBIDAS COCTELES LA MAR LA CURA infusión fortificada con Pisco y miel de kion 29 PISCO PUNCH Pisco, almíbar de piña golden y zumo de limón 29 LA 7.70 Ron Zacapa 23, miel de especias, zumo de toronja y naranja y un dash de Absenta 34 QUE SE SHO Aperol, gin Tanqueray Sevilla, toronja, naranja y jarabe de lima 34 VERANO FIERO Martini Fiero, jugo de toronja y pink soda 32 LA MAR AND TONIC Pisco Cuatro Gallos quebranta macerado en lima, muña fresca, tónica Fever Tree elder flower 32 CHILCANAZO Pisco, hojas de albahaca maceradas con limón, jarabe de kion, angostura y ginger ale 29 MOSCOW MULE Vodka Smirnoff, jarabe de kion, zumo de limón,, agua gasificada y toque de menta 32 No disponible para llevar ni a domicilio Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. BEBIDAS VOLADOR Pisco, maracuyá, huacatay, albahaca y hierbabuena, jarabe de kion y ginger ale 29 GOLD & APPLE HIGHBALL Whisky Johnnie Walker Gold Label Reserve, cordial de manzana y agua gasificada 34 SEVILLA TONIC in Tanqueray Sevilla, agua tónica Britvic, piel de naranja y tomillo 34 PENICILINA Whisky Johnnie Walker Gold Label Reser- ve, miel de kiony zumo de limón 34 CLÁSICOS Y VINTAGE No disponibles para llevar ni a domicilio PENICILINA 29 BASIL SMASH 29 AMERICANO COCKTAIL 29 DAIQUIRI HEMINGWAY 32 OLD FASHIONED ZACAPA 33 OAXACAN NEGRONI 34 NEGRONI 34 BOULEVARDIER 34 ZAMBONI 34 Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. BEBIDAS CERVEZAS cusqueña: rubia, trigo, malta 13 pilsen 13 stella artois, estrella damm 15 raymi lager beer, hecha en cusco 17 ARTESANALES CHAKUPE oro líquido e 6% G.A ibu 18 - 330ml 20 CHAKUPE la pelirroja 8.1% G.A ibu 40 - 500ml 35 Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. VINOS Los vinos por copa no están disponibles para entrega a domicilio ni para llevar BLANCOS ARGENTINA Zuccardi La Mar - Sauvignon Blanc - Chardonnay 2019 140 32 El Enemigo - Chardonnay 2018 160 34 CHILE Montes Alpha - Chardonnay 2017 130 30 Montes Outer Limits - Sauvignon Blanc 2019 140 32 Boya - Sauvignon Blanc 2019 140 32 ESPAÑA Terras Gauda Abadia San Campio - Albariño 2019 150 34 Terras Gauda O Rosal - Albariño, Caiño Blanco y Loureiro 2019 160 Fontedei Zacatin - Moscatel de Alejandría - 2016 130 30 Señorío de Iniesta - Sauvignon Blanc 2017 120 27 Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. VINOS FRANCIA Bernard Humbrecht - Riesling 2017 130 30 Maison Nicolas Perrin 2015 310 ITALIA Vinosophia - Pecorino 2018 130 30 Marchesi de Frescobaldi - Chardonnay 2017 120 27 Attems - Pinot Grigio 2018 110 26 Quintarelli Bianco Seco Garganega 2017 190 Jermann - Pinot Griogio 2017 180 NUEVA ZELANDA Cloudy Bay - Sauvignon Blanc 2018 190 PERÚ Intipalka Sauvignon Blanc 90 22 ROSADOS ESPAÑA Balbas Rosé - Tempranillo 2018 110 26 Para pedidos ingresa a pedidos.lamarcebicheria.com /lamarcebicheria.com /lamarcebicherialima /LaMarCebicheriaPeruanaLima PRECIOS EXPRESADOS EN SOLES. INCLUYEN IMPUESTOS DE LEY. VINOS TINTOS ARGENTINA Vistalba Corte C - Malbec Carbernet Sauvignon 2017 130 30 Zuccardi Serie
Load more

Recommended publications
  • 7.900 Calugas De Pescado Frito Al Limón · 7.900 Camarones Apanados
    ¡------------------! [——————————————————] [——————————————————] [——————————————————] [——————————————————] [——————————————————]46(los placeres)75 [——————————————————]46{del marisco}75 [——————————————————]calamares fritos con dos salSas · 7.900 calugas de pescado frito al limón · 7.900 [——————————————————]camarones apanados en quinua · 8.900 [——————————————————]erizos frescos con sAlsa verde y tOstadas · 9.900 [——————————————————]locos con papas maYo · 10.900 [——————————————————]Machas a la parmesana · 10.900 pulpo al chiMichurri · 10.900 [——————————————————]pil pil de camarones · 6.900 [——————————————————]42(joyas del puerto)35 [——————————————————]centolla · 54.900 [——————————————————]Chorrillana de Mariscos a la parMesana · 9.900 [——————————————————]Tabla de machas y camarones a la parMesana · 19.900 jardÍn de Mariscos · 29.900 [——————————————————]Ostras de pUeRto bellavista · 8.900 [——————————————————]{ceviches de monja} [——————————————————]ceviche de pescado del puerto · 8.900 [——————————————————]ceviche de pescado con paltA, tOmate cherry y caMOte crocante · 9.900 [——————————————————]ceviche mixto · 10.900 [——————————————————]salmón curado en sal de Mar a la maraCUyá y pAlta · 7.900 [——————————————————]42(empanadas)35 { acompañadas con chancho en piedra } [——————————————————]camarón queso · 3.500 [——————————————————]espinaCA, queso, choclo y champiñón · 2.500 [——————————————————]Mixta (macha, pulpo, caMarón y queso) · 3.900 [——————————————————]pino · 2.500 plateada luco · 3.900 [——————————————————]queso · 2.500 [——————————————————] ¿__________________?
    [Show full text]
  • Cebiche Bar De Nuestra Cocina Caliente Piqueos
    DE NUESTRA COCINA CALIENTE Novo Andean fare and Asian-Peruvian fusion LOMO SALTADO 34 stir fried tenderloin, red onions, tomatoes, soy sauce, cilantro, thick cut potato wedges, with white rice and choclo CHAUFA AEROPUERTO 27 Chinese sausage, roasted pork, pan fried rice, shrimp omelet, quinoa, egg noodles, pickled vegetables ARROZ CON MARISCOS 33 CEBICHE BAR PIQUEOS seafood rice shrimp, octopus, Peruvian cebiche is made to order, calamari made at the wok, combining the freshest catch FRIOS aji amarillo sauce and criolla with a leche de tigre citrus-based marinade of lime and ají peppers QUINOA CAPRESSE 18 EL ACHUPADO 33 burrata cheese, heirloom tomato, bucatini noodles, seafood in chupe sauce, CEBICHE CARRETILLERO 23 red quinoa, aji amarillo dressing huacatay, rocoto aioli grouper, shrimp, octopus, crispy calamari, sweet potato, choclo, ROLL ACEBICHADO 14 AJI DE GALLINA 27 cancha, spicy leche de tigre sushi rice, salmon, avocado, sweet potato, traditional chicken stew with aji amarillo, creamy leche de tigre, chalaca pecans, potato and white rice with choclo TIRADITO NIKKEI 19 tuna tataki tiradito, green onion, ROLL ANTICUCHERO 14 tamarind leche de tigre, sesame butter, sushi rice, blue crab, avocado, pickled vegetables torched fish with anticuchera sauce TIRADITO BACHICHE 19 fluke tiradito, 24 month parmesan CALIENTES cheese leche de tigre, colatura, garlic chips, basil oil ANTICUCHO DE POLLO 14 free range chicken thighs, confit potatoes, CAUSA DE CANGREJO 19 choclo, chalaca, ocopa sauce DESSERT beet causa, blue crab, tobiko, avocado,
    [Show full text]
  • Regionalismo Y Centralismo Culinario En Un Manuscrito Huancaíno Del Siglo Xix: Influencias Y Sabores 143
    REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES 143 REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES REGIONALISM AND CULINARY CENTRALISM IN A 19TH CENTURY HUANCAYO MANUSCRIPT: INFLUENCES AND FLAVORS Sergio Zapata Acha Universidad de San Martín de Porres, Perú Recibido: 24 de junio de 2019 Aceptado: 21 de julio de 2019 RESUMEN El estudio de recetarios reviste la mayor importancia para comprender la evolución de una cocina. En Perú son escasos los recetarios publicados en el siglo XIX. Con más de 300 recetas, el manuscrito Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, fechado en Huancayo en 1897, es significativo debido a que presenta una selección amplia de recetas que comprende entradas, sopas, segundos, postres y bebidas; entre las cuales una veintena de comidas andinas revisten carácter de originalidad, y cuya codificación es documentada por primera vez. El objetivo de este estudio es mostrar, mediante el registro, la influencia del centralismo culinario limeño dominante en una importante región andina; además, exponer la existencia de comidas mestizas regionales con aportes nativos e hispanos, así como, la influencia de comidas italianas, producto de la inmigración registrada principalmente en la segunda mitad del siglo XIX. Palabras clave: manuscrito, recetas, cocina, Huancayo, Perú, influencias, sabores, patrimonio culinario. ABSTRACT The study of cookbooks is of the greatest importance to understand the evolution of a cuisine. In Peru, the recipes published in the 19th century are scarce. With more than 300 recipes, the manuscript Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, dated in Huancayo in 1897, is significant because it presents a wide selection of recipes that includes appetizers, soups, main dishes, desserts and drinks; among which about twenty Andean foods are original, and whose coding is documented for the first time.
    [Show full text]
  • Carta Punto Ocho Jun2019 Web
    Chile un viaje por los sentidos A sensorial journey CHILE Largo y angosto en costa y praderas A country long and narrow, with seashores and gralands “NUESTRA GASTRONOMÍA SE BASA EN “OUR CUISINE IS BASED IN OUR OWN UNA COCINA DE AUTOR, QUE PONE EN CREATION, ENHANCING THE VALOR LOS PRODUCTOS DE COSTA Y DE PRODUCTS OF OUR COASTS AND CAMPO, CON SABORES DE NUESTRA COUNTRYSIDE, WITH MEMORIA...” FLAVORS OF OUR MEMORY..." El respeto por la naturaleza y la cultura nacional The respect for nature and national está en el centro de nuestra propuesta, culture is the heart of our culinary potenciando productos nobles y de recolección, proposal, enhancing noble products such además de pescados y mariscos de nuestras edible flowers and wild fruits, in addition to costas y carnes traídas desde lugares escogidos fishes and seafood of our coasts and meats del sur de Chile. brought from selected places of southern Chile. Es una carta inspirada en la historia de nuestro It is a Menu inspired by the history of our territorio y en la inmensa despensa de territory and the immense pantry of our country. productos únicos que tiene Chile. We are a young cooking team who strive to Somos un equipo que procuramos un achieve excellence in what we do by the use of servicio de excelencia. Con el uso de la technique, art and colors, we hope our guests técnica, el arte y los colores, esperamos que can feel on their dishes a real tribute to the local nuestros comensales sientan en su plato un culture and the flavors of our childhood.
    [Show full text]
  • South American Cuisine
    TRENDING: for food scientists, by food scientists SOUTH AMERICAN brought to you by FOOD PRODUCT DESIGN CUISINE South America can provide food and beverage product inspiration in a number of categories: Health and Food integrity Bold flavors and Craft and Purposeful wellness and authenticity flavor tourism artisanal eating South American ingredients and products to consider: Use aji peppers and rocoto for sauces and snacks with a global flair Aji pepper: Hot (30,000-50,000 Scoville), fruity Rocoto: The fiery (30,000-100,000 Scoville) Capsicum baccatum chile, particularly the Ají Amarillo black-seeded Capsicum pubescens chile, also known chile, is typically associated with Peruvian cuisine, as the locoto, appear frequently in hot salsas or as often combined with red onion and garlic. stuffed rocotos rellenos. Purple corn and purple potato score as authentic and healing foods, and appeal to those seeking non-GMO Purple corn: An anthocyanin-rich variety of maize Purple potato: Anthocyanins also give these (corn) used to make the drink chicha morada (made by potatoes a purple or bluish skin and flesh; plus boiling purple corn with pineapple, cinnamon, cloves they have a high starch content and floury and sugar) and mazamorra, a Peruvian fruit pudding. texture, and a nutty flavor. Amaranth and pichuberry contribute texture and flavor attributes, as well as health and wellness, for the specialty and natural market. Amaranth: High-protein (13% to 14%) gluten-free seeds Pichuberry: Physalis Peruviana, also called the Inca from species of amaranthus, that are rich in phytosterols, berry or cape gooseberry, is a small, sweet/tart golden used as a psuedocereal that can be made into baked fruit wrapped in a papery shell that contains high goods or cereal, popped, or cooked as a whole grain.
    [Show full text]
  • Carta Español2020
    Starters Potato Causa Beetroot and yellow chili Causas served with scallops and fresh avocado salad. $6.100.- Citric Strips Raw Rockfish over a citric reduction with a pinch of yellow chili. $6.100.- Crab “Chupe” Tracitional crab “chupe” with Gorgonzola cheese and tomato mermelade. $8.500.- Beef Tartare 150gr of steak seasoned with eggless mayonnaise, Dijon mustard and homemade tomato sauce. $7.000.- Pulmay Our tradicional Curanto prepared in stew pot, served with a pork croquette. $8.500.- Fish & Seafood Rice with Octopus Creamy rice with octopus, sealed with honey and merken served with cherry tomatoes and homemade pickles. $14.500.- Octopus Tacu-Tacu The Peruvian traditional with Chilean Tortola bean, served with octopus and fresh avocado salad. $7.500.- Hake “a lo pobre” Fried Southern Hake served with potato chips (Native and “Chilotas”) , fried egg, caramelized onion and a small Chilean salad. $7.500.- Conger Eel à la Dugléré Conger Eel with roasted cauliflower purée, roasted vegetables and Dugléré sauce. $8.000.- Pastas Cannelloni and Mushrooms Cannelloni stuffed with beef plate, mushroom and broad beans stew. $9.000.- Spinach Pesto Gnocchi Potato gnocchi with beef plate, mushroom and broad beans stew. $6.800.- Pappardelle with Chillan King Crab Tomato Papardelle with Chilean King Crab, tomato marmelade and Grana Padano cheese. $16.000.- Meat Honey and Merken Pork Belly Pork belly marinated in honey and merken, served with sweet potato purée and honey $10.500.- Cube Roll Classic cube roll cooked at low temperature, served with Chiloe´s potato au gratin and Béarnaise sauce. $13.500.- Magellan Lamb Lamb loin stewed with vegetables, anise and chocolate.
    [Show full text]
  • The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru)
    The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru) By Kelsey Caitlyn Neely A dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in Linguistics in the Graduate Division of the University of California, Berkeley Committee in charge: Professor Lev D. Michael, Chair Professor Eve Sweetser Professor Justin Davidson Summer 2019 Copyright by Kelsey Caitlyn Neely Abstract The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru) by Kelsey Caitlyn Neely Doctor of Philosophy in Linguistics University of California, Berkeley Professor Lev D. Michael, Chair This dissertation explores affective expression in Yaminawa, a Panoan language ofPe- ruvian Amazonia. In this study, ‘affect’ is used to refer broadly to the English language concepts of ‘emotion’ and ‘feeling’. Affective expression is approached as an interac- tional phenomenon and it is analyzed in terms of affective stancetaking, i.e., the way speakers position themselves to objects in the discourse as well as their interlocutors via linguistic performance. This study considers affective resources at the levels of the lex- icon, morphology, prosody, acoustics (voice quality, speech rate and volume, etc.), and interactional features (turn duration, complexity of backchannels, etc.). This study contextualizes affective expression in Yaminawa with a detailed descrip- tion of Yaminawa ethnopsychology and the lexical resources that describe affective states, as well as behaviors and bodily sensations that are associated with particular affects by the Yaminawa. Using methods from Cognitive Anthropology, I investigate the ways that native Yaminawa speakers categorize emotion terms, and show that prosociality vs. anti- sociality is a major cultural axis along which emotion terms are conceptually organized.
    [Show full text]
  • Seafood and Fresh Grouper, Marinated in Limejuice
    Appetizers Anticuchos de Carne o Pollo Part of Guy Fieri's Combo $ 8.00 Peruvian shish kebob marinated with Peruvian spices. Your choice of Beef or Chicken. Ceviche de Camarones $ 18.00 Fresh Gulf shrimp marinated in limejuice and spices. Served with onions, corn and sweet potato. Ceviche de Pescado $ 19.50 Fresh grouper marinated in limejuice and spices. Served with onions, corn and sweet potato. Ceviche Especial $ 20.50 Mixed seafood and fresh grouper, marinated in limejuice and Peruvian spices. Served with onions, corn and sweet potato. Ceviche Mixto $ 19.50 Mixed seafood, marinated in lime juice and Peruvian spices. Served with onions, corn and sweet potato. Chicharron de Calamar $ 12.75 Fried shrimp served with a garnish of lime and sweet onions. Choros a la Chalaca $ 9.00 A dozen or half a dozen mussels on the shell marinated in lime and served smothered in a salsa of corn, tomato and onion. Wonderful tasting! Coctel de Camarones $ 17.50 Shrimp cocktail. Coctel de Mariscos $ 17.50 Mixed Seafood cocktail. Empanada de Carne o Pollo $ 3.75 Your choice of Chicken or Beef pastry. Ensalada de Mariscos $ 17.50 Super fresh seafood salad, including shrimp, crab and scallops. Ensalada de Palta $ 7.50 Fresh Avocado Salad. Page No. 1 Palta Rellena de Pollo $ 9.00 Two avocado halves filled with a chicken-vegetable mayonnaise salad. Palta Rellena de Vegetales $ 7.50 Two avocado halves filled with a vegetable mayonnaise salad. Papa a la Huancaina $ 8.00 Sliced boiled potato under a yellow Fresh Cheese sauce. Papa Rellena $ 8.00 "Best in town- Hungry Hound" Mashed potato stuffed with a mixture of seasoned rib eye steak, walnuts, eggs, raisins, & olives.
    [Show full text]
  • TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
    is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
    [Show full text]
  • Brunch Sat & Sun 10:00Am
    Brunch Sat & Sun 10:00am - 2:30pm Cesar Salad Mochica With anchovy, huancaína & butter brioche croutons 10 Quinoa Salad Organic quinoa, baby greens, Peruvian cancha, choclo, feta, smoked trout passion fruit vinaigrette 13 Fried Chicken Mary’s organic free range chicken, buttermilk quinoa polenta & Oxaca grated cheese 15 Crab Cake Fresh local Dungeness crab, sweet aji rocoto sauce, arugula & parmesano 17 French Toast Berries, mascarpone, pure maple syrup (2 per order) 10 Tacu Tacu Breakfast Two fried eggs, white beans-rice cake & plantains 12 Mochica Scramble Chicken apple sausage, wild mushrooms, goat cheese, crispy potatoes & toast 14 Potrero Omelet With Chanterelle mushrooms, arugula, house oven dried tomato & goat cheese 13 Butiffarra Peruvian classic breakfast sandwich with sliced pork loin, crema de rocoto, aji Amarillo salsa criolla 10 Pan con Lomo Stir fried NY strip sirloin with tomato, onion, cilantro and soy sauce, topped with French fries and crem de rocoto 12 Aji de Gallina Chicken breast stewed in aji amarillo sauce, botija olives, hard-boiled egg & steamed rice 15 Lomo Saltado Stir fried beef tenderloin, onions, tomatoes, cilantro & soy sauce, served with fries and rice (add fried egg $2) 15 Seafood Paella Peruvian style seafood Paella with fresh seasonal fish, mussels, clams, shrimp & calamari in saffron-pimento sauce 18 Pork Adobo Aji panca-cuzquena beer braised, potato torte & chimichurri Peru 15 Chicharrones: Calamari or Pato Crispy squid or duck marinated in aji amarillo & lime juice with crema de rocoto aioli 13 Mochica
    [Show full text]
  • Picada Mixta
    Picada Mixta PICADAS MMARaras PERUANO PARA COMPARTIR - 2 A 3 PERSONAS Picada Picada Picada FRÍA CALIENTE MIXTA Causa de camarón Chaufa mariscos Ceviche de corvina Ceviche de corvina Calamares apanados Chaufa de mariscos Carpaccio de pulpo Corvina a la chorrillana Causa camarón Choros a la chalaca Yuca frita Calamares apanados PIQUEOS Fríos CAUSA DE CAMARÓN $33.000 Puré de papa bañado en crema de ajíes amarillos rellenos de camarón en salsa de mayonesa y aguacate. dito Pulpo 2 Sab Tira ores CAUSA DE ATÚN $28.000 Puré de papa bañado en crema de ajíes amarillos rellenos de atún en salsa de mayonesa y aguacate. CAUSA DE POLLO $22.000 Puré de papa bañado en crema de ajíes amarillos rellenos de pollo en salsa de mayonesa y aguacate. TIRADITO 2 SABORES DE CORVINA $45.000 / DE PULPO $50.000 Láminas de corvina o pulpo marinadas al limón, bañadas con dos salsas de ajíes amarillos y crema de rocoto. PAPA A LA HUANCAÍNA $15.000 Papa a la Huancaína Cortes de papa al vapor bañados en crema de ajíes amarillos servidos con huevo cocido. CHOROS A LA CHALACA $20.000 Mejillones bañados en pico´e gallo con toques de ají peruano y maicitos. LECHE DE TIGRE $20.000 Trozos de corvina marinados al limón en salsa blanca de la casa. Causa de Camarón Leche de Tigre Choros a la Chalaca PIQUEOS Calies CORVINA EN TROZOS $32.000 Trozos de corvina apanados acompañados de papas Calamares Apanados a la francesa o yuca frita. CAMARONES APANADOS $40.000 CALAMARES APANADOS $25.000 JALEA CHALACA Trozos de pescado y mariscos apanados servidos con ensalada criolla y yuca frita.
    [Show full text]
  • English As a Foreign Language Professional Development Practicum: Placing Skilled Teachers Where They Can Grow a Program Proposal for the Chos Ols of Cañadilla, S.A
    SIT Graduate Institute/SIT Study Abroad SIT Digital Collections Capstone Collection SIT Graduate Institute Summer 2011 English As A Foreign Language Professional Development Practicum: Placing Skilled Teachers Where They Can Grow A Program Proposal For The choS ols Of Cañadilla, S.A. Santiago, Chile Ellen Marie Dizzia SIT Graduate Institute Follow this and additional works at: https://digitalcollections.sit.edu/capstones Part of the Bilingual, Multilingual, and Multicultural Education Commons, Curriculum and Instruction Commons, and the International and Comparative Education Commons Recommended Citation Dizzia, Ellen Marie, "English As A Foreign Language Professional Development Practicum: Placing Skilled Teachers Where They aC n Grow A Program Proposal For The chooS ls Of Cañadilla, S.A. Santiago, Chile" (2011). Capstone Collection. 2462. https://digitalcollections.sit.edu/capstones/2462 This Thesis (Open Access) is brought to you for free and open access by the SIT Graduate Institute at SIT Digital Collections. It has been accepted for inclusion in Capstone Collection by an authorized administrator of SIT Digital Collections. For more information, please contact [email protected]. EFL PROFESSIONAL DEVELOMENT PRACTICUM, SANTIAGO English as a Foreign Language Professional Development Practicum: Placing Skilled Teachers Where They Can Grow A program proposal for the schools of Cañadilla, S.A. Santiago, Chile Ellen Marie Dizzia Program in Intercultural Service, Leadership, and Management Group 69 A capstone project submitted in partial fulfillment of the requirements for a Master of International Education at the SIT Graduate Institute in Brattleboro, Vermont, USA. July 2011 Adviser: Linda Drake Gobbo EFL PROFESSIONAL DEVELOMENT PRACTICUM, SANTIAGO Consent to Use of Capstone I hereby grant permission for World Learning to publish my Capstone on its websites and in any of its digital/electronic collections, and to reproduce and transmit my CAPSTONE ELECTRONICALLY.
    [Show full text]