Search results
Results from the WOW.Com Content Network
The vals criollo (English: Creole waltz), or Peruvian waltz (Spanish: vals peruano), is an adaptation of the European waltz brought to the Americas during colonial times by Spain. In the Viceroyalty of Peru, the waltz was gradually adapted to the likings of the Criollo people. In the 20th century, the genre became symbolic of the nation's ...
Música criolla, Peruvian Creole music or canción criolla is a varied genre of Peruvian music that exhibits influences from European, African and Andean music. The genre's name reflects the coastal culture of Peru, and the local evolution of the term criollo, a word originally denoting high-status people of full Spanish ancestry, into a more socially inclusive element of the nation.
Lucha Reyes and the ensemble Los Morochucos made a name for black performers among the leading interpreters of the vals criollo and marinera genres. The vals criollo derives from the Viennese waltz. The music is not originally African -Peruvian, but was converted by phrasing lyrics and playing the vals criollo with slightly off-beat accents ...
Peruvian music is an amalgamation of sounds and styles drawing on Peru's Andean, Spanish, and African roots. Andean influences can perhaps be best heard in wind instruments and the shape of the melodies, while the African influences can be heard in the rhythm and percussion instruments, and European influences can be heard in the harmonies and stringed instruments.
El Vals Criollo (Vals peruano) is a subgenre and musical adaptation of the original European waltz, originated in Peru or also called a genre of Afro-Peruvian Creole music. Huaconada (Wanka) is a ritual dance that is represented in the town of Mito, Concepción Province, Junín Region, located in the Central Andes of Peru.
1. Heat the oven to 350°F. 2. Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta mixture well in a colander.
It is a kind of pasta in bianco, that is, without added sauce. [10] [11] [12] Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy. [2]
Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca under different names. One of the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it vermicelli all'oglio con olive capperi ed alici salse. [7]