ニューヨーク・タイムズのインスタグラム(nytimes) - 4月17日 22時32分

In Peru, potatoes come in every texture and color. You can see them in the markets: reds, blues, purples, yellows and pinks, sometimes ringed with 2 colors when sliced open. The texture of some varieties can be changed by putting them out in the sun for a few days before cooking them. Here, the photographer Guillermo Gutierrez Carrascal captured an agriculturist planting potatoes on the outskirts of Chahuaytire, a mountain village in southern #Peru. Potatoes were domesticated in the Andes more than 10,000 years ago. The @nytfood writer Madhur Jaffrey traveled to Chahuaytire, more than 12,500 feet above sea level, to learn more about the humble potato in the land of its birth. There, a woman named Gumercinda Quispe — a descendant of Peruvian Incas — made our writer a nourishing, spicy potato soup called quacha chuño. The ingredients: fresh potatoes and chuño — dried, hard white potatoes. The ancient preservation process includes soaking them in an icy stream, stomping them by foot to remove the skins and drying them in the sun. Visit the link in our profile to read more. #?

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