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		Editors' Note: CUSCO... ONCE MORE

		Dear Readers, We really try to focus on other things, bring information about archaeological sites not listed on regular tourist guides, explore ancient rituals and legends, discover along with you new and magnificent species. But finally we always fail to resist the temptation of talking about Cusco. Cusco and its wonders can be described and detailed inch by inch in so many ways that we should have a newsletter only for this destination. But the true is that no matter how many words you invest describing Cusco, the feeling once you reach the Main Square, with the Cathedral on one side and the Church of the Company of Jesus on the other, realizing that you are finally there, left you speechless. But there is more than Cusco, though. For those who wanted more about Peruvian gastronomy, we travel through the four season of our cuisine. We also take a look on the mythic fortress of Ollantaytambo and finally try to grasp a second of the laborious art that will last just for minutes. We know we are not getting repetitious; every glance over Peru is always a new one. Regards, Jose and Cynthia


		Main Article: CUSCO OF GOLD AND STONE
		Legend has it that Cusco was founded by the sons of the Sun on the spot indicated to them by this god. The city that was built was opulent and marvelous, of gold and stone. It is not by chance that the first Europeans to arrive there were enormously impressed. One of them, Pedro Sanchez, who was Francisco Pizarro's secretary, wrote: "The city of Cusco, which is the principal city of those that serve as a home for the gentleman, is so large, so beautiful and has so many buildings, that it should be seen in Spain". Another chronicler, Pedro Cieza de Leon, added that Cusco was the richest city to be found in the Indies and that some of the buildings were golden and others were decorated with the sheets of gold. Read the complete article...


		Second Article: THE FOUR SEASONS
		For some time now those prestigious gastronomic guides Blue and Michelin have been pointing out Peru as the home of one of the most interesting culinary styles anywhere in the Americas. The food and drink section of the New York Times agrees and has said so on a number of occasions. In other words Peruvian cuisine's well earned prestige is now an open secret. It is true to say that this inheritance is made up of a set of regional styles and influences from overseas, and also true that -inevitable- the better part of all this culinary wealth is concentrated in the Capital, Lima. Founded by the Spanish in 1535as the "Thrice Crowned City of Kings", Lima was from the beginning the center of the most opulent viceroyalty of South America. Its innumerable fiestas, both sacred and profane, were the reason for great banquets as well as giving rise to a vast and varied popular cuisine. Read the complete article


		Archaeologic: OLLANTAYTAMBO
		On the fertile lands of the Urubamba Valley, the Incas banks the "royal haciendas" of Pisaqa, Huchuy Qosqo, Yucay, Urubamba and Ollantaytambo. The name of the Urubamba valley changed to the Sacred Valley of the Incas in the mid nineteen sixties as this was better suited to tourism. The Vilcanota is the river that carved the valley over thousands of years and its history is linked to that of the Incas who crops and built towns all along its length. It is popularity believed that the river rises at Nudo de Vilcanota on the boundary between Cusco and Puno. Geographically, however, its source is Lake Siwinaqocha in the great Ausangate massif. It starts as an impressive river: not for nothing does Salqa mean indomitable. This joins the smaller Vilcanota on his way to Cusco. He punished an uprising of the Canchis, destroying them by the fire of the volcano Qinsachata, where an impressive temple dedicated to him was built. On the fertile land on its banks the "royal haciendas" of Pisaq, Huchuy Qosqo, Yucay, Urubamba and Ollantaytambo were established, lands which were reserved for use by the Inca rulers in historical times. Read the complete article...


		Peruvian Art: EPHEMERAL ART
		One of the greatest attractions of the mystery of fleeting art is the long and patient effort made for a work of beauty that will last for just minutes and possibly seconds. Art forms of this kind include carpets of flower petals and decorated bread called t'anta wawas that can only be appreciated briefly, despite the fact it has taken artists a great deal of time and creativity. FIREWORKS The ancient art of fireworks is deep-rooted in communities in the highlands and along the coast, where artisans have wrought local variations such as images of giant flowers and animals. It is impossible to imagine a festival in honor of a patron saint without a dazzling display of fireworks. Read the complete article...