Somos Awards 2026: Nominees Announced for Best Gastronomy Program
The Somos Awards 2026 are set to honor the best in Peruvian and international gastronomy content. This year, a significant category recognizes the growing influence of audiovisual content in teaching and savoring culinary arts, spanning traditional television, streaming platforms, and digital formats. These programs are highlighted for democratizing access to complex cooking techniques, preserving traditional ingredients, and connecting home cooks with global culinary trends.
The Somos Awards, established in 2023 by "Somos" magazine of the newspaper "El Comercio," celebrate the culinary sector in all its facets. A unique aspect of these awards is that winners are determined by popular vote, reflecting consumer preferences. The nomination process involves selection by a panel of journalists and experts, informed by articles published in "El Comercio" over the past year.
Voting for the 37 categories, including Best Gastronomy Program (digital or television), is now open until Wednesday, May 27, 2026. The nominees for Best Gastronomy Program are: ALC News (Jimena Agois), Así de simple (Sandra Plevisani, María Plevisani, Mari Calixtro), Bareando (André Gallet), Bruto TV (Arlette Eulert), Cocinando Historias (Javier Ampuero), Con sabor a Perú (Israel Laura), Majo con Sabor (María José Vigil), Nuestro mar, nuestra cocina (Luis Cordero), Studio Cocina (Gabriel Calvo), and Viaja y Prueba (Luciano Mazzetti).
The proliferation of gastronomy content across digital and traditional media platforms signifies a broader trend of media decentralization and audience empowerment. The Somos Awards' reliance on popular vote, while democratic, may prioritize broad appeal over niche innovation or critical culinary depth. This model could incentivize content creators to focus on easily digestible, trend-driven formats rather than more complex or educational culinary exploration. Looking ahead, the integration of AI in content creation and personalized viewer experiences could further reshape how culinary knowledge is disseminated and consumed, potentially challenging traditional award structures and their selection methodologies.
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