User:Moro0239/Inca cuisine

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Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions on the western coast of South America (specifically Peru), and so there was a great diversity of unique plants and animals used for food. The most important plant staples involved various tubers, roots, and grains; and the most common sources of meat were guinea pigs, llamas, fish, and other aquatic and terrestrial organisms (305-307). Cuisine was heavily influenced by the Inca's food storage system, social gatherings and celebrations, and social status (308-315).

Article body
The Inca realm stretched north–south, encompassing a great variety of climate zones. In particular, the mountain ranges in Peru provide highly varied types of growing zones at different altitudes, explaining why there were many terraces built for agriculture. The different altitudes that the terraces were built in helped create a way for the Incas to be able to cultivate a wide number of staples. For example:


 * Potatoes were highly valued for their wide diversity and adaptability to different environments and climates. They were commonly used in stews (308).
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 * The Inca-conquered lands were often transitioned from potato fields to maize fields, more than likely due to maize being the main ingredient of chicha (307-308). Chicha was an essential drink to the Inca empire, as it helped to create a strong sense of unity between everyone that was part of the empire, and it was a form of recompensation for everyone's hard work at doing their part in service to others (308, 313-315).

They were kept for their wool and used as pack animals that were often used in large caravans. The llama in particular was highly valued, and a white llama adorned in red cloth with gold earrings would often go before the Inca ruler as a royal symbol. Animals were believed to represent various gods depending on what color they had and were sacrificed in great number and the blood was used as a ritual anointment. Control over the sacred animals was very rigorous. Shepherds had to preserve every last part of any animal that died and present a full animal to the Inca or risk severe punishment. --- 'This seems to be unnecessary and has no citations whatsoever. DELETE THIS'

The Inca's intricate food preservation methods and storage system allowed for there to be enough food in times of need (when crops failed, during times of war) or in times of success (when celebrating and rewarding everyone's hard work).

Preparation
Archaeological excavation of ceramic assemblages, pertaining to the Inca, reveal the variety of vessels used in their cuisine. In many excavations, of the ceramic assemblages found, about one tenth tend to be vessels.

Ollas were used for cooking, boiling, and stewing, and were essential to Inca cuisine preparation. Ollas were used frequently, since boiling was one of the most repeated food preparation techniques. The vessel is characterized by its wide mouth, with a variety of bases, including the conical-based, round-bottomed, and pedestal-based forms. The Moche, a civilization inhabiting the region before the Inca, elevated olla production by implementing the paddle-and-anvil technique. This technique involved a stone being held on the inside of the vessel, while a wooden paddle was used to form the outside's shape. The practice of the paddle-and-anvil technique added an artistic aspect to the creation of ollas, as the technique provided plenty of flexibility and variation for designing unique vessels. This practice continued into the Inca time period.

Other ceramic vessels could be associated with chicha production, which involves its own intricate system of preparation. El Shincal, located in the Argentinian province of Catamarcas, is a chicha production site observed in archaeological studies. Archaeologists have interpreted the purpose of the site as a location that solely caters to feasts and ceremonial events, rather than as a place of permanent settlement.

This site includes an abundance of bedrock mortars, which were used for grinding and crushing of organic materials. Apart from maize, there is evidence of using the mortars for trees, beans, fruits, and animal bones. In regards to chicha, archaeologists believe the workforce at the mortars was predominantly female, considering chicha production is associated with feminine roles. The wide variety of materials used, and the large number of present mortars, demonstrates the location’s important role as a place of mass production. Chicha production sites, like El Shincal, demonstrate the complex production dedicated to preparing for successful and extravagant ceremonial celebrations that revolve around chicha consumption.

Additional preparation methods, such as mixing, soaking, or drying, vary plenty depending on the food, and often use a wide variety of vessels to cater to the specific method. Preparation methods will continue to evolve with time as new ways are discovered and adapted with changing availability to resources. Adaptation and flexibility are essential to prioritizing how culinary practices are carried out to best represent the cultural values held by a community.

Serving and consumption
In order to properly honor the transition from preparation to consumption, the Inca used ceramic vessels as a way to add artistic and cultural value to the dishes being served.

Present at archaeological excavations of Machu Picchu are the ceramic vessels known as cazuelas, prominent among others found at the site. Archaeologists interpreted the vessel was used for serving, rather than preparation, due to it’s morphology. With its openness, the vessel is easily accessible for comsumption purposes, and lacks aspects that support pouring or closing. Cazuelas could have been used for consumption of soups, stews, porridges, and even chicha. Additionally, its characteristic polychrome designs further support idea of the vessel being used solely for serving and consumption purposes.

With the cultural significance held by chicha, it had an array of purposes when it came to consumption. Being used in ceremonial and ritual events, chicha was used to influence social relations and classes. Chicha was used as a way to mitigate relationships between authoritative figures and workers, especially in the workplace. Toasting of chicha was often associated with connection to honoring ancestors. Consumption could either be done at large-scale gatherings, or in private setting, which were more restricted to elite members of the community.

Specifically, through use of isotope analysis, archaeologists have discovered a relationship between maize consumption and status of combatants who lived in Majes Valley, a pre-hispanic region located in the Andes. In remains of combatants found in the region, archaeologists used tooth enamel to assess the presence of a high maize-consuming diet. Conclusively, archaeologists interpreted the levels of maize consumption in the combatants could be associated to a method of preparation for battle. Maize, or chicha, could have been used as a way to fortify the the identities of the combatants, ensuring the elite status that came with the role they were carrying out. Maize consumption could be used in other contexts to shape social or political environments by promoting elite identities within.

Storage and preservation
Storehouses, which were used primarily for military purposes, were used by the Inca to facilitate traveling over long distances. Being placed conveniently along major travel routes, the storehouses acted as a place of refuge when it came to the restocking of resources. Location was chosen strategically for the purpose of securing a cooler area characterized by higher ventilation to prevent rotting of perishable items. Perishable foods ranged, while some were prepared to a certain extent, some were completely untreated. Freeze-dried foods were common in the storehouses, such as ch'arki, which is a form of dried meat. Additionally, potato tubers were freeze-dried and stored as chuño. Storehouses quickly became a valued practice for the Inca, but were limited at times when communities prioritized local growth of foods.

Archaeologists have excavated ceramic vessels that provide evidence for different types of storage and preservation methods. Aríbalos, vessels with high flaring necks and cone-shaped bases, are interpreted to have been used as a way of storing chicha. Additionally, ceramic vessels could have been used for storage of foods in water or for long-term preparation.