User:Moro0239/Inca cuisine/Bibliography

You will be compiling your bibliography and creating an outline of the changes you will make in this sandbox.

Both Members
D'Altroy, Terence N. (2009). The Incas. The peoples of America (Nachdr. ed.). Malden, Mass. Oxford: Blackwell. ISBN 978-1-4051-1676-3.

Alconini Mujica, Sonia; Covey, Alan, eds. (2018). The Oxford Handbook of the Incas. Oxford handbooks. New York, NY: Oxford University Press. ISBN 978-0-19-021935-2.
 * This source is an academic textbook, so it's reliability should be strong. The book covers the subject in a good amount of depth, covering many aspects of Inca culture.

The aforementioned sources will be a good way to familiarize ourselves with Inca culture and lifestyle before going farther in depth to the cuisine. Additionally, both these books include sections specifically about cuisine, which we can focus on.
 * This source is also an academic textbook, so it should be quite reliable. The book covers a broad spectrum of subjects relating to Inca culture.

Jacky
Valdez, Lidio M.; Bettcher, Katrina J. (2021-03-15). "Inka special occasion food". World Archaeology. 53 (2): 327–344. doi:10.1080/00438243.2021.2021107. ISSN 0043-8243.

Silverman, Helaine; Isbell, William Harris, eds. (2008). Handbook of South American archaeology. New York, NY: Springer. pp. 105–120. ISBN 978-0-387-74906-8. OCLC 181328084.
 * This source was provided to us by our professor, making this a reliable and credible source. I hope to be able to use it to talk more about feasts and how important they were to the Inas (what type of foods were crucial for feasts to take place).

Quave, Kylie E.; Kennedy, Sarah A.; Alan Covey, R. (2019-12-01). "Rural Cuzco before and after Inka Imperial Conquest: Foodways, Status, and Identity (Maras, Peru)". International Journal of Historical Archaeology. 23 (4): 868–892. doi:10.1007/s10761-018-0483-0. ISSN 1573-7748.
 * This source was also provided by our professor as a way to take a deeper dive in the impact plants had in Inca food.


 * This journal from the International Journal of Historical Archaeology looks perfect for our project as it talks about the Inca empire and food come to change after 'contact' with the Spaniards.

Hennesis
Giovannetti, Marc Antonio (2021-06). "Chicha and food for the Inka feasts: Their materiality in state production contexts in southern Tawantinsuyu". Journal of Anthropological Archaeology. 62: 101279. doi:10.1016/j.jaa2021.101279. ISSN 0278-4165.

Foodways of the Ancient Andes: Transforming Diet, Cuisine, and Society. University of Arizona Press. 2023. pp. 201–219. doi:10.2307/j.ctv37xg2bh.13. ISBN 978-0-8165-4869-9.
 * This is a scholarly article out of an academic journal. This article goes in depth on chicha in Inca culture, something important we are hoping to highlight in our article. This article describes chicha and its production, but it also goes farther into the meaning of chicha in the political contexts of the region.

Bray, Tamara L. (2003). "Inka Pottery as Culinary Equipment: Food, Feasting, and Gender in Imperial State Design". Latin American Antiquity. 14 (1): 3–28. doi:10.2307/972232. ISSN 1045-6635.
 * This source should be pretty reliable considering it is a book. This book contains many chapters that will be useful for understanding how food shaped aspects in the Andean region. There are several sections in this book that go into food's role in long distance interactions, power acquisition, how it acted it times of conflict, and establishing status. With this source, we will probably use it to look further into maize in Andean, specifically Inca, culture.


 * This source is a scholarly article and was recommended by our professor, so it should be quite reliable! The article goes into the use of Inca pottery for food presentation, and how food preparation and presentation ultimately impacts state formation. It'll be super useful that this article highlights pottery not only at a surface-level, but also with a complexity relating to its importance in state formation.

Cutright, Robyn (2022). "Reconstructing Cuisine A Culinary Perspective on Collapse, Conquest, and Resistance from Pre-Columbian Peru". Food Studies: An Interdisciplinary Journal. 12 (2): pp. 20–31.
 * This is a peer-reviewed, scholarly journal, so it should be a reliable and trustworthy source. It talks about the preparation, consumption, and procurement in Jequetepeque Valley Cuisine, which could be valuable information for us. With this source, we can farther understand how cuisine strengthened identity in this region in a time of conquest.

Outline of proposed changes

 * ADD CITATIONS (or remove information that cannot be supported by any sources)
 * Add complexity aspect to Inca cuisine... going further than just stating what the food is.. but also what it means and does for the society
 * Ask Sarah about where we could place agriculture, where it would fit in
 * Introduction
 * Add citations because there are not any!
 * Add a connection back to how it made the Inca who they were as it only talks about the present basic vegetables and meats, no connection back to Inca culture, identity, politics, etc...


 * Foods
 * Too broad - could be broke down even further. There could be more specific sections about the types of food.
 * Add section about chicha and maize . (Could bring section up as there is mentioning of chicha further down the article.)
 * Meats
 * Could review/delete/rewrite first two paragraphs as they don't seem very relevant to the topic of the article.
 * Add citations!


 * Food Preparation
 * Add section about pottery as it was a crucial tool in food preparation and presentation.