Andean Foodways

There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity. Strong associations of foodways with culture are particularly characteristic of South American Andean cultures. Food and drink convey complex social and cultural meanings that can provide insights into regional interactions, social complexity, cultural hybridization, and ethnogenesis. This edited volume presents novel and creative anthropological, archaeological, historical, and iconographic research on Andean food and culture from diverse temporal periods and spatial settings.

The breadth and scope of the contributions provides original insights into a diversity of topics, such as the role of food in Andean political economies, the transformation of foodways and cuisines through time, and ancient iconographic representations of plants and animals that were used as food. Thus, this volume is distinguished from most of the published literature in that specific foods, cuisines, and culinary practices are the primary subject matter through which aspects of Andean culture are interpreted.

Autorentext
John E. Staller (Ph.D. SMU, 1994) is Research Associate with The Botanical Research Institute of Texas and independent researcher. He is an anthropological archaeologist specialized in Latin America and his fieldwork mostly focuses on the Andes and, to a lesser extent, Mesoamerica. He has considerable expertise in the Spanish colonial accounts and ethnohistory. Next to his research on the origins of agriculture, plant domestication and cultivation in Latin America, he has taught as professor at several universities.
As a research associate with The Field Museum in Chicago (IL, USA) for ten years, he researched and published on several of the museum's various collections. John E. Staller has identified the only known endemic variety of maize in the world specifically and exclusively adapted to the Copacabana Peninsula in the Lake Titicaca Basin, Bolivia. He authored and edited numerous publications on maize (Zea mays L.) and the biogeography of cultivated plants in Latin America. This includes the volume Pre-Columbian Landscapes of Creation and Origin (978-0-387-76909-7) which he edited in 2008, the authored volume Maize Cobs and Cultures: History of Zea mays L. in 2010 and the volume Pre-Columbian Foodways which he edited with Michael Carrasco in 2010 (all published by Springer).

Inhalt

An Introduction to Andean Foodways: Pre-Columbian, Colonial, and Contemporary Food and Culture.

Susan D. deFrance and John E. Staller

Part I: Pre-Columbian Foods and Cultures: Ancient Culinary and Ritual Practices

1. Grilling Clams and Roasting Tubers: Andean Maritime Foodways during the Second Millennium BC

Gabriel Prieto

2. Camelids as Food and Wealth: Emerging Political and Moral Economies of the Recuay Culture

Lau, George

3. Feast, Food and Drinking on a Paracas platform, Chincha Valley, Southern Peruvian Coast

Henry Tantaleán and Alexis Rodríguez

4. Cuisine and Social Differentiation in the Late Pre-Hispanic Cajamarca Highlands of Northern Peru

Jason L. Toohey

5. Ancient Paria, Bolivia: Macrobotanical Remains Recovered from an Administrative Site on the Royal Inca Highway

Renée M. Bonzani

Part II. Ethnoarchaeological and Experimental Approaches to Chicha Production

6. Identification of Chicha de Maíz through Starch Analysis: New Experimental Evidence

Crystal A. Dozier and Justin Jennings

7. Ancient Wari Women, Megalith Grinding Stones, and Chicha Production: Archaeological, Ethnographic, and Linguistic Observations

Ann O. Laffey and Justino Llanque Chana

Part III: Food and Drink in Andean Imagery and Iconography

8. Sustainable Resources in Pre-Hispanic Coastal Ecuador: The Associated Iconography and Symbolism

Cesar Iván Veintimilla Bustamante and Mariella Garcia Caputi

9. The Achumera: Gender, Status, and the San Pedro Cactus in Moche Ceramic Art Sarah Scher

10. The Symbolic Value of Food in Moche Iconography

Margaret Jackson

Part IV: Foodways under Spanish Colonial Rule: Indigenous Customs and Colonial Transformations

11. Imperial Appetites and Altered States: The Transformation of the Inca Heartland

R. Alan Covey

12. Stimulant and Alcoholic Beverages among Hispanic and Indigenous Cultures in the Real Audiencia de Quito in late Colonial Period

Juan Martínez Borrero

13. Guinea Pigs in the Colonial Andes: The Transformation of a Food and Sacrificial Animal into a Pet

Susan D. deFrance

14. Introduced Species as Food Heritage in Humahuaca Ravine, Jujuy Province, Argentina

D. Alejandra Lambaré, Nilda D. Vignale, and María Lelia Pochettino

15. Maize in Andean Food and Culture: Interdisciplinary Approaches

John E. Staller

Part V: Contemporary Foodways in the Andean World: Modern Culinary, Economic, and Ritual Transformations

16. Commercializing the Lost Crop of the Inca: Quinoa and the Politics of Agrobiodiversity in Traditional Crop Commercialization

Emma McDonell 17. Pachamanca: A Celebration of Food an...