Description |
1 online resource (vi, 445 pages) : illustrations, maps |
Series |
The Latin American studies book series, 2366-343X |
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Latin American studies book series.
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Contents |
1. Andean foodways: interdisciplinary approaches to pre-Columbian, colonial, and contemporary food culture / John E. Staller -- 2. Grilling clams and roasting tubers / Gabriel Prieto -- 3. Camelids as food and wealth / George Lau -- 4. Feast, food and drink on a Paracas platform / Henry Tantaleán, Alexis Rodríguez -- 5. Cuisine and social differentiation in the late pre-Hispanic Cajamarca Highlands of northern Peru / Jason L. Toohey -- 6. Ancient Paria, Bolivia / Renée M. Bonzani -- 7. Identification of chicha de maíz in the pre-Columbian Andes through starch analysis / Crystal A. Dozier, Justin Jennings -- 8. Sustainable resources in pre-Hispanic coastal Ecuador / César Iván Veintimilla-Bustamante, Mariella García-Caputi -- 9. The achumera / Sarahh Scher -- 10. The symbolic value of food in Moche iconography / Margaret A. Jackson -- 11. Maize in Andean food and culture / John E. Staller -- 12. Imperial appetites and altered states / R. Alan Covey -- 13. Fermented intoxicants and other beverages among Hispanic and indigenous cultures in the Audiencia de Quito / Juan Martínez Borrero -- 14. Introduced fruit species as food heritage in the Quebrada de Humahuaca, Jujuy Province, Argentina / D. Alejandra Lambaré, Nilda G. Vignale, María Lelia Pochettino -- 15. Commercializing the "lost crop of the Inca" / Emma McDonell -- 16. Pachamanca: a celebration of food and the Earth / Matthew P. Sayre, Silvana L. Rosenfeld -- 17. Ethnicity and ritual in the Atacamenos Andes / América Valenzuela, Ricardo Moyano |
Summary |
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.-- Provided by publisher |
Bibliography |
Includes bibliographical references |
Notes |
John E. Staller (Ph.D. SMU, 1994) is Research Associate with The Botanical Research Institute of Texas and independent researcher |
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Print version record |
In |
Springer Nature eBook |
Subject |
Food -- Andes Region
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Food habits -- Andes Region
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Archaeology.
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History.
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Cultural geography.
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Ethnology -- Latin America.
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Ethnology.
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Archaeology
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History
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archaeology.
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history (discipline)
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Archaeology
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Cultural geography
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Culture
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Ethnology
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Food science
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History
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Human geography
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SUBJECT |
South America -- Civilization.
http://id.loc.gov/authorities/subjects/sh97005262
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Subject |
Latin America
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Form |
Electronic book
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Author |
Staller, John E., editor.
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ISBN |
9783030516291 |
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3030516296 |
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