Inca cuisine

*Pachamanca*, a traditional dish consisting of food prepared in a *huatia*.

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).^[1] Cuisine was heavily influenced by the Inca's food storage system, social gatherings and celebrations, and social status (308-315).^[1]^[2]

^ ^a ^b 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.
^ 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.

[:14-1] 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.

[2] 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.

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