Andean foodways : pre-Columbian, colonial, and contemporary food and culture / John E. Staller, editor.
Staller, John E., editor.
2021
F2212 .A575 2020eb
Available Online

Linked e-resources

Linked Resource
Online Access
Concurrent users
Unlimited
Authorized users
Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks

Details

Title
Andean foodways : pre-Columbian, colonial, and contemporary food and culture / John E. Staller, editor.
ISBN
9783030516291 (electronic bk.)
3030516296 (electronic bk.)
3030516288
9783030516284
DOI
https://doi.org/10.1007/978-3-030-51629-1
Published
Cham, Switzerland : Springer, [2021]
Language
English
Description
1 online resource
Item Number
10.1007/978-3-030-51629-1 doi
Call Number
F2212 .A575 2020eb
Dewey Decimal Classification
641.3098
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.
Access Note
Access limited to authorized users.
Digital File Characteristics
text file
PDF
Source of Description
Online resource; title from digital title page (viewed on December 14, 2020).
Added Author
Staller, John E., editor.
Series
Latin American studies book series.
Available in Other Form
Print version: 9783030516284
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
Introduction
Part I: Pre-Columbian Foods and Cultures
Chapter 1. Grilling Clams and Roasting Tubers
Chapter 2. Camelids as Food and Wealth
Chapter 3. Feast, Food and Drinking on a Paracas platform
Chapter 4. Cuisine and Social Differentiation in the Late Pre-Hispanic Cajamarca Highlands of Northern Peru
Chapter 5. Ancient Paria, Bolivia
Part II: Ethnoarchaeological Approaches to Andean Foodways
Chapter 6. Identification of Chicha de Maíz through Starch Analysis
Chapter 7. Ancient Wari Women, Megalith Grinding Stones, and ChichaProduction
Part III: Food and Culture in Andean Imagery and Iconography
Chapter 8. Sustainable Resources in Pre-Hispanic Coastal Ecuador
Chapter 9. The Achumera
Chapter 10. The Symbolic Value of Food in Moche Iconography
Part IV: Foodways under Spanish Colonial Rule
Chapter 11. Imperial Appetites and Altered States
Chapter 12. Stimulant and Alcoholic Beverages among Hispanic and Indigenous Cultures
Chapter 13. Guinea Pigs in the Colonial Andes
Chapter 14. Introduced Species as Food Heritage in Humahuaca Ravine
Chapter 15. Maize in Andean Food and Culture
Part V: Contemporary Foodways in the Andean World
Chapter 16. Commercializing the "Lost Crop of the Inca"
Chapter 17. Pachamanca: A Celebration of Food and the Earth Conclusion.

Browse Subjects

Show more subjects...

Statistics

from
to
Export