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001432860 001__ 1432860
001432860 003__ OCoLC
001432860 005__ 20230309003537.0
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001432860 020__ $$a9783030516291$$q(electronic bk.)
001432860 020__ $$a3030516296$$q(electronic bk.)
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001432860 020__ $$z9783030516284
001432860 0247_ $$a10.1007/978-3-030-51629-1$$2doi
001432860 035__ $$aSP(OCoLC)1225621959
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001432860 050_4 $$aF2212$$b.A575 2020eb
001432860 050_4 $$aF2212$$b.A45 2020
001432860 08204 $$a641.3098$$223
001432860 24500 $$aAndean foodways :$$bpre-Columbian, colonial, and contemporary food and culture /$$cJohn E. Staller, editor.
001432860 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2021]
001432860 300__ $$a1 online resource
001432860 336__ $$atext$$btxt$$2rdacontent
001432860 337__ $$acomputer$$bc$$2rdamedia
001432860 338__ $$aonline resource$$bcr$$2rdacarrier
001432860 347__ $$atext file
001432860 347__ $$bPDF
001432860 4901_ $$aThe Latin American studies book series
001432860 5050_ $$aIntroduction -- 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.
001432860 506__ $$aAccess limited to authorized users.
001432860 520__ $$aThere 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.
001432860 588__ $$aOnline resource; title from digital title page (viewed on December 14, 2020).
001432860 650_0 $$aFood$$zAndes Region.
001432860 651_0 $$aSouth America$$xCivilization.
001432860 655_0 $$aElectronic books.
001432860 7001_ $$aStaller, John E.,$$eeditor.
001432860 77608 $$iPrint version:$$z3030516288$$z9783030516284$$w(OCoLC)1155596937
001432860 830_0 $$aLatin American studies book series.
001432860 852__ $$bebk
001432860 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-51629-1$$zOnline Access$$91397441.1
001432860 909CO $$ooai:library.usi.edu:1432860$$pGLOBAL_SET
001432860 980__ $$aBIB
001432860 980__ $$aEBOOK
001432860 982__ $$aEbook
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