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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 Inca state was known as the Kingdom of Cuzco before 1438. Over the course of the Inca Empire, the Inca used conquest and peaceful assimilation to incorporate the territory of modern-day Peru, followed by a large portion of western South America, into their empire, centered on the Andean mountain range.
The Inca referred to their empire as Tawantinsuyu, [14] "the suyu of four [parts]". In Quechua, tawa is four and -ntin is a suffix naming a group, so that a tawantin is a quartet, a group of four things taken together, in this case the four suyu ("regions" or "provinces") whose corners met at the capital.
Frybread, a staple of Native American cuisine [1] Native American cuisine. Aztec cuisine; Maya cuisine; Inca cuisine; Muisca cuisine; Cuisine of the Thirteen Colonies; Cuisine of Antebellum America; History of Argentine cuisine
The Inca society was the society of the Inca civilization in Peru. The Inca Empire , which lasted from 1438 to 1533 A.D., represented the height of this civilization. The Inca state was known as the Kingdom of Cusco before 1438.
Inca agriculture was the culmination of thousands of years of farming and herding in the high-elevation Andes mountains of South America, the coastal deserts, and the rainforests of the Amazon basin. These three radically different environments were all part of the Inca Empire (1438-1533 CE) and required different technologies for agriculture .
For example, maize is still the basis of much of Mexican cuisine. [3] Countless other New World crops were spread among other countries thanks to Christopher Columbus. The peanut became widely used in Africa. Capsicum peppers are a significant part of Asian cuisine. Tomatoes are essential to Italian cuisine and are very common worldwide.
This important part of Peruvian cuisine, which has existed since the time of the Inca Empire, has evolved over time, and its consumption is now widespread throughout modern Peru, where regional variations have appeared in the technical process of production, but not in the ingredients or their baking.