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According to some, lithics found in the caves of Pikimachay, Chivateros, Lauricocha, Paiján, and Toquepala provide the evidence for the date. [citation needed]The oldest securely dated remains appear in 10000 BCE in the Guitarrero Cave, Yungay, then in the coast (in the districts Chilca and Paracas) and in the highlands (in the Callejón de Huaylas).
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.
A traditional meat comes from the Peruvian guinea pig, considered a delicacy. The Incan people drank chicha de jora, a traditional drink. People used clay pots known as ollas de barro for the flavor they add to cooked food.
The history of Peru spans 15 millennia, [1] extending back through several stages of cultural development along the country's desert coastline and in the Andes mountains. Peru's coast was home to the Norte Chico civilization, the oldest civilization in the Americas and one of the six cradles of civilization in the world.
For many of Peru's inhabitants, these food stocks allow for adequate nutrition, even though living standards are poor. Abandoning many of these staples during the Spanish domination and republican eras lowered nutritional levels. Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but ...
Model tray for making chicha, Peru, Chancay-Chimu, north central-coast, c. 1400 AD, silvered copper, Krannert Art Museum The exact origin of the word chicha is debated. One belief is that the word chicha is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples in the Americas. [4]
The Moche civilization (Spanish pronunciation:; alternatively, the Moche culture or the Early, Pre- or Proto-Chimú) flourished in northern Peru with its capital near present-day Moche, Trujillo, Peru [1] [2] from about 100 to 800 AD during the Regional Development Epoch. While this issue is the subject of some debate, many scholars contend ...
Pachamanca Huanuqueña: Pork, potatoes, yucca cassava, and sweet potatoes cooked in a pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs like wild sage. Pallares: A stew of savory butter beans seasoned with aji (hot pepper). Pan con Chimbombo: Fish sandwich, mainly silverside fish. [59]