An Introduction to Andean Foodways: Pre-Columbian, Colonial, and Contemporary Food and Culture.
Susan D. deFrance and John E. Staller
Part I: Pre-Columbian Foods and Cultures: Ancient Culinary and Ritual Practices
1. Grilling Clams and Roasting Tubers: Andean Maritime Foodways during the Second Millennium BC
Gabriel Prieto
2. Camelids as Food and Wealth: Emerging Political and Moral Economies of the Recuay Culture
Lau, George
3. Feast, Food and Drinking on a Paracas platform, Chincha Valley, Southern Peruvian Coast
Henry Tantaleán and Alexis Rodríguez
4. Cuisine and Social Differentiation in the Late Pre-Hispanic Cajamarca Highlands of Northern Peru
Jason L. Toohey
5. Ancient Paria, Bolivia: Macrobotanical Remains Recovered from an Administrative Site on the Royal Inca Highway
Renée M. Bonzani
Part II. Ethnoarchaeological and Experimental Approaches to Chicha Production
6. Identification of Chicha de Maíz through Starch Analysis: New Experimental Evidence
Crystal A. Dozier and Justin Jennings
7. Ancient Wari Women, Megalith Grinding Stones, and Chicha Production: Archaeological, Ethnographic, and Linguistic Observations Ann O. Laffey and Justino Llanque Chana
Part III: Food and Drink in Andean Imagery and Iconography
8. Sustainable Resources in Pre-Hispanic Coastal Ecuador: The Associated Iconography and Symbolism
Cesar Iván Veintimilla Bustamante and Mariella Garcia Caputi
9. The Achumera: Gender, Status, and the San Pedro Cactus in Moche Ceramic Art Sarah Scher
10. The Symbolic Value of Food in Moche Iconography
Margaret Jackson
Part IV: Foodways under Spanish Colonial Rule: Indigenous Customs and Colonial Transformations
11. Imperial Appetites and Altered States: The Transformation of the Inca Heartland
R. Alan Covey
12. Stimulant and Alcoholic Beverages among Hispanic and Indigenous Cultures in the Real Audiencia de Quito in late Colonial Period
Juan Martínez Borrero
13. Guinea Pigs in the Colonial Andes: The Transformation of a Food and Sacrificial Animal into a Pet
Susan D. deFrance
14. Introduced Species as Food Heritage in Humahuaca Ravine, Jujuy Province, Argentina
D. Alejandra Lambaré, Nilda D. Vignale, and María Lelia Pochettino
15. Maize in Andean Food and Culture: Interdisciplinary Approaches
John E. Staller
Part V: Contemporary Foodways in the Andean World: Modern Culinary, Economic, and Ritual Transformations
16. Commercializing the "Lost Crop of the Inca" "Quinoa and the Politics of Agrobiodiversity in "Traditional" Crop Commercialization
Emma McDonell
17. Pachamanca: A Celebration of Food and the Earth
Matthew P. S
