Do you know the Inca Empire?
It was a unified empire in South America from the 11th to the 16th centuries, and the Inca (INCA) means "son of the sun".
Present-day Peru, Ecuador, Colombia, Bolivia, Chile, and Argentina were largely part of the Inca Empire.
At the height of the Inca Empire, it had a population of over 10 million. The Inca civilization is also one of the three major civilizations in the Americas.
If you are relatively new to this empire, then you can start with us by starting with their diet, and maybe you have a new understanding of this civilization.
The land of the Inca Empire was spread over 4 climatic zones, so the agricultural products here were very diverse.
In the Inca Empire, every family was self-sufficient. Outside the family, kinship groups or clan communes also share farmland.
After the Incas got married, the newlyweds could receive about 15 acres of land, while their first child is entitled to another half of the land.
If the landowner dies without heirs, then the land will be repossessed by the clan commune and can be redistributed later.
In the fields, people tend to work in groups, with men hoeing in front and women planting seeds in the back. At the same time, the younger ones are responsible for taking care of the family's livestock.
Crops grown by the Incas include corn, coca, beans, cereals, potatoes, sweet potatoes, tuber sorrel, sorrel, nasturtium, peppercorns, tomatoes, peanuts, cashews, pumpkins, cucumbers, quinoa, gourds, cotton, carob, custards, egg fruits, guavas, and avocados.
Their livestock are mainly camels and alpacas, among others. These animals can provide meat, furs, transportation, sacrifices, and even exchange.
When it came to farming, the Incas used their wisdom to the fullest. To maximize agricultural yields, they made use of terraces, canals, and irrigation networks. To make the most of the land, they also fertilize it with dried camel dung, bird droppings, or fish heads.
Despite this, floods, droughts and storms brought about by the Andean climate often reduce crop yields. Faced with this situation, the Incas learned to store food.
They stored their food in warehouses, tens of thousands of which were often built in populated areas, large estates, and next to stations. The warehouses are stone buildings with single rooms, both round and rectangular, and are built in the same way.
Inca agriculture was always accompanied by religious rituals in which camels and guinea pigs were sacrificed and corn beer was poured on the ground.
In Cusco, the capital of the Inca, there were many sacred sites where corn grown was sacrificed to the altar, and every year a piece of the land where corn was planted for the first time was reserved for ceremonial purposes. Every year in August, the Inca kings would plough the land with a golden plough to represent a good harvest.
In the Temple of the Sun in Cusco, there is a temple in which there is also a mock cornfield made of ** and **, and there are also animals and insects made of Zhen ***.
Whenever the Incas conquered a territory, they divided the land and livestock into three parts: one for the state religion, one for the king, and the last for the local population.
Taxes in the Inca Empire were usually levied in the form of labor, so the peasants were arranged to work on the land of the ruling class, and of course they could also participate in other ** projects, such as building roads and houses.
Farmers can grow produce on their own land or on small plots of land next to state-owned farms, and the output is largely their own.
The Incas mainly ate two meals a day, one in the early morning and one in the evening, and they often sat on the floor.
The Incas mainly ate vegetarian food, because there was too little meat, which was naturally more precious, and only on some special occasions.
Potatoes
There are now more than 4,000 varieties of potatoes in Peru, and of course there are many varieties of potatoes by the Incas. The Incas used potatoes to make a variety of foods, including stews and soups.
Cassava
The Incas cultivated cassava, mainly for edible rhizomes, and also for cassava flour.
Sorrel
Sorrel is also a root crop that is highly hardy and well suited to harsh high-altitude environments. For the Incas, sorrel potatoes were almost as important as potatoes.
Inca radish
Inca turnips are native to the Andes Mountains and were a common food eaten by the Incas who lived in the highlands at that time. In recent years, Inca radish has attracted attention for its effects on strengthening the body, antidepressant and improving sexual function.
Amaranth caucasus
The seeds of amaranth were ground into flour, which the Incas would use to make tortillas and cook in soups.
Quinoa
The Incas believed that quinoa was the "mother of grains". The Incas would use quinoa stews or soups.
Corn
Inca corn is different from regular corn because it has much larger corn kernels.
It can be said that the Incas used corn to feed their entire vast empire, and even their conquest could not do without it.
The Incas would eat corn cooked and used to make soups and stews. At that time, they also made popcorn, which was usually used to entertain guests.
They also use corn to make wine, a favorite drink of the Incas.
Alpacas
The Incas used alpaca hair to make high-class clothing, and of course, they also ate alpacas, but only the upper classes could afford to enjoy them, and alpaca meat was too expensive for ordinary people to eat.
Until now, alpaca meat is still served in restaurants in Cusco, Arequipa, Puno and Ayacucho, often in steaks**.
Llamas
The Incas also made full use of the camel's hair and meat. Llamas are also used as pack animals.
Deer
The Inca nobles loved to hunt wild deer. However, at that time, the hunting of wild deer and other large game was strictly restricted, and poaching was severely punished.
Camel
The protocamel is another type of South American camel and a close relative of the llama and alpaca. In addition, as with deer, only the privileged class were allowed to hunt camels.
Duck
In a word, duck meat was usually enjoyed by Inca emperors and their close blood relatives.
Guinea pigs
The Incas not only ate guinea pigs, but also kept them in captivity.
However, the guinea pig at that time may have been larger than the guinea pig as it is known today.
Frogs
For Inca farmers who were short of meat, frog meat was also a welcome meat.
Insects
The Incas also consumed insects. Among them are caterpillars, beetles, ants and grubs.
Fish
The heart of the Inca is located in the Andean highlands, some distance from the waters of the Pacific coast.
Traditionally, the Incas would fish in highland lakes and rivers, and sometimes aquatic birds.
As the empire expanded, the Incas began to use reed boats to catch fish in the sea, including bonito, rays, sharks, and dolphins. Fish are usually kept by drying, and these dried fish are also supplied to the Inca army.
The coastal Incas would pick up limpets, mussels, and seaweed for stews.
Some of the larger coastal creatures are also popular, including seabirds, sea lions, and penguins, among others.
Andean pumpkin
The Andean pumpkin is also a native Inca food that looks like a giant green pumpkin and can be used in stews or soups.
Pear fruit cactus
It is a fruit of the cactus family and has a sweet and sour taste. It also comes in many colors, including red, pink, purple, green, and yellow, among others.
In addition, the Incas also ate many wild fruits, including sour cherries, custardsops, elderberries, pineapples, and bananas.
Nuts
The Incas also ate nuts. Common ones include peanuts, Andean walnuts, and Quito palm nuts.
That's what you think about the Inca Empire's diet?
Feel free to leave a comment in the comments