Accepted Paper:

Indigenous people's food in Peru  

Author:

Zhanna Pataky (Wichita Indo-Chinese Center)

Paper short abstract:

Most of the early settlers lived near the coast, where the wet climate allowed for planted seeds to grow. One of the world's most popular vegetables, papas (potatoes), were first grown in Peru. There are around 4 thousand different types of potatoes in Peru nowadays.

Paper long abstract:

. The earliest remains of potatoes have been discovered at archaeological sites in southern and eastern Peru, dating as back as 400 B.C. Peru continues to produce the largest potato varieties and has been referred to as the "Potato capital Of the world". potatoes were not the only vegetable in ancient Peru, avocado pits had been discovered buried with mummies dating as far as 750 B.C.

The Incas came to power in the 15 century. They survived mostly on maize and potatoes they planted on terraces that they carved out of steep hillsides (which can still be seen and used today). Their empire was short-lived. In 1528, the Spanish conquistador Francisco Pizarro discovered Peru. The Spanish introduced chicken, pork, and lamb to the Incas. In return, the Incas introduced the Spanish to a wide variety of potatoes and aji (chili pepper)). As the Spanish gained control, they demanded that the native grow European crops as wheat, barley, beans, and carrots. Due to a shortage of labor arose, slaved from Africa were brought over to work on the new plantations. Africans contributed such foods as picaroons (anise-sweetened, deep fried pastries made from a pumpkin dough), to the Peruvian cuisine, as did Polynesians from the Pacific Islands, the Chinese, and the Japanese.

Panel WIM-WHF04
Indigenous knowledge and sustainable development