Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-15T05:20:00.576Z Has data issue: false hasContentIssue false

Pachamanka: Inka Earthen Ovens from Tambo Viejo, Peru

Published online by Cambridge University Press:  03 June 2021

Lidio M. Valdez*
Affiliation:
Department of Anthropology and Archaeology, University of Calgary, 2500 University Dr. NW Calgary AB T2N 1N3, Canada
Katrina J. Bettcher*
Affiliation:
Independent researcher, Edmonton, AB T6J 6L6, Canada
*
([email protected], corresponding author)

Abstract

Early Spaniards reported that the Inka state organized public celebrations involving extravagant banquets and drinking, in addition to singing and dancing. Cieza de León and Cobo noted that large number of llamas were slaughtered for such special celebrations. Although it is understood that food was an integral part of the festivities and that the Inka state used food as a political tool, until recently the meal preparation details for such large gatherings remained unknown. Recent archaeological excavation at Tambo Viejo revealed the presence of earthen ovens, similar in fashion to contemporary pachamanka, that were used for cooking at Inka state public celebrations.

Los cronistas españoles reportaron que el Estado Inka organizaba multitudinarias celebraciones públicas que incluyeron banquetes extravagantes y consumo de bebidas fermentadas, que eran acompañadas con canciones y bailes. Cieza de León y Cobo mencionan que tales festividades incluyeron el sacrificio de un número considerable de llamas. Mientras se sabía que la distribución de comida fue parte de las festividades y que el Estado Inka la utilizó como un instrumento político, hasta hace muy poco era incierta la forma en que la carne y la comida fue preparada para dichas ocasiones especiales. Recientes excavaciones arqueológicas en el centro Inka de Tambo Viejo reveló la presencia de hornos, semejantes a la pachamanka contemporánea, que fueron utilizados en la preparación de comida para dichos banquetes.

Type
Report
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of the Society for American Archaeology

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

References Cited

Bray, Tamara L. 2003 To Dine Splendidly: Imperial Pottery, Commensal Politics, and the Inca State. In The Archaeology and Politics of Food and Feasting in Early States and Empires, edited by Bray, Tamara L., pp. 93142. Kluwer Academic, New York.10.1007/978-0-306-48246-5_5CrossRefGoogle Scholar
Cieza de León, Pedro 1959 The Incas of Pedro de Cieza de León. Translated by de Onis, Harriet. University of Oklahoma Press, Norman.Google Scholar
Cobo, Bernabé 1964 [1653] Historia del nuevo mundo: Obras del P. Bernabé Cobo, Vol. 92. Biblioteca de Autores Españoles. Ediciones Atlas, Madrid.Google Scholar
Costin, Cathy L., and Earle, Timothy 1989 Status Distinction and Legitimation of Power as Reflected in Changing Patterns of Consumption in Late Pre-Hispanic Peru. American Antiquity 54:691714.10.2307/280677CrossRefGoogle Scholar
D'Altroy, Terence N. 1992 Provincial Power in the Inka Empire. Smithsonian Institution, Washington, DC.Google Scholar
Dietler, Michael 2001 Theorizing the Feast: Rituals of Consumption, Commensal Politics, and Power in African Contexts. In Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, edited by Dietler, Michael and Hayden, Brian, pp. 65114. Smithsonian Institution, Washington, DC.Google Scholar
Goldstein, Paul S. 2003 From Stew-Eaters to Maize-Drinkers: The Chicha Economy and the Tiwanaku Expansion. In The Archaeology and Politics of Food and Feasting in Early States and Empires, edited by Bray, Tamara L., pp. 143172. Kluwer Academic, New York.10.1007/978-0-306-48246-5_6CrossRefGoogle Scholar
Hastorf, Christine A., and Johannessen, Sissel 1993 Pre-Hispanic Political Change and the Role of Maize in the Central Andes of Peru. American Anthropologist 95:115138.10.1525/aa.1993.95.1.02a00060CrossRefGoogle Scholar
Hyslop, John 1990 Inka Settlement Planning. University of Texas Press, Austin.Google Scholar
Jennings, Justin, and Duke, Guy 2018 Making the Typical Exceptional: The Elevation of Inca Cuisine. In The Oxford Handbook of the Incas, edited by Alconini, Sonia and Covey, R. Alan, pp. 303321. Oxford University Press, Oxford.Google Scholar
Krögel, Alison 2011 Food, Power, and Resistance in the Andes: Exploring Quechua Verbal and Visual Narratives. Lexington Books, New York.Google Scholar
Meigs, Anna 1997 Food as a Cultural Construction. In Food and Culture: A Reader, edited by Counihan, Carole and Van Esterik, Penny, pp. 1119. Routledge, London.Google Scholar
Mintz, Sidney W. 1985 Sweetness and Power: The Place of Sugar in Modern History. Penguin Books, London.Google Scholar
Mintz, Sidney W., and Du Bois, Christine M. 2002 The Anthropology of Food and Eating. Annual Review of Anthropology 31:99119.10.1146/annurev.anthro.32.032702.131011CrossRefGoogle Scholar
Moore, Jerry D. 1996 The Archaeology of Plazas and the Proxemics of Ritual: Three Andean Traditions. American Anthropologist 98:789802.10.1525/aa.1996.98.4.02a00090CrossRefGoogle Scholar
Morris, Craig 1982 The Infrastructure of Inka Control in the Peruvian Central Highlands. In The Inca and the Aztec States, 1400–1800: Anthropology and History, edited by Collier, George. A., Rosaldo, Renato I., and Wirth, John D., pp. 153171. Academic Press, New York.Google Scholar
Murra, John V. 1983 La organización económica del estado Inca. Siglo Veintiuno, América Nuestra, Mexico City.Google Scholar
Quave, Kylie, Kennedy, Sarah A., and Covey, R. Alan 2019 Rural Cuzco before and after Inka Imperial Conquest: Foodways, Status, and Identity (Maras, Peru). International Journal of Historical Archaeology 23:868892.10.1007/s10761-018-0483-0CrossRefGoogle Scholar
Sandefur, Elsie C. 2001 Animal Husbandry and Meat Consumption. In Empire and Domestic Economy, edited by Altroy, Terence N. D’ and Hastorf, Christine A., pp. 179222. Kluwer Academic, New York.Google Scholar
Twiss, Katheryn C. 2007 We Are What We Eat. In The Archaeology of Food and Identity, edited by Twiss, Katheryn C., pp. 115. Occasional Paper No. 34. Center for Archaeological Investigation, Southern Illinois University, Carbondale.Google Scholar
Valdez, Lidio M. 1994 Cahuachi: New Evidence for an Early Nasca Ceremonial Role. Current Anthropology 35:675679.10.1086/204330CrossRefGoogle Scholar
Valdez, Lidio M. 2019 Inka Sacrificial Guinea Pigs from Tambo Viejo, Peru. International Journal of Osteoarchaeology 29:595601.Google Scholar
Valdez, Lidio M., Huamaní, Marcelino, Bettcher, Katrina, Liza, Miguel, Aylas, Katherine, and Alarcón, Wilfred 2020 Recent Archaeological Research at Tambo Viejo, Acari Valley, Peru. Latin American Antiquity 31:202208.10.1017/laq.2019.95CrossRefGoogle Scholar
Whitehouse, Harvey, and Lanman, Jonathan A. 2014 The Ties that Bind Us: Ritual, Fusion, and Identification. Current Anthropology 55:674695.10.1086/678698CrossRefGoogle Scholar