Search results
Results From The WOW.Com Content Network
Potatoes comprised about 10% of the caloric intake of Europeans. Along with several other foods that either originated in the Americas or were successfully grown or harvested there, potatoes sustained European populations. [47] The potato promoted economic development in Britain by underpinning the Industrial Revolution in the 19th century. It ...
Around 200 varieties of potatoes were cultivated by the Incas and their predecessors. The llama was the Inca pack animal, but not large enough to be ridden or used for plowing fields. A staple crop grown from about 1,000 meters to 3,900 meters elevation was potatoes. [17] Quinoa was grown from about 2,300 meters to 3,900 meters. [17]
Andean farmers must contend with the severe fluctuations in temperature, the unpredictability of the rainy season, and a multitude of pest threats on the daily. [4] To cope with such challenges, many farmers try protect their crops by cultivating a diverse array of species rather than a monoculture.
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.
The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world. American food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. [1]
Through an analysis of carbon isotope in the human bones found at Chavín sites, researchers have proved that the diet consisted mainly of C 3 foods such as potatoes and quinoa, while maize, a C 4 food, was not a part of the main diet. Potato and quinoa were crops better adapted to the Chavín environment.
Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion, and cilantro leaves. Locro is a typical dish in the Nariño region. It is a corn, beans, zapallo, and potato stew.
The main crops were: potatoes, sweet potatoes, maize, chili peppers, cotton, tomatoes, peanuts, an edible root called oca and the pseudograins quinoa and amaranth. The crops developed by the Inca and preceding cultures makes South America one of the historic centers of crop diversity (along with:the Middle East , India , Mesoamerica , Ethiopia ...