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  2. The Incas freeze-dried potatoes to make a long-lasting food known as chuño. Quinoa – grown primarily for its seeds, quinoa was seen as a sacred plant by the Incas. This important Inca food source was known as chisiya mama, or “mother grain”. Inca armies would often survive on quinoa while on long marches.

    Inca Food – What did the Incas Eat? | Wo…

    worldhistory.us/latin-american-history/inca-food-wh…
    Chuño is basically freeze-dried potatoes, which is remarkable as they were developed by a culture that had almost zero food-processing technology. What they did have though was a harsh, unforgiving climate, which they put to good use.

    Meet Chuño, a space worthy food that th…

    www.zmescience.com/science/domestic-science/c…
  3. People also ask
    Why did the Incas freeze their food?
    Freeze-dried food lasts longer than other preserved food and is very light, which makes it perfect for space travel. The Incas stored their potatoes and other food crops on the mountain heights above Machu Picchu. The cold mountain temperatures froze the food and the water inside slowly vaporized under the low air pressure of the high altitudes.

    Freeze Drying and How it Works - ThoughtCo

    thoughtco.com
    How did the Incas store food?
    In such cases the Inca talent for food storage came into its own. Foodstuffs (and other goods) were stored in storehouses (qollqa) which were built in the tens of thousands across the empire, typically arranged in neat rows and near population centres, large estates, and roadside stations.

    Inca Food & Agriculture - World History Encyclopedia

    worldhistory.org
    Where did Inca food come from?
    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.

    Inca cuisine - Wikipedia

    en.wikipedia.org
    What is the hidden cuisine of the Inca Empire?
    The Hidden Cuisine of the Inca Empire. A statue of the 9th Sapa Inca Pachacuti, his name means ‘catastrophe’. On the end of his staff is a cob of corn. (Encyclopædia Britannica) Today, the area once occupied by the Inca offers a little-known and unique cuisine that, in many places, has remained unchanged for over 500 years.

    The Lost Food of the Inca. The Hidden Cuisine of the Inca Empire

    medium.com
    What influenced the cuisine of the Incas?
    Cuisine was heavily influenced by the Inca's food storage system, social gatherings and celebrations, and social status (308-315). There were also several types of edible clay, like pasa, which was used as sauce for potatoes and other tubers, and chaco, something used by the poor or religiously devout.

    Inca cuisine - Wikipedia

    en.wikipedia.org
    How many meals did the Incas eat a day?
    The Incas had two main meals a day, one early morning and another in the late evening, both taken while seated on the floor without a table.

    Inca Food & Agriculture - World History Encyclopedia

    worldhistory.org
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  4. World History Encyclopedia
    https://www.worldhistory.org/article/792

    Inca Food & Agriculture - World History Encyclopedia

  5. New York Times
    https://www.nytimes.com/.../andes-incas-…

    A Space-Age Food Product Cultivated by the Incas

    Aug 10, 2016 · Chuño (pronounced CHOON-yoh) is essentially freeze-dried potatoes, developed by a culture that had none of today’s food-processing …

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