Inca architecture - Wikipedia, the free encyclopedia::
Dec 26, 2008 These steps provided flat ground surface for food production The Incas did not have the wheel, as they had no draft animals, In these rest houses, they could spend a night, cook a meal and feed their llamas.
http://en.wikipedia.org/wiki/Inca_architectureHOME |
With fire, the same as everyone else until electricity came along.
Wood was plentiful. There was no problem with cooking with wood.
Here is more information:
"Two meals a day were eaten, one soon after dawn and the other an hour or two before sunset. The food was cooked in earthenware pots placed on several round openings cut in the top of the stove. At mealtimes, the family squatted or sat on the ground...Most commonly, meals consisted of boiled or roasted corn and either potatoes or quinoa, a tiny grain that puffed up in cooking like barley. These formed the base of soups and stews to which a variety of beans and herbs such as hot chilies might be added. It was not unknown for soups to be furthered flavored by the addition of small birds, frogs, and certain edible worms. This corn-domintated diet was supplemented by an enormous range of tubers and fruits, which varied from region to region. Fish was, of course, plentiful on the coast and around Lake Titicaca. But in most highland areas, the main and only regular source of meat was the guinea pig, and animal that lived and multiplied with the family and, when roasted, provided delicious fare. In some areas ducks were raised for food, and in Huanca province dogs were eaten...Outside a peasant dwelling, an enclosure might hold a few llamas. Herds of these animals provided nobility with good, mutton-flavored meat. But for the ordinary person, such food was a luxury to be enjoyed only when an animal had ceased being of use. As a beast of of burden and a source of wool, llamas were too valuable to waste as food. When they were eaten, often the meat was cut into thin strips, dried by exposure to the sun and frost, then pounded between two stones to flatten and tenderize it. All meat preserved this way was known as charqui. The peasants would not drink chicha from their tumblers until after eating. This cloudy beer, consumed every day in moderation and in great quantities at festival time, could be produced from a number of cultivated plants other than corn, including quinoa and oca...Young, able-bodied women spent a great deal of their time preserving food for later consumption."
CONQUERING the INCA TRAIL - Los Angeles Times::
But we did know, with satisfaction, that we’d met the Inca Trail’s physical and Costs range from $60 to $200 and include food, cook, porter, guide,
http://articles.latimes.com/2000/feb/20/travel/tr-651HOME |
Inca Trail Tips and detailed information to Trek Machu Picchu::
Inca Trail tips, details and important information regarding your trek to Machu Picchu via The food court has a McDonalds, Papa Johns, Mediterraneos Chicken , . Most of the organized tours include the services of porters and a cook, like some people of our group did enjoy their Camelback hydration system.
http://incatrail.perutrips.info/HOME |
Gypsy Journal - Cuzco and the Inca Trail::
strap it to their backs, and run by us in time to set up and cook lunch for us. I know, you´re thinking the same thing that we did--the whole altitude
http://www.gypsyjournal.com/Chapter.asp?ChapterID=739HOME |
 Challenging Books For A 14 Year Old?
 First guitar : acoustic or electric?
|
How did the incas cook their food?