Maize in Andean Food and Culture: Interdisciplinary Approaches

Abstract

Interdisciplinary evidence on Andean maize (Zea mays L.) consumption indicates that it was primarily consumed as a fermented intoxicant or maize beer (chicha). Its consumption with other food crops and meat was that it was commonly added to stews or as a side dish with meat and fish, unlike Mesoamerica maize was not processed in the Andes. Processing maize in an alkali solution, such as lime water [CaOH₂], or wood ash and then cooking or steeping it before grinding it into flour (masa) with manos and metates and making it into tamales, tortillas etc., a process referred to as nixtamal, incrementally increased its nutritional value, and economic importance; however, this was not the case in the Andes. Nevertheless, maize played a central role in the rise of Andean civilizations and complexity primarily because of its roles in pre-Columbian Andean rituals and rites. Ethnohistoric accounts and ethnographic evidence are presented indicating that despite the fact the Spaniards preferred maize to other food staples, maize beer consumption was rejected because of its association and importance to traditional rituals, rites, and ethnic identity among indigenous Andeans. This research on maize also indicates the changes in preparation and consumption and associations with cuisines, rites, rituals, and rituals.