Abstract and Keywords
This chapter discusses the foods and drinks typically consumed in the Inca Empire, with a focus on the highland core. The Inca created a haute cuisine from these commonly consumed objects and then used this cuisine to distinguish elites from non-elites. More important, imperial administrators employed Inca haute cuisine at feasts to tie subjects to the state. By accepting a meal that was categorically distinct from what could be made at home, individuals accepted a social debt to the empire that could never be fully repaid. Specially produced and served consumables, especially maize beer, were thus an essential part of Inca statecraft.
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