The food in the Chavín time

If there was a town that managed to meet their food needs, that was the Andean people. It is now recognized that the only civilization in which hunger was not known was the Andean civilization. But our ancestors went even further, invented an exquisite culinary, full of aromas, seasons and tastes that make Peruvian cuisine one of the most exquisite in the world.

We start from the fact that only the great cultures have been able to develop delicacies in alimentary matter. And here, in the ancashino Ande, the greatest culture of the ancient world, the Chavín culture, was developed, with its parallel feeding to the Egyptian and the Greek. The whole world realizes that four thousand years later, they do not emphasize the culinary of Egypt nor the one of Greece, whereas the Andean cuisine is considered one of the three most exquisite on the earth.

The Chavín culture developed between the fourteenth and second centuries BC. It is considered a synthesis between the Amazonian cultural development (its Arawac origins today are irrefutable) and the coastal traditions that flourished between the valleys of Chillón, Supe (Caral), Huarmey and Casma (Sechín).

For the year 1350 BC, which is where many authors fix the beginnings of the Chavín culture, ceramics were only known in ancient Peru; Indeed, it can be considered that the cooking of the mud is one of the first contributions of Chavin. This discovery would have great importance in the development of the culinary art of the Chavinos.

Previously, culinary ancashina was circumscribed to the consumption of raw foods or roasted to the fire. Thomas Lynch when studying the Cave of Guitarrero indicates that in the stratum corresponding to the 5000 years a.C. Was able to find evidence that the man from Callejón de Huaylas already consumed carbohydrates (oca, mashua), sugars (lucma, pacae), proteins (guinea pig, frog, vizcacha) and vitamins (chili), fats and Oils (meat, peanuts, avocado); Considering that he was better fed than any ordinary man of the 21st century.The consumption of vegetables, known as yuyos, meant a very special variant in the Chavín diet, a custom that lasted throughout the existence of the Andean world, for even in the Inca times the consumption of cooked and uncooked plants was Very widespread. The cayhua and the tarwi are also vegetables incorporated to the diet of the Andean man, from the Chavín times.The use of plants for both seasoning and to encourage digestion, was a great contribution of the Chavin. Let us not forget that the first science that dominated our ancestors was medicine, and this was based fundamentally on the use of healing plants.