Andean Foodways

John E. Staller (Ph.D. SMU, 1994) is Research Associate with The Botanical Research Institute of Texas and independent researcher. He is an anthropological archaeologist specialized in Latin America and his fieldwork mostly focuses on the Andes and, to a lesser extent, Mesoamerica. He has considerable expertise in the Spanish colonial accounts and ethnohistory. Next to his research on the origins of agriculture, plant domestication and cultivation in Latin America, he has taught as professor at several universities. As a research associate with The Field Museum in Chicago (IL, USA) for ten years, he researched and published on several of the museum’s various collections. John E. Staller has identified the only known endemic variety of maize in the world specifically and exclusively adapted to the Copacabana Peninsula in the Lake Titicaca Basin, Bolivia. He authored and edited numerous publications on maize (Zea mays L.) and the biogeography of cultivated plantsin Latin America. This includes the volume “Pre-Columbian Landscapes of Creation and Origin” (978-0-387-76909-7) which he edited in 2008, the authored volume “Maize Cobs and Cultures: History of Zea mays L.” in 2010 and the volume “Pre-Columbian Foodways” which he edited with Michael Carrasco in 2010 (all published by Springer).

• Introduction.- Part I: Pre-Columbian Foods and Cultures.- Chapter 1. Grilling Clams and Roasting Tubers.- Chapter 2. Camelids as Food and Wealth.- Chapter 3. Feast, Food and Drinking on a Paracas platform.- Chapter 4. Cuisine and Social Differentiation in the Late Pre-Hispanic Cajamarca Highlands of Northern Peru.- Chapter 5. Ancient Paria, Bolivia.- Part II: Ethnoarchaeological Approaches to Andean Foodways.- Chapter 6. Identification of Chicha de Maíz through Starch Analysis.- Chapter 7. Ancient Wari Women, Megalith Grinding Stones, and ChichaProduction.- Part III: Food and Culture in Andean Imagery and Iconography.- Chapter 8. Sustainable Resources in Pre-Hispanic Coastal Ecuador.- Chapter 9. The Achumera.- Chapter 10. The Symbolic Value of Food in Moche Iconography.- Part IV: Foodways under Spanish Colonial Rule.- Chapter 11. Imperial Appetites and Altered States.- Chapter 12. Stimulant and AlcoholicBeverages among Hispanic and Indigenous Cultures.- Chapter 13. Guinea Pigs in the Colonial Andes.- Chapter 14. Introduced Species as Food Heritage in Humahuaca Ravine.- Chapter 15. Maize in Andean Food and Culture.- Part V: Contemporary Foodways in the Andean World.- Chapter 16. Commercializing the “Lost Crop of the Inca”.- Chapter 17. Pachamanca: A Celebration of Food and the Earth Conclusion.