Inca psyche and ethnobotany: Modulation of the mind by plants among the Incas by Jan Elferink

Author:Jan Elferink [Elferink, Jan]
Language: eng
Format: azw3
Published: 2016-04-21T04:00:00+00:00

Fig.7-1. Apart from being the major food plant maize was also by far the most frequent used ground substance for the preparation of chicha. Poma de Ayala gives an idea of the care which the Incas gave to the cultivation of maize. In February, for example, the maize fields were guarded in the night to prevent that animals would destroy the maize by eating the young ears.

Chicha in varieties

The Incas had a large variety of names for chicha due to differences in ingredients and preparation. Murua tells that the chicha was prepared in thousand different ways (Murua, 1987: 58) and even when this is somewhat exaggerated, there were many different types of chicha. Most types of chicha had low very alcohol content and had little intoxicating qualities.[133]

A number of other names were used for chicha in addition to the general ones mentioned before. They are not necessarily synonyms. Some point to differences in the preparation, although the nature of the difference is not always known. In Table 7-1 some frequently used names for chicha are given. In addition to the names in Table 7-1 Poma de Ayala gives more synonyms for chicha such as asno, chusna, poronco, pallaca, puyno, agno, cuza, upi, and mocchi. He further mentions three varieties of azua: surcoy asua, camay asua, and taza asua, but little is known about the properties of most of these chicha types (Poma de Ayala, 1980: 735, 841). The Incas used a prefix for the aca when it was prepared in a special way, or used for a specific application, such as yamor aca

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