MAIZ CHULPE / PERUVIAN POP CORN

of which

55 were developed in the Peruvian Andes. The family tree of Andean maize varieties and Protoconfite chavinense Confite Morocho, already planted in the Archaic period, then later evolved during the high Moche and are disseminated throughout Peru with the Waris and Incas, who managed to produce the famous Cusco Gigante. Ossio argues that in addition to the technology that accompanied the production of Sarah, the importance of this plant has resulted in their association with the principal deities of Tawantinsuyo. Thus, in maize Inca iconography linked to the Sun, according to research conducted by Rebecca Carrion Cachot remembered. It is now known, for example, that during the Inca empire was corn meal ritual use, a tool for the complicated relations of reciprocity initiated by the leaders of Cusco with people around the Tawantinsuyo, while potatoes and other tubers were consumer mass. In his famous chronicle, Guaman Poma de Ayala wrote that the inhabitants were strong because they ate Chichaysuyo corn while the Collas were "weak and timid" (sic) to have a diet based on potatoes. This was confirmed by the anthropologist John Murra to discover that the cultivation and consumption of corn were accompanied by a rich festive paraphernalia, while the pope was not accompanied by elaborate rituals. We also know that corn and its derivatives led to special treatment from pre-Inca times. Thus, in the huge citadel Jicamarca, east of Lima, there are numerous wells in the form of aryballos who served as grain storage capacity, it is Qollpa rectangular stone floor and an adequate ventilation system permitted to maintain the corn during long periods of time. In Mexico the use of corn was equally important, however, today its use is more widespread than in Peru. Although our country has a wide variety of dishes (tamales, Patachi, mote and tennis) and beverages (the irreplaceable beer) consumption in Mexico is massive and has even managed to internationalize its famous tortillas, and tacos. " Need to know, however, why in the land of the Aztecs consuming the corn field or chicha. Today in Peru corn crowns three color (Misa Sara, in Quechua) milled into flour to lead Yampu, known for its healing properties