Ancient Ecuador Research Paper

Ancient Ecuadorian Cuisine and Agriculture
During the Pre - Columbian period in Ecuador, over one hundred different crops were grown, many continue to be the dominant crops today. Some of the foods that we currently eat including, potatoes, sweet corn, and avocado originated in Ecuador, hundreds to thousands of years ago. The topics of various crops and plants grown in Ecuador, storage and food preparation methods in the Andes, and the domestication of animals by the Incas will be explored here. Each culture within Ecuador made enormous contributions to society.
The Shipibo people would help to contribute brand new knowledge on cooking food to South America by designing some of the earliest cookware in South America, which helped to expand certain methods of cooking in the Andes. According to an excerpt from the book, The Ancient Central Andes, written by Jeffrey Quilter, there were many varieties of cooking pots and vessels designed by the Shipibo. The author states, “There are large and small pots used for everyday cooking.” (“Quilter 118”). Since people were constantly on the
In the area that has become modern day Ecuador, there has been a substantial agricultural influence. The concepts of Shipibo cookware, animals domesticated by the Incas, crops grown by the Valvadians, the diet of people in the Andes, storage and preparation methods used by the Incas, various herbs grown in Incan times, and the Inca god of harvest Pachama continue to contribute and influence the current Ecuadorian culture. Although, Ecuador may still be viewed as a developing country, it has a unique tradition of honoring its important and influential history. The contributions of the various cultures may not often receive the attention they deserve, outside of Ecuador. After all, are the Incans really given the credit as being the earliest developers of plastic