The Food Of The Mayas, Aztecs And Incas

The food of the Mayas, Aztecs and Incas were greatly influenced by environment in which they were located. Various climates and soils of the areas occupied by these populations conditioned how they cultivated and ate. The foods they cultivated and ate included a number of grains and meat that originated in those areas. Notably, corn was used as their staple food, and it was used for a number of purposes other than just food.
Early Mayans established a farming society that was adapted to their rain forest environment of Guatemala. They mainly planted their most important food crop, corn. Additionally, they cultivated squash, beans, avocados, peppers, and papayas in their tropical climates. This classical society flourished from 300- 600 AD. To adapt to their environment, they developed the slash and burn system of clearing the dense rain forests and built some raised fields that arrested and held the rainwater. Channels were also dug to drain the excess water. This gave way to crop expansion
This community was reliant on tribute including the foods of the conquered communities. However, agriculture was the basis of this society and maize was the main source of this society. To adapt to their environment, they cultivated along Lake Texcoco a system of irrigation of agriculture by establishing the use of artificial floating islands. With abundant foods, they had numerous banquets and feasts that included several vegetarian courses, and table manners that showed imitation of warriors. Their feasts commenced with tobacco tubes, then main dishes, and ended with chocolate. They also participated in ritualistic cannibalism in which the prisoners of war were the victims. The contribution of the Aztec was the role they played in the introduction of the cacao cultivation that is still being practiced today in Latin