By Clifford Felix Gastineau; William J Darby; Thomas Bourne Turner
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Alcoholic Foods in Which Saliva Is the Amylolytic Agent................. A. South American Chicha.............................................................. B. Related Fermentations ................................................................ IV. Alcoholic Food Fermentations Involving an Amylolytic Mold and Yeast............................................................................................ A. Indonesian Tap6 Ketan................................................................
We deal with the broken containers and abandoned equipment used by the Inca brewers, and when preservation is good, we may find some of the maize which was its raw material. Evidence for chicha consumption is even more of a problem since the large wooden beakers in which the drink was most customarily served do not survive in the humid highland Andean soil. V. STATE MANAGEMENT OF THE BREWING In spite of these difficulties, our research in the Inca administrative city of Huänuico Pampa (Fig. 5) since 1971 has yielded evidence that not only confirms the overall importance of the beverage in diet and ritual, but also goes beyond that to show that it was brewed on a very large scale, apparently under direct state management.
1 gm of carbohydrates, and, therefore, yields about 100 calories per 100 ml; unsieved, as it is often served, yields much more. More important is the fact that the amino 1. Fermented Beverages in Antiquity 9 acids and vitamins have been found to be increased during fermentation (22,23), and this enrichment, as pointed out by Darby (see Chapter 4), helps to explain the frequent freedom from nutritional deficiencies of some populations whose diets are apparently poor. In fact, this kind of beer is as much a food as it is a beverage.