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Serie Alimentos Andinos: El Zapallo Loche


  Por José Ismael Alva Ch. y Leslie Zúñiga Becerra “Sirven los zapallos de mantenimiento a los indios, negros y españoles, unas veces asados con aceite y vinagre, otras en guisados, y en varias maneras de conservas que se hacen déllos…” Bernabé Cobo, 1653   El zapallo es un fruto que pertenece a las plantas [...]

Serie Alimentos Andinos: La Anchoveta


  Por José Ismael Alva Ch. y Leslie Zúñiga Becerra “En esta ciudad de Lima y en su comarca se gasta todo el año gran cantidad de anchovetas frescas, y se tiene por pescado regalado* y de muy buen sabor…” Bernabé Cobo, 1653   La anchoveta (Engraulis ringens) es uno de los pescados más abundantes [...]

Serie Alimentos Andinos: La Llama y la Alpaca


  Por José Ismael Alva Ch. y Leslie Zúñiga Becerra “La carne destos [animales] es buena, aunque rezia: la de sus corderos* es de las cosas mejores, y más regaladas** que se come…” José de Acosta, 1590   La llama y la alpaca son los camélidos sudamericanos domesticados a partir de las antiguas especies de [...]

Serie: Alimentos Andinos El Pallar


  Por José Ismael Alva Ch. y Leslie Zúñiga Becerra “Comidos estos pallares verdes, con sus vainillas tiernas en aceite y vinagre, son regalados; guárdanse también secos como habas, y los comen los españoles e indios unas veces guisados y otras cocidos con aceite y vinagre, y de cualquier manera son buen manjar.” Bernabé Cobo, [...]

Las Islas del Litoral Andino: Apuntes sobre su Economía y Ritos en Periodos Prehispánicos – parte 1


  Por: José Ismael Alva Ch. “y quando llegavan a la Isla adoravan a la Huaca Huamancantac como al Señor de Huano, y le ofrecían las ofrendas, para que les dexasse tomar el huano”. José de Arriaga, 1621, Cap. V, fol. 31   Cuando los españoles llegaron a los Andes, hallaron una serie de grupos [...]

The Lambayeque funerary bundles from the El Brujo Archaeological Complex


By Rubén H. Buitron Picharde Wiese Foundation| El Brujo Archaeological Complex. Head of Laboratory Most people are amazed by the objects and the knowledge achieved by our ancestors, especially those related to death, such as mummies and funerary bundles.  Indeed, they are repositories of memory and knowledge about life and death in past epochs. Bundling is [...]

Andean Foods Series: Corn


By Leslie Zúñiga and José Alva “There are many differences kinds of corn; because, firstly, it comes in all colors: white, black and yellow, purple, light and dark red and with several mixed colors“. (COBO 1964 [1656]: 160) Corn is the native cereal of the American continent.  With the Spanish colonization and the globalization of [...]

Apu Campana in the maritime records the XVII to the XIX centuries


By: José Ismael Alva Chancos “… I heard on faraway mounts and guacas (as on the mount next to Chocope, and on the one they call Canpana, and on other different ones) loud noises from drums, the musical instrument of the Indians, in a lugubrious, sad and afflicted tone. (Calancha, 1638, t. IV, Cap. IV). [...]

Andean Foods: Ají Amarillo


“Of the vegetables that produce their fruit on their branches, there is the ají pepper, which, second to corn,  is the most widely used and esteemed plant among the Indians from those that they found in this land” (Cobo 1964 [1656]: 172). Ají is the fruit used as a spice that is the most appreciated [...]

Bibliographic repository: Cultural Heritage and COVID-19


The current juncture has been generating great challenges for the various disciplines connected to the Cultural Heritage that are dedicated to its management, preservation and dissemination.  In this context, the experiences, normative documents and research that are being publicized in order to mitigate the impact of the pandemic on cultural assets, constitute extremely valuable contributions [...]

Award of investment project that will allow the conditioning of the tourist circuit of the El Brujo Archaeological Complex


For the first time, it will be possible to execute the "Works for Taxes" mechanism on archaeological monuments The investment will be over 3.5 million soles. The project includes the excavation of three areas of the archaeological site, its promotion and tourism diffusion, as well as conservation and education actions. The execution of the investment [...]