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Ancient Time | What the Inca ATE High in the Andes-logo

Ancient Time | What the Inca ATE High in the Andes

Patrick Gervais

Step into the sensory world of ancient culinary history and discover how indigenous foodways powered a mighty empire. Experience the sights, sounds, and smoky aromas of a high Andean dawn, where harsh mountain elements demanded unparalleled...

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Opening Credits

1/19/2026
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Chapter 1: Dawn in the High Andes

1/19/2026
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Chapter 2: Mountains, Thin Air, and the Taste of Altitude

1/19/2026
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Chapter 3: Carving Fields from Stone Terrace Agriculture and Water

1/19/2026
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Chapter 4: Potatoes, Quinoa, and the Andean Family of Staples

1/19/2026
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Chapter 5: Maize and the Cup that Binds Chicha and Ceremony

1/19/2026
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Chapter 6: Llamas, Alpacas, and the Living Herd

1/19/2026
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Chapter 7: Freezing, Drying, and Storing Tomorrow Chuño and Empire Granaries

1/19/2026
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Chapter 8: Roads, Tribute, and the Feeding of an Empire

1/19/2026
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Chapter 9: Everyday Bowls and Sacred Banquets Meals, Class, and Ritual

1/19/2026
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Chapter 10: Echoes on Today s Table Living Traditions and Modern Kitchens

1/19/2026
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Closing Credits

1/19/2026