Latin America

I tuned the prompt to make sure it included wild potato relatives which were used as far north as the SW United States (Hopi, Navaho, Pueblo)

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# Diet in the Inca, Aztec, and Mayan Civilizations

## Overview
Diet was central to the cultures, economies, and spiritual lives of the Inca, Aztec, and Mayan civilizations. Their staple crops—potatoes, corn (maize), and tomatoes—not only provided daily nourishment but also played key roles in ceremony, myth, and agricultural innovation.

## Inca Civilization

### Dietary Foundations
- The Inca diet was predominantly **vegetarian**, centered on root vegetables and grains. Meat was reserved for special occasions or elite classes[1][2].
- Daily meals typically included **potatoes**, other Andean tubers (oca, sweet potato, mashua), quinoa, maize, and fruits[1][2][3].

### The Role of Potatoes
- **Potatoes** were the most crucial staple, with thousands of native varieties cultivated for nutritional and agricultural resilience[2][4].
- The Incas developed methods like freeze-drying (*chuño*) and specialized storage houses (*colcas*) that allowed potatoes to be preserved for years, ensuring food security against famine[2][5][4].
- Potatoes held cultural significance, used in rituals and practical life, such as weather prediction and time measurement[4].
- **Solanum cardiophyllum** (heartleaf nightshade) was not central to the Inca diet but was consumed by other Mesoamerican peoples.

### The Role of Corn (Maize)
- **Maize** was highly valued, featured in daily fare as small cakes, roasted kernels, and the ceremonial drink **chicha**. However, it was less critical than potatoes in everyday consumption[1][2][4].
- Only certain regions in the Andes allowed for plentiful maize cultivation; it held a special place in festivals and among the elite[2].

### The Role of Tomatoes
- While tomatoes originated in the Andes and were known to the Inca, they were not a primary part of the diet compared to other crops[6].

## Aztec Civilization

### Dietary Foundations
- The **Aztec diet** was based on **corn (maize)**, considered a divine gift. Maize products included tortillas, tamales, atole (corn gruel), and popcorn[7][8][9].
- Beans, squash, chilies, amaranth, and a wide array of fruits and vegetables provided balance and diversity[8][9].

### The Role of Potatoes (Including Solanum cardiophyllum)
- The Aztecs, unlike the Inca, did not center their diet on the Andean potato but did utilize wild potato species such as **Solanum cardiophyllum** (“cimatli”), especially in northern and highland regions[10].
- **Solanum cardiophyllum** was gathered and sometimes cultivated as a supplementary carbohydrate source, but it was not as widespread or central as maize[10].
- Sweet potatoes ("camotli&quot were more common as a root crop[9].

### The Role of Corn (Maize)
- Maize was the most important crop, symbolically and nutritionally. It was honored in religious rituals and as offerings to deities[7][8][11].
- The development of **nixtamalization** (soaking corn in alkaline solution) increased its nutritional value and made it the foundation of the Aztec diet[7][8].
- The “three sisters” method—growing maize, beans, and squash together—was common for maximizing yield and dietary value[8].

### The Role of Tomatoes
- **Tomatoes (xictomatl)**, both red and green types, were an important flavoring and ingredient in dishes and sauces[9][8][6].
- Tomatoes, along with chilies, were integral in creating diverse flavors and enhancing meals for all social classes[8].
- They were sometimes used in rituals and ceremonial offerings[6].

## Mayan Civilization

### Dietary Foundations
- The **Mayan diet** was also highly dependent on **maize**, the central crop and a core element of religious identity[12][13][14].
- Maize was consumed as tortillas, tamales, and drinks; beans and squash supplemented it to provide a balanced nutrient intake[12][13].
- Regional variation existed, with some reliance on root crops like manioc and sweet potatoes[12].

### The Role of Potatoes
- Mayan regions did not typically feature the Andean potato or Solanum cardiophyllum; instead, sweet potatoes and manioc were more prevalent supplements to maize, especially in certain regions[12].
- The use of tubers filled nutritional gaps in the maize-heavy diet[12].

### The Role of Corn (Maize)
- Maize was life: it was spiritually revered, featuring in creation myths (humans formed from maize dough) and in the worship of the Maize God[13][14].
- Its importance surpassed mere nutrition, shaping Mayan art, calendar cycles, and ceremonial life[14].

### The Role of Tomatoes
- **Tomatoes** were used in Mayan cuisine, particularly in stews, sauces, and as flavorings[6][15].
- They contributed color, taste, and nutritional benefits to daily and ceremonial meals.

## Summary Table

| Civilization | Potatoes (incl. S. cardiophyllum) | Corn (Maize) | Tomatoes |
|--------------|---------------------------------------------|------------------------------------------------------------------------------|----------------------------------|
| Inca | Staple food; 1,000s of varieties; vital for survival, stored as chuño[2][5][4] | Important but less widespread than potatoes; used for chicha and ceremonies[1][2][3] | Minor; not a staple[6] |
| Aztec | Wild potato (S. cardiophyllum) eaten in some areas but not central; sweet potatoes common[10][9] | The core of diet and religion; tortillas, tamales, atole; nixtamalization crucial[7][8][11] | Key ingredient in daily and ritual cuisine[9][8][6] |
| Mayan | Sweet potatoes, manioc occasionally; Andean potato not typical[12] | Spiritual and dietary staple; central to creation myths; tortillas, tamales, drinks[13][14] | Used in stews, sauces, and ritual offerings[6][15] |

## Cultural and Spiritual Dimensions
- All three societies wove food into religion: offerings to gods, fermented corn drinks, ritual feasts, and mythic stories about the origins of humanity from their staple crops[1][16][8][14].
- The diversity, creativity, and adaptation of diet across harsh climates and large empires highlight the agricultural genius of pre-Columbian American civilizations.

[1] https://www.worldhistory.org/article/792/inca-food--agriculture/
[2] http://www.discover-peru.org/inca-food/
[3] https://study.com/academy/lesson/inca-food-farming-agriculture-lesson-for-kids.html
[4] https://andeantextilearts.org/power-to-the-potato/
[5] https://www.murfreesborocommunitygardening.com/post/potatoes-from-incan-innovation-to-global-staple
[6] https://historycooperative.org/origin-of-tomatoes/
[7] https://en.wikipedia.org/wiki/Aztec_cuisine
[8] https://www.historyskills.com/classroom/year-8/aztec-food/
[9] https://www.foodtimeline.org/foodmaya.html
[10] https://www.cultivariable.com/instructions/potatoes/how-to-grow-wild-potatoes/solanum-cardiophyllum/
[11] https://benitosmexican.com/mexican-food/the-role-of-corn-in-mexican-cooking-from-tortillas-to-tamales/
[12] https://fisherpub.sjf.edu/cgi/viewcontent.cgi?article=1001&context=honors_undergrad
[13] https://www.mayaarchaeologist.co.uk/school-resources/maya-world/maya-maize-and-farming/
[14] https://www.ebsco.com/research-starters/religion-and-philosophy/maya-maize-god
[15] https://scholarblogs.emory.edu/noodles/2018/07/03/history-of-the-tomato-in-italy-and-china-tracing-the-role-of-tomatoes-in-italian-and-chinese-cooking/
[16] https://incasempire.com/inca-food/
[17] https://en.wikipedia.org/wiki/Inca_cuisine
[18] https://www.eatperu.com/what-did-the-incas-eat-foods-of-the-ancient-peruvian-empire/
[19] https://blogs.loc.gov/inside_adams/2022/11/maya-foodways/
[20] https://bioone.org/journals/Journal-of-Ethnobiology/volume-37/issue-2/0278-0771-37.2.218/Solanum-jamesii--Evidence-for-Cultivation-of-Wild-Potato-Tubers/10.2993/0278-0771-37.2.218.pdf