Further Reading
Bray, Tamara L. “To Dine Splendidly: Imperial Pottery, Commensal Politics and the Inca State.” In The
Archaeology and Politics of Food and Feasting in Early States and Empires, edited by Tamara Bray,
142–63. New York: Kluwer/Plenum Press, 2003.
Coe, Sophie. America’s First Cuisines. Austin: University of Texas Press, 1994.
Goody, Jack. Cooking, Cuisine, and Class. London: Cambridge University Press, 1982.
Guaman Poma de Ayala, Felipe. The First New Chronicle and Good Government: On the History of the
World and the Incas up to 1615. Translated and edited by Roland Hamilton. Austin: University of Texas
Press, 2009 [1615].
Hastorf, Christine. “The Effect of the Inka State on Sausa Agricultural Production and Crop Consumption.”
American Antiquity 55, no. 2: 262–90, 1990.
Hastorf, Christine, and Sissel Johannessen. “Pre-Hispanic Political Change and the Role of Maize in the
Central Andes of Peru.” American Anthropologist 95, no. 1: 115–38, 1993.
Murra, John. “Rite and Crop in the Inca State.” In Culture and History, edited by Stanley Diamond, 393–
- New York: Columbia University Press, 1960.
National Research Council. Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for
Worldwide Cultivation. Washington, DC: National Academy Press, 1989.
■TAMARA L. BRAY
CUNTISUYU
The smallest of the suyu divisions, Cuntisuyu extended south-southwest from
Cuzco to the Pacific coast, bordered to the north by Lake Parinacochas and the
bay of Chala, and to the south by the region of Arequipa. Cuntisuyu was also a
quadrant of the city and of the valley’s ceque system. Together with Collasuyu,
this suyu formed part of the hurin, or lower, division of the Inca Empire. Some
chroniclers claim that the Cuntisuyu road afforded the closet route between
Cuzco and the Pacific coast and, if so, it probably served as the route that
provided the Inca ruler with fresh fish.