From "The Raw and The Cooked": Variations on Cannibalism in Pedro de Cieza

 

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Detalles Bibliográficos
Autor: Chen Sham, Jorge
Formato: artículo original
Estado:Versión publicada
Fecha de Publicación:2018
Descripción:In his seminal book The Raw and the Cooked (1964) Claude Lévi-Strauss establishes the dichotomy between the raw and the cooked to affirm the passage towards cultural development and the establishment of alimentation in relation to fire and cooking. He sources his observations on Latin American indigenous mythologies which trace the evolution of human meat consumption to that of cooked animal meat. But what happens when the consumption of human meat goes through the process of cooking and gastronomic procedures are described which mark the passage from the raw to the cooked? This is what we will examine in one of those chronicles from the primitive period: Pedro de Cieza de León’s Chronicle of Peru, the Rule of the Incas (Sevilla, 1553).
País:Portal de Revistas UCR
Institución:Universidad de Costa Rica
Repositorio:Portal de Revistas UCR
Lenguaje:Español
OAI Identifier:oai:portal.ucr.ac.cr:article/34666
Acceso en línea:https://revistas.ucr.ac.cr/index.php/filyling/article/view/34666
Access Level:acceso abierto
Palabra clave:Pedro de Cieza de León
Chronicle of Peru
the Rule of the Incas
Claude Lévi-Strauss
cannibilism
primitive chronicles
Crónica del Perú
el señorío de los Incas
canibalismo
crónicas primitivas