Woman in traditional dress preparing food in outdoor setting

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La Influencia Inca en la Cocina de la Hoya de Guayllabamba
En los siglos XV y XVI
,
The cuisine of the Guayllabamba basin experienced a notable Inca influence
,
with the introduction of new products
,
culinary artifacts and techniques
.
Los incas
,
initially led by Tupac Yupanqui and later consolidated by his son Huayna Cápac
,
They implemented a system of conquest that included the relocation of populations
,
conocido como mitma
,
to ensure agricultural control and development
,
military and irrigation engineering in the region
.
Resistencia y Conquista
Resistencia del Norte: While the ethnic lordships of the south allied themselves with the Incas
,
los del norte resistieron
,
construyendo pucaras (fortalezas defensivas) en San Antonio de Pichincha
,
El Quinche y Quitopamba
.
Domain Consolidation: Huayna Cápac consolidated the Inca conquest in the region by defeating the Caras in Cochasquí
,
evento conocido como la batalla de Yahuarcocha o "lago de sangre"
.
Relocation of Populations (Mitma)
Strategic Mobilization: Los incas trasladaron a los cayambis a Ancasmarca
,
cerca del lago Titicaca
,
and replaced them with Collao natives
.
Groups of Cañaris and Chachapoyas were located near Cotocollao
,
mientras que en Uyumbicho y Achambo se instalaron familias de la etnia huayacuntu
,
originarias del oriente de Piura
.
Experiencia y Estrategia: The relocations considered the agricultural and military skills of the populations
,
placing irrigation experts in dry areas like Pomasqui and soldiers in resistance zones like El Quinche
.
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