What did it mean to dine splendidly in the late pre-Columbian Andes? What distinguished an elite repast from an ordinary one? What does the archaeological record tell us about cooking, cuisine, and power relations during the time of the Inca? Join Dr. Tamara L. Bray, Professor of Anthropology at Wayne State University, to look at the different foodstuffs, methods of preparation, and forms of consumption found within the Inca Empire, and the important role of food and feasting in the negotiation of power and state politics during the late pre-Columbian era.
Following the talk, from 8:00 - 9:30 p.m., join us for a three-course Inca feast featuring authentic Peruvian dishes.
The Inca Feast is SOLD OUT. Lecture-only tickets are still available.
Inca Feast Menu
Ceviche Classico
Pacific halibut, leche de tigre, fresh chili
Papas al Huancaina
Warm Peruvian potato, huancaina sauce, grilled prawns
Pachamanca
Inca feast of potatoes and earth-oven roasted duck and pork
Picarones
Warm sweet potato doughnuts, aji panca sugar, lucuma
Complimentary Beverages
Chicha Morada—a Peruvian purple corn cider
Fresh basil pisco sours
Wine Package – $25
Enjoy a specially paired wine with each of the three courses for an additional cost.