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      Food of the Gods or mere mortals? Hallucinogenic Spondylus and its interpretive implications for early Andean society

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      Publication date (Electronic):
      Journal: Antiquity
      Publisher: Cambridge University Press (CUP)

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          Abstract

          Eating shellfish in the wrong season makes you ill. But early people of the Andes seem to have courted these effects to gain out-of-body experiences. It may have been these effects, as well as its distinctive colouring and appearance, that made Spondylus such a very special commodity.

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          The antiquity and importance of long‐distance trade relationships in the moist tropics of pre‐Columbian South America

          Donald Lathrap (1973)
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            The Thorny Oyster and the Voice of God: Spondylus and Strombus in Andean Prehistory

            Allison C. Paulsen (1974)
            An exchange network based on long-distance export of Spondylus and Strombus, two mollusks native to coastal Ecuador, united the sierra and coast of both Ecuador and Peru during a long period of Andean prehistory. The gradual expansion of the export area is sketched, using evidence from three successive periods: (A) 2800 to 1100 B.C., (B) 1100 to 100 B.C., and (C) 100 B.C. to A.D. 1532. Each of these periods corresponds not only to an enlargement of the exchange sphere, but also to a striking change in the sociocultural status and role of the two shellfish in highland Ecuador and in Peru. This series of qualitative changes is related to evolutionary sociopolitical developments in the central Andes. Chávin is seen as a pristine state, linked to the later Huari and Inca empires through their common use of Spondylus and Strombus shells as symbols of the oracles that were important integrative mechanisms in the evolution toward large-scale societies.
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              Andean luxury foods: special food for the ancestors, deities and the élite

              Christine Hastorf (2003)
              Certain kinds of food can be classed as “luxurious” because they are difficult to procure and reserved for an élite – but luxury foods can be more surely defined from their context of use. Using examples from Andean archaeology the author shows how different foodstuffs perform ceremonial roles in different sectors of society. Many ordinary people use them to feed the ancestors, while the élite may put significance on a variety of consumables, including human blood.
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                Author and article information

                Journal
                Journal ID (publisher-id): applab
                Title: Antiquity
                Abbreviated Title: Antiquity
                Publisher: Cambridge University Press (CUP)
                ISSN (Print): 0003-598X
                ISSN (Electronic): 1745-1744
                Publication date Created: June 2005
                Publication date (Electronic): March 10 2015
                Publication date (Print): June 2005
                Volume: 79
                Issue: 304
                Pages: 257-268
                Article
                DOI: 10.1017/S0003598X00114061
                SO-VID: 4388c3c2-f3d8-4cca-bac9-669ec4d09607
                Copyright © © 2005
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