The ancient Incas had kitchens known as pukiyus. These kitchens did not feature glass-front cabinets with pressed botanical specimens. Inca kitchens were typically outdoor structures with stone hearths and clay ovens. The Incas relied on a variety of ingredients such as potatoes, quinoa, maize, and llamas for their meals. They used traditional cooking techniques such as boiling, roasting, and fermenting. The kitchen was a place where food was prepared for daily consumption and ceremonial feasts. It was also a space where traditional agricultural practices and cooking methods were passed down through generations.
