i need to know what the Incas ate and how they got there food?

Answer 1

Potatoes and a other potato-like tubers were likely the biggest part of their diet. They also ate alpacas and llamas. Incas also took fish and shell fish from the sea. They also prepared a drink called moche which I believe was a fermented sort of tea.

Answer 2

What ever they grew on the side of there hills. Or could hunt with there weapons!

Answer 3

Amaranth was one of the staple foodstuffs of the Incas, and it is known as kiwicha in the Andes today. The Inca used terraces, a sophisticated approach to the problem of farming mountainous terrain. An abundance of potato farming allowed the Incan community to flourish in trade as potatoes were a new thing to eastern civilization. The Inca Empire was spread out over several extreme climates, requiring the use of a wide range of agricultural systems. Native Americans were responsible for some of the world’s most prolific crops, including tomatoes, peppers, lima beans, ancient ancestors to modern squash and, most importantly, the potato. Maize was also deeply integrated into Inca agriculture and daily life. However, the Inca Empire cultivated a large variety of distinctly Andean crops that were not appreciated or adapted by Pizarro or the Spanish. These crops included over a dozen different species of roots and tubers, several types of grain, three distinctive varieties of legume and many Andean fruits. Many of these crops were of great value to Inca society, like the grain called Quinoa, which was not only nutritionally superior to the grains of the western world[citation needed], but thrived in cold, rugged terrain at high elevations. Other tubers, like Maca and Oca proved very hardy and were important staples in the Inca diet. The Inca Empire was quite ecologically diverse. The Empire started in the low coastal valleys along the Pacific Ocean and stretched over the second highest mountain range in the world, the Andes, all the way down into the cloud forests of the Amazon Rainforest. This vast environmental diversity was mainly responsible for the large variety of Inca crops as well as a continuous abundance of food. Inca farmers used this wide range of terrain to their advantage, planting crops at several different elevations, so if one harvest failed, another could very potentially flourish. This practice then helped different crops to adapt to a larger variety of environments. The Inca used this same concept on a larger scale throughout the whole Empire. By building an extensive and thorough road system, the Inca could grow different crops across the various climates and harvest them to feed the entire population. The Inca were also good at assimilating other food sources into their agricultural system. They did this by not only forcibly instilling crops from conquered neighbors, but by also moving the farmers who had originally grown the crop to help with its incorporation. The Inca had several original and inventive ways of turning their harsh landscape into an agricultural cornucopia. The first was the terracing of fields in the Andes Mountains. While terraced fields were widely used around the world, pre-Inca people developed their own rudimentary form of terracing that the Inca Empire then expanded upon to create more stable, aerated soil and efficient growing conditions. The Inca used guano, or bird dung, as fertilizer to help create bigger harvests on these terraced fields. Another Andean agricultural technique that made a huge difference in farming capacity was the waru waru, or raised fields. These fields were man-made platforms surrounded by canals, which provided a sophisticated irrigational effect, in which the canals provided water to plants’ roots during drought, and acted as drainage during heavy rains. These canals also created nitrate rich sediment which could be used as fertilizer, on top of helping regulate the temperature of the fields. There are remnants of raised fields surrounding Lake Titicaca that are at least two thousand years old, and recent studies have shown that the raised fields were actually more productive than modern day, fertilized fields.[citation needed] There were two reasons that the Inca Empire thrived agriculturally. The first was the aforementioned wide range of crops grown under resourceful agricultural systems, which consistently produced food for the Empire. The second reason the Inca never suffered from lack of food was their ability to preserve and store their crops. It is estimated that at any given time in Incan history, the Inca had three to seven years worth of food in storage.[citation needed] The Inca people had a unique way of freeze-drying root and tuber crops. In the high elevations of the Andes, setting these crops out in the dry days and cold nights would freeze-dry them in a matter of days. The farmers would help the process by covering the crops to protect them from dew, and by stomping on them to release the excess water quickly. In addition to fruits, vegetables and roots, the Inca also preserved meat by drying and salting it, making for complete nutritional stores. These food preservation techniques, combined with their far-reaching road system, allowed the Inca Empire to easily withstand natural disasters such as droughts and El Niño, as well as making the Inca capable of feeding a standing army. Cooking in the Inca Empire was simple and rather conservative. Because so much of the Empire was in the high mountains and barren costal plains, wood was saved as much as possible. The Inca used several kinds of grain to make bread, and they raised ducks, dogs and guinea pigs as supplemental meat when there was no wild game. Governors ate venison, roast duck, fresh fish, and tropical friuts (bananas, guavas). Peasants ate squash, vegetable stew, and fish if available. They also ate maize, potaotes, cassava, and a highland plant called oca. Both peasants and nobles drank chicha, an alcoholic beverage made from maize. Manners: Nobles ate and drank from wooden plates and painted beakers called keros. Peasants drank and ate from gourds. Tropical Menu: avocado pears, beans, tomatoes, chili-peppers, and guavas.

Answer 4

they ate a lot of quinoa

Answer 5

I think some of them were cannibals.

Answer 6

www.wikipedia.com