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In his seminal book The Raw and the Cooked (1964) Claude Lévi-Strauss establishes the dichotomy between the raw and the cooked to affirm the passage towards cultural development and the establishment of alimentation in relation to fire and cooking. He sources his observations on Latin American indigenous mythologies which trace the evolution of human meat consumption to that of cooked animal meat. But what happens when the consumption of human meat goes through the process of cooking and gastronomic procedures are described which mark the passage from the raw to the cooked? This is what we will examine in one of those chronicles from the primitive period: Pedro de Cieza de León’s Chronicle of Peru, the Rule of the Incas (Sevilla, 1553).

De "lo crudo a lo cocido": Variaciones sobre el canibalismo en Pedro de Cieza