“What did the Incas and NASA have in common? They both faced the problem of long journeys through harsh, forbidding territory. And remarkably, centuries before NASA’s quest for ways to feed astronauts in space, the Incas had already found the answer.” S. Romero, The New York Times
“Their empire ran up and down the Andes, with a network of roads and terraced farms… They needed nourishing foods that traveled well and could be stored in bulk for a long time.
Chuño (pronounced CHOON-yoh) is essentially freeze-dried potatoes, developed by a culture that had none of today’s food-processing technology.
Villagers in the altiplano, the high tablelands of Bolivia and Peru, still make it the way the Incas did, using the warm days and frosty nights of June to repeatedly freeze and thaw the potatoes, and stomping them with their bare feet to remove the skins and liquids. Chuño can be stored and eaten for a decade after it has shrunken and dried.
Chuño, largely unknown outside the Andes, takes a little getting used to. Newcomers who try it often remark that it tastes nothing like a potato, likening its, um, unusual flavor to Styrofoam or chalk. What about the smell? It’s better not to ask, though chuño’s aroma has been compared to dirty socks.
It does win some style points for its earthy appearance, akin to truffles. The descendants of the Incas still prize chuño, which is often served spiced with ají, an Andean chile.”During the holidays in 2015, the crew aboard the Space Station enjoyed- Smoked Turkey, Candied Yams, Rehydratable Corn, Potatoes Au Gratin.
“Chuño provides the food needed to survive.” ~C. A Sammells~anthropologist