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Paracas

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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Paracas

 

an archaeological culture of settled farmers who lived along the southern coast of what is now Peru from the second half of the first millennium B.C. to the beginning of the Common Era. It was named after the Paracas Peninsula, where, in 1925, the archaeologist J. C. Tello first discovered a burial ground of this culture.

The initiators of the Paracas culture lived in small pisé houses. Among the crops they cultivated were maize, beans, pumpkins, and peanuts. They engaged in the gathering of shellfish and in fishing. Their pottery was very advanced and exhibited the marked influence of the Chavin culture in its decoration. The Paracas culture also exhibited highly developed textile weaving of cotton and wool and knitting and wickerwork, by which means fishnets were made. The dead were buried in a sitting position in underground chambers or in shallow graves. The burials were collective, apparently grouped by clans or families. The skulls were artificially deformed, some of them exhibiting traces of trepanation performed with obsidian implements, indicating an advanced knowledge of medicine.

REFERENCE

Bashilov, V. A. Drevnie tsivilizatsii Peru i Bolivii. Moscow, 1972. Pages 155–62.

V. A. BASHILOV

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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References in periodicals archive
Anillamiento del Playero Blanco en la Reserva Nacional de Paracas. Volante Migratorio, 18:15-16.
This manner of using both a stiff and a soft material was found in the 5,000-year-old mummy wrappings excavated in Paracas, Peru.
The textile's function is unknown--rugs did not come into use in this area until after Spanish colonization--although it's made of the same type of cloth that was used by the Paracas culture to wrap mummy bundles.
(2014) reported individuals with sizes between 44.9 and 84.5 cm CCL (mean 57.7 [+ or -] 8.7 cm) at Paracas (~14[degrees]S), southern Peru.
The main course was chargrilled Paracas scallops, aji Amarillo, leche de tigre, lime cilantro and sous-vide North Peruvian-style lamb shank, washed down with Luis Felipe Edwards Dona Bernarda 2011.
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