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Chuño
Chuño ((:ˈtʃuɲo)) is a freeze-dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru,〔Timothy Johns: With bitter Herbs They Shall Eat it : Chemical ecology and the origins of human diet and medicine, The University of Arizona Press, Tucson 1990, ISBN 0-8165-1023-7, p. 82-84〕 and is known in various countries of South America, including Argentina, Bolivia, Chile and Peru. It is a five-day process, obtained by exposing a frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Quechua ''ch'uñu'', meaning 'frozen potato' ('wrinkled' in the dialects of the Junín Region).
==Origins==
The existence of chuño dates back to before the time of the Inca Empire in the 13th century, based on findings that have been made of the product at various archeological sites. Specifically, they have been found at Tiwanaku, site of a culture which developed in the Collao Plateau, a geographic zone which includes territories of Bolivia and Peru.
It had been described in 1590 by Spanish chronicler José de Acosta.〔(【引用サイトリンク】url=http://www.cambridge.org/us/books/kiple/potatoes.htm )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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