We were also fascinated by the sights and sounds of the people and workers as we passed heading for work or the markets as part of their daily life activities in Cusco. We were not pestered by hawkers we passed and we felt free to photograph workers like the shoe-shine man seated on his low stool, polishing a customer's brown leather shoes, as he has done for years.
The aromas of a delicious barbeque filled our nostrils long before we came across a fried guinea pig cafe down one of the cobbled street laneways. Once again we were amazed by the sight and size of the corn cobs awaiting customers. We reckon one cob would feed a family of four easily. The barbequed guinea pigs were deep fried ready for the locals who consider guinea pig a delicious "finger licking" alternative to Kentucky Fried Chicken.
Inca buildings were usually single-storeyed with thatched roofs so the Spanish were able to demolish them easily and re build upon their sturdy foundations, using and Inca-hewn stone blocks. Most Spanish buildings are two storey and many have high arches, ceilings and bell towers almost always built from recycled Inca stone blocks and held together with mortar. The Spanish did not have the knowledge or engineering skills to build dry-stone structures like the Incas.
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