Izcuchaca, Peru, 4 February 2007
A man pays for a glass of chicha de jora in a small village bar. The bar is a one-room place where the locals gather to share stories and watch television. Chicha is a fermented drink, similar in taste to hard apple cider, that is prepared by grounding the corn into a powder, then moistened by chewing in the chicha makers mouth – which releases the starch – and then it is laid out to dry. It is later fermented in plastic jars. Though it dates back to the Incas, it has become increasingly rare, and is only found these days in small Andean villages such as this.