For more than two thousand years, drinking has played a critical role in Andean societies. This collection provides a unique look at the history, ethnography, and archaeology of one of the most important traditional indigenous commodities in Andean South America—fermented plant beverages collectively known as chicha. The authors investigate how these forms of alcohol have played a huge role in maintaining gender roles, kinship bonds, ethnic identities, exchange relationships, and status hierarchies. They also consider how shifts in alcohol production, exchange, and consumption have precipitated social change. Unique among foodways studies for its extensive temporal coverage, Drink, Power, and Society in the Andes also brings together scholars from diverse theoretical, methodological, and regional perspectives.