Guinea pig

Cavia porcellus

History

The common guinea pig was first domesticated c. 2000 BC for food by the Inca, in the Andean region of South America, in what is now Peru and Bolivia. They continue to be a food source in the region, subsisting off a family's vegetable scraps as a half pet/half future meal. Guinea pigs are called cuy (pl. cuyes) in Perú and considered a culinary delicacy, prepared usually by roasting; the general opinion considers them similar to rabbit in taste. They also play the role of evil-spirit collector in traditional healing rituals.

Related Topics:
Domesticated - 2000 BC - Andean - South America - Peru - Bolivia - Culinary delicacy

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Dutch and English traders brought guinea pigs to Europe, where they quickly became popular as exotic pets. How they came to be thought of as "pigs" is not clear. One thought is that some of the sounds they make reminded people of pigs. They are also built something like a pig: a large head relative to the body, a stout neck, and a rounded rump with no tail of any consequence.

Related Topics:
Dutch - English - Europe - Pet

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