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El consumo de maíz mezclado con camote en la antigua ciudad de Chinikihá, Chiapas, México fue evidenciado a partir del hallazgo de residuos de almidones arqueológicos en cajetes prehispánicos. Aunado a este hallazgo, en investigaciones epigráficas recientes se encontraron algunos textos jeroglíficos de la región de las Tierras Bajas que refieren a...
Contexts in source publication
Context 1
... desde el Preclásico Tardío hasta tiempos coloniales para el consumo de bebidas, generalmente para una sola persona (Fig. 1). Los cajetes del complejo Ajín (700-850 d.C.) del Clásico Tardío observados en la colección de la región de Palenque y Chinikihá, se presentan en formas hemisféricas, cilíndricas, parcialmente cilíndricas o compuestas (Fig. ...
Context 2
... el caso del recipiente incluido en el análisis botánico que se aborda en este artículo, se trata de un cajete con las paredes rectas ligeramente divergentes (Fig. 2), con una capacidad de 1.07 litros, elaborado a base de una pasta de textura semi-fina que permitió la confección de paredes delgadas, haciéndolo un recipiente ligero y fácil de manipular, a la vez de frágil (Mirón 2014). Es un recipiente modestamente decorado, con tres líneas de incisiones que corren en su eje longitudinal, ...
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Citations
... Otro de los elementos culinarios importantes de la ofrenda son los tubérculos de camote o de yuca, ya sea hervidos o en conserva, por su relevancia cultural. El consumo de los tubérculos ha sido de particular importancia en la dieta de diferentes grupos mesoamericanos (veáse Bronson, 1966;Meléndez e Hirose, 2018;Trabanino y Meléndez 2017), pero actualmente está siendo desplazado en favor de otros productos industrializados, como las galletas comerciales, por ejemplo, y ya no está entre las preferencias culinarias de los niños o jóvenes, mientras que para los adultos más grandes este alimento es considerado como altamente palatable. ...
Resumen de Presentación
Título: Patrimonios alimentarios de Veracruz: Saberes ancestrales para el futuro
Coordinación editorial: Yuribia Velázquez Galindo y Sofía Larios León
Editorial: Universidad Veracruzana (Dirección Editorial)
Año: 2024
Este libro reconoce y valora los conocimientos y prácticas alimentarias ancestrales que aún persisten en Veracruz, considerándolos componentes fundamentales de su patrimonio alimentario. Más allá de su potencial turístico o comercial, el texto subraya su importancia como fuente de alternativas para enfrentar los problemas alimentarios que afectan a México.
A través de una perspectiva interdisciplinaria, los distintos capítulos presentan resultados de investigaciones situadas sobre producción, distribución, consumo, cambios alimentarios, recolección y roles de género en la alimentación. El volumen reúne el trabajo de diversos investigadores y se construye mediante un diálogo colectivo que busca contribuir a la preservación y resignificación de los saberes alimentarios tradicionales, proponiéndolos como base para construir un futuro más sustentable y justo en materia alimentaria.
El libro está disponible en acceso abierto
... Epigraphic data suggest that chili peppers were likely a condiment used during the Classic period (Stuart, 2016) and an atol flavored with chili pepper was consumed in the Yucatan during the Postclassic and Colonial periods (Roys, 1972;Tozzer, 1941). The consumption of an atol made from sweet potato and maize by Classic period elites has also been proposed through archaeological and epigraphic data (Beliaev et al., 2010;Novelo-Pérez et al., 2019;Trabanino and Meléndez Guadarrama, 2016). While this could suggest the consumption of flavorful foods and beverages in which maize was mixed with different ingredients, it could also signal the use of single vessels for different purposes throughout their use-life. ...
Maize (Zea mays) was a fundamental part of the diet for the Classic period Maya (ca. 250–900 CE) and other Mesoamerican societies. Nixtamalization, the process whereby maize is cooked in an alkaline solution, is important as it enhances the nutritional value of maize, among other reasons. However, documenting this process in the archaeological record is not straightforward. A microbotanical study of residues collected from ceramic vessels and grinding stones from Late Classic (ca. 600–900 CE) contexts at the Lowland Maya site of La Corona (Peten, Guatemala), revealed the presence of starch spherulites. Their authenticity was confirmed by polarized microscopy and Scanning Electron Microscope (SEM) imaging combined with iodine staining. We argue that nixtamalization as a cooking technique was occurring at La Corona during the 7th and 8th centuries CE. We present evidence from ceremonial contexts, specifically burial and feasting/commensal events. This is the earliest evidence of lime-treated maize in the Maya area recovered directly from ceramic vessels linked to preparation and/or consumption of food.
... Conversely, the recording of sweet potatoes in archaeological samples has increased during recent years, which suggest that this plant species played an important role for Maya people in pre-Hispanic times (Morell-Hart et al. 2022;Novelo-Pérez et al. 2019;Trabanino and Meléndez Guadarrama 2016). Today, there are records of sweet potato consumption among the Mayan-speaking people, but in less quantity than ...
Feeding oneself and one’s community is a fundamental activity encompassing various stages, including the acquisition, transformation, and eventual consumption of plants and animals. These steps carry social implications that incorporate identity, gender roles, labor division, worldview, and status differentiation, among other facets of cultural practices. In the Northern Maya Lowlands, paleoethnobotanical research has shed light on past plant consumption, expanding our understanding of ancient Maya dietary habits. Nonetheless, our knowledge of the dishes and plants consumed by non-elites remains limited, as the epigraphic and iconographic records primarily document the preferences of elites. This study focuses on identifying the plants exploited by residents of two lower social status domestic groups at the archaeological site of Sihó, Yucatán, Mexico during the Late Terminal Classic period. By analyzing starch grains extracted from soil samples, we were able to identify staple crops like maize (Zea mays) and beans (Phaseolus spp.). Additionally, we identified the presence of plants less commonly represented in the archaeological record, including arrowroot (Maranta arundinacea) and tentatively Mexican yam (Pachirhyzus spp.). This research contributes to the study and identification of starch grains and provides valuable insights into agricultural and food-related practices within non-elite Maya households.
... The dough balls are dissolved in water and consumed as a daily beverage [54,[81][82][83]91,92,151]. In different locations, pozol dough can be mixed with batata, toasted cocoa, coconut, cinnamon, or vanilla [72][73][74][75][76]. These beverages are considered a source of nutrients and an essential food in southern Mexico, where its consumption is associated with traditional ceremonies, or consumed as a daily drink. ...
... These beverages are considered a source of nutrients and an essential food in southern Mexico, where its consumption is associated with traditional ceremonies, or consumed as a daily drink. It is also consumed as remedy for gastrointestinal illnesses in some localities [54,[76][77][78][79]. ...
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable bi-ocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.
... Pozol is a traditional pre-Hispanic beverage consumed by several communities in southern Mexico and in Guatemala. Its origin dates back to the Mayan culture and it is made from the fermentation of corn (Zea mays L.) (Ampe, Omar, Moizan, Wacher, & Guyot, 1999;Trabanino & Meléndez, 2017). Since pre-Hispanic times, pozol has been considered a source of nutrients and an essential food for the Mayan culture ingesting it as a refreshing daily drink, or in traditional ceremonies. ...
... It was observed that pozol with cocoa has antioxidant capability (7.7 mmol Trolox g − 1 ). Although this value is below that obtained in foods rich in antioxidants such as guava, it still is considered a health adjuvant by local people in southern Mexico, not only due to its antioxidant status but also as an energy source, and even as regular medicine (Gutiérrez Zavala, Ledesma Rivero, García García, & Grajales Castillejos, 2007;Trabanino & Meléndez, 2017). ...
In Mexico, close to 200 fermented products have been described, of which, approximately 20 are beverages. They were obtained through rustic and ancestral fermentation methods by different indigenous Mexican communities; most of them were used in ceremonies, agricultural work, and other occasions. For their elaboration, different substrates obtained from plants are used, where uncontrolled and low-scale spontaneous anaerobic fermentation occurs. In Mexico, some of these products are considered as nutritional sources and functional beverages; the study of those products has revealed the presence of multiple compounds of biological importance. Additionally, elder generations attribute healing properties against diverse illnesses to these beverages. The aim of this review is to highlight the available information on twelve traditional Mexican fermented beverages, their traditional uses, and their fermentation processes along with toxicological, chemical, nutritional, and functional studies as seen from different areas of investigation. In the literature, pulque, cocoa, and pozol were the beverages with the greatest amount of described health properties; sendechó and guarapo were less characterized. Polyphenols, gallic and ferulic acid, anthocyanins and saponins were the most abundant molecules in all beverages. Finally, it is important to continue this research in order to determine the microorganisms that are involved in the fermentation process, as well as the organoleptic and beneficial properties they lend to the traditional Mexican fermented beverages.
... This association could have been the result of containers being receptacles for corn and sweet potato atole. Beliaev, Davletshin, and Tokovinine (2010) and Trabanino and Guadarrama (2016) have found a similar beverage on epigraphic and palaeobotany evidence respectively, from the southern Maya lowlands. Nowadays, this beverage has been reported by Meléndez Guadarrama and López (2018, 205) in some Yucatecan and Cholan communities where this atole is still prepared. ...
In archaeological research about feeding modes of past societies, different interests and methodologies have been developed. In their search for knowledge about Mayan foods and cooking methods, scholars such as Herrera Flores and Götz [2014. “La alimentación de los antiguos mayas de la Península de Yucatán: Consideraciones sobre la identidad y la cuisine en la época prehispánica.” Estudios de Cultura Maya 43 (43): 69–98. doi:10.1016/S0185-2574(14)70325-9] have paid attention to available resources, diet, and cuisine. Food is more than food intake, as it also relates to other aspects like health, identity, gender roles, worldview, memory, and emotions. For the Classic Maya site of Sihó, Yucatan, our case study, the research is oriented towards the gastronomy of the elites. Through the study of chemical residues and identification of starch granules in ceramic fragments of five types of containers namely dishes, bowls, jars, vases, and basins. This study aimed at identifying related ingredients, preparation processes and service practices, suggesting particular ways of cooking and consumption patterns. The test results were compared and supplemented with zooarchaeological evidence, iconography, historical and ethnographic records.
... El estudio de los tubérculos ha atraído la atención de distintos investigadores desde múltiples perspectivas tanto por su valor nutrimental como por su valor cultural entre diversos grupos indígenas del centro y sur de México (Bronson, 1966;García Quintanilla, 2000;Poot-Matu et al., 2002;Linares et al., 2008;Isendahl, 2011;Sheets et al., 2011;Ezra, Acosta y García, 2015;Lasso y Trabanino, 2015;Trabanino y Meléndez, 2017, por citar algunos de ellos). Su presencia dentro de la cocina en México es una herencia directa de los pueblos mesoamericanos, quienes desde épocas prehispánicas tempranas cultivaban y consumían diversos tipos de tubérculos para complementar su dieta. ...
... Se consumía ya sea solo o mezclado con maíz. La mezcla de maíz con otros ingredientes para hacer tortillas, bebidas o algún otro tipo de alimento parece haber sido una práctica común entre los mayas prehispánicos, pues se ha encontrado evidencia de mezclas de maíz con ramón (Fernández Souza y Matos, 2014) 29 así como de maíz con camote (Trabanino y Meléndez, 2017;Beliaev, Davletshin y Tokovinine, 2009). ...
... Es un producto procesado a partir del jugo de la caña de azúcar y que los huastecos aprendieron a elaborar desde que la caña se introdujo en la región en la primera mitad del siglo xvi (Aguilar, 2010). Aunque La mezcla de maíz con camote en forma de bebidas entre los ch›olanos está atestiguada desde la época prehispánica a través de evidencia epigráfica (Beliaev, Davletshin y Tokovinine, 2009) y arqueobotánica (Trabanino y Meléndez, 2017), lo que da cuenta de la profundidad temporal en el uso de estos ingredientes en la cocina maya con prácticas culinarias similares. ...
El objetivo central de este trabajo es describir los patrones culinarios y el uso medicinal asociados a los tubérculos Ipomoea batatas (camote) y Manihot esculenta (yuca) entre los huastecos, los ch'oles y los mayas yucatecos (todos miembros de la familia lingüística maya). Analizaremos la importancia cultural que se desprende de su uso en la cuisine maya desde épocas prehispánicas hasta nuestros días, pues son alimentos complementarios de la dieta cotidiana maya pero también fungen como cultivos de reserva en épocas de sequía. El análisis comparativo muestra continuidades en las formas de consumo compartidas por los tres grupos a lo largo de los siglos, pero también se observan particularidades lingüísticas y tendencias en sus preferencias de consumo dentro de la cuisine que los particulariza frente a los otros, y que a su vez, define patrones culinarios únicos para cada caso. Abordaremos una perspectiva multidisciplinaria que conjunta miradas complementarias de la lingüística, la antropología de la alimentación y de la etnobotánica pues en conjunto nos ayudan a entender la relevancia cultural de estos cultivos entre los mayas.
We focus on pre-Columbian agricultural regimes in the Maya Lowlands, using new datasets of archaeological wood charcoal, seeds, phytoliths, and starch grains; biological properties of plants; and contemporary Indigenous practices. We address
inherited models of agriculture in the lowlands: the limitations of the environment (finding more affordances than anticipated by earlier models); the homogeneity of agricultural strategies (finding more heterogeneity of strategies across the lowlands than a single rigid template); the centrality of maize in agriculture (finding more reliance on root crops and tree crops than historically documented); the focus onthe milpa system as food base (finding more agroforestry, homegardening, horticulture, and wild resource management than previously documented); the dominance of swidden strategies in agricultural practices (finding more diverse practices than accounted for in most models); and the foregrounding of maize crop failure in collapse models (finding more evidence of resilience and sustainable agricultural practices
than predicted).
