[PDF] Pre Columbian Foodways eBook

Author : John Staller
Publisher : Springer Science & Business Media
Page : 691 pages
File Size : 35,46 MB
Release : 2009-11-24
Category : Social Science
ISBN : 1441904719

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The significance of food and feasting to Pre-Columbian Mesoamerican cultures has been extensively studied by archaeologists, anthropologists and art historians. Foodways studies have been critical to our understanding of early agriculture, political economies, and the domestication and management of plants and animals. Scholars from diverse fields have explored the symbolic complexity of food and its preparation, as well as the social importance of feasting in contemporary and historical societies. This book unites these disciplinary perspectives — from the social and biological sciences to art history and epigraphy — creating a work comprehensive in scope, which reveals our increasing understanding of the various roles of foods and cuisines in Mesoamerican cultures. The volume is organized thematically into three sections. Part 1 gives an overview of food and feasting practices as well as ancient economies in Mesoamerica. Part 2 details ethnographic, epigraphic and isotopic evidence of these practices. Finally, Part 3 presents the metaphoric value of food in Mesoamerican symbolism, ritual, and mythology. The resulting volume provides a thorough, interdisciplinary resource for understanding, food, feasting, and cultural practices in Mesoamerica.

Author : John E. Staller
Publisher : Springer Nature
Page : 445 pages
File Size : 16,37 MB
Release : 2020-12-01
Category : Social Science
ISBN : 3030516296

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There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity. Strong associations of foodways with culture are particularly characteristic of South American Andean cultures. Food and drink convey complex social and cultural meanings that can provide insights into regional interactions, social complexity, cultural hybridization, and ethnogenesis. This edited volume presents novel and creative anthropological, archaeological, historical, and iconographic research on Andean food and culture from diverse temporal periods and spatial settings. The breadth and scope of the contributions provides original insights into a diversity of topics, such as the role of food in Andean political economies, the transformation of foodways and cuisines through time, and ancient iconographic representations of plants and animals that were used as food. Thus, this volume is distinguished from most of the published literature in that specific foods, cuisines, and culinary practices are the primary subject matter through which aspects of Andean culture are interpreted.

Author : John E. Staller
Publisher :
Page : 0 pages
File Size : 30,5 MB
Release : 2021
Category :
ISBN : 9783030516307

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There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity. Strong associations of foodways with culture are particularly characteristic of South American Andean cultures. Food and drink convey complex social and cultural meanings that can provide insights into regional interactions, social complexity, cultural hybridization, and ethnogenesis. This edited volume presents novel and creative anthropological, archaeological, historical, and iconographic research on Andean food and culture from diverse temporal periods and spatial settings. The breadth and scope of the contributions provides original insights into a diversity of topics, such as the role of food in Andean political economies, the transformation of foodways and cuisines through time, and ancient iconographic representations of plants and animals that were used as food. Thus, this volume is distinguished from most of the published literature in that specific foods, cuisines, and culinary practices are the primary subject matter through which aspects of Andean culture are interpreted.

Author : Raymond Sokolov
Publisher : Simon and Schuster
Page : 259 pages
File Size : 44,21 MB
Release : 1993-04-05
Category : Cooking
ISBN : 0671797913

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"When Christopher Columbus stumbled upon America in 1492, the Italians had no pasta with tomato sauce, the Chinese had no spicy Szechuan cuisine, and the Aztecs in Mexico were eating tacos filled with live insects instead of beef. In this lively, always surprising history of the world through a gourmet's eyes, Raymond Sokolov explains how all of us -- Europeans, Americans, Africans, and Asians -- came to eat what we eat today. He journeys with the reader to far-flung ports of the former Spanish empire in search of the points where the menus of two hemispheres merged. In the process he shows that our idea of "traditional" cuisine in contrast to today's inventive new dishes ignores the food revolution that has been going on for the last 500 years. Why We Eat What We Eat is an exploration of the astonishing changes in the world's tastes that let us partake in a delightful, and edifying, feast for the mind."--Publisher's description.

Author : Maricel E Presilla
Publisher : National Geographic Books
Page : 0 pages
File Size : 30,95 MB
Release : 2012-10-02
Category : Cooking
ISBN : 0393050696

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The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

Author : Sophie D. Coe
Publisher : University of Texas Press
Page : 289 pages
File Size : 50,62 MB
Release : 2015-08-12
Category : Social Science
ISBN : 1477309713

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After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars.

Author : Joshua Englehardt
Publisher : University Press of Colorado
Page : 427 pages
File Size : 10,49 MB
Release : 2019-05-27
Category : Social Science
ISBN : 1607328356

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Interregional Interaction in Ancient Mesoamerica explores the role of interregional interaction in the dynamic sociocultural processes that shaped the pre-Columbian societies of Mesoamerica. Interdisciplinary contributions from leading scholars investigate linguistic exchange and borrowing, scribal practices, settlement patterns, ceramics, iconography, and trade systems, presenting a variety of case studies drawn from multiple spatial, temporal, and cultural contexts within Mesoamerica. Archaeologists have long recognized the crucial role of interregional interaction in the development and cultural dynamics of ancient societies, particularly in terms of the evolution of sociocultural complexity and economic systems. Recent research has further expanded the archaeological, art historical, ethnographic, and epigraphic records in Mesoamerica, permitting a critical reassessment of the complex relationship between interaction and cultural dynamics. This volume builds on and amplifies earlier research to examine sociocultural phenomena—including movement, migration, symbolic exchange, and material interaction—in their role as catalysts for variability in cultural systems. Interregional cultural exchange in pre-Columbian Mesoamerica played a key role in the creation of systems of shared ideologies, the production of regional or “international” artistic and architectural styles, shifting sociopolitical patterns, and changes in cultural practices and meanings. Interregional Interaction in Ancient Mesoamerica highlights, engages with, and provokes questions pertinent to understanding the complex relationship between interaction, sociocultural processes, and cultural innovation and change in the ancient societies and cultural histories of Mesoamerica and will be of interest to archaeologists, linguists, and art historians. Contributors: Philip J. Arnold III, Lourdes Budar, José Luis Punzo Diaz, Gary Feinman, David Freidel, Elizabeth Jiménez Garcia, Guy David Hepp, Kerry M. Hull, Timothy J. Knab, Charles L. F. Knight, Blanca E. Maldonado, Joyce Marcus, Jesper Nielsen, John M. D. Pohl, Iván Rivera, D. Bryan Schaeffer, Niklas Schulze

Author : Traci Ardren
Publisher : University of Texas Press
Page : 396 pages
File Size : 37,19 MB
Release : 2020-12-08
Category : Social Science
ISBN : 1477321640

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For the ancient Maya, food was both sustenance and a tool for building a complex society. This collection, the first to focus exclusively on the social uses of food in Classic Maya culture, deploys a variety of theoretical approaches to examine the meaning of food beyond diet—ritual offerings and restrictions, medicinal preparations, and the role of nostalgia around food, among other topics. For instance, how did Maya feasts build community while also reinforcing social hierarchy? What psychoactive substances were the elite Maya drinking in their caves, and why? Which dogs were good for eating, and which breeds became companions? Why did even some non-elite Maya enjoy cacao, but rarely meat? Why was meat more available for urban Maya than for those closer to hunting grounds on the fringes of cities? How did the molcajete become a vital tool and symbol in Maya gastronomy? These chapters, written by some of the leading scholars in the field, showcase a variety of approaches and present new evidence from faunal remains, hieroglyphic texts, chemical analyses, and art. Thoughtful and revealing, Her Cup for Sweet Cacao unlocks a more comprehensive understanding of how food was instrumental to the development of ancient Maya culture.

Author : Jennifer P. Mathews
Publisher : University of Arizona Press
Page : 316 pages
File Size : 17,16 MB
Release : 2017-04-11
Category : Social Science
ISBN : 0816536325

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Jade, stone tools, honey and wax, ceramics, rum, land. What gave these commodities value in the Maya world, and how were those values determined? What factors influenced the rise and fall of a commodity’s value? The Value of Things examines the social and ritual value of commodities in Mesoamerica, providing a new and dynamic temporal view of the roles of trade of commodities and elite goods from the prehistoric Maya to the present. Editors Jennifer P. Mathews and Thomas H. Guderjan begin the volume with a review of the theoretical literature related to the “value of things.” Throughout the volume, well-known scholars offer chapters that examine the value of specific commodities in a broad time frame—from prehistoric, colonial, and historic times to the present. Using cases from the Maya world on both the local level and the macro-regional, contributors look at jade, agricultural products (ancient and contemporary), stone tools, salt, cacao (chocolate), honey and wax, henequen, sugarcane and rum, land, ceramic (ancient and contemporary), and contemporary tourist handicrafts. Each chapter author looks into what made their specific commodity valuable to ancient, historic, and contemporary peoples in the Maya region. Often a commodity’s worth goes far beyond its financial value; indeed, in some cases, it may not even be viewed as something that can be sold. Other themes include the rise and fall in commodity values based on perceived need, rarity or overproduction, and change in available raw materials; the domestic labor side of commodities, including daily life of the laborers; and relationships between elites and nonelites in production. Examining, explaining, and theorizing how people ascribe value to what they trade, this scholarly volume provides a rich look at local and regional Maya case studies through centuries of time. Contributors: Rani T. Alexander Dean E. Arnold Timothy Beach Briana Bianco Steven Bozarth Tiffany C. Cain Scott L. Fedick Thomas H. Guderjan John Gust Eleanor Harrison-Buck Brigitte Kovacevich Samantha Krause Joshua J. Kwoka Richard M. Leventhal Sheryl Luzzadder-Beach Jennifer P. Mathews Heather McKillop Allan D. Meyers Gary Rayson Mary Katherine Scott E. Cory Sills