La alimentación de los antiguos mayas de la Península de Yucatán

Consideraciones sobre la identidad y la cuisine en la época prehispánica

Datos Bibliográficos

ID11318052
AutoresDavid Alejandro Herrera Flores (autor de correspondencia), Christopher Markus Götz
Año2014
Volumen43
Número43
Páginas69-98
Fecha de publicación2014-01-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaEstudios de Cultura Maya (JOURNAL)
Identificadores de la revistaISSN: 0185-2574 • E-ISSN: 2448-5179
EditorialInstituto de Investigaciones Filologicas (PUBLISHER)
DOI10.1016/s0185-2574(14)70325-9
OpenAlexW2151944936
IdiomaES
Citas recibidas4
Referencias citadas6

Through the results of zooarchaeological analysis of several samples of vertebrate archaeofauna recovered at inland and coastal sites of the Yucatan Peninsula, this study proposes to determine the diet and cuisine of the prehispanic Maya of the Late and Terminal Classic periods. The main goal resides in a proposal to determine the culinary pattern, understanding it as the result of the different forms in which food is selected, obtained and prepared, at the site of Isla Cerritos, compared to that of inland and coastal settlements, and in relation to its temporality and surrounding environment. The elections that result from this process, and determine the cuisine of a group, can constitute a distinctive cultural trait that reflects the preferences that define what taxon and individual animal is hunted and how each one, or parts thereof, are prepared for the food consumption. Considering, through these arguments, that culinary patterns may reflect a “cultural identity”, we relate the results of a taxonomic and taphonomic study with ethnographic and historical information in an attempt to reveal culinary patterns typical for the peninsular Maya region, highlighting the possibility of continuity, from prehispanic times to our days, of culinary practices as the Píib

Archaeology · Art · Biology · Ethnography · Ethnology · Geography · Human settlement · Humanities · Maya · Peninsula · Taphonomy · Taxon · Yucatan peninsula · Archaeology and ancient environmental studies · Culinary Culture and Tourism · Environmental and Cultural Studies in Latin America and Beyond · History · Ecology