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Patrones culinarios asociados al camote (Ipomoea batatas) y la yuca (Manihot esculenta) entre los mayas yucatecos, ch'oles y huastecos. (Spanish)
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- Author(s): MELÉNDEZ GUADARRAMA, LUCERO; HIROSE LÓPEZ, JAVIER
- Source:
Estudios de Cultura Maya; oto-inv2018, Issue 52, p193-226, 34p - Source:
- Additional Information
- Alternate Title: Culinary Patterns Associated with the Sweet Potato (Ipomoea batatas) and the Cassava (Manihot Esculenta) among Yucatec Maya, Ch'ol, and Huastec. (English)
- Abstract: The objective of this paper is describing the culinary patterns associated to the tubers Ipomoea batatas (sweet potato) and Manihot esculenta (cassava) among the Huastec, Ch'oles and Yucatec Maya (all members of the Mayan linguistic family), as well as their medical uses and ritual implications. We will analyze the cultural importance that comes from its use in Mayan cuisine from pre-Hispanic times to the present day, since they function as complementary food of the daily diet but also work as reserve crops in times of drought. The comparative analysis exhibit continuities among the three groups compared related with the way they consume these tubers, but they also present linguistic peculiarities and cuisine tendencies individually developed. We follow a multidisciplinary perspective that combines linguistics, anthropology of food and ethnobotany, since all contribute to understand the cultural relevance of these crops among the Maya. [ABSTRACT FROM AUTHOR]
- Abstract: El objetivo central de este trabajo consiste en describir los patrones culinarios asociados a los tubérculos de Ipomoea batatas (camote) y Manihot esculenta (yuca) entre los huastecos, ch'oles y mayas yucatecos (todos miembros de la familia lingüística maya), así como sus posibles usos medicinales e implicaciones rituales. Analizaremos la importancia cultural que se desprende de su uso en la cocina maya desde la época prehispánica hasta nuestros días, pues son alimentos complementarios de la dieta cotidiana que fungen también 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, asimismo se observan singularidades lingüísticas y tendencias en sus preferencias de consumo dentro de la cocina que los particularizan frente a los otros, y que a su vez definen patrones culinarios únicos. Abordaremos una perspectiva multidisciplinaria que conjunta miradas complementarias de la lingüística, la antropología de la alimentación2 y la etnobotánica, que en conjunto nos ayudan a entender la relevancia cultural de estos cultivos entre los mayas. [ABSTRACT FROM AUTHOR]
- Abstract: Copyright of Estudios de Cultura Maya is the property of Instituto de Investigaciones Filologicas - UNAM and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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