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[Mesoamerican food and processing techniques].

V Garcia Acosta1

  • 1Centro de Investigaciones y Estudios Superiores en Antropología Social (CIESAS), Mexico.

Quipu
|January 1, 1992
PubMed
Summary
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Mesoamerican diets before Spanish arrival centered on maize, beans, and chili. Indigenous peoples utilized diverse, enduring methods for food storage, preparation, and preservation.

Area of Science:

  • Paleoethnobotany
  • Archaeology
  • Food History

Context:

  • Pre-Columbian Mesoamerica featured a diverse food system.
  • Maize, beans, and chili formed the dietary cornerstone.
  • Subsistence relied on agriculture, hunting, and fishing.

Purpose:

  • To document the pre-Hispanic Mesoamerican diet.
  • To highlight indigenous food processing and preservation techniques.
  • To establish the historical significance of maize in Mesoamerican cuisine.

Summary:

  • Mesoamerican diets were built upon the "trilogy" of maize, beans, and chili.
  • Food acquisition involved plant cultivation, animal husbandry, fishing, and hunting.
  • Sophisticated methods for food storage, preparation, cooking, and preservation were employed.

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Impact:

  • Demonstrates the complexity and sustainability of pre-Hispanic food systems.
  • Reveals the enduring legacy of indigenous culinary practices.
  • Provides insights into the foundational role of maize in Mesoamerican culture and survival.