Portal:Mesoamerica
Mesoamerica (Spanish: Mesoamérica) is a region and cultural area in the Americas, extending approximately from central Mexico to Belize, Guatemala, El Salvador, Honduras, Nicaragua, and Costa Rica, within which a number of pre-Columbian societies flourished before the Spanish colonization of the Americas in the 15th and 16th centuries.
As a cultural area, Mesoamerica is defined by a mosaic of cultural traits developed and shared by its indigenous cultures. Beginning as early as 7000 BC the domestication of maize, beans, squash and chili, as well as the turkey and dog, caused a transition from paleo-Indian hunter-gatherer tribal grouping to the organization of sedentary agricultural villages. In the subsequent formative period, agriculture and cultural traits such as a complex mythological and religious tradition, a vigesimal numeric system, and a complex calendric system, a tradition of ball playing, and a distinct architectural style, were diffused through the area. Also in this period villages began to become socially stratified and develop into chiefdoms with the development of large ceremonial centers, interconnected by a network of trade routes for the exchange of luxury goods such as obsidian, jade, cacao, cinnabar, Spondylus shells, hematite, and ceramics. While Mesoamerican civilization did know of the wheel and basic metallurgy, neither of these technologies became culturally important.
Among the earliest complex civilizations was the Olmec culture which inhabited the Gulf coast of Mexico. In the Preclassic period, complex urban polities began to develop among the Maya and the Zapotecs. During this period the first true Mesoamerican writing systems were developed in the Epi-Olmec and the Zapotec cultures, and the Mesoamerican writing tradition reached its height in the Classic Maya Hieroglyphic script. Mesoamerica is one of only five regions of the world where writing was independently developed. In Central Mexico, the height of the Classic period saw the ascendancy of the city of Teotihuacan, which formed a military and commercial empire whose political influence stretched south into the Maya area and northward. During the Epi-Classic period the Nahua peoples began moving south into Mesoamerica from the North. During the early post-Classic period Central Mexico was dominated by the Toltec culture, Oaxaca by the Mixtec, and the lowland Maya area had important centers at Chichén Itzá and Mayapán. Towards the end of the post-Classic period the Aztecs of Central Mexico built a tributary empire covering most of central Mesoamerica.
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The most important staple of Aztec cuisine was maize (corn), a crop that was so important to Aztec society that it played a central part in their mythology. Just like wheat in Europe or rice in most of East Asia, it was the food without which a meal was not a meal. It came in an inestimable number of varieties varying in color, texture, size and prestige and was eaten as tortillas, tamales or atolli, maize gruel. The other constants of Aztec food were salt and chili peppers and the basic definition of Aztec fasting was to abstain from these two flavorers. The other major foods were beans and New World varieties of the grains amaranth (or pigweed), and chia. The combination of maize and these basic foods would have provided the average Aztec with a very well-rounded diet without any significant deficiencies in vitamins or minerals. The processing of maize called nixtamalization, the cooking of maize grains in alkaline solutions, also drastically increased the nutritional value of the common staple.
Water, maize gruels and pulque, the fermented juice of the century plant, were the most common drinks, and there were many different fermented alcoholic beverages made from honey, cacti and various fruits. The elite took pride in not drinking pulque, a drink of commoners, and preferred drinks made from cacao. It was one of the most prestigious luxuries available; it was the drink of rulers, warriors and nobles and was flavored with chili peppers, honey and a seemingly endless list of spices and herbs.
The Aztec diet included an impressive variety of animals; turkeys and various fowl, pocket gophers, Green iguanas, axolotls (a type of water salamander), shrimp, fish and a great variety of insects, larvae and insect eggs. They ate various mushrooms and fungi, including the parasitic corn smut, which grows on ears of corn. Squash was very popular and came in many different varieties. Squash seed, fresh, dried or roasted, were especially popular. Tomatoes, though different from the varieties common today, was often mixed with chili in sauces or as filling for tamales.
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Bernardino de Sahagún (1499 – October 23, 1590) was a Franciscan friar, missionary priest and pioneering ethnographer who participated in the Catholic evangelization of colonial New Spain (now Mexico). Born in Sahagún, Spain, in 1499, he journeyed to New Spain in 1529, and spent more than 50 years conducting interviews regarding Aztec beliefs, culture and history. Though he primarily dedicated himself to the missionary task, his extraordinary work documenting indigenous worldview and culture has earned him the title “the first anthropologist.” He also contributed to the description of the Aztec language Nahuatl, into which he translated the Psalms, the Gospels and a basic manual of religious education.
Sahagún is perhaps best known as the author of Historia general de las cosas de la Nueva España (in English: General History of the Things of New Spain (hereinafter referred to as Historia General). The most famous extant manuscript of the Historia General is the Florentine Codex. It consists of 2400 pages organized into twelve books with approximately 2,000 illustrations drawn by native artists using European techniques. The text in Spanish and Nahuatl documents the culture, religious cosmology (worldview), ritual practices, society, economics, and history of the Aztec people. In the process of putting together the Historia general, Bernardino pioneered new methods for gathering ethnographic information and validating its accuracy. The Historia general has been called “one of the most remarkable accounts of a non-Western culture ever composed,” and Bernardino has been called the father of American ethnography.
Did you know?
- ... that the Maya archaeological site of Xlapak (pictured) in Mexico features well-preserved examples of the ostentatious Puuc style of architecture?
- ... that Tikal Temple IV, a Maya pyramid in Guatemala, was one of the tallest structures in the pre-Columbian New World?
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Xipe Totec ("our lord the flayed one") was a life-death-rebirth deity, god of agriculture, vegetation, the east, disease, spring, goldsmiths, silversmiths and the seasons. Xipe Totec flayed himself to give food to humanity, symbolic of the way maize seeds lose their outer layer before germination and of snakes shedding their skin.
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