Presenting new data from leading scholars in the field, this collection uses evidence from archaeology, hieroglyphic texts, chemical analyses, and art to explore the many ways food was integral to Classic Maya society.
Presenting new data from leading scholars in the field, this collection uses evidence from archaeology, hieroglyphic texts, chemical analyses, and art to explore the many ways food was integral to Classic Maya society.
1. Introduction (Traci Ardren) 2. Potluck: Building Community and Feasting among the Middle Preclassic Maya (M. Kathryn Brown and Carolyn Freiwald) 3. A Toast to the Earth: The Social Role of Beverages in Pre-Hispanic Maya Cave Ritual at Pacbitun, Belize (Jon Spenard, Adam King, Terry G. Powis, and Nilesh Gaikwad) 4. The Epigraphy of Ancient Maya Food and Drink (Nicholas Carter and Mallory E. Matsumoto) 5. Plant Foodstuffs of the Ancient Maya: Agents and Matter, Medium and Message (Shanti Morell-Hart) 6. Food, Friend, or Offering: Exploring the Role of Maya Dogs in the Zooarchaeological Record (Petra Cunningham-Smith, Ashley E. Sharpe, Arianne Boileau, Erin Kennedy Thornton, and Kitty F. Emery) 7. Celebrating Sihó: The Role of Food and Foodways in the Construction of Social Identities (Lilia Fernández Souza, Mario Zimmermann, and Socorro del Pilar Jiménez Álvarez) 8. Cuisine and Feasting in the Copán and Lower Ulúa Valleys in Honduras (Julia A. Hendon) 9. Talking Feasts: Classic Maya Commensal Politics at La Corona (Maxime Lamoureux-St-Hilaire) 10. Thinking (and Eating) Chichén Itzá: New Food Technology and Creating the Itzá State at Xuenkal (Traci Ardren) 11. Faunal Foods as Indices of Commoner Wealth (or Poverty) in Rural versus Urban Houselots of the Terminal Classic and Postclassic in Northwest Yucatán (Marilyn A. Masson, Timothy S. Hare, Bradley W. Russell, and Carlos Peraza Lope) 12. Human-Deity Relationships Conveyed through Balche’ Rituals and Resource Procurement (Gabrielle Vail and Maia Dedrick) 13. Conclusion: In Maya Food Studies, Who Is Maya? What Is Food? (Jeffrey M. Pilcher)
1. Introduction (Traci Ardren) 2. Potluck: Building Community and Feasting among the Middle Preclassic Maya (M. Kathryn Brown and Carolyn Freiwald) 3. A Toast to the Earth: The Social Role of Beverages in Pre-Hispanic Maya Cave Ritual at Pacbitun, Belize (Jon Spenard, Adam King, Terry G. Powis, and Nilesh Gaikwad) 4. The Epigraphy of Ancient Maya Food and Drink (Nicholas Carter and Mallory E. Matsumoto) 5. Plant Foodstuffs of the Ancient Maya: Agents and Matter, Medium and Message (Shanti Morell-Hart) 6. Food, Friend, or Offering: Exploring the Role of Maya Dogs in the Zooarchaeological Record (Petra Cunningham-Smith, Ashley E. Sharpe, Arianne Boileau, Erin Kennedy Thornton, and Kitty F. Emery) 7. Celebrating Sihó: The Role of Food and Foodways in the Construction of Social Identities (Lilia Fernández Souza, Mario Zimmermann, and Socorro del Pilar Jiménez Álvarez) 8. Cuisine and Feasting in the Copán and Lower Ulúa Valleys in Honduras (Julia A. Hendon) 9. Talking Feasts: Classic Maya Commensal Politics at La Corona (Maxime Lamoureux-St-Hilaire) 10. Thinking (and Eating) Chichén Itzá: New Food Technology and Creating the Itzá State at Xuenkal (Traci Ardren) 11. Faunal Foods as Indices of Commoner Wealth (or Poverty) in Rural versus Urban Houselots of the Terminal Classic and Postclassic in Northwest Yucatán (Marilyn A. Masson, Timothy S. Hare, Bradley W. Russell, and Carlos Peraza Lope) 12. Human-Deity Relationships Conveyed through Balche’ Rituals and Resource Procurement (Gabrielle Vail and Maia Dedrick) 13. Conclusion: In Maya Food Studies, Who Is Maya? What Is Food? (Jeffrey M. Pilcher)
Index
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