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Author: Bradley E. Ensor Publisher: Anthropological Papers ISBN: 0816541086 Category : Social Science Languages : en Pages : 249
Book Description
Oysters in the Land of Cacao delivers a long-overdue presentation of the archaeology, material culture, and regional synthesis on the Formative to Late Classic period societies of the western Chontalpa region (Tabasco, Mexico) through contemporary theory. It offers a significant new understanding of the Mesoamerican Gulf Coast.
Author: Bradley E. Ensor Publisher: Anthropological Papers ISBN: 0816541086 Category : Social Science Languages : en Pages : 249
Book Description
Oysters in the Land of Cacao delivers a long-overdue presentation of the archaeology, material culture, and regional synthesis on the Formative to Late Classic period societies of the western Chontalpa region (Tabasco, Mexico) through contemporary theory. It offers a significant new understanding of the Mesoamerican Gulf Coast.
Author: Barbara J. Roth Publisher: University of Arizona Press ISBN: 0816548552 Category : Social Science Languages : en Pages : 97
Book Description
Pithouse sites represent the basic form of occupation in the Mimbres Mogollon region of southwestern New Mexico from AD 200 to the late 900s. This study presents the results of excavations of one such site, called La Gila Encantada. Little is known about the variability present at pithouse sites away from the major Mimbres and Gila River Valleys. Nonriverine occupations have been understudied until now. This book describes subsistence and settlement practices and compares the results with recent research conducted at the larger villages in the Mimbres River Valley. Despite basic similarities in material culture, households at La Gila Encantada appear to have followed different trajectories than those along the rivers. Examining these differences, archaeologist Barbara J. Roth provides insights into some of the reasons why they existed and shows that the variability present in pithouse occupations over the years was tied to multiple factors, including environmental differences, economic practices, and the social composition of groups occupying the sites. With chapters assessing ceramic data, chipped and groundstone analysis, shell and mineral jewelry, and regional context, this look at the past offers relevant insights into current issues in Southwest archaeology, including identity, interaction, and household organization.
Author: Douglas R. Mitchell Publisher: University of Arizona Press ISBN: 0816552975 Category : History Languages : en Pages : 291
Book Description
"The result of nearly 20 years of interdisciplinary research, this volume contributes to the archaeological and paleoenvironmental knowledge of an important but lightly investigated, hyperarid coastline at the heart of the Sonoran Desert. Focused on the coast near Puerto Peñasco, Sonora, Mexico, it examines the diverse groups occupying the coast for salt, abundant food sources, and shells for ornament manufacturing"--
Author: Christopher Pool Publisher: Cambridge University Press ISBN: 0521783127 Category : History Languages : en Pages : 303
Book Description
Olmec Archaeology and Early Mesoamerica offers the most thorough and up-to-date book-length treatment of Olmec society and culture available.
Author: Sophie D. Coe Publisher: Thames & Hudson ISBN: 050077093X Category : Cooking Languages : en Pages : 419
Book Description
“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.
Author: Maricel E. Presilla Publisher: Random House Digital, Inc. ISBN: 158008950X Category : Cooking Languages : en Pages : 258
Book Description
Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.
Author: Bradley E. Ensor
Author: Bradley E. Ensor
Author: Dominique Persoone
Author: Barbara J. Roth
Author: Douglas R. Mitchell
Author: Christopher Pool
Author: 
Author: United States. Bureau of Insular Affairs
Author: 
Author: Sophie D. Coe
Author: Maricel E. Presilla