English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Objective: To register prehispanic and novohispanic drinks made from cacao and corn consumed in the Chontalpa Region of Tabasco, Mexico. Design/Methodology: The study was conducted in rural and urban communities of the municipalities of Cunduacan, Cardenas and Huimanguillo. Participatory observation in cocoa and Day of the Dead rituals, workshops and six semistructured interviews were conducted. It was complemented with a documentary review. The information was analyzed with a matrix of importance to determine the preference of drinks reported and consumed by the population. Results: Twenty-nine drinks based on cocoa and / or corn were found, 22 were prehispanics and seven were novohispanics. Of seven corn-based drinks, two are alcoholic and only consumed in rituals. From 13 drinks that are based on cocoa and corn; five drinks include honey, sugar, vanilla, milk and annatto. One drink is made of pure toasted cocoa, reported in the literature as bitter chocolate. Three drinks are based on cocoa husk (cocoa tea) and cocoa cob mucilage (jacket atole). The drinks most preferred by the population of Tabasco are: pozol, cocoa powder, cocoa atole, women’s atole, and bitter chocolate. Limitations of the study/Implications: In the sacred rituals for cocoa it is forbidden to record, take photos and videos. Findings/Conclusions: Of the 29 reported drinks based on cocoa and / or corn, cocoa pozol and cocoa powder are the most preferred. The first is a prehispanic drink that combines cocoa and corn.

Bebidas prehispánicas y novohispánicas de cacao y maíz en la Chontalpa, Tabasco