By Gretchen Pierce, Áurea Toxqui
Alcohol in Latin the US is the 1st interdisciplinary learn to ascertain the old function of alcohol throughout Latin the US and over a wide time span. Six locations—the Andean zone, Argentina, Brazil, Chile, Guatemala, and Mexico—are obvious during the disciplines of anthropology, archaeology, artwork historical past, ethnohistory, heritage, and literature. prepared chronologically starting with the colonial period, it positive factors 5 chapters on Mesoamerica and 5 on South the United States, each one targeting a variety of elements of a dozen other forms of drinks.
An in-depth examine how alcohol use in Latin the US can function a lens during which race, category, gender, and state-building, between different themes, should be greater understood,Alcohol in Latin the US indicates the historical impact of alcohol creation and intake within the area and the way it truly is in detail attached to the bigger forces of heritage.
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Additional info for Alcohol in Latin America: A Social and Cultural History
Isbell, “Wari and Tiwanaku: International Identities in the Central Andean Middle Horizon,” in Handbook of South American Archaeology, ed. Helaine Silverman and William H. Isbell (New York: Springer, 2008), 738–39. 52. Anita G. Cook and Mary Glowacki, “Pots, Politics, and Power: Huari Ceramic Assemblages and Imperial Administration,” in Bray, The Archaeology and Politics of Food and Feasting, 197. 53. Brian C. Finucane, “Maize and Sociopolitical Complexity in the Ayacucho Valley, Peru,” Current Anthropology 50 (2009), 535–45.
Weismantel, “Have a Drink,” 268–69. 32. For the goods and services obtained from one-quarter of the Inca Empire, see Catherine Julien, Condesuyo: The Political Division of Territory Under Inka and Spanish Rule, Bonner Amerikanistische Studien 19 (Bonn, Germany: Seminar für Völker kunde, Universität Bonn, 1991). 42 • Justin Jennings 33. Jennings, “Chichera y el Patrón”; Craig Morris, “The Infrastructure of Inka Control in the Peruvian Central Highlands,” in The Inca and Aztec States, 1400–1800: Anthropology and History, ed.
32. Teshuino is a fermented beverage made from corn in the Sierra Madre region of Mexico. It is sacred to the Tarahumara people. Charape is a Mexican fermented beverage, often associated with indigenous peoples, made from barley or pineapple and sugarcane molasses. K’uxa is a Maya Guatemalan homemade brew derived from sugarcane. Mezcal is a distilled Mexican drink with a chemical composition similar to tequila. All were cheap beverages with high intoxicating powers. 33. Cheers, in Spanish and Portuguese.