Details

Autor(en) / Beteiligte

• Mazzetto, Elena

Titel

Un acercamiento al léxico del sabor entre los antiguos nahuas

Ist Teil von

• Anales de antropología, 2017-07, Vol.51 (2), p.154-170

Ort / Verlag

Mexico City: Universidad Nacional Autonoma de Mexico

Erscheinungsjahr

2017

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Léxico náhuatl; Sabores; Alimentos; Religión náhuatl Abstract This article represents the initial classification of the lexicon of taste in sixteenth-century Classical Nahuatl, by attempting to answer two questions: "How did the Ancient Nahuas define good food and bad food?" and "What were their respective characteristics?" This research, whose methodology is inspired by ethnographic studies of the cultural construction of taste among various indigenous groups in Mexico, focuses on an analysis of Nahuatl-language sources from the sixteenth century, in particular the Florentine Codex by Bernardino de Sahagún, as well as various dictionaries. Some dishes, characterised by specific flavours as well as by words with the multiple layers of meaning are key to a meaningful interpretation of the Nahuatl religious universe and their ritual practices. © 2017 Universidad Nacional Autónoma de México, Instituto de Investigaciones Antropológicas. Las concepciones alrededor del cuerpo humano entre los antiguos mayas y de su relación con el entorno natural, físico y sensorial es el tema de la obra titulada The memory of bones, de Houston, Stuart y Taube (2006), inspirada en Cuerpo humano e ideología de Alfredo López Austin (1980). Salt Lake City: University of Utah Press.