This project explores food practices and topics that provide insights into the diets, culinary preferences, gastronomies, and sensory experiences of various communities in the Middle Usumacinta Region of Chiapas, Mexico. It aims to address related questions like:
· What culinary practices were performed, and which plants were consumed by these communities?
· Which sensory experiences might have been perceived in these culinary activities, from harvest to discard?
· How did sensory experiences influence Maya communities in their choice of specific ingredient combinations, culinary techniques, and presentations, and how did these vary within different communities in the region?
· How might these preferences have been related to broader sociopolitical contexts?
Archaeological excavations are conducted under the Proyecto Arqueológico Busiljá-Chocoljá (PABC) to obtain micro and macrobotanical remains from diverse contexts and materials.