Tag Archives: yucatan

Let Us Raise a Vessel to Cacao… Mayan Style!

Do you remember the last time you had a cup of hot chocolate? Was it served in a mug, topped with whipped cream? Or maybe you sipped it from a to-go cup from your favorite drive-thru restaurant. Most of the time we don’t fuss with what we’re drinking our hot chocolate from because we’re too busy enjoying the aroma and experience this time honored beverage provides us. Yet, ancient cultures, alike the Mayans, respected their cacao drinking methods and admired the cup they drank from just as much as they prized the drink itself. In many cases, cacao wouldn’t have been drunk if it wasn’t out of an artistically treasured and symbolized vessel… a far cry from how we view and present our version of hot chocolate today. Nevertheless, this customary beverage and the material in which it was once presented in was systematically ritualized throughout the ancient Classic Maya culture, proving a frothy cup of cacao was more than just something to cheers with.

The Classic Maya period (250 A.D. to 900 A.D.) was considered to be the most influential and profound stage of the ancient Mayan civilization. Fabulous accomplishments, such as towering pyramids and vast palaces throughout the Yucatan Peninsula, beautifully decorated ceramics, and a distinguishable writing system flourished during this time. This was also a time when the Maya elite prospered, and their admiration for the finer things in life influenced their daily lives and dietary intake, ritualizing items such as cacao and the vessels they were ingested from. David Stuart, an archaeologist and epigrapher who specializes in Mesoamerican cultures, describes in a chapter within the book, Chocolate in Mesoamerica, the ways in which the Maya civilization upheld the role of cacao within their society. Stuart suggests, “The importance of cacao in Classic Maya society was not widely appreciated until the decipherment of glyphic texts on ceramics in the 1980s, when it became clear that seemingly countless ceramic vessels were inscribed with a dedicatory formula identifying them as drinking vessels for chocolate” (Stuart 184).

Around the same time those descriptive discoveries were uncovered, much excitement arose when two vessels were found in Guatemala containing chemical remains of cacao (Theobromine), a study that was performed by W. Jeffery Hurst, a chemist at the Hershey Foods Technical Center (Carla D. Martin, Mesoamerica and the “food of the gods,” January 31, 2018). By identifying the Maya word and glyph for cacao (ka-ka-wa), including the remains of Theobromine, archaeologists soon realized the extensive amount of Maya vessels which were artistically depicted with the kakaw glyph, symbolizing the importance of cacao within their culture, alongside the vessels in which they were consumed from (Stuart 184). In most early cases, a vessel that depicted the kakaw glyph was considered to be apart of a Maya elites collection, illustrating the consumption of cacao was reserved for those of importance within the community.

The Kakaw Glyph
Figure 1. The kakaw glyph (ka-ka-wa) in the Dresden Codex. a. The individual syllables of ka-ka-wa. b. The representation of the God of Death holding an offering of a bowl of cacao. Drawings by Carlos Villacorta from the Dresden Codex (1976).

Maricel E. Presilla, a cultural historian, chef, and author of the book, The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes, reviews the ways in which the kakaw glyph was depicted on Maya pots and drinking vessels, and goes on to say, “Dozens of Classic Maya pots and jars, included along with other furnishings in burial chambers, depict chocolate as a crucial, central element of opulent feasts” (Presilla 12). Archaeologists have also come to believe that the vessel in which the cacao drink was drunk from had different levels of significance and cultural value, through the means of the artwork depicted on the cup and the individuals utilizing this piece of material culture (Presilla 12). Realizations as such have contributed to many other professionals from a plethora of academic fields, such as anthropologists and art curators, into the mix, creating a vast amount of research conducted around this specific topic. Dr. Dorie Reents-Budet, an Art Curator at the Museum of Fine Arts in Boston, Massachusetts, describes the functionality of these impressive vessels in a chapter within the book, Chocolate in Mesoamerica, and considers these vessels, “Function as containers for edibles and also as portable props whose myths-political imagery lent power and prestige to their owners and the event during which they were used” (Reents-Budet 210).

As a result, these elaborate cacao drinking vessels served up a frothy-drink of dualism between the vessel itself and the individual enjoying this influential beverage. Illustrations of exclusive banquets held by the Maya elite were plentiful, and according to Reents-Budet, these elite banquets which included fantastic kakaw serving vessels, “Transcended their primary function as food service wares and were transformed into indispensable status markers and essential gifts; that is, they became social currency” (Reents-Budet 213). The aftereffect of these frequent banquets lead to those creative kakaw drinking vessels to be perceived as social currency and a higher status, and soon after, production of cacao drinking vessels by “highly trained artisans and renewed painters” (Reents-Budet 214) was off and running.

A Late Classic Maya Vase
Figure 2. A Late Classic Maya period polychrome vase for serving chocolate beverages and giving as gifts during elite feasts. Collections of the New Orleans Museum of Art. Photograph copyright Justin Kerr (K2800).

As a result of this newfound kakaw drinking vessel popularity, the Maya civilization never looked back, and the ideals around this foamy, ritualized beverage flourished for the rest of their reign. Through mysterious circumstances, the decline of the Maya culture happened sometime between the late eighth and ninth century, creating a sense of wonder around this distinguished ancient civilization. While we may never know what truly happened to the Mayans and their artistic culture, the remnants of their treasured vessels and love for cacao has overcome their deterioration, and continues to thrive in our modern day society through academic means and pure curiosity for what was once a fascinating and complex society.

Depiction of a Cacao Beverage Being Frothed
Figure 3. Classic Maya period depicting the aerating of a kakaw beverage by pouring the liquid from one jar to another placed on the floor. Collections from the Princeton Art Museum (acc. no. 75-17, the Hans and Dorthy Widenmann Foundation). Photograph copyright Justin Kerr (K511).

References Cited:

Martin, Carla D. Mesoamerica and the “food gods.” Harvard University, Jan. 2018, https://docs.google.com/presentation/d/1XF-lM9Z9iks0cVhUFRJ1QWBokKTRrdvZISwAJVSe_Ag/edit#slide=id.gef490479d_2_18

Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Ten Speed Press, 2009.

Reents-Budet, Dorie. “The Social Context of Kakaw Drinking among the Ancient Maya.” Chocolate in Mesoamerica, edited by Cameron L. McNeil, University Press of Florida, 2009, pp. 202-223.

Stuart, David. “The Language of Chocolate References to Cacao on Classic Maya Drinking Vessels.” Chocolate in Mesoamerica, edited by Cameron L. McNeil, University Press of Florida, 2009, pp. 184-201.

Dumbledore Loves Chocolate
Harry Potter and the Philosopher’s Stone. Dir. Chris Columbus. Warner Bros., 2001. DVD.

 

Sacred Cenotes: Cacao in the Yucatán

There is no doubt that cacao was highly valued in Mayan culture, intertwined with economics, culture, religion, and ritual.  Cacao was abundant and valuable, and the numerous cacao-producing regions on the coast were hubs for trade.  The Yucatán, on the other hand, does not have an environment suitable for cacao trees.  Yet despite this, the Yucatec Maya revered cacao so much that they found a way to overcome their climate’s cacao-growing challenges and cultivate it in sinkholes called cenotes (Coe and Coe 46).   These sinkholes could sustain a small number of trees, but not nearly as many as the large plantations to the south, which suggests that profit was not a motivating factor.  The motivation for cultivation of cacao in cenotes in the Yucatán stems from prestige and status as well as the sacred importance of cacao.

There were a number of rich cacao growing region in the pre-Conquest era, including the Chontalpa, the Pacific coastal plain of Chiapas and Guatemala, and Boca Costa (Coe and Coe 45).  The regions had sufficient rainfall and nutrient rich soil, enabling them to sustain significant cacao plantations.  The Yucatán, on the other hand, has a dry climate and rocky soils, and as a limestone plain with virtually no rivers, it has typically not been deemed suitable for cacao cultivation (Gomez-Pompa 250).  However, scattered in this region are humid cenotes which the Maya put to their chocolate-growing benefit.  Cenotes are sinkholes filled with water and soil, which create a humid ecosystem where cacao can grow naturally.  Because they are saturated, the typical challenges of the lack of rainfall and the dry season can be overcome (Gomez-Pompa 250-251).  Though these cenotes had the right environment, they were not on the size scale to run plantations.  To put things in perspective, a Kuyul sinkhole where cacao was found has a depth of 40m and a diameter of 240m, which can be visualized in the image below (Gomez-Pompa 251-252).  According to Spanish sources, they were the private property of wealthy lineages (Coe and Coe 46).  Cultivation of these small groves of cacao only produced a little fruit, unlike large plantations, so monetary gain was likely not the motivating factor for this small-scale cultivation.

Screen Shot 2017-03-08 at 12.14.13 AM

The cultivation of cacao in cenotes was motivated by the its representation as a status symbol for the wealthy class.  Cacao had a long history of ties to economics and high social status, given its use as a currency, a noble drink, and a ritualistic offering.  Cacao has been discovered in the tombs of prominent rulers, accompanying other luxurious items in funerary tradition (Coe and Coe 35).  The cacao tree was also used to depict a Mayan ruler’s mother, Lady Zac-Kuk, at the ruler’s burial site, associating the royal lineage with the cacao tree (Lecture 2/1).  Given this history, it makes sense that cacao itself was an important indicator of wealth and power for the Maya.  For the families that owned the cenotes, the cultivation of cacao in their groves represented their upper socioeconomic status.  The prestige that is associated with cacao justifies its use in the cenotes of the Yucatán.

LadyZacKuk
Lady Zac-Kuk depicted with a tree with cacao pods (Lecture 2/1)

Beyond being a status symbol, cultivation of cacao in cenotes also evidences the spiritual importance of cacao.  A painted capstone from the Temple of the Owls in Chichen Itza, which is shown below, depicts the spiritual significance of cacao and the cenote.  In this artifact, the Maya god Kauil, who is the lord of sustenance and of royal descent (Coe and Coe 46), stands on the mouth of a serpent while carrying a plate with offerings.  The presence of the god Kauil, given his connection to royal descent, points to the association between the cacao and cenote and the noble and powerful lineages (Gomez-Pompa 253), supporting the notion that the cenotes were a symbol of wealth and power.  In the capstone, as Simon Martin describes, Kauil emerges from the underworld, which is depicted as a cenote, in pursuit of the heavens above (174).  Cacao pods hang as if naturally growing from both the heavens and the underworld.  The god’s expression of “rescuing” the seeds from the cenote and their “gifting to heaven and earth” in this scene depict the significance of the spiritual value of cacao (Martin 175).  Beyond being a status symbol, cultivation of cacao in cenotes also indicates the spiritual importance of cacao, which is demonstrated by the capstone from the Temple of the Owls.

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The motivation for cultivation of cacao in cenotes in the Yucatán stems from prestige and status as well as the sacred importance of cacao.  Cacao is deeply intertwined with wealth and social status in Maya culture, and the use of cenotes is no exception.  Despite the dry and rocky conditions in the Yucatán, the Maya discovered and practiced a cultivation of cacao in cenotes to demonstrate their wealth and to uphold the sacred importance of cacao.  The effects of these practices are still with us today, as wild cacao trees continue to grow in cenotes, and chocolate beverages are consumed during contemporary celebrations.

Works Cited

Coe, Sophie D., Michael D. Coe, and Ryan J. Huxtable. The true history of chocolate. London: Thames and Hudson, 1996.

Gómez-Pompa, Arturo, José Salvador Flores, and Mario Aliphat Fernández. “The sacred cacao groves of the Maya.” Latin american antiquity (1990): 247-257.

Martin, Carla. “Lecture 2/1: Mesoamerica and the “food of the gods”.” Chocolate, Culture, and the Politics of Food. Harvard University: Cambridge, MA. 1 February 2017. Lecture.

Martin, Simon. “Cacao in ancient Maya religion: first fruit from the maize tree and other tales from the underworld.” Chocolate in Mesoamerica: a cultural history of cacao (2006): 154-183.