<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0185-2574</journal-id>
<journal-title><![CDATA[Estudios de cultura maya]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. cult. maya]]></abbrev-journal-title>
<issn>0185-2574</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Instituto de Investigaciones Filológicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0185-25742018000200193</article-id>
<article-id pub-id-type="doi">10.19130/iifl.ecm.2018.52.941</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Patrones culinarios asociados al camote (Ipomoea batatas) y la yuca (Manihot esculenta) entre los mayas yucatecos, ch'oles y huastecos]]></article-title>
<article-title xml:lang="en"><![CDATA[Culinary patterns associated with the sweet potato (Ipomoea batatas) and the cassava (Manihot esculenta) among yucatec maya, ch'ol, and huastec]]></article-title>
<article-title xml:lang="fr"><![CDATA[Modèles culinaires associés à la patate douce (Ipomoea batatas) et au manioc (Manihot esculenta) chez les mayas yucatèques, ch'ol et huastèques]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Melédez Guadarrama]]></surname>
<given-names><![CDATA[Lucero]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hirose López]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Instituto de Investigaciones Antropológicas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Oriente  ]]></institution>
<addr-line><![CDATA[Valladolid Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>52</volume>
<fpage>193</fpage>
<lpage>226</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0185-25742018000200193&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0185-25742018000200193&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0185-25742018000200193&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El objetivo central de este trabajo consiste en describir los patrones culinarios asociados a los tubérculos de Ipomoea batatas (camote) y Manihot esculenta (yuca) entre los huastecos, ch'oles y mayas yucatecos (todos miembros de la familia lingüística maya), así como sus posibles usos medicinales e implicaciones rituales. Analizaremos la importancia cultural que se desprende de su uso en la cocina maya desde la época prehispánica hasta nuestros días, pues son alimentos complementarios de la dieta cotidiana que fungen también como cultivos de reserva en épocas de sequía. El análisis comparativo muestra continuidades en las formas de consumo compartidas por los tres grupos a lo largo de los siglos, asimismo se observan singularidades lingüísticas y tendencias en sus preferencias de consumo dentro de la cocina que los particularizan frente a los otros, y que a su vez definen patrones culinarios únicos. Abordaremos una perspectiva multidisciplinaria que conjunta miradas complementarias de la lingüística, la antropología de la alimentación2 y la etnobotánica, que en conjunto nos ayudan a entender la relevancia cultural de estos cultivos entre los mayas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The objective of this paper is describing the culinary patterns associated to the tubers Ipomoea batatas (sweet potato) and Manihot esculenta (cassava) among the Huastec, Ch'oles and Yucatec Maya (all members of the Mayan linguistic family), as well as their medical uses and ritual implications. We will analyze the cultural importance that comes from its use in Mayan cuisine from pre-Hispanic times to the present day, since they function as complementary food of the daily diet but also work as reserve crops in times of drought. The comparative analysis exhibit continuities among the three groups compared related with the way they consume these tubers, but they also present linguistic peculiarities and cuisine tendencies individually developed. We follow a multidisciplinary perspective that combines linguistics, anthropology of food and ethnobotany, since all contribute to understand the cultural relevance of these crops among the Maya.]]></p></abstract>
<abstract abstract-type="short" xml:lang="fr"><p><![CDATA[Résumé: L'objectif principal de ce travail consiste à décrire les modèles culinaires liés aux tubercules d&#8217;Ipomoea batatas (patate douce) et de Manihot esculenta (manioc) chez les Huastèques, Ch'ol et Mayas yucatèques (tous membres de la famille linguistique maya), ainsi que la possibilité de leurs usages médicinaux et leurs implications rituelles. Nous analyserons l'importance culturelle qui se détache de leur usage dans la cuisine maya de l'époque préhispanique à nos jours, étant donné qu&#8217;ils constituent des aliments complémentaires au régime quotidien, et qu&#8217;ils constituent des cultures de réserve durant les époques de sécheresse. L'analyse comparative montre une continuité dans les formes de consommation partagées par les trois groupes au fil des siècles. Par ailleurs, sont observées des singularités linguistiques et des tendances dans leurs préférences de consommation dans la cuisine qui les caractérisent les uns par rapport aux autres, ce qui amène finalement à définir des modèles culinaires uniques. Nous envisagerons une perspective pluridisciplinaire qui réunit les regards complémentaires de la linguistique, de l'anthropologie de l'alimentation et de l'ethnobotanique, et qui dans leur ensemble nous aide à comprendre l´importance culturelle de ces cultures chez les Mayas.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[lingüística maya]]></kwd>
<kwd lng="es"><![CDATA[dieta]]></kwd>
<kwd lng="es"><![CDATA[patrones culinarios]]></kwd>
<kwd lng="es"><![CDATA[camote (Ipomoea batatas)]]></kwd>
<kwd lng="es"><![CDATA[yuca (Manihot esculenta)]]></kwd>
<kwd lng="en"><![CDATA[Mayan linguistics]]></kwd>
<kwd lng="en"><![CDATA[diet]]></kwd>
<kwd lng="en"><![CDATA[culinary patterns]]></kwd>
<kwd lng="en"><![CDATA[sweet potato (Ipomoea batatas)]]></kwd>
<kwd lng="en"><![CDATA[cassava (Manihot esculenta)]]></kwd>
<kwd lng="fr"><![CDATA[linguistique maya]]></kwd>
<kwd lng="fr"><![CDATA[régime]]></kwd>
<kwd lng="fr"><![CDATA[modèles culinaires]]></kwd>
<kwd lng="fr"><![CDATA[patate douce (Ipomoea batatas)]]></kwd>
<kwd lng="fr"><![CDATA[manioc (Manihot esculenta)]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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