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MEXICO. INFLUENCE FROM OTHER CULTURES - Coggle Diagram

- - - - CORN
        
        The food without which a meal was not a meal
        
        "GIFT FROM 1 OR + GODS"
        
        NIXTAMALIZATION
        
        PROCESS
        
        ALLOWED
        
        "TORTILLAS"
        
        OTHER FLAT BREADS
        
        TAMALES
        
        TO SOFTEN CORN FOR GRINDING AND IMPROVE ITS NUTRITIONAL VALUE
      - BEANS
        
        TAMALES
        
        filling the corn with beans, some boiled or roasted sauce; they could be steamed or cooked over a comal.
        
        '+ VARIETIES OF AMARANTH GRAINS & CHÍA
      - ATOLES
        
        DEFINITION
        
        drink that helped the peasants to carry out intense working hours.
        
        PREPARED with nixtamalized corn along with water, also sweetened with honey or some fruit.
      - QUELITES (WILD GREENS) & CHILI PEPPERS
        
        basic condiments of Aztec cuisine
      - DESERT PLANTS
        
        CACTI/ SUCCULENTS (NOPALES)
        
        TO GET MEAD
        
        ALCOHOLIC HONEY WINE
        
        TO PREPARE 1 OF SACRED DRINKS
        
        "PULQUE"
      - COCOA
        
        VALUED
        
        USED AS A BARGAINING CHIP
        
        "XOCOALT"
        
        BITTER-TASTING DRINK
        
        FLAVOURED W VANILLA OR CHILLI PEPPERS
        
        SWEETENED W HONEY / AGAVE
        
        CONSUMED
        
        UPPER CLASSES
        
        HIGH PRIESTS
        
        WARRIORS
    - - PRIOR TO 1519
    - - leading online education platform
        
        Latin America & United State's Hispanic market
- - - - CRISTOPHER COLUMBUS EXPEDITION
        
        1492
        
        EUROPEANS REACHED THE LANDS OF AMERICAN CONTINENT
        
        "SAN SALVADOR" GUANAHANÍ ISLAND- BAHAMAS
    - - AZTEC EMPIRE
        
        1519-21
        
        GUIDED BY HERNÁN CORTÉS
        
        ADVANTADGE OF RIVALRIES BTWEEN AZTEC PEOPLE
        
        CONTROL OVER
        
        YUCATÁN
        
        GUATEMALA
    - - 1ST VICEROYALTY OF NEW SPAIN
        
        AUTHORIZED BY KING JUAN CARLOS I of Spain
        
        CAPITAL: CURRENT MEXICO CITY
        
        1535
    - - € BENEFITS
        
        EXPLOITATION OF NEW WORLD TERRITORY
        
        CAPITALIST € SYSTEM DEVELOPMENT
      - 1600
      - LITERATURE FLOURISHED
    - - WEAKENING
        SPANISH EMPIRE
        
        ENLIGHTENMENT
        
        FRENCH REVOLUTION
        
        IDEAS
        
        FREEDOM
        
        EQUALITY
      - 1820
        
        INDEPENDENCE OF
        ALL COLONIES
        
        EXCEPT CUBA & PUERTO RICO
      - 1898
        
        SPANISH-AMERICAN WAR
        
        CUBA + PR + PHILIPINES
        
        UNDER RULE OF UUSS
  - - - COTTON
      - WOOL
  - - - MEAT PRODUCTS
        
        NEW DOMESTICATED ANIMALS
        
        PIGS, COWS, CHICKENS, GOATS & SHEEPS
        
        MILK, CHEESE (+ IMP. DAIRY PRODUCT)
      - FRUITS & VEGETABLES
        (Thxs to extensive Agricultural tradition)
        
        VINE
        
        FRESH GRAPES & WINE
        
        CITRUS
        
        ARAB INFLUENCE IN SPAIN
        
        SPICES
        
        CINAMMON, CLOVES, CORIANDER, OREGANO, NUTMEG, SAFFRON BEGAN TO BE USED IN MANY DISHES
        
        CEREALS
        
        RICE, WHEAT, OATS, BARLEY
        
        OTHER ESSENTIAL INGREDIENTS
        
        garlic, onion, cabbage, peas, pears, apples, peaches and sugar cane;
- - - - INDIA
      - AFRICA
      - AFRICANS LIVING IN THE PENINSULA
      - TO
        
        to supply the missing of manpower due to the indigenous demographic debacle.
  - - - This populaytion was the one that lived behind the stoves and fed in Creole and peninsular homes in the Viceroyalty.
    - - SESAME, LENTILS, MELONS, BANANAS
      - HIBISCUS WATER
        
        TO ACCOMPANY MID-DAY MEAL
      - SUGAR CANE
        
        SWEETENER
        
        "CHARANDA" DISTILLATE
      - COFFEE
        
        ETHIOPIA
  - - - COAHUILA
      - VERACRUZ
      - OAXACA
- - - - Linked Spanish Captaincy General of the Philippines with New Spain across the Pacific Ocean, making one or two round-trip voyages per year between the ports of Acapulco and Manila, which were both part of New Spain.
      - philippines - acapulco
    - - TRANSPORTED
        
        MATERIAL GOODS
        
        porcelain and silks from China, furniture from Japan, screens, ivory artifacts, plants and spices from Southeast Asia
        
        CULTURAL GOODS
        
        own cultural baggage, beliefs, techniques and traditional knowledge
    - - DISTILLATION TECHNIQUE
        
        MEZCAL
        
        "oven-cooked agave"
      - GASTRONOMY
        
        FRUITS & SPICES
        
        GRATED COCONUT, COCONUT MILK
        
        Pepper, ginger, nutmeg, cloves and cinnamon
        
        TAMARIND, MANGO
        
        "GUINATÁN" (philippin origin)
        
        IN "Costa Grande de Guerrero" REGION
        
        TRADITIONAL DISH NOWADAYS
        
        SETTLEMENT during colonial times for Philippines
        
        '+ COLIMA
      - TEXTILE
        
        staining technique of Asian origin called ikat, which consists of creating patterns by tying the strands to be dyed.
      - PLAYFUL SPACE
        
        charangay
        
        COCKFIGHTING
      - VOCABULARY
        
        "TUBA"
        
        non-alcoholic drink made from coconut sap
        
        "PALAPA"
        
        open-sided dwelling with a thatched roof made of dried palm leaves.