Offensively, scholars still speak of primitive cultures, of totemism, of rain worship, bloody rites and focus their attention in the “Guerra Florida” (flower war) and the so-called Aztec human sacrifices, in an attempt to legitimize the contempt with which they justify our exploitation." (Rubén Bonifaz Nuño. 1992)
When the Anahuac civilization manages to neatly produce what we call today the Olmec culture, the knowledge foundations were already in place, both the tangible kind: agriculture, engineering, architecture, medicine, etc., as well as intangible ones, like philosophy, mathematics, religion, art, astronomy, among others. They already had in operation the four basic systems, foundation of every society, regardless of the culture to which they belonged and which were developed and perfected, almost entirely, during the first four thousand five hundred years of civilization, between the advent of agriculture and the appearance of the Olmec culture.
These four systems are: food, health, education, social organization and a body of laws. They represent the four indispensable foundations for the development of any culture.
The food system.
In those four and a half thousand years, our old grandparents, not only invented agriculture, the milpa, Chinampa and the edible Cactus, but also developed a sophisticated and complex nourishing system, for which tortillas, nachos, empanadas, tamales, sauces, chocolate, atole , flavor water, tejate,[1] pulque, mezcal,[2] “Alegrias” or amaranth, corn, the various
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- ↑ Tejate is a maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It's also very popular for anyone who lives in Oaxaca and the surrounding regions. Principal ingredients include toasted maize flour, fermented cacao beans, mamey pits and flor de cacao (also known as rosita de cacao). These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it is ready, the flor de cacao rises to the top to form a pasty foam. It can be served as-is or with some sugar syrup to sweeten.
- ↑ An investigation conducted by the anthropologists of the Autonomous National University of Mexico (UNAM), Mari Carmen Serra Puche, Jesús Carlos Lazcano Arce and Manuel de la Torre, under the direction of the first, provided sample this knowledge that if confirmed, would establish that mescal distillation does not date from 1650, as indicated by initial reports, but 400 years before Christ. La Jornada April 19, 2004.
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