Daniel Zizumbo-Villarreal

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Over the last 30 years, cultivation of Agave tequilana Weber var blue for industrial production of tequila, has generated soil erosion, chemical pollution, displacement of traditional food crops and traditional Agave landraces used for preparing “mezcals” in the Appellation of Origin Tequila area. It is also associated with harmful cycles 8–10 years long of(More)
It has been clearly established that the Portuguese introduced coconuts to the Cape Verde islands in 1499, and these supplied the Atlantic coasts and the Caribbean in the 1500s. By contrast, early 16th century reports of coconuts on the Pacific coast of Panama are controversial. Recent DNA analysis of modern coconut populations there shows them to be(More)
The Archaic Diet in Mesoamerica: Incentive for Milpa Development and Species Domestication. One of the central questions in the development of Mesoamerican civilization is how the alimentary, agronomic, and ecological complementarities were achieved within the milpa agroecosystem, which is one of its more important and distinctive cultural elements. In the(More)
The Food System during the Formative Period in West Mesoamerica. How was the food system structured in West Mesoamerica during the Formative Period (2400 B.C.E.–100 C.E.)? The answer is important to understanding the high cultural development accomplished by the Mesoamerican civilizations throughout the Early Classic Period (100–400 C.E.). In the same(More)
Earth Ovens ( Píib ) in the Maya Lowlands: Ethnobotanical Data Supporting Early Use. Earth oven cooking is very important among the Yucatec Maya. It is used for daily, festive, and ceremonial occasions, contrasting with other Mesoamerican cultures that use this technique sporadically. In this paper we present an ethnobotanical analysis of the use of earth(More)
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