Taspuyujun

A corn bread from the Totonaca coast of Veracruz (Mexico)

Authors

  • Erika Martínez Mendez Martínez Universidad Nacional Autónoma de México

DOI:

https://doi.org/10.17398/3020-3635.2.47

Keywords:

Taspuyujun, corn bread, wheat bread, Totonacs, Veracruz

Abstract

In Mexico, corn is the main ingredient used to make various dishes, drinks, desserts and sweets. In some peoples of Mesoamerican tradition, corn breads prepared with corn or nixtamalized corn are also consumed, however, it has been little documented. Based on the above, the objective of this article is to show, through ethnographic analysis and testimonies, the validity of the preparation and consumption of Taspuyujun, a nixtamalized corn bread that is consumed daily among the Totonac people of the coast of Veracruz. Fieldwork was conducted in different periods (between 2019 and 2022), privileging ethnographic recording (participant observation, and semi-structured interviews and field diary), questionnaires were carried out through instant messaging applications, interviews through video calls and as well as reviews of printed recipe books of Totonaca cuisine.

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Published

2024-09-29

Issue

Vol. 2 No. 1 (2024): Archives on Food, Culture and Nutrition

Section

Artículos

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How to Cite

Taspuyujun: A corn bread from the Totonaca coast of Veracruz (Mexico). (2024). Archives on Food, Culture and Nutrition (AFOCUN-ICAF) , 2(1), 47-64. https://doi.org/10.17398/3020-3635.2.47