Indios mexicanos ponganse cabrones y estudien esto de sus antepasados, aunque esta un poco corta en lo que se refiere a la historia del Pulque que no va mas allla de lo mas superficial. Hizo un buen intento
We here at Points are very excited to present the first installment of guest blogger Gretchen Pierce’s new three-part series. Gretchen is an Assistant Professor of History at Shippensburg University in Pennsylvania. Her research focuses primarily on the social and cultural history of Mexico, a topic she will exploring in today’s article on the Mexican culture of pulque.
Dr. José Siurob Ramírez (1886-1965), legislator, Chief of the Department of Public Health, and ardent temperance advocate during the Mexican Revolution, would be turning over in his grave if he knew that pulque, a beverage made from the fermented sap of the agave plant, has been making a comeback in the last few years. An ancient concoction whose roots trace back to pre-Columbian Mesoamerica, pulque was once a holy beverage associated with the goddess Mayahuel. For centuries elite Spaniards and then many Mexicans hated it, equating it with the…
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