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<< Text Pages >> Puerto Escondido - Ancient Village or Settlement in Honduras

Submitted by bat400 on Saturday, 29 December 2007  Page Views: 12842

Multi-periodSite Name: Puerto Escondido
Country: Honduras
NOTE: This site is 136.878 km away from the location you searched for.

Type: Ancient Village or Settlement

Latitude: 15.470000N  Longitude: 86.5W
Condition:
5Perfect
4Almost Perfect
3Reasonable but with some damage
2Ruined but still recognisable as an ancient site
1Pretty much destroyed, possibly visible as crop marks
0No data.
-1Completely destroyed
no data Ambience:
5Superb
4Good
3Ordinary
2Not Good
1Awful
0No data.
no data Access:
5Can be driven to, probably with disabled access
4Short walk on a footpath
3Requiring a bit more of a walk
2A long walk
1In the middle of nowhere, a nightmare to find
0No data.
no data Accuracy:
5co-ordinates taken by GPS or official recorded co-ordinates
4co-ordinates scaled from a detailed map
3co-ordinates scaled from a bad map
2co-ordinates of the nearest village
1co-ordinates of the nearest town
0no data
3
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Ancient Village in Yoro Department.
The ancient site of Puerto Escondido was continuously occupied from 900BC to 1000AD. The buildings found appear to have been large farmsteads; not the more substantial public buildings associated with Mesoamerican towns and cities.

Unfortunately it appears that the excavations done at the site under the supervision of UC Berkeley and Cornell have been to collect data prior to land development. The protection of the site is unknown.

Note: Ancient farming village with a chocolaty past.
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"Puerto Escondido" | Login/Create an Account | 1 comment
  
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Chocolate residue in ancient Honduran pots. by bat400 on Saturday, 29 December 2007
(User Info | Send a Message)
Originally submitted by coldrum ---

Chocolate was first produced by the ancients as a by-product of beer, suggests a new archaeological study. And evidence from drinking vessels left by the Mesoamericans who developed chocolate suggests that the source of chocolate, cacao, was first used 500 years earlier than thought.

The Mesoamericans before Columbus’s time, developed a taste for the chocolate, but their cousins down in South America stuck with the beer, says Cornell University archaeologist John Henderson, who led the new study.

Unsweetened chocolate drinks became a central element of Mesoamerican cultures including the Aztecs, from whom Europeans learned of chocolate in the 16th century.

Archaeologists have found pottery made to serve the frothed chocolate drink preferred by the pre-Columbians in earlier sites, and have found traces of chocolate in pots dating back to 600 BC. But the origins of the drink had been unclear.

Chocolate's unique flavour develops only when the watery pulp of raw cacao fruit and seeds are fermented together, colouring the seeds purple. Grinding the seeds yields the chocolate. "It struck us that it wasn't obvious how to do this," says study co-author Rosemary Joyce at the University of California at Berkeley. The involvement of fermentation led her and Henderson to speculate that cacao beer might have been the originating process.

Only now has hard evidence come to light in the form of pot sherds dating from 200 BC to before 1100 BC that they found in the ruins of an ancient village called Puerto Escondido in the Ulúa Valley in Honduras.

Harnessing a technique developed by Patrick McGovern at the University of Pennsylvania, they were able to extract chocolate residues from the pores in the pottery. Tests found theobromine – a chemical signature of cacao – in 11 of 13 fragments, including one that Joyce estimates dates from 1100 to 1200 BC.

That pushed evidence for cacao drinking back 500 years. That pot, and others older than about 900 BC, also lacked any traces of the chilli pepper Mesoamericans used to spice up their chocolate. Pots designed for making a frothed chocolate first appeared after this date, the researchers report.

The oldest fragment was the long neck of a bottle that could have held beer, but could not have been used to make the frothed chocolate beverage that became popular later. Joyce called that "the smoking gun" showing that beer had come first.
For more, see the
New Scientist.
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