Staple food preparation at Teotihuacan

Like studies of craft production, research on food production has significant implications for understanding the economic organization of past societies. This paper highlights the tools of maize (Zea mays) processing and cooking as a constructive avenue to examine aspects of food production at Teotihuacan during the Terminal Formative and Classic Periods (100 BC–AD 650). By analyzing the spatial distribution of comales, metates and manos recovered from the Teotihuacan Mapping Project, this study investigates the notion that edible maize products were produced through specialized labor. Two notable patterns are observed. First, the aggregation of comales along the Street of the Dead during the Miccaotli phase (AD 100–170) suggests that tortilla preparation fueled large public work projects, feeding the workers, their families, and other dependents of the state. Secondly, the spatial aggregation of grinding stones, manos and comales in seven concentrated areas within the Classic Period (AD 170–650) occupation of the city suggest that several apartment compounds, possibly entire barrios, may have specialized in the production of tortillas and other finished maize foods for exchange. Such a pattern may have resulted from the costly labor and materials required for the production of tortillas, favoring economies of scale. Several areas within the city conspicuously possessing low frequencies of maize processing artifacts suggest that some sectors were dependent on specialized labor from outside the household for daily needs. Together, these data suggest that food production was a specialized activity at Teotihuacan and increase our understanding of the economic organization of the ancient metropolis.