Edward D. Melillo
Since the early 1800s, Chileans have imagined their nation’s history and destiny through an ever-changing array of transoceanic connections with the rest of the planet. At a deeper level, Chile’s relationship with the Pacific Ocean is built upon myriad collective memories and aspirational identities. The long arc of Chile’s linkages with the Pacific World—or the peoples and ecosystems in and around the Pacific Ocean—has yet to be fully explored by historians. This article fills this lacuna by analyzing five diverse historical episodes that span more than two centuries: first, Valparaíso’s growth into a Pacific commercial hub during the early 1800s; second, Chile’s role in the Californian and Australian gold rushes of the mid-1800s; third, the Chilean victory in the late-19th-century War of the Pacific; fourth, Chile’s burgeoning commercial relationship with China, which began in the years following the Second World War; and, finally, the emergence of a Chilean-Pacific variant of neoliberal ideology in the final decades of the 20th century. These five developments reveal a litany of ambiguities and antagonisms in Chile’s complicated, ongoing association with its western ocean.
The History and Visual Culture of Mexico City’s Xochimilco Potable Water System during the Porfiriato
Jeffrey M. Banister and Stacie G. Widdifield
Historians have extensively explored the topic of water control in Mexico City. From the relationship between political power and hydraulics to detailed studies of drainage and other large-scale infrastructure projects, the epic story of water in this megalopolis, constructed over a series of ancient lakes, continues to captivate people’s imaginations. Securing potable water for the fast-growing city is also a constant struggle, yet it has received comparatively less attention than drainage in historical research. Moreover, until quite recently scholars have not been especially concerned with water control as a process of representation—that is, a process shaped by, and shaping, visual culture. Yet, potable water brings together many stories about people and places both within and outside of the Basin of Mexico. As such, the history of potable water is communicated through a diverse array of objects and modern infrastructures not limited to the idea of waterworks in the traditional sense of the term. A more expansive view of “infrastructure” incorporates more than the commonplace objects of hydraulic management such as aqueducts, pumps, wells, and pipes: it also involves architecture, photography, and narrative history, official and unofficial. Built in the first decade of the 20th century as a response to acute water shortages, the impressively modern Xochimilco Potable Water Works exemplifies a system that delivered far more than fresh drinking water through its series of modern electric pumps and aqueduct. The system was a result of a larger modernization initiative launched by the administration of Porfirio Díaz (1876–1911). It wove together an official history of water, which included the annexation of Xochimilco’s springs, through its diverse infrastructures, including the engineering of the potable water system as well as the significance of the structures themselves in terms of locations and architectural elaboration in neo-styles (also known as historical styles) typical of the period. Demonstrably clear from the sheer investment in making the Xochimilco waterworks appealing to the public is that infrastructure can possess a rich visual culture of its own.
Pulque, the alcoholic beverage of pre-Columbian highland Mesoamerica is the fermented derivative of aguamiel, the juice or sap of the agave known as agave pulquero—principally Agave salmiana. Aguamiel is a sweet, somewhat heavy juice that collects in a scraped out basin in the heart of the agave pulquero and, unless refrigerated, rapidly ferments into the alcoholic pulque. The agents of fermentation are ambient and plant-colonizing bacteria and yeasts. Fresh pulque is a frothy, cloudy brew with a slightly sour taste, usually containing around 2 percent alcohol or somewhat higher, meaning it can be drunk in large quantities without intoxicating the imbiber. Although it is a nutritious drink, consumption was condemned by Spaniards in varying degrees during the Colonial Period. Its popularity in contemporary southern Mexico is increasing after more than a century of persecution and public disparagement. Pulque figures prominently in pre- and post-Columbian Mesoamerican history.
Production of tequila and mezcal is completely different from production of pulque. The former are distilled from the pressed juice (tepache) of macerated and roasted hearts of certain agaves. The juice is fermented in vats for several days, then heated in a still, evaporated, and condensed. Tequila, by law is made from A. tequilana, and mezcal by custom is made primarily from A. angustifolia. Both these distillates contain about 40 percent alcohol. Pulque is a naturally occurring product consumed by native peoples for at least two millennia. Tequila and mezcal are industrial products derived from processes introduced into the Americas by Europeans.