Matthew Butler and David A. Bliss
The Hijuelas project is a multi-domain international collaboration that makes available in digital form a large and valuable source on nineteenth-century indigenous history––the so-called libros de hijuelas or deed books recording the statewide privatization of indigenous lands in Michoacán, Mexico. These deed books, 194 in total, have been digitized and described over a two-year period by a team of History students from Michoacán’s state university, the Universidad Michoacana de San Nicolás Hidalgo (UMSNH), trained by and working under the supervision of archivists of the Lozano Long Institute of Latin American Studies-Benson Latin American Collection of (LLILAS Benson) of the University of Texas at Austin. Additional logistical support has been provided by the Centro de Investigaciones y Estudios Superiores en Antropología Social (CIESAS) as a partner institution in Mexico of the University of Texas at Austin and by the state government of Michoacán via the Archivo General e Histórico del Poder Ejecutivo de Michoacán (AGHPEM), which is custodian of the hijuelas books. The project was generously funded by the British Library through its Endangered Archives Programme (EAP 931, “Conserving Indigenous Memories of Land Privatization in Mexico: Michoacán’s Libros de Hijuelas, 1719–1929”).
The project seeks to be innovative in two ways. As a post-custodial archiving project, first and foremost, it uses digital methods to make easily accessible to historians, anthropologists, and indigenous communities the only consolidated state-level record of the land privatizations (reparto de tierras) affecting Mexican indigenous communities in the 19th century. It therefore projects digitally a key source for historians and one that possesses clear identitarian and agrarian importance for indigenous communities. It also makes widely available a source that is becoming physically unstable and inaccessible because of the difficult public security conditions affecting Michoacán. As a collaboration involving diverse institutional actors, furthermore, the project brings together institutions from three different countries and is an example of what may be achieved through equitable international collaborations.
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.