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The definitive history of the Maya, fully updated with the latest archaeological studies and featuring full-color illustrations. The Maya has long been established as the best, most readable introduction to the ancient Maya by experts Michael D. Coe and Stephen Houston. In this new edition, this classic has been updated by distilling the latest scholarship for the general reader and student. This edition incorporates the most recent archaeological and epigraphic findings, which continue to proceed at a fast pace, along with full-color illustrations. The new material includes evidence of the earliest human occupants of the Maya region and the beginnings of agriculture and settled life; analysis from lidar on swampy areas, such as Usumacinta, that show enormous rectangle earthworks, including Aguada Fe´nix, dating from 1050 to 750 BCE; and recent advances in decoding Maya writing and imagery. This revised edition also expands information on the roles of women, courtiers, and outsiders; covers novel research about Maya cities, including research into water quality, marketplaces, fortifications, and integrated road systems; and includes coverage of more recent Maya, including their displacement and mistreatment, along with growing affirmations of their cultural identity and legal rights. The Maya highlights the vitality of current scholarship about this brilliant culture.

A foremost American archaeologist traces his more than four-decade career, describing his Harvard education, discoveries about ancient American civilizations, and travels to such regions as remote Guatemala, Russia, and Angkor Wat.

"The gold standard of introductory books on the ancient Maya." Expedition"

A fascinating analysis of artifacts that illuminates relationships among the English, French, and Indians at a critical moment in American history

“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.

The breaking of the Maya code has completely changed our knowledge of this ancient civilization, and has revealed the Maya people's long and vivid history. Decipherment of Maya hieroglyphic writing has progressed to the point where most Maya written texts—whether inscribed on monuments, written in the codices, or painted or incised on ceramics—can now be read with confidence. In this practical guide, first published in 2001, Michael D. Coe, the noted Mayanist, and Mark Van Stone, an accomplished calligrapher, have made the difficult, often mysterious script accessible to the nonspecialist. They decipher real Maya texts, and the transcriptions include a picture of the glyph, the pronunciation, the Maya words in Roman type, and the translation into English. For the second edition, the authors have taken the latest research and breakthroughs into account, adding glyphs, updating captions, and reinterpreting or expanding upon earlier decipherments. After an introductory discussion of Maya culture and history and the nature of the Maya script, the authors introduce the glyphs in a series of chapters that elaborate on topics such as the intricate calendar, warfare, royal lives and rituals, politics, dynastic names, ceramics, relationships, and the supernatural world. The book includes illustrations of historic texts, a syllabary, a lexicon, and translation exercises.

HISTORY OF SPECIFIC SUBJECTS. This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate. The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya, and the Aztecs after them. The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate. 100 illustrations, 15 in color.

This is the story of how the Mayan glyphs found in the ancient ruins of Copan and other Mayan sites have been deciphered within the last 20 years. Michael Coe worked with all the leading players in this field. Although the Mayan cities were discovered a century and a half ago, the field of Mayan scholarship was dominated by scholars who had a dogmatic approach to the decipherment.

"Masterly. . . . The complexities of Mexico's ancient cultures are perceptively presented and interpreted." --Library Journal