Spirituality Information - Journey In The Fields Of Forever ( Part 58)
In the language of the ancient people of Mesoamerica, guanacatl was a type of maize dough offering that played a significant role in many ceremonies. The word for maize is pronounced kuanakil. Guanacatl also means "gift to the gods (or shrine)". Even today, in some parts of Mexico, banquets are held with a large quantity of guanacatl preparations to honor guests and thank them for their visits. Other regions make it as an offering on top of ritual dishes before they are consumed.
The main ingredient was ground-up corn mixed with water and then shaped into balls or flattened discs; sometimes cornmeal could be substituted.
In the Popol Vuh, the Quiché Maya creation narrative, one name for the maize that was offered to the gods was zacuah or zacahuil; this is a deified personification of maize. The Popol Vuh tells how people were transformed from maize and thus their "mother's milk" is a sign of life and fertility.
The corn dough was used as an offering on top of ritual dishes before it was consumed by priests and participants in rituals. The act of transferring the offering from one container to another symbolizes its transformation into divine food.
In many societies of Mesoamerica, dough is offered to the gods in the shape of a human head or face. This "face" is often manipulated before it is offered; it might be turned up or turned down. The offering is named after such personifications as the Aztec Ce Acatl Topiltzin Quetzalcoatl (whom translated as "The One with Down Bent Corn Cobs"), or the Maya K'uhul Ahau (who could also be referred to as K'uhul Ajaw). K'uhul Ajaw was another name for God, whose face was often turned up on offerings during ceremonies.
Like the Aztec, Maya, and other Mesoamerican societies, Quiché Maya communities would also make their own variety of guanacatl called "black corn", which was offered to the gods. It was prepared by grinding maize with stones to form a dark brown paste.
During the feast days of San Bartolome in Guatemala, bread is offered to Yum C'e. The bread is a square that has been carefully kneaded with corn dough and ornamented with ornate designs. The dough is then filled with a mixture of honey, black pepper, then cinnamon and other spices as part of the offering to Yum C'e along with other foods or drinks like fruit or coffee.
The "green corn" ceremony is one of the oldest in the Americas. The celebration symbolizes the rejuvenation of life after the season of corn planting and harvest. It is often associated with San Lorenzo, a saint protector of maize farmers; he is also known as St. Lawrence from his place of martyrdom. In this case, the maize dough is shaped as a large human face that encloses a hole representing St. Lawrence's eye. For legal purposes when it comes to marriage donations or baptisms, Quiché Maya communities would offer zacahuil to St. Lawrence during their major festivals like San Bartolome or San Pedro (the local patron saint). Offerings of guanacatl are also made to St. Anthony the Abbot, San Roque, and Our Lady of Mount Carmel.
Guanacatl has a special place in ceremonies held in honor of San Simón (Saint Simon) on October 17. It is believed that he is the patron saint who promotes regrowth and good harvests. That is why celebrations around his feast day involve dances with colorful costumes and huge masks as well as the preparation of guanacatl for each family member. The ritual foods are then consumed by everyone in the community during a banquet afterwards.
Article: http://www.visionaryliving.com/spirituality_information.htm
Santa Muerte (Saint Death) - A new faith that is spreading faster than anyone can fight it.
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Conclusion:
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https://www1.biglobe.ne.jp/~m_iroshi/archives/cat_493-1-2..html
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