By David Baird
Enormous quantities of colour photosFree pocket map inside,plus easy-to-read maps throughoutExact costs, instructions, establishing hours,and different sensible informationCandid stories of lodges and restaurants,plus attractions, purchasing, and nightlifeItineraries, jogging excursions, and trip-planning ideasInsider guidance from neighborhood specialist authors
Read or Download Frommer's Cancun and the Yucatan 2011 (Frommer's Complete Guides) PDF
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Extra resources for Frommer's Cancun and the Yucatan 2011 (Frommer's Complete Guides)
Indd 26 7/21/10 8:43:30 AM IT’S ALL in 1 the game The ancient Maya played a game with a solid rubber ball of such importance that ball courts (pictured below) appear in virtually every Maya city (Bonampak is a rare exception). They were laid out in a capital I shape with sloping walls in the center. Similar ball courts have been found as far south as Nicaragua and as far north as Arizona. ball game, played in part with the head of one brother. Eventually the twins win and are allowed to return to the world of the living.
Little survives of their pyramids, which were built of clay. We still have their enormous sculptural legacy, from small, intricately carved pieces of jade to the 40-ton carved basalt rock heads still found at La Venta, Tabasco (some of which are on view in the museum in Villahermosa). More intact later cities, built of stone, give us a better glimpse of ancient Maya art, but their exuberant color is all but lost to us. The stones originally were covered with a layer of painted stucco that gleamed red, blue, and yellow through the jungle foliage.
Just try to imagine life without: Avocado From its origins in southern Mexico, where it was used as an aphrodisiac, the avocado spread to the Rio Grande and central Peru before the Europeans learned about it. Chiles Chiles have been cultivated in the Americas for more than 6,000 years. Blame Christopher Columbus for calling them “peppers,” but credit him for their worldwide reach. Southern Mexico’s Capsicum annuum species, with its many cultivars, is crucial to nearly every ﬁery cuisine in the world.