Comment separately these two replies of the document attached. Chapter 10, p. 151, “A Fiesta in Guatemala” (Primary source, chronicle account). In his narrative, English Dominican Thomas Gage described a village feast in Guatemala.
Reply 1:
In his narrative, Thomas Gage described how there was no town in the Indies, no matter it’s size, that didn’t celebrate in honor of their local saint in fiestas which provided the Indian villagers the opportunity to sing, dance, and drink. Gage stated that the remembrance of the saint is not only carried on in the mind of the villagers of the town, but also of those in other places by commercing, trading, sporting, dancing, offering unto the saint, kneeling, bowing, and praying before him. Thomas Gage described how the Indians of the town had their meetings two or three times a month where they drank both hot chocolate and chicha as they made preparations for the dances. Additionally, Gage explained how each dance had several houses appointed as well as masters of the specific dance that taught the rest. For the duration of two to three months, nights were filled with their singing, holloaing, and their beating upon drums. Towards the end of his narrative, Gage described the feast; he described their apparel which included silks, fine linen, ribbons, and feathers according to the dance. Gage mentioned how it began either in a church before the saint or in the churchyard. He described that for the duration of eight days, the Indians would go drinking from house to house which left the town filled with drunkards. Gage briefly mentioned that if they were to be condemned by their actions, they would answer that their hearts rejoice with their saint in Heaven. All in all, as a Dominican friar, anywhere that Gage traveled to in Spanish America did not appeal to his Dominican heart. Gage believed that the Indians’ religion was more about shows and formalities than any real substance and thought that religion in the Americas was purely idol worship.
Reply 2:
Guatemalans have an extraordinary ability for public festivities.These festivities are described by lavish pomp offset with genuine articulations of confidence, remembrance, and happiness. Numerous nearby and territorial celebrations, and surprisingly public occasions, are established in strict practices—both Maya and Catholic.
Guatemala’s year is accentuated by a grouping of occasions, celebrations, and festivities. A few celebrations are little and interesting to a town, while others are honored across the whole country. On the off chance that you end up being around during a celebration, make arrangements to see it. They are bright and awesome undertakings. Guatemalans observe All Saints’ Day on November 1 with extraordinary practices: monster kites are flown in the burial grounds close to Antigua Guatemala, and various Guatemalans made customary food known as fiambre, a serving of mixed greens produced using cold cuts, fish, and vegetables. The town of Todos Santos Cuchumatán holds horse races and customary moving on this day. Guatemala City worships the celeberation of the Assumption of the Virgin Mary on August 15. Week after week market days in Indian towns are significant get-togethers; outstanding amongst other known is the market in Chichicastenango.
The essential food of the Maya are madeup of corn, beans, squash, and, contingent upon the district, cassava, papaya, and plantations. Fishing and chasing likewise added to their eating routine. The beans of the cacao plant gave a cocoa drink that was basically restricted to the respectability. Current Guatemalan cooking is a combination of Spanish and nearby dishes. These incorporate canapés, for example, tamales de elote (corn cakes) and turkey soup; drinks made with rum, lime juice, and sugarcane and horchata (cold milk blended in with rice, cocoa, and cinnamon); and entrées, for example, chiles rellenos (stuffed peppers), rellenitos de plátano (crushed plantain with dark beans), salpicón (cleaved meat salad with cilantro and onions), arroz con pollo (rice with chicken), and Mayan chicken fricassee which is chicken cooked in a pumpkin and sesame seed sauce with slashed almonds. Treats incorporates pompan and flan.
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