The Lacandon Maya of the Mexican state of Chiapas maintained sets of incense burners, called “god pots,” each dedicated to a specific deity. Through the god pots, men made offerings of copal incense and food to each deity. Photo by Agnes Smartt Silleck, circa 1940. Smithsonian’s National Museum of the American Indian
États-Unis. Le goût retrouvé de la cuisine amérindienne
Des plantes comestibles cueillies dans la nature par le chef Sean Sherman dans le Dakota du Nord. Dans le sens des aiguilles d’une montre en partant du coin gauche : groseillier à maquereau, <em>baby corn,</em> asclépiades, cerises de Virginie, <em>amorpha canescens,</em> shépherdie, sauge blanche, fleurs de bergamote et branche de genévrier.
Drum, Peru, 1st century, Nasca culture, ceramic. Ceramic drums with central, bulging sounding chambers were made in southern Peru at the turn of the first millennium. Among the most elaborately finished are those of Nasca style.
The Smithsonian's National Museum of the American Indian (NMAI), in Washington, DC, is committed to advancing knowledge and understanding of the Native cultures of the Western Hemisphere—past, present, and future—through partnership with Native people and others. The museum works to support the continuance of culture, traditional values, and transitions in contemporary Native life.