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2013년 11월 5일 화요일

[National Geographic: August 2013] Secrets of the Maya Otherworld

Sacred Cenotes

Picture of a diver exploring a sacred Maya cenote--or underground, water-filled cave
A diver explores a cenote near the Maya ruins of Tulum.

Secrets of the Maya Otherworld

Ancient Maya believed that the rain god Chaak resided in caves and natural wells called cenotes. Maya farmers today in Mexico’s parched Yucatán still appeal to Chaak for the gift of rain. Meanwhile cenotes are giving archaeologists new insights into the sacred landscapes of the ancestral Maya.

Published: August 2013
 
By Alma Guillermoprieto
Photograph by Paul Nicklen
 
At the Xcaret theme park south of Cancún a mythic Maya lord of death mingles with tourists before a spectacular re-creation of ancient pilgrimages. The annual event—complete with canoe voyage—honors Ixchel, the goddess of fertility. Such ties to the past draw visitors to the Yucatán from the rest of Mexico and abroad.
On the edge of a small cornfield near the ruined Maya city of Chichén Itzá, in the sparse shade of a tropical tree, a voice ricochets wildly up the mouth of a well. “¡Lo vi! ¡Lo vi!” the shout proclaims. “I saw it, I saw it!” “¡Sí, es verdad! Yes, it’s true!”
Leaning over the mouth of the well, underwater archaeologist Guillermo de Anda needs to make sure that this is what he has been longing to hear for so many months. “What is true, Arturo?” And his fellow archaeologist Arturo Montero, floating down at the bottom of the well, yells up again, “The zenith light! It really works! Get down here!” Then he whoops ecstatically.
What de Anda has been waiting anxiously for his friend Montero to determine is whether the water at the bottom of this nondescript natural well, or cenote, had acted as a sacred sundial and timekeeper for the ancient Maya on the two days of the year, May 23 and July 19, when the sun reaches its zenith. At that moment it is vertically overhead, and no shadow is cast. The fact that the cenote is directly northwest of the main staircase of El Castillo, the famous central pyramid of Chichén Itzá, and within that mysterious city’s urban limits, made de Anda’s question particularly intriguing.
Centuries earlier, had Maya priests waited in this very well to observe and correct their measurements of the sun’s angle when it reached the zenith, as it does only in the tropics? Did they come here during times of drought to deliver anxious offerings and at other times to give thanks for a plentiful harvest? Did they believe this was a place where the sun and the generous waters met and brought forth life? These and other questions involving the Maya people’s relation to their gods, their sacred city, and their extraordinarily accurate calendar were what the two archaeologists were investigating.
De Anda, renowned for his skills as an underwater archaeologist, had been able to work in the Holtún cenote only occasionally and with minimal financing. Montero, from the University of Tepeyac, was at the well on his own money. He had been in the nearby city of Mérida on May 23, leading an archaeoastronomy seminar at the University of Yucatán, where de Anda was teaching. This morning, the day after the zenith, they were at last heading for the Holtún cenote. Their start had been disastrous—a flat tire, a shortage of gasoline, and sundry other hindrances had landed them at the well just as the sun was about to reach its near-zenith position. With minutes to go, Montero and Dante García Sedano, an undergraduate student, had struggled into their diving suits, clipped themselves into harnesses, and been lowered into the well by a crew of local Maya farmers.
Now Montero was yelling and whooping, and the farmers were lowering first a rubber raft and then me into the well. De Anda, drenched in sweat in the grilling Yucatán heat, was having a hard time with his rubbery suit. But finally he too was lowered 72 feet into the well, making the four of us in all likelihood the first persons in centuries to watch the path the sun god was tracing across these waters.
Beneath the narrow mouth of the cenote, the walls opened up to become a giant dome, cathedral-like except for the roots of trees grasping through the rock for the water. Focused by the small opening—shaped into a rectangle likely to mirror the four-cornered Maya cosmos—the shaft of sunlight danced like fire on the delicate frillery of surrounding stalactites. The edge of the water too seemed to ignite when it was hit by the light, and beneath the normally dark surface the waters turned a transparent turquoise blue. The sun’s rays came so close to vertical that Montero now knew that yesterday, at the zenith moment, a pillar of light would have plunged straight into the water. One didn’t have to be Maya to feel awe.
 
At the Xcaret theme park south of Cancún a mythic Maya lord of death mingles with tourists before a spectacular re-creation of ancient pilgrimages. The annual event—complete with canoe voyage—honors Ixchel, the goddess of fertility. Such ties to the past draw visitors to the Yucatán from the rest of Mexico and abroad.

A pyramid 90 feet tall and a platform adorned with a feathered serpent’s head testify to the former glory of Chichén Itzá, now a popular tourist destination. This once powerful city was built in about the ninth century, likely aligned with four sacred cenotes and with the sun’s seasonal movements.

During the past couple of decades archaeologists have begun paying close attention to the role of caves, the zenith sun, and now—through de Anda—cenotes, in the beliefs and world vision of the ancient Maya of Yucatán. Archaeologists had known that the Maya regarded both caves and cenotes as mouths that opened into an otherworld inhabited by Chaak, the god of life-giving rain, but the consequences of this fact for architecture and city planning have only recently started to become clear.
In 2010 de Anda, who by then had dived in scores of cenotes, began exploring Holtún at the invitation of Rafael Cobos, a recognized archaeologist and project director who has been busy investigating and mapping the hundreds of ancient structures, promontories, and wells in the Chichén Itzá region. De Anda also had the cooperation of the National Institute of Anthropology and History. Examining the walls of the pool a few yards below the surface, he emerged from a small hollow and felt a protrusion above his head. He was astonished to find that this natural rock shelf held an offering of a human skull, pottery, the skull of a dog, deer bones, and a two-edged knife probably used for sacrifices, all neatly placed there centuries earlier. His headlamp, pointed straight down at the cenote’s depths, revealed broken columns, a carved anthropomorphic jaguar, and a figure similar to one of the little stone men at Chichén Itzá’s Temple of the Warriors, sculpted to look as if they were holding up the sky. This well in the middle of a cornfield was clearly a sacred site.
Now, three years later, de Anda and Montero had discovered not only a connection between the zenith sun and Holtún but apparently also the role of that sun and the cenote in the siting and orientation of Chichén Itzá’s El Castillo pyramid. It was already known that at the spring equinox a snake of sunlight slithers down one side of the pyramid’s central staircase—a sight witnessed every year by thousands of tourists. Some walk the short distance to the famous Sacred Cenote, which, over the centuries that Chichén Itzá was a great city-state, received in its mouth any number of human beings and other precious offerings. Early on May 23, the zenith day, Montero had gone to the central pyramid and discovered that the sun, K’inich Ajaw, rises in line with the pyramid’s northeast corner. It then sets in line with the pyramid’s western staircase and the nondescript Holtún well.
The Maya, to calibrate their calendar, which is justly famous to this day, had to determine the days of the year when the sun shone exactly overhead, not one fraction of a degree lower or higher. Montero and de Anda speculated that Maya astronomers waited inside the Holtún well for those two zenith moments in the year when a vertical pillar of sunlight pierces the water without reflecting onto the dome.
For the Maya, astronomy was a sacred activity, as were architecture and city planning. De Anda and Montero now think that not just Holtún but other cenotes may have played an important role in determining where to site buildings. The Sacred Cenote lies north of El Castillo. Two other cenotes lie to its south and southeast. The Holtún cenote, directly northwest of the pyramid, may have completed the diamond configuration that allowed the Itzá people to determine where to build their sacred city and how to angle its main pyramid. If further studies corroborate all this, the most important coordinates of Chichén Itzá’s overarching design will snap into place.
Such at least is de Anda’s hope. But on this day he and Montero had already accomplished much. The sun drew up its spears of light and continued on its way across the face of the Earth, while in the renewed dark the two chattered excitedly about what they had seen and what it meant. “¡Un abrazo, hermano!” Montero exclaimed, and the two men surged toward each other in the water and flappingly embraced.
 

Pleading for rain for the village of Yaxuná a kneeling shaman chants prayers at a rectangular altar, which symbolizes the four-cornered shape of the Maya universe. During this age-old ceremony, men circle with offerings of food, while crouching boys imitate the sounds that frogs make when it rains.

Aboveground the crew of Maya farmers, in shorts and flip-flops, had to work hard to haul the explorers up again. Around us were rustling cornfields that had been waiting for the rain too long, but team master Luis Un Ken, a smiling man respected by everyone in his nearby village, is by nature an optimist. “There was a good rain the other day,” he said, patting the sweat off his face. “The Chaak moved.”
For men like Un Ken, the old gods are still very much alive, and Chaak, ruler of cenotes and caves, is among the most important gods of all. For the benefit of living things, he pours from the skies the water he keeps in earthenware jars in caves. Chaak is one and many: Each thunderclap is a separate Chaak in action, breaking a jar open and letting the rain fall. Each god inhabits a separate layer of reality, along with dozens of alternately complacent and ferocious gods that live in the 13 otherworlds above and the 9 otherworlds below. Together, they filled the Maya people’s lives with dreams, visions, and nightmares; a complicated calendar of agricultural times and fertility rituals; and a firm sense of the way things must be done. Chaak had moved, Un Ken said, and that meant the planting season would soon arrive.
Chaak’s absence can cause the Yucatán Maya untold disasters, tragedies properly understood only when one is standing on the hard, lunar surface of their former empire, an endless shelf of karstic rock, or limestone. Rain seeps straight through the karst to groundwater levels, and as a result no river or brook runs through the land. (Cenotes are actually sinkholes that extend to the water table.) From the air one sees a green sea of dense jungle. At ground level the tropical forest is thin—spindly trees whose stubborn roots are adapted to the pockets of soil that dot the karst. Wherever the soil hollows are large enough, Maya will plant corn or a milpa, a wise combination of the corn, beans, and squash that constitute their basic source of protein. But corn is a hungry crop; it sucks lots of nutrients from the soil. For thousands of years milpa farmers have kept their small fields productive by burning a different patch of trees every year and planting in the corn-friendly ashes. We call this deforestation, but to the Maya it means survival.
As for water for the fields … well, that’s where Chaak comes in. Only seasonal rains can make the corn grow, and they must arrive in an excruciatingly accurate pattern: no rain in winter, so that the fields and forest will be dry enough to burn by March; some rain in early May to soften up the soil for planting; then very gentle rain to allow the planted seeds to sprout and the young corn god to make his appearance in the shape of a barely formed corn ear; finally plenty of rain to send the cornstalks shooting skyward and fatten the kernels on the mature corn. At any point in the yearly cycle irregular rains mean a smaller ration of food for a family.
The unsolved archaeological question is why the great Yucatán Maya city-states collapsed one after another. The miracle is that they survived at all, fed by corn grown in such a harsh environment.
 
Archaeologist Guillermo de Anda descends into the Holtún cenote minutes before the moment on July 19 when the sun is directly overhead. When that occurs, twice a year, light falls vertically into the water. De Anda believes the ancient Maya built a structure at the surface that caught the rays the same way.
Hovering above the offering shelf in the Holtún cenote, de Anda surveys a pile of bones. “This work is about millimeters,” says photographer Paul Nicklen. “You’re right above remains that haven’t been moved in centuries, so you have to have impeccable diving skills.”
 
Yet they did survive—and prospered too—sometimes reaping a plentiful harvest and sometimes, as Guillermo de Anda believes happened at the Holtún well, placing offerings inside a cenote during a prolonged drought, when the water table could sink by 20 feet. With a population estimated in the millions a thousand years ago, the northern Maya built so many cities—in the dry north, always next to a life-giving cenote—that one starts to think the Yucatán forest is an archaeologist’s do-it-yourself: Anyone can trip over an untouched ruin. In fact a couple of days after the Yucatán zenith day, I was trudging down a path between milpas and forest a few miles from Chichén Itzá with archaeologist and cave explorer Donald Slater, when he nodded toward our right and said, “There it is.” There what was? I looked around and saw cornfields to our left and forest to our right. “There,” Slater insisted. Just skinny trees, and behind those, more trees. Then what looked like a blurry thickening of the forest about 50 yards off the path turned out to be a steeply pitched hill. Of course there are no steep hills anywhere in the neighborhood. But there are pyramids. This was a particularly tall one, and directly facing its southwest corner was a very big cave.
To the Maya the cave would have been a mouth, the gaping jaws of a devouring Earth deity or one of the dwelling places of Chaak. Slater was hoping to document his claim that this cave was a sacred observation point from which to greet the arrival of the sun on its zenith day and that this pyramid—which has been known about but never fully explored—was built or at least oriented specifically in relation to the cave.
Before our visit Slater had asked a crew of Maya farmers to clear the jungle growth covering the structure’s western face so that the zenith sun’s track could be observed more clearly. At the cave’s lip Slater pointed out the remains of a set of stairs rough-hewed centuries before, perhaps to give shamans access to this terrifying maw of the Earth. Slater speculates that the solar priests would have spent the night before the zenith sun fasting, dancing, and chanting to the sound of drums and double-chambered clay flutes like those he found deep inside the cave, praising the sun god for bringing the zenith day around once more, and with it, the rains.
As we stood where the holy men once might have, the entire pyramid loomed before us. We waited. At 8:07 a.m. a fat, orange globe bobbled up behind the pyramid, appeared to pause for a second or two, and then displayed itself in blinding glory as it cleared the top, filling our cave with its fiery light. Centuries ago on the two zenith days, Slater explained, it would have performed its bobble dance on what are now the ruins of a platform on the top southwest corner of the structure.
To the sky-gazing Maya, the pyramids in the Yucatán, others of which were aligned with the rising and setting suns of equinox and zenith days, would have seemed not landbound piles of stone but cosmic timekeepers—upward-yearning structures in constant interaction with the heavens. And the interaction of K’inich Ajaw, the sun, and the sacred waters of Chaak was the dance of life that made the cornfields possible.
 
Guide Angel Canul is the last man out of Las Cala­veras cave, having made sure every tourist has emerged safely at the entrance some 60 feet above the water. Many people stop for a swim when visiting the nearby pyramid at Cobá.
In the once sacred waters of a cenote Karla and Justin Petraitis pose for photos after a wedding ceremony infused with Maya and New Age themes. The event was only symbolic, so the couple had married back home in Tennessee before­hand. Their wedding planner arranges a dozen such celebrations a year.
I was on my own modest search for Chaak. Roaming the Yucatán Peninsula, I was looking for rituals and beliefs held by modern Maya that might help me understand their link to their glorious ancestors. Most Maya today live in poor farming communities, and Chaak, who remains so important to them, is celebrated seasonally in an extended rain-calling prayer known as a Cha Chaak.
Some 80 miles southeast of Chichén Itzá, approaching the area now known by the misleading, if glamorous, name of the Maya Riviera, lies the village of Chunpón. It is part of a government-designated Zona Maya that covers a sizable portion of the Yucatán Peninsula. I visited Chunpón in the company of a man named Pastor Caamal. During work hours he is a proudly independent tour guide, and like many of his neighbors and Luis Un Ken, he is a Cruzoob, or believer in the Talking Cross, a relic from the 19th-century uprising known as the Caste War. A descendant of Maya warriors who fought government troops, he still does round-the-clock guard duty at the cross’s sacred garrison two weeks out of every year.
“The Cruzoob are basically the Maya who survived,” Caamal said to me on a summer afternoon as we zipped down a flat highway in the Zona Maya toward his hometown. That was something of an exaggeration: The Caste War was a strictly local affair, and there are approximately five million Maya living in an area that encompasses the lower third of Mexico, as well as most of Belize and Guatemala, western Honduras, and western El Salvador. But it is true that in the Yucatán, the war touched nearly every village.
I asked Caamal how he bridged the difference between the old Maya gods and Jesus Christ, whom the Maya frequently invoke, sometimes calling him Our Lord Most Holy Cross Three Persons. “We are polytheists,” Caamal answered. Strikingly, there is virtually no Catholic presence in the zona; instead there are hmem—shamans, healers, and enchanters who usually discover their vocation in dreams, then mediate between the gods and their needy worshippers.
In answer to my increasingly desperate queries about where I might be able to witness a Cha Chaak rain ritual, Caamal said his own hmem might know of a Cha Chaak coming up somewhere, although it was late in the season.
In the bruising heat of midday we made a brief stop in Chunpón at Caamal’s family compound. In the oval kitchen hut was strung a row of hammocks, each cradling a Caamal relative who lay chatting and rocking gently. It would have been cooler without the hearth—three large stones on the dirt floor with embers glowing beneath a large iron griddle—but the kitchen embers are always stoked. Caamal’s fierce, tiny mother glared at me, a “Spanish,” or non-Maya, visitor, but she made some tortillas, offering them with meat and chilies. Later she would pointedly ask her son when I was planning to get out of her hammock and leave, but the rules of hospitality, as set as the movement of the stars, dictated that food be offered.
Back on the road, we saw slender trees shooting up from the bone-white, bone-hard surface of the karst. We stopped at the village of Chun-Yah, which, like many in the Zona Maya, has no land or cellular phone communication with the outside world and only rudimentary schools. In his own dusty compound of oval thatched-roof huts, Caamal’s mentor and hmem, Mariano Pacheco Caamal, greeted me with a broad smile.
 
The Pech’ Puc family first stirs at 5:30 a.m. Thirteen people live in this thatched-roof adobe house, located in a village of farmers who grow the crops of their ancestors: corn, beans, and squash. The state, Quintana Roo, earned ten billion dollars from tourism last year, but little of that has trickled down to the smallest Maya communities.
 
Don Mariano said he knew how to use 40 different kinds of plants to cure illnesses and heal fractures and snakebites. At a particularly fragile time for Pastor, Don Mariano had built a protective ring of invisible fire around his friend. In dreams he had learned what to ask each god and on which day of the week. He knew where to find the sacred caves.
Don Mariano wore cutoffs and flip-flops and seemed to have remarkably few possessions for a man of his age and prestige. He spoke only elementary Spanish, and because my Mayan is nonexistent, Pastor had to translate my questions a few different ways to get the meaning across. I asked Don Mariano how he knew he was Maya. The mild-mannered hmem blinked behind his thick glasses. “Because we are poor,” he said. I asked again. “Because of what we eat, our skin color, our height,” came the reply, and then he thought of a better answer. “Because here there are no factories, machines, smoke. At night we have peacefulness, silence. In the morning I say, Today I will do this or that. Our work is our own. When one works for outsiders, they say, Give me your time. But Maya are their own rulers.”
Did he know of a Cha Chaak coming up? Alas, Don Mariano could only confirm that I was late. In Chun-Yah as elsewhere, the time for planting and rain invoking had already passed. Then he graciously explained how a Cha Chaak offering is set up in his small part of the Maya universe. A rectangular altar, or offering table, about three feet wide and made of saplings and a few boards, represents the world. The various foods for Chaak are placed on it in a strict order, along with half-gourd cups of a sacred fermented drink, balché, made from tree bark, and gourds filled with holy water taken from a hidden cenote or cave. The special food offering consists of 13 loaves of “bread,” thick tortillas made of 13 layers of masa, or corn dough, representing the 13 layers of the otherworld above. The bread is wrapped in leaves of bakaalché, a local vine, and baked in a coffin-size pit, or pib, dug out near the altar. A cross is placed at the center back of the table to oversee the whole.
I ventured that I had heard about sapitos, small boys who crouch at the base of the altar table and encourage Chaak to arrive by imitating the call of frogs during the rainy season. Pastor and the hmem looked at each other and smiled.
“You heard about that [near Chichén Itzá], right?” Pastor said. He imitated the boys imitating the frogs: “They go lek lek lek.” He smiled again. “Muy bonita costumbre. A very pretty custom.” He grinned. “We don’t do that here.”
In Yaxuná, a little town in the middle of the peninsula—on yet another parchingly hot morning, the rains overdue, not a cloud in sight—where a late season ceremony was being held for the laggard Chaak, they most certainly do. Yaxuná is some 12 miles south of Chichén Itzá, and in this part of Yucatán many people still depend on milpa, making them the anxious subjects of Chaak.

The ceremony in Yaxuná had almost ended by the time I caught up with it. For going on two days rain-desperate villagers and their hmem had toiled without rest or sleep to persuade Chaak to come to them. They had walked a long way through the forest to a secret cave and scrabbled down to its center on a scary rope system to bring up the water the ceremony required. They had raised the altar, dug the pib, gone to enormous expense to provide 13 fat hens for the ritual meal, guarded the altar overnight while praying and drinking balché, patted out the stacks of 13-layer corn-and-squash-seed breads that no women had been allowed to touch, cooked them in the pib, and brought them out of their fiery bed again, leaving the pit open so that the steam could rise directly to the rain god as an offering.
And now the hmem, Hipólito Puuc Tamay, a slow-moving, leathery man in a red baseball cap and much washed shirt, was standing in front of the altar praying to Chaak, to Jesus Christ, to all the saints, to San Juan Bautista, to the forces of the Earth and sky, and to Chaak again, to let the holy blessing of rain fall on them and on all the surrounding Maya communities so that they might survive one more full cycle of the sun. On instructions from the hmem, one of the villagers crouched on a rock behind and to one side of the altar, keeping very still, only blowing from time to time into one of the gourds in which Chaak stores the wind. He was just one of the neighbors, but he was also the rain god, and he sat with his eyes closed so as not to harm the ceremony with his terrible glance. Two other participants brought him to the altar, facing backward, to receive the hmem’s neutralizing blessing.
And there the little frogs were too, five slightly abashed boys crouching at the foot of the world altar, one boy at each corner and one at the center, four of them saying, hmaa, hmaa, hmaa, and the fifth, lek lek lek lek lek, a blended sound remarkably like that of frogs in the evening rain.
Out of nowhere a wind came up in the clearing. Thunder rolled in the blue distance.
As the ceremonial meal of chicken and the corn-and-seed bread was being distributed to the exhausted men, the rain started—a light, refreshing summer shower. A sign, the hmem said, that Chaak had received his offering and was pleased with his people’s prayer. Soon, perhaps, the Earth would be ready for planting.
 
A snorkeling tourist floats in a cenote called Las Calaveras—“the skulls”—near Tulum. Local Maya got their drinking water here until about 30 years ago, when divers found bones. Archaeologists have recorded the remains of more than a hundred people, usually shrouded by the water’s primordial darkness.
 
 
Alma Guillermoprieto, a frequent contributor, won an Overseas Press Club award for her May 2010 story on Mexico’s new saints. Photographer Paul Nicklen underwent extensive cave-diving training for this story. Shaul Schwarz traced Maya culture in the Yucatán above water.

Society Grant This research was funded in part by your National Geographic Society membership.

[National Geographic: August 2013] Sugar; Sugar Love (A not so sweet story)

Sugar

Picture of sugar being sprinkled on a donut
The olykoek, a Dutch fried ball of dough, was the doughnut’s 16th-century predecessor. The hole came later.

Sugar Love

(A not so sweet story)

Published: August 2013

By Rich Cohen
Photograph by Robert Clark

SODA
Things go better with bubbles—or so it was thought by spa-goers, who often drank sparkling mineral water as part of the cure for what ailed them. The 18th-century discovery that carbon dioxide put the fizz in fizzy water led to systems for producing soda water, then to sweet drinks like root beer, ginger ale, and cola. Today’s 12-ounce soda typically contains around ten teaspoons of sugar.
Bottom of the Drink
They had to go. The Coke machine, the snack machine, the deep fryer. Hoisted and dragged through the halls and out to the curb, they sat with other trash beneath gray, forlorn skies behind Kirkpatrick Elementary, one of a handful of primary schools in Clarksdale, Mississippi. That was seven years ago, when administrators first recognized the magnitude of the problem. Clarksdale, a storied delta town that gave us the golden age of the Delta blues, its cotton fields and flatlands rolling to the river, its Victorian mansions still beautiful, is at the center of a colossal American health crisis. High rates of obesity, diabetes, high blood pressure, heart disease: the legacy, some experts say, of sugar, a crop that brought the ancestors of most Clarksdale residents to this hemisphere in chains. “We knew we had to do something,” Kirkpatrick principal SuzAnne Walton told me.
Walton, Clarksdale born and bred, was leading me through the school, discussing ways the faculty is trying to help students—baked instead of fried, fruit instead of candy—most of whom have two meals a day in the lunchroom. She was wearing scrubs—standard Monday dress for teachers, to reinforce the school’s commitment to health and wellness. The student body is 91 percent African American, 7 percent white, “and three Latinos”—the remaining 2 percent. “These kids eat what they’re given, and too often it’s the sweetest, cheapest foods: cakes, creams, candy. It had to change. It was about the students,” she explained.
Take, for example, Nicholas Scurlock, who had recently begun his first year at Oakhurst Middle School. Nick, just tall enough to ride the coaster at the bigger amusement parks, had been 135 pounds going into fifth grade. “He was terrified of gym,” Principal Walton told me. “There was trouble running, trouble breathing—the kid had it all.”
“Of course, I’m not one to judge,” Walton added, laughing, slapping her thighs. “I’m a big woman myself.”
I met Nick in the lunchroom, where he sat beside his mother, Warkeyie Jones, a striking 38-year-old. Jones told me she had changed her own eating habits to help herself and to serve as an example for Nick. “I used to snack on sweets all day, ’cause I sit at a desk, and what else are you going to do? But I’ve switched to celery,” she told me. “People say, ‘You’re doing it ’cause you’ve got a boyfriend.’ And I say, ‘No, I’m doing it ’cause I want to live and be healthy.’”
Take a cup of water, add sugar to the brim, let it sit for five hours. When you return, you’ll see that the crystals have settled on the bottom of the glass. Clarksdale, a big town in one of the fattest counties, in the fattest state, in the fattest industrialized nation in the world, is the bottom of the American drink, where the sugar settles in the bodies of kids like Nick Scurlock—the legacy of sweets in the shape of a boy.

COTTON CANDY
As an example of just desserts, one might point out that a dentist was co-inventor of the cotton candy machine. The fairground staple, then known as fairy floss, is nothing more than colored sugar. Its precursor—spun sugar—was practically an art form in 15th-century Venice, whose confectioners shaped it into animals, birds, and buildings for the amusement of guests.
Mosques of Marzipan
In the beginning, on the island of New Guinea, where sugarcane was domesticated some 10,000 years ago, people picked cane and ate it raw, chewing a stem until the taste hit their tongue like a starburst. A kind of elixir, a cure for every ailment, an answer for every mood, sugar featured prominently in ancient New Guinean myths. In one the first man makes love to a stalk of cane, yielding the human race. At religious ceremonies priests sipped sugar water from coconut shells, a beverage since replaced in sacred ceremonies with cans of Coke.
Sugar spread slowly from island to island, finally reaching the Asian mainland around 1000 B.C. By A.D. 500 it was being processed into a powder in India and used as a medicine for headaches, stomach flutters, impotence. For years sugar refinement remained a secret science, passed master to apprentice. By 600 the art had spread to Persia, where rulers entertained guests with a plethora of sweets. When Arab armies conquered the region, they carried away the knowledge and love of sugar. It was like throwing paint at a fan: first here, then there, sugar turning up wherever Allah was worshipped. “Wherever they went, the Arabs brought with them sugar, the product and the technology of its production,” writes Sidney Mintz in Sweetness and Power. “Sugar, we are told, followed the Koran.”
Muslim caliphs made a great show of sugar. Marzipan was the rage, ground almonds and sugar sculpted into outlandish concoctions that demonstrated the wealth of the state. A 15th-century writer described an entire marzipan mosque commissioned by a caliph. Marveled at, prayed in, devoured by the poor. The Arabs perfected sugar refinement and turned it into an industry. The work was brutally difficult. The heat of the fields, the flash of the scythes, the smoke of the boiling rooms, the crush of the mills. By 1500, with the demand for sugar surging, the work was considered suitable only for the lowest of laborers. Many of the field hands were prisoners of war, eastern Europeans captured when Muslim and Christian armies clashed.
Perhaps the first Europeans to fall in love with sugar were British and French crusaders who went east to wrest the Holy Land from the infidel. They came home full of visions and stories and memories of sugar. As cane is not at its most productive in temperate climes—it needs tropical, rain-drenched fields to flourish—the first European market was built on a trickle of Muslim trade, and the sugar that reached the West was consumed only by the nobility, so rare it was classified as a spice. But with the spread of the Ottoman Empire in the 1400s, trade with the East became more difficult. To the Western elite who had fallen under sugar’s spell there were few options: deal with the small southern European sugar manufacturers, defeat the Turk, or develop new sources of sugar.
In school they call it the age of exploration, the search for territories and islands that would send Europeans all around the world. In reality it was, to no small degree, a hunt for fields where sugarcane would prosper. In 1425 the Portuguese prince known as Henry the Navigator sent sugarcane to Madeira with an early group of colonists. The crop soon made its way to other newly discovered Atlantic islands—the Cape Verde Islands, the Canaries. In 1493, when Columbus set off on his second voyage to the New World, he too carried cane. Thus dawned the age of big sugar, of Caribbean islands and slave plantations, leading, in time, to great smoky refineries on the outskirts of glass cities, to mass consumption, fat kids, obese parents, and men in XXL tracksuits trundling along in electric carts.

CEREAL
Goldilocks adjudged the third bowl of porridge she tested just right. Anyone craving more variety may note that the U.S. Patent and Trademark Office lists 2,000 cereals. Packaged as a whole-grain health food in the late 1800s, cereal began to evolve in the 1920s into sugar-coated flakes, pops, and puffs.
Slaves to Sugar
Columbus planted the New World’s first sugarcane in Hispaniola, the site, not coincidentally, of the great slave revolt a few hundred years later. Within decades mills marked the heights in Jamaica and Cuba, where rain forest had been cleared and the native population eliminated by disease or war, or enslaved. The Portuguese created the most effective model, making Brazil into an early boom colony, with more than 100,000 slaves churning out tons of sugar.
As more cane was planted, the price of the product fell. As the price fell, demand increased. Economists call it a virtuous cycle—not a phrase you would use if you happened to be on the wrong side of the equation. In the mid-17th century sugar began to change from a luxury spice, classed with nutmeg and cardamom, to a staple, first for the middle class, then for the poor.
By the 18th century the marriage of sugar and slavery was complete. Every few years a new island—Puerto Rico, Trinidad—was colonized, cleared, and planted. When the natives died, the planters replaced them with African slaves. After the crop was harvested and milled, it was piled in the holds of ships and carried to London, Amsterdam, Paris, where it was traded for finished goods, which were brought to the west coast of Africa and traded for more slaves. The bloody side of this “triangular trade,” during which millions of Africans died, was known as the Middle Passage. Until the slave trade was banned in Britain in 1807, more than 11 million Africans were shipped to the New World—more than half ending up on sugar plantations. According to Trinidadian politician and historian Eric Williams, “Slavery was not born of racism; rather, racism was the consequence of slavery.” Africans, in other words, were not enslaved because they were seen as inferior; they were seen as inferior to justify the enslavement required for the prosperity of the early sugar trade.
The original British sugar island was Barbados. Deserted when a British captain found it on May 14, 1625, the island was soon filled with grinding mills, plantation houses, and shanties. Tobacco and cotton were grown in the early years, but cane quickly overtook the island, as it did wherever it was planted in the Caribbean. Within a century the fields were depleted, the water table sapped. By then the most ambitious planters had left Barbados in search of the next island to exploit. By 1720 Jamaica had captured the sugar crown.
For an African, life on these islands was hell. Throughout the Caribbean millions died in the fields and pressing houses or while trying to escape. Gradually the sin of the trade began to be felt in Europe. Reformers preached abolition; housewives boycotted slave-grown cane. In Sugar: A Bittersweet History Elizabeth Abbott quotes Quaker leader William Fox, who told a crowd that for every pound of sugar, “we may be considered as consuming two ounces of human flesh.” A slave in Voltaire’s Candide, missing both a hand and a leg, explains his mutilation: “When we work in the sugar mills and we catch our finger in the millstone, they cut off our hand; when we try to run away, they cut off a leg; both things have happened to me. It is at this price that you eat sugar in Europe.”
And yet there was no stopping the boom. Sugar was the oil of its day. The more you tasted, the more you wanted. In 1700 the average Englishman consumed 4 pounds a year. In 1800 the common man ate 18 pounds of sugar. In 1870 that same sweet-toothed bloke was eating 47 pounds annually. Was he satisfied? Of course not! By 1900 he was up to 100 pounds a year. In that span of 30 years, world production of cane and beet sugar exploded from 2.8 million tons a year to 13 million plus. Today the average American consumes 77 pounds of added sugar annually, or more than 22 teaspoons of added sugar a day.
If you go to Barbados today, you can see the legacies of sugar: the ruined mills, their wooden blades turning in the wind, marking time; the faded mansions; the roads that rise and fall but never lose sight of the sea; the hotels where the tourists are filled with jam and rum; and those few factories where the cane is still heaved into the presses, and the raw sugar, sticky sweet, is sent down the chutes. Standing in a refinery, as men in hard hats rushed around me, I read a handwritten sign: a prayer beseeching the Lord to grant them the wisdom, protection, and strength to bring in the crop.

SYRUP
From soup to soda, viscous waves of high-fructose corn syrup wash over the landscape of processed food.
 HFCS is cheaper and usually sweeter than sucrose, sugar made from cane or beets. Is there any biological difference?
“Not enough to fuss about,” says Marion Nestle, professor of nutrition at New York University.
“Everyone would be better off eating less of either one.”
The Culprit
“It seems like every time I study an illness and trace a path to the first cause, I find my way back to sugar.”
Richard Johnson, a nephrologist at the University of Colorado Denver, was talking to me in his office in Aurora, Colorado, the Rockies crowding the horizon. He’s a big man with eyes that sparkle when he talks. “Why is it that one-third of adults [worldwide] have high blood pressure, when in 1900 only 5 percent had high blood pressure?” he asked. “Why did 153 million people have diabetes in 1980, and now we’re up to 347 million? Why are more and more Americans obese? Sugar, we believe, is one of the culprits, if not the major culprit.”
As far back as 1675, when western Europe was experiencing its first sugar boom, Thomas Willis, a physician and founding member of Britain’s Royal Society, noted that the urine of people afflicted with diabetes tasted “wonderfully sweet, as if it were imbued with honey or sugar.” Two hundred and fifty years later Haven Emerson at Columbia University pointed out that a remarkable increase in deaths from diabetes between 1900 and 1920 corresponded with an increase in sugar consumption. And in the 1960s the British nutrition expert John Yudkin conducted a series of experiments on animals and people showing that high amounts of sugar in the diet led to high levels of fat and insulin in the blood—risk factors for heart disease and diabetes. But Yudkin’s message was drowned out by a chorus of other scientists blaming the rising rates of obesity and heart disease instead on cholesterol caused by too much saturated fat in the diet.
As a result, fat makes up a smaller portion of the American diet than it did 20 years ago. Yet the portion of America that is obese has only grown larger. The primary reason, says Johnson, along with other experts, is sugar, and in particular fructose. Sucrose, or table sugar, is composed of equal amounts of glucose and fructose, the latter being the kind of sugar you find naturally in fruit. It’s also what gives table sugar its yummy sweetness. (High-fructose corn syrup, or HFCS, is also a mix of fructose and glucose—about 55 percent and 45 percent in soft drinks. The impact on health of sucrose and HFCS appears to be similar.) Johnson explained to me that although glucose is metabolized by cells all through your body, fructose is processed primarily in the liver. If you eat too much in quickly digested forms like soft drinks and candy, your liver breaks down the fructose and produces fats called triglycerides.
Some of these fats stay in the liver, which over long exposure can turn fatty and dysfunctional. But a lot of the triglycerides are pushed out into the blood too. Over time, blood pressure goes up, and tissues become progressively more resistant to insulin. The pancreas responds by pouring out more insulin, trying to keep things in check. Eventually a condition known as metabolic syndrome kicks in, characterized by obesity, especially around the waist; high blood pressure; and other metabolic changes that, if not checked, can lead to type 2 diabetes, with a heightened danger of heart attack thrown in for good measure. As much as a third of the American adult population could meet the criteria for metabolic syndrome set by the National Institutes of Health.
Recently the American Heart Association added its voice to the warnings against too much added sugar in the diet. But its rationale is that sugar provides calories with no nutritional benefit. According to Johnson and his colleagues, this misses the point. Excessive sugar isn’t just empty calories; it’s toxic.
“It has nothing to do with its calories,” says endocrinologist Robert Lustig of the University of California, San Francisco. “Sugar is a poison by itself when consumed at high doses.”
Johnson summed up the conventional wisdom this way: Americans are fat because they eat too much and exercise too little. But they eat too much and exercise too little because they’re addicted to sugar, which not only makes them fatter but, after the initial sugar rush, also saps their energy, beaching them on the couch. “The reason you’re watching TV is not because TV is so good,” he said, “but because you have no energy to exercise, because you’re eating too much sugar.”
The solution? Stop eating so much sugar. When people cut back, many of the ill effects disappear. The trouble is, in today’s world it’s extremely difficult to avoid sugar, which is one reason for the spike in consumption. Manufacturers use sugar to replace taste in foods bled of fat so that they seem more healthful, such as fat-free baked goods, which often contain large quantities of added sugar.
It’s a worst-case scenario: You sicken unto death not by eating foods you love, but by eating foods you hate—because you don’t want to sicken unto death.

CANDY
Candy is dandy, particularly to Americans, who spent $32 billion on sweets in 2011; per capita consumption was 25 pounds. Formerly a luxury item for the rich, candy became affordable with the decline of sugar prices and rise of mass production in the 19th century. The word itself comes from qandi: Arabic for a sugar confection.
In the Beginning Was the Fruit
If sugar is so bad for us, why do we crave it? The short answer is that an injection of sugar into the bloodstream stimulates the same pleasure centers of the brain that respond to heroin and cocaine. All tasty foods do this to some extent—that’s why they’re tasty!—but sugar has a sharply pronounced effect. In this sense it is literally an addictive drug.
This raises the question, however, of why our brains would evolve to respond pleasurably to a potentially toxic compound. The answer, Johnson told me, lies deep in our simian past, when a craving for fructose would be just the thing our ancestors needed to survive.
I paraphrase Johnson in a voice borrowed from the fables, for what are even the best theories, if not the old stories told again in the language of science? Some 22 million years ago, so far back it might as well be the beginning, apes filled the canopy of the African rain forest. They survived on the fruit of the trees, sweet with natural sugar, which they ate year-round—a summer without end.
One day, perhaps five million years later, a cold wind blew through this Eden. The seas receded, the ice caps expanded. A spit of land emerged from the tides, a bridge that a few adventurous apes followed out of Africa. Nomads, wanderers, they settled in the rain forests that blanketed Eurasia. But the cooling continued, replacing tropical groves of fruit with deciduous forests, where the leaves flame in autumn, then die. A time of famine followed. The woods filled with starving apes. “At some point a mutation occurred in one of those apes,” Johnson explained. It made that ape a wildly efficient processor of fructose. Even small amounts were stored as fat, a huge survival advantage in months when winter lay upon the land and food was scarce.
Then one day that ape, with its mutant gene and healthy craving for rare, precious fruit sugar, returned to its home in Africa and begot the apes we see today, including the one that has spread its sugar-loving progeny across the globe. “The mutation was such a powerful survival factor that only animals that had it survived,” Johnson said, “so today all apes have that mutation, including humans. It got our ancestors through the lean years. But when sugar hit the West in a big way, we had a big problem. Our world is flooded with fructose, but our bodies have evolved to get by on very, very little of it.”
It’s a great irony: The very thing that saved us could kill us in the end.

YOGURT
The happy accident of yogurt probably came about by the fermentation of milk left out in the heat, most likely somewhere in Asia. Commercialized by Danone in 1919, it was sold in pharmacies to ensure longevity.
The addition of fruit and sugar boosted sales. So did freezing yogurt, which began in the 1970s.
Americans initially rejected its tartness—remedied by adding more sugar.
The Healthy Chef
Though just 11, Nick Scurlock is a perfect stand-in for the average American in the age of sugar. Hyperefficient at turning to fat the fructose the adman and candy clerk pump into his liver at a low, low price. One hundred thirty-five pounds in fifth grade, in love with the sweet poison endangering his life. Sitting in the lunchroom, he smiled and asked, “Why are the good things so bad for you?”
But this story is less about temptation than about power. At its best, the school can help kids make better decisions. A few years ago Pop-Tarts and pizza were served at Kirkpatrick. Now, across the district, menus have improved. The school has a garden that grows food for the community, a walking track for students and the public, and a new playground.
In a sense the struggle in Clarksdale is just another front in the continuing battle between the sugar barons and the cane cutters. “It’s a tragedy that hits the poor much harder than it does the rich,” Johnson told me. “If you’re wealthy and want to have fun, you go on vacation, travel to Hawaii, treat yourself to things. But if you’re poor and want to celebrate, you go down to the corner and buy an ice-cream cake.”
When I asked Nick what he wanted to be when he grew up, he said, “A chef.” Then he thought a moment, looked at his mom, and corrected himself. “A healthy chef,” he said.

CUPCAKE
The downsized cake made its American cookbook debut in 1826, says food historian Andrew Smith. Cupcake gentrification spread in 2000 when Sex and the City’s Carrie Bradshaw nibbled one topped with pink buttercream. In the current TV series Cupcake Wars, dueling recipes feature ingredients like sweet tea and chocolate seltzer.

www.robertclark.com

Rich Cohen’s ninth book, on the 1985 Chicago Bears, will appear in October. Robert Clark’s story on the Denisovans was published last month.