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Coba represents a major Classic period Maya urban center. Archaeological investigations have suggested a complex socioeconomic integration apparent in the heterogeneity of the size, shape, and quality of architecture while demonstrating a clear demarcation between commoner and elite compounds in addition to a complex system of raised roads (sacbeob). Results of the 1974-1976 mapping efforts at Coba revealed a generalized concentric settlement pattern with elite compounds concentrated at the core. In their analysis of the settlement patterns at Tikal, Guatemala, Arnold and Ford challenged this concentric model. Their analysis of labor investment in structures within the 9 km² core area of Tikal suggested, in contrast to Coba, a scattered rather than a concentric pattern of high-status architecture. Using a geographic information system (GIS), we tested our concentric model hypothesis for Coba by applying Arnold and Ford's work investment parameters. Our results confirmed the presence of a concentric pattern of high-status architecture at Coba closest to the core that differed from Arnold and Ford's findings of a scattered pattern in Tikal. These unique and discrete findings suggest that all major cities in the Maya area may not possess identical settlement patterns. To support our findings indicating urbanism, we also make a detailed analysis of the Coba and Calakmul demographics focusing on the Late Classic period. [ABSTRACT FROM AUTHOR]

In the last decade, consumer perception of protein as an important nutrient has increased exponentially and focused on alternative sources such as plant- or insect-based protein and microalgae. However, many consumers indicate that they do not consider insect ingredients, a potential source of high quality protein, to be a good choice in food products. But is it because of the sensory aspects? This consumer study was conducted in the United States of America, Mexico, and Spain to compare acceptability of a familiar product, chocolate chip cookies, in three "blind" variations: a control 100% wheat flour chocolate chip cookie, and two versions substituting 15% and 30% cricket flour for an equivalent amount of wheat flour. Two hundred consumers from each country were recruited and scored overall acceptability and acceptability of different sensory attributes for the three cookies. Acceptance was measured using a nine-point hedonic scale and a similar format was used for each attribute. US consumers did not find significant differences in liking between the control and 15% sample. The 30% cricket powder cookie showed a decrease in consumer acceptance. Mexican and Spanish consumers liked the 15% sample significantly more than the control and 30% sample. Spanish consumers also like the control more than the 30% sample. The substitution of 15% cricket powder does not negatively impact liking in this product and, in fact, may improve both liking and protein content. Further research is necessary to determine whether this finding can help to mitigate the impact of insect-containing ingredients. PRACTICAL APPLICATION: High protein and sustainability are two key aspects being used to promote products in many markets. The protein content and sustainability of insect-based ingredients could make more competitive baked products if certain negative aspects, such as sensory and emotional and psychological barriers, can be overcome. This study focused on three specific countries but products using insect powder as an ingredient have the potential to be used in other regions or countries as acceptable products. With the correct marketing, such products could become a competitive choice in the product category. The food industry should consider and explore different insect powders/flours as an alternative ingredient., (© 2020 Institute of Food Technologists®.)