What's the Story Behind Cinco de Mayo?

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Cinco de Mayo, or May 5, is recognized around the country as a time to celebrate Mexico’s cultural heritage. Like a lot of days earmarked to commemorate a specific idea or event, its origins can be a little murky. Who started it, and why?

The holiday was originally set aside to commemorate Mexico’s victory over France at the Battle of Puebla in 1862. The two had gotten into a dispute after newly-elected Mexico president Benito Juárez tried to help ease the country’s financial woes by defaulting on European loans. Unmoved by their plight, France attempted to seize control of their land. The Napoleon III-led country sent 6000 troops to Puebla de Los Angeles, a small town en route to Mexico City, and anticipated an easy victory.

After an entire day of battle that saw 2000 Mexican soldiers take 500 enemy lives against only 100 casualties, France retreated. That May 5, Mexico had proven itself to be a formidable and durable opponent. (The victory would be short-lived, as the French would eventually conquer Mexico City. In 1866, Mexican and U.S. forces were able to drive them out.)

To celebrate, Juárez declared May 5, or Cinco de Mayo, to be a national holiday. Puebla began acknowledging the date, with recognition spreading throughout Mexico and in the Latino population of California, which celebrated victory over the same kind of oppressive regime facing minorities in Civil War-era America. In fact, University of California at Los Angeles professor David Hayes-Bautista cites his research into newspapers of the era as evidence that Cinco de Mayo really took off in the U.S. due to the parallels between the Confederacy and the monarchy Napoleon III had planned to install.

Cinco de Mayo gained greater visibility in the U.S. in the middle part of the 20th century thanks to the Good Neighbor Policy, a political movement promoted by Franklin Roosevelt beginning in 1933, which encouraged friendly relations between countries.  

There’s a difference between a day of remembrance and a corporate clothesline, however. Cinco de Mayo was co-opted for the latter beginning in the 1970s, when beer and liquor companies decided to promote consumption of their products while enjoying the party atmosphere of the date—hence the flowing margaritas. And while it may surprise some Americans, Cinco de Mayo isn’t quite as big a deal in Mexico as it can be in the States. While Mexican citizens recognize it, it’s not a federal holiday: Celebrants can still get to post offices and banks. 

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How Did 6 Feet Become the Standard Grave Depth?

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It all started with the plague: The origins of “six feet under” come from a 1665 outbreak in England. As the disease swept the country, the mayor of London literally laid down the law about how to deal with the bodies to avoid further infections. Among his specifications—made in “Orders Conceived and Published by the Lord Mayor and Aldermen of the City of London, Concerning the Infection of the Plague”—was that “all the graves shall be at least six feet deep.”

The law eventually fell out of favor both in England and its colonies. Modern American burial laws vary from state to state, though many states simply require a minimum of 18 inches of soil on top of the casket or burial vault (or two feet of soil if the body is not enclosed in anything). Given an 18-inch dirt buffer and the height of the average casket (which appears to be approximately 30 inches), a grave as shallow as four feet would be fine.

A typical modern burial involves a body pumped full of chemical preservatives sealed inside a sturdy metal casket, which is itself sealed inside a steel or cement burial vault. It’s less of a hospitable environment for microbes than the grave used to be. For untypical burials, though—where the body isn’t embalmed, a vault isn’t used, or the casket is wood instead of metal or is foregone entirely—even these less strict burial standards provide a measure of safety and comfort. Without any protection, and subjected to a few years of soil erosion, the bones of the dearly departed could inconveniently and unexpectedly surface or get too close to the living, scaring people and acting as disease vectors. The minimum depth helps keep the dead down where they belong.

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This article originally appeared in 2012.

What's the Difference Between Apple Juice and Apple Cider?

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iStock/Alter_photo

In a time before pumpkin spice went overboard with its marketing, people associated fall with fresh apples. Crisp and fresh, they practically beg to be crushed and pulped into liquid. But what’s the difference between apple juice and apple cider?

According to the state of Massachusetts, home to a variety of apple-picking destinations, both apple juice and apple cider are fruit beverages. But apple cider is raw, unfiltered juice—the pulp and sediment are intact. To make cider, the apples are ground into an applesauce-like consistency, then wrapped in cloth. A machine squeezes the layers and strains out the juice into cold tanks. That’s the cider that ends up on store shelves.

Apple juice, on the other hand, takes things a step further—removing solids and pasteurizing the liquid to lengthen its shelf life. It’s typically sweeter, possibly with added sugar, and may lack the stronger flavor of its relatively unprocessed counterpart. It’s also often lighter in color, since the remaining sediment of cider can give it a cloudy appearance.

But that’s just the Massachusetts standard. Each state allows for a slight variation in what companies are allowed to call apple cider versus apple juice. The cider may be pasteurized, or the cider and juice may actually be more or less identical. One company, Martinelli’s, states in its company FAQ that their two drinks are the same in every way except the label: "Both are 100 percent pure juice from U.S. grown fresh apples. We continue to offer the cider label since some consumers simply prefer the traditional name for apple juice."

The US Apple Association, a nonprofit trade organization that represents growers nationwide, indicates that apple juice can be made from concentrate, which is why you might see water as the first ingredient on the label. Generally, cider is the hard stuff: Crushed apples with minimal processing. Because it can ferment, it's usually found refrigerated. Apple juice can often be found elsewhere in stores, where it can remain stable.

Which you should buy comes down to personal preference. Typically, though, recipes calling for apple cider should use apple cider. Processed juice may be too sweet an ingredient. And you can always try making a pumpkin spice hot apple cider, although we may stop talking to you if you do.

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