Chocolate in Mesoamerica [electronic resource] : A Cultural History of Cacao /
McNeil, Cameron L.
Gainesville : University Press of Florida,
c2006.
From the botanical structure and chemical makeup of Theobroma cacao and methods of identifying it in the archaeological record, to the importance of cacao during the Classic period in Mesoamerica, to the impact of European arrival on the production and use of cacao, to contemporary uses in the Americas, this volume provides a richly informed account of the history and cultural significance of chocolate.
Description based upon print version of record.
From the botanical structure and chemical makeup of Theobroma cacao and methods of identifying it in the archaeological record, to the importance of cacao during the Classic period in Mesoamerica, to the impact of European arrival on the production and use of cacao, to contemporary uses in the Americas, this volume provides a richly informed account of the history and cultural significance of chocolate.
pt. 1. Evolution, domestication, chemistry, and identification of cacao and its close relatives -- pt. 2. Cacao in pre-Columbian cultures -- pt. 3. Cacao in the colonial period -- pt. 4. Mesoamerican cacao use in the twentieth and twenty-first centuries.
Includes bibliographical references (p. [451]-514) and index.
Description based on print version record.
Ethnopharmacology
Plant remains (Archaeology)
Drinking customs
Cacao
Chocolate
Mayas
Mayas
Mayas