Chocolate in Mesoamerica: a cultural history of cacao by Cameron L. McNeil

Chocolate in Mesoamerica: a cultural history of cacao by Cameron L. McNeil

By Cameron L. McNeil

"A enormous contribution to the examine of a plant nutrients of easy value from pre-Columbian occasions to the current within the Americas and now the realm. . . . will probably be the baseline for reports of chocolate within the Americas and the realm for the foreseeable future."—Rene Millon, professor emeritus, collage of Rochester

New types of study and research, in addition to breakthroughs in interpreting Mesoamerican writing, have lately produced a watershed of data at the local use and value of cacao, or chocolate because it is usually referred to as this present day. McNeil brings jointly students within the fields of archaeology, background, artwork heritage, linguistics, epigraphy, botany, chemistry, and cultural anthropology to discover the domestication, instruction, illustration, and value of cacao in historical and glossy groups of the Americas, with a focus on its use in Mesoamerica.
Cacao was once utilized by many cultures within the pre-Columbian Americas as a major a part of rituals linked to delivery, coming of age, marriage, and dying, and was once strongly associated with techniques of energy and rulership. whereas Europeans have for centuries claimed that they brought "chocolate" as a sauce for meals, proof from historical royal tombs exhibits cacao used to be utilized in more than a few meals in addition to drinks in precedent days. furthermore, the volume's authors current info that helps a better significance for cacao in pre-Columbian South the US, the place historical vessels depicting cacao pods have lately been identified.
From the botanical constitution and chemical make-up of Theobroma cacao and techniques of choosing it within the archaeological list, to the significance of cacao in the course of the vintage interval in Mesoamerica, to the influence of ecu arrival at the construction and use of cacao, to modern makes use of within the Americas, this quantity offers a richly trained account of the background and cultural importance of chocolate.

Show description

Read Online or Download Chocolate in Mesoamerica: a cultural history of cacao PDF

Best cooking by ingredient books

Meat Refrigeration

The chilling and freezing of meat continues to be a necessary approach of extending shelf-life and conserving caliber. in response to the paintings of the internationally-renowned meals Refrigeration and method Engineering examine Centre (FRPERC), Meat Refrigeration presents an authoritative advisor either to the impression of refrigeration on meat and most sensible practices in utilizing it to maximise meat caliber for the shopper.

Dr. Mao's Secrets of Longevity Cookbook: Eat to Thrive, Live Long, and Be Healthy

 Best-selling writer Dr. Mao, identified in Hollywood as surgeon to the celebrities, deals greater than seventy five easy-to-prepare, even-better-to-enjoy recipes to strengthen overall healthiness and raise longevity. Known as “Doctor to the stars,” Mao Shing Ni, M. D. extends the techniques provided within his overseas best-seller secrets and techniques of sturdiness and interprets these rules into kitchen-friendly palate-pleasing recipes that promise to enhance wellbeing and fitness, happiness, and sturdiness.

The Insect Cookbook: Food for a Sustainable Planet

The Definitive advisor to bugs as a Sustainable foodstuff SourceIn The Insect Cookbook, entomologists and a chef make the case for bugs as a sustainable resource of protein for people and an important a part of our destiny nutrition. they supply shoppers and cooks with the fundamental evidence approximately bugs for culinary use, with recipes basic sufficient to make at domestic but boasting the overseas aptitude of the world's such a lot stylish dishes.

Additional resources for Chocolate in Mesoamerica: a cultural history of cacao

Example text

Simple) leaves, the calyx usually three-lobed (vs. usually five-lobed), and the appendage on the end of the petals many times (vs. only two to three times) longer than the basal part and coiled (vs. reflexed or erect) in bud; in addition, the fruits of Herrania tend to be more conspicuously ribbed and have a drier husk, but this is not diagnostic (Schultes 1958). The relatively widespread Theobroma bicolor Bonpl. 2), known as pataxte or balamte in Mesoamerica, macambo in Peru and Colombia, and cacau do Peru in Brazil, is another of the more important relatives of cacao.

Cacao’s purported origins in northern South America, but cacao was already an established commodity by then so these were not necessarily completely wild populations. 4. Theobroma cacao fruit and crude chocolate tablet from Lowland Bolivia. Photograph by Douglas C. Daly. 5). This predominance of the use of the fruit pulp in Brazil as compared to other countries where cacao grows and where the pulp is not a conspicuous commercial product (personal observations from Brazil, Peru, Ecuador, Guatemala, and Mexico) might point to origins of the use of the pulp in Amazonian Brazil which then spread to the popular culture, but it tells us little about seed use.

In reference to the ancient Maya, Wendy Ashmore (1989:273) has noted that the southern cardinal direction can also be equated with the Underworld. In Chapter 8 of this volume, Simon Martin discusses associations between cacao and God L and the Underworld. At Copan, Late Classic censers 14 Cameron L. 7. Cacao as the cosmic tree of the south. Drawing by Cameron L. McNeil from the Codex FejérváryMayer (Postclassic Mixteca-Puebla). 10, this volume). 6). Johanna Kufer and Michael Heinrich (this volume) suggest that cacao, possibly because its ideal growing conditions are in shaded areas, may have been associated with darkness, whereas maize, which is grown in open fields, is associated with light.

Download PDF sample

Rated 4.01 of 5 – based on 31 votes
Comments are closed.