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    Chocolate in Mesoamerica: A Cultural History of Cacao (Maya Studies) (Paperback) Edited by Cameron L. McNeil, Series edited by Diane Z. Chase, Series edited by Arlen F. Chase

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    DescriptionNew models of research and analysis, as well as breakthroughs in deciphering Mesoamerican writing, have recently produced a watershed of information on the regional use and importance of cacao, or chocolate as it is commonly called today. McNeil brings together scholars in the fields of archaeology, history, art history, linguistics, epigraphy, botany, chemistry, and cultural anthropology to explore the domestication, preparation, representation, and significance of cacao in ancient and modern communities of the Americas, with a concentration on its use in Mesoamerica. Cacao was used by many cultures in the pre-Columbian Americas as an important part of rituals associated with birth, coming of age, marriage, and death, and was strongly linked with concepts of power and rulership. While Europeans have for hundreds of years claimed that they introduced "chocolate" as a sauce for foods, evidence from ancient royal tombs indicates cacao was used in a range of foods as well as beverages in ancient times. In addition, the volume's authors present information that supports a greater importance for cacao in pre-Columbian South America, where ancient vessels depicting cacao pods have recently been identified. 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.

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  • Full bibliographic data for Chocolate in Mesoamerica

    Chocolate in Mesoamerica
    A Cultural History of Cacao
    Authors and contributors
    Edited by Cameron L. McNeil, Series edited by Diane Z. Chase, Series edited by Arlen F. Chase
    Physical properties
    Format: Paperback
    Number of pages: 558
    Width: 234 mm
    Height: 254 mm
    Thickness: 36 mm
    Weight: 771 g
    ISBN 13: 9780813033822
    ISBN 10: 0813033829

    B&T Book Type: NF
    BIC subject category V2: HBTB
    BIC E4L: HIS
    BIC subject category V2: JHMC
    Nielsen BookScan Product Class 3: T5.3
    BIC geographical qualifier V2: 1KLC
    B&T General Subject: 750
    Libri: I-HP
    Ingram Subject Code: HP
    Abridged Dewey: 930
    BISAC V2.8: SOC003000
    Ingram Theme: CULT/LATAME
    BISAC Merchandising Theme: ET150
    Ingram Theme: ETHN/NATAMR
    BISAC V2.8: CKB041000
    Warengruppen-Systematik des deutschen Buchhandels: 24530
    BISAC V2.8: HIS028000
    DC22: 972.01
    DC21: 972.01
    B&T Merchandise Category: UP
    BISAC V2.8: CKB018000, HIS024000
    LC classification: CC
    BISAC V2.8: SOC002010
    BIC subject category V2: 1KLC
    Thema V1.0: JHMC, NHTB
    Thema geographical qualifier V1.0: 1KLC
    Illustrations note
    91 b/w photos, 97 drawings & maps
    University Press of Florida
    Imprint name
    University Press of Florida
    Publication date
    19 April 2009
    Publication City/Country
    Author Information
    Cameron McNeil, adjunct assistant professor of anthropology at Queens College, CUNY, is coeditor of The Ch'orti' Area: Past and Present.
    Review quote
    "In this collection of 21 papers, the authors discuss the linguistic, chemical, agricultural, medicinal, economic and social aspects of the cacao plant, often in exhaustive detail." - Cambridge Archaeological Journal"