Chocolate in Mesoamerica: A cultural history of cacao
Cameron L. McNeil
The papers in this volume present reflections and findings on cacao from many different perspectives; each of the scholars writes with detailed knowledge of his or her own field of expertise. From an historical and archaeological perspective, this volume adds the important ingredient of time depth—the significance and function of cacao is reviewed for pre-Columbian and historic periods. There is also careful consideration of how cacao came to be absorbed into the Spanish diet and culture, eventually impacting most of Europe and then the world. Although the volume focuses largely on the Mesoamerican and, particularly, Maya use of cacao, broader geographical coverage also includes the use of this item in nearby Central America. Authors consider far-ranging topics related to cacao, including the origins and domestication; variants; environmental constraints on cultivation; processing and production; and the historic and contemporary utilization (including medicinal and ritual uses) among the Maya and other peoples of the Americas.
Категорії:
Рік:
2006
Видавництво:
University Press of Florida
Мова:
english
Сторінки:
559
ISBN 10:
0813039509
ISBN 13:
9780813039503
Серії:
Maya Studies
Файл:
PDF, 22.45 MB
IPFS:
,
english, 2006