Stock Image

Chocolate in Mesoamerica: A Cultural History of Cacao (Maya Studies)

Cameron L. McNeil

5 ratings by Goodreads
ISBN 10: 0813029538 / ISBN 13: 9780813029535
Published by University Press of Florida, 2007
Condition: Good Hardcover
From Books Express (Portsmouth, NH, U.S.A.)

AbeBooks Seller Since August 14, 2015 Seller Rating 5-star rating

Quantity Available: 1

Buy Used
Price: US$ 194.64 Convert Currency
Shipping: Free Within U.S.A. Destination, rates & speeds
Add to basket

30 Day Return Policy

About this Item

Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Bookseller Inventory # 0813029538

Ask Seller a Question

Bibliographic Details

Title: Chocolate in Mesoamerica: A Cultural History...

Publisher: University Press of Florida

Publication Date: 2007

Binding: Hardcover

Book Condition:Good

Edition: 1st - may be Reissue.

About this title

Synopsis:

New 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.

Book Description:

“A monumental contribution to the study of a plant food of basic importance from pre-Columbian times to the present in the Americas and now the world. . . . It will be the baseline for studies of chocolate in the Americas and the world for the foreseeable future.—René Millon, professor emeritus,
University of Rochester New 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.

"About this title" may belong to another edition of this title.

Store Description

Visit Seller's Storefront

Terms of Sale:

Buy with confidence. Excellent customer service. 30 day return policy.

Books Express LLC
1465 Woodbury Ave
#400
Portsmouth NH 03801


Shipping Terms:

Standard and expedited shipping options include shipping and handling costs. Default shipping is by USPS Media Mail and frequently USPS Priority Mail or UPS Ground is used. Books should arrive within 10-14 business days for expedited shipping, and 20-30 business days for standard shipping. Standard shipping can on occasion take up to 30 days for delivery.

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express

Check Money Order PayPal Invoice Bank Draft Bank/Wire Transfer Direct Debit (Personally Authorized Payment)