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

Winner of the Society for Economic Botany's Mary W. Klinger Book Award"A triumph of four-field anthropology. Botany, archaeology, linguistics, ethnography, and a small bit of physical anthropology are seamlessly united. . . . Without integration of the fields, few or none of the interesting conclusions in this work could have been reached."--American Anthropologist"Contains a watershed of interesting and exciting information. . . . For those with a serious interest in food history and foodways, it is an invaluable source of up-to-date information on one of the most beloved and revered foodstuffs in the Americas."--Austin Chronicle"A unique, extremely useful collection on chocolate use in Mesoamerica that sets a standard to follow in the expanding field of cultural food studies."--Choice"McNeil has here assembled an impressive stable of scholars to examine all aspects of cacao development and use in Mesoamerica from its discovery to its use by the modern Maya."--American Archaeology"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"I highly recommend the book for specialists as well as for the general public interested in knowing more about cacao; the reading is not complicated and is presented from an anthropological perspective."--Journal of EthnopharmacologyA volume in the series Maya Studies, edited by Diane and Arlen Chase.

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