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WE RECOMMEND |
‘Chocolate in Mesoamerica’ - A Cultural History of Cacao. Ed. Cameron L. McNeil, University Press of Florida, 2006 |
The History of Chocolate
Since we launched our new section on the importance of chocolate in pre-Hispanic Mesoamerica in 2014 we’ve added several new treats to enjoy...!
Mexican chocolate recipe
‘Aztec artefacts: chocolate whisk’
‘A Concise History of Chocolate’
‘Cacao: How a Single Word Holds the Key to Understanding the Mesoamerican Past’
Ancient cacao samples interactive map
‘Oldest Chocolate in the New World’
‘Chocolate Class: Multimedia Essays on Chocolate, Culture, and the Politics of Food’
‘Chocolate as Resistance: Mexico’s Rich Chocolate Traditions Defy Corporate Globalization’
New Ancient Cacao Finds in Utah
‘Mitos y sueños de chocolate’ - article online by María Teresa Uriarte. IN SPANISH
Cocoa beans are durable, small and distinctive
- ideal for use as small change!
In its long history, cacao was developed
as a fermented drink - chocolate beer!
Cacao fruit has been eaten
in South America since prehistory...
Cocoa beans were used in Maya rituals
to mark special occasions...
What was Sir Hans Sloane’s role
in bringing chocolate to Britain?
How chocolate came to England -
- the role of 17th century spies!
For the ancient Maya, ritually sipping chocolate
recalled the old Maize God’s journey through death and life...
Aztec beanz
meanz money!
Pioneers of Chocolate
Aztecs thought it was blood of the gods.
Aztec chocolate was a drink for the privileged -
never eaten as it is today