Chocolate In Mesoamerica Mcneil Cameron L by Mcneil, Cameron L. instant download after payment.

  The papers  in this volume present reflections and findings on cacao from
many different perspectives; each of the scholars writes with detailed knowl-
edge 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; environ-
mental 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.