Delicious indulgence or cause of migraines? Aphrodisiac or medicine? Religious symbol or Mesoamerican currency? Written by a pair of anthropologists, this delightful book tells the complete history of everyone's favorite indulgence, including the real facts of the pre-Spanish history of chocolate.
After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Drawing on original ...
In this work, anthropologist Sophie D. Coe makes a journey through the historical development of the gastronomy of three important cultures: Inca, Aztec and Mayan. Starting from the history and domestication of the staples that each culture used before the Spanish conquest, she explains how these foods were prepared, served and preserved in each ...
This story about one of the world's favorite foods is based on botany, archaeology, socio-economics and the culinary art to present for the first time a complete, exact history of chocolate. The narration begins about three thousand years ago in the forests of Mexico and Central America with the Theobroma cacao tree and the complex processes ...
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