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Chocolate in Mesoamerica (Maya Studies)
Cameron L. (Edt) Mcneil (Author)
·
University Press Of Florida
· Paperback
Chocolate in Mesoamerica (Maya Studies) - Cameron L. (Edt) Mcneil
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Origin: U.S.A.
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Synopsis "Chocolate in Mesoamerica (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 Ethnopharmacology""A volume in the series Maya Studies, edited by Diane and Arlen Chase."
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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