Chocolate in Mesoamerica: A Cultural History of Cacao (Maya Studies) by Cameron L. McNeil - 2007

Gainesville: University Press of Florida, 2007. First Edition, First Printing. Fine Hardcover in a Fine Dust Jacket. New/New.

No Flaws or Blemishes; Gift Quality. 8vo; 9.5 inches tall;  542 pages with an extensive bibliography and index; illustrated.. From the botanical structure and chemical makeup of Theobroma cacao and methods of identifying it in the archaeological record, to the importance of cacao during the Classic period in Mesoamerica, to the impact of European arrival on the production and use of cacao, to contemporary uses in the Americas, this volume provides a richly informed account of the history and cultural significance of chocolate.