Enterprise and Society Advance Access published online on September 16, 2009
Enterprise and Society, doi:10.1093/es/khp056
© The Author 2009. Published by Oxford University Press [on behalf of the Business History Conference]. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org.
Cameron McNeil, ed. Chocolate Sin Mesoamerica: A Cultural History of Cacao. Maya Studies Series, edited by Diane Z. Chase and Arlen F. Chase
Cameron McNeil, ed. Chocolate Sin Mesoamerica: A Cultural History of Cacao. Maya Studies Series, edited by Diane Z. Chase and Arlen F. Chase. Gainesville: University Press of Florida, 2006. ISBN 978-0-8130-3382-2, $34.95 (paperback)
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In 1519, Cortés and his men watched the Emperor Moctezuma consume a frothing beverage he termed cacahuatl, made from the seeds of a tree the Maya called kakawa. According to Cortés, Moctezuma's subjects also used those seeds as currency. Today, Mesoamericans no longer use cacao seeds as money, but they continue to consume a number of cacao-based beverages. Understanding the changes and continuities in cacao and chocolate usage in Mesoamerica over the past millennia represented by these two brief descriptions underlies Cameron McNeil's edited volume, Chocolate in Mesoamerica: A Cultural History of Cacao, winner of the Society for Economic
Central Connecticut State University