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Chocolate in Mesoamerica: A Cultural History of Cacao (Maya Studies)
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Chocolate in Mesoamerica: A Cultural History of Cacao (Maya Studies) Fine hardcover in a fine dust jacket - 2007

by Cameron L. McNeil

  • New
  • Hardcover
  • first

Description

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.
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Details

  • Title Chocolate in Mesoamerica: A Cultural History of Cacao (Maya Studies)
  • Author Cameron L. McNeil
  • Binding Fine Hardcover in a Fine Dust Jacket
  • Edition First Edition, First Printing
  • Condition New
  • Pages 544
  • Volumes 1
  • Language ENG
  • Publisher University Press of Florida, Gainesville
  • Date 2007
  • Illustrated Yes
  • Bookseller's Inventory # 15484
  • ISBN 9780813029535 / 0813029538
  • Weight 2.06 lbs (0.93 kg)
  • Dimensions 9 x 6 x 1.7 in (22.86 x 15.24 x 4.32 cm)
  • Library of Congress subjects Mayas - Agriculture, Mayas - Ethnobotany
  • Library of Congress Catalog Number 2006040357
  • Dewey Decimal Code 972.01

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About the author

Cameron McNeil earned her doctorate in anthropology from the Graduate Center, City University of New York, and currently conducts research in Copan, Honduras.