Tag Archives: chocolate

Why Hasn’t Chocolate Taken Off in China?

This video is a Chinese advertisement of Dove chocolates, focusing on the smooth and sweet taste of chocolate.  Among the Big Five, Dove has been one of the leading chocolate products in China. Since the 1980s, the Big Five have invested massive resources into trying to sell chocolate, with hopes of a lucrative return as China’s consumer class grows. Although some companies such as Ferrero and Mars have had some success, the dream of reaching all Chinese consumers has yet to be fully realized. Why these companies have struggled to successfully penetrate the Chinese market is a question worthy of exploration. Although some literature sources address this puzzle, none of them offer fully convincing arguments for why this might be. Building on Mintz’s consideration of how “sweetness” fits into the cuisine of different cultures, I argue that we must understand how people understand flavors and food in China to fully understand why chocolate may not be as popular.

The Big Five have made concerted efforts to market chocolate to Chinese people, using different concepts to attract the attention of consumers. For example, some have focused on the cultural practice of “gift-giving”–finding that more people may choose to give chocolate rather than buy it for the sake of self-indulgence. To some extent, these efforts seem to be working. This next video is a news report that reports how chocolate in China is becoming more popular. However, as the video points out, the consumption of chocolate in China remains extremely low, and a person in China only eats about 100 grams of chocolate annually.

Interestingly, one of the points made in this video and other news reports also comment on the short history of chocolate in China. Many point to China’s recent industrialization as the start of the country’s interaction with chocolate. As Allen writes in the opening paragraph of his book “Chocolate Fortunes : The Battle for the Hearts, Minds, and Wallets of China’s Consumers,”

Until twenty-five years ago, almost none of them had ever eaten a piece of chocolate. They were, to coin a phrase, ‘‘chocolate virgins,’’ their taste for chocolate ready to be shaped by whichever chocolate company came roaring into the country with a winning combination of quality, marketing savvy, and manufacturing and distribution acumen.

Here, Allen’s analyzes China through a highly orientalist and capitalist lens, describing Chinese people as “chocolate virgins” to be “conquered in a war” between chocolate corporations. Allen’s description is highly problematic in the way that it views Chinese people as simply “consumers” who can fulfill the wild dreams of one of the big five chocolate companies. By saying that before 25 years ago, “none of them had ever eaten a piece of chocolate” is a gross exaggeration, and would suggest that chocolate has had a very recent entry into China.  On the contrary, there is evidence that shows chocolate has long been in China, and some sources say its presence dates as far back as the 1600s (Grivetti and Shapiro 2011; Gordon, 2011).  These scholars point to several opportunities in which chocolate could have been introduced into China, including its close proximity to European countries (like Turkey) where chocolate and coffee were extremely popular; England’s colonization of Hong Kong in the mid 1800s, and the outsourcing of Chinese laborers to the Philippines where both cane sugar and chocolate were popular (Clarence-Smith 2003; Grivetti and Shapiro 2011). In searching through a database of Chinese trade and business documents, I also found a journal entry from 1883 where missionaries documented their consumption of chocolate, suggesting that it was not a foreign substance or food to the Chinese (See Picture 1 & 2).

Given that the data suggests chocolate has had a much longer history in China, this makes the puzzle of why chocolate has not been fully taken off even more interesting. Allen posits that many of the challenges that explain why chocolate has not taken off in China are logistical barriers that have gotten in the way. For example, he cites the difficulty in finding places that can keep chocolate at an appropriate temperature to avoid melting. Additionally, Allen even talks about how China is not as developed as the west, therefore their stores simply do not fully expose consumers to chocolate. Although Allen talks briefly about the importance of understanding how food is understood in China (citing the yin and yang concept), he ultimately criticizes China for being too close-minded to chocolate. He writes,

Ironically, in spite of such a wide variety of tastes and textures, chocolate was so foreign to the Chinese palate that the only culinary gateway into the diets of Chinese consumers was as a foreign and exotic curiosity. Therefore, to make their chocolates appealing to Chinese consumers, the Big Five’s marketing approaches and products had to be consistent with this prevailing view.

Despite acknowledging China’s diverse and rich culinary culture, Allen still believes that through thoughtful marketing, the Big Five can make chocolate popular in China. I argue that this is a problematic and limiting understanding of chocolate in the Chinese context. Even if companies face no logistical supply-chain barriers or have perfect marketing campaigns, there are cultural factors to account for that explain why chocolate has not, in its history, been fully accepted into Chinese culture.  In order to understand this, I believe we need to take a more nuanced look at the food system in China. Although there are certain regions, such as eastern China, that may prefer sweet foods, most of the country is not accustomed to eating solely sweets; there is a cultural system in China that dictates what what foods are better than others dependent on the season, weather, or condition of one’s body. To indulge in a sweet confectionary, or many pounds of it, is fundamentally oppositional to the balance of foods that one should consume.

In discussing the minimal role of sugar in French cuisine, Mintz’ cultural explanation provides a compelling framework that can help us understand why something sweet like chocolate may not be as popular in places like China. He writes,  

Sweetness does not seem to ever have been enshrined as a taste to be contrasted with all others in the French taste spectrum–bitter, sour, salt, hot–as it has in England and America.  Though dessert has a firm place in french meals, the position of cheese is even sturdier, often as if it were a spice. This is rather like the Chinese usage, where sweetness occurs somewhat unexpectedly, and also not always as the climax to the meal.

As Mintz points out, both French and Chinese cuisine are different from American and English cuisines in that they do not necessarily treat sweetness as a main or core component of dishes.  Given sweetness’ smaller role in the cuisine of China, confections such as chocolates may therefore not be as attractive to consumers. Acknowledging the way that food is understood culturally is essential to understanding why chocolate companies may find resistance in China; if the Big Five truly want to take a stab at China, then they need to understand that the cuisine and cultural food systems are more important than consumers’ purchasing power or logistical barriers.

Works Cited

Allen, Lawrence. 2010. Chocolate Fortunes: the Battle for the Hearts, Minds, and

Wallets of China’s Consumers. pp. 1-39, 201-224

Clarence-Smith, William Gervase. 2003. Cocoa and Chocolate.

Gordon, Bertram M. 2011. Chapter 44: Chinese Chocolate in the book Chocolate: history, culture, and heritage edited by Grivetti and Shapiro.

Mintz, Sidney. 1986[1985]. Sweetness and Power: The Place of Sugar in Modern

History. New York: Penguin Books

Multimedia Sources:

Picture 1&2:

The Chinese Recorder: Missionary Journal. 1883. Volume 14, Issue 1. China: Trade, Politics & Culture.

Video 1: Dove Chocolate Advertisement. Extracted from Youtube.  https://www.youtube.com/watch?v=EhwYbH5n15c

Video 2: Chinese news report on chocolate. Extracted from Youtube.


From Cadbury to Nestlé: Big Chocolate & Forced Labor

While chocolate is a sweet delicacy enjoyed by millions around the world, the underlying forces of cacao production often leave a sour taste in consumers’ mouths. After Europeans “discovered” chocolate in Mesoamerica, its dissemination in Europe relied on the forced labor of indigenous populations and later African slaves on cacao plantations. Slavery was abolished on paper in England in 1833. Yet, it persisted under new names from serviçal in Sao Tome e Principe to “worst forms of child labor” in Côte d’Ivoire. I will compare the response of two influential companies in the cocoa industry–Cadbury and Nestlé–when faced with evidence of forced labor  in their cacao supply chain. While both companies’ actions are ultimately profit-driven, Cadbury took more legitimate actions to divest from forced labor than Nestlé, as the latter has yet to fully invest in ethically-sourced cacao.


William Cadbury’s awareness of forced labor in cacao plantations started with rumors of horrible work conditions in Sao Tome and Príncipe in 1901. At the time, Cadbury obtained 55% of its cacao from the area (Higgs 2012:9). He met with Portuguese authorities who assured him that new labour legislation addressed concerns of minimum wage (Satre 2005:23). Still, Cadbury commissioned Joseph Burtt in 1905 to investigate the work conditions in Sao Tome e Principe. Prior to Burtt’s return, Henry Nevinson published his investigative journalism in Harper’s Magazine in 1905.

Screen Shot 2017-03-24 at 07.27.43
Cadbury's_Cocoa_advert_with_rower_1885Nevinson shed light on the forced labor of indentured servants (serviçal) in Sao Tome e Principe (Martin 2017). It was indistinguishable from slavery. Burtt returns in 1907, and his report supports Nevinson’s research. Yet, British authorities request Burtt revise his findings to assuage Portuguese authorities because Portuguese authorities were instrumental to British colonial interests in South Africa (Satre 2005: 76, 24). Up to then, Cadbury’s actions were behind the public eye. While the company researched forced labor and attempted to negotiate with both British and Portuguese authorities with no divestment in sight, their consumers continued purchasing their “guaranteed pure and soluble” cacao. 

Nevinson persevered with his reporting and published “The Angola Slave Trade” in The Fornightly Review, which garnered a lot of publicity. Forced labor alarmed British consumers because although England had abolished slavery in 1833, they were still complicit to it. Slavery did not align itself with the Quaker values of the time. As consumers started demanding Cadbury take action, Cadbury takes a final trip to Sao Tome and Principe.

Upon his return, he convinces J.S. Fry and Rowntree, other British chocolatemakers to join him as Cadbury boycotts cacao production in Sao Tome and Principe. Presumably, Cadbury divests because of the continuous failed promises by the Portuguese government to ameliorate working conditions in both islands. While the Portuguese government was not intent on ending slavery in cacao production, Cadbury did not suddenly reach enlightenment in 1909. At the time of initial evidence of slavery in Sao Tome and Principe, Cadbury had no other sustainable source of cacao if it wanted to maintain its leading status amongst British consumers. A viable option was needed as the British confectionners turned to mainland West Africa. Hence, the boycott from its main source of cacao did not hurt Cadbury because during his backdoor negotiations with various stakeholders, cacao trees were being planted in the Gold Coast (present-day Ghana). From his visit to the Gold Coast in 1906 to the official boycott from Sao Tome’s cacao in 1909, cocoa harvest in the Gold Coast increased from 9004 to 20,534 metric tons (Grant 2005: 175). Therefore, in addition to being ethically sound, the move to the Gold Coast in 1909 was also business-proof.


A century later, big chocolate makers are still guilty of profiting from the fruits of forced labor in their supply chain. In 1998, A Taste of Slavery: How Your Chocolate May be Tainted was published. The UNICEF  report was one of the first to highlight evidence of child labor in West Africa, particularly in Côte d’Ivoire. Young people were often worked almost under horrible conditions: “the [Malian] boys had little to eat, slept in bunk-houses that were locked at night, and were frequently beaten. They had horrible sores on their backs and shoulders, some as a result of carrying the heavy bags of cocoa, but some likely the effects of physical abuse” (Off 2008: 121). Child labor in cacao farms in Côte d’Ivoire involves familial and contracted labor, often including human trafficking of children from neighboring countries like Mali and Burkina Faso. Such labor conditions violate the International Labor Organization (ILO) Minimum Age Convention and the ILO Forced Labour Convention (Schrage and Ewing 2005: 101-102).

Increasing media attention to such reports of child slavery pushed the cocoa industry to stop dawdling and take action because “the mistreatment of children posed a clear threat to corporate reputation and sales” (Schrage and Ewing 2005: 104). As the United States Congress began the legislative process of banning Ivorian cacao, the industry proposed a protocol to address the reports. In September 2001, the Chocolate Manufacters Association (CMA) and the World Cocoa Foundation signed the Protocol for the Growing and Processing of Cocoa Beans and their Derivative Products in a Manner that Complies with ILO Convention 182 Concerning the Prohibition and Immediate Action for the Elimination of the Worst Forms of Chila Labor also known as the Harkin-Engel Protocol. Ever since its inception, the protocol has continuously been extended as chocolate companies fail to eradicate the worst form of child labor from their supply chain by their own deadlines. Many have critiqued the protocol as too lenient because a voluntary plan does not ensure the industry will be accountable.

Nestlé has undertook actions to adhere to the Harkin-Engel Protocol. The company joined the Global Issues Group (GIG), “an ad-hoc, pre-competitive association of cocoa industry participants formed in response to the agreements as spelled out in the Harkin-Engil Protocol” (Tulane research). Furthermore, Nestlé contracted UTZ Certified, a product certification organization, to be held accountable for its cacao consumption. Screen Shot 2017-03-24 at 16.27.24In 2009, Nestlé established the Cocoa Plan. The hyperlinked video highlights the work of the Cocoa Plan in Côte d’Ivoire. Through the International Cocoa Initiative, the Cocoa Plan has built schools throughout Côte d’Ivoire in order to provide alternatives for children who were previously child laborers or could potentially be involved in cacao production.This iniative, among others, empowers local communities and seeks to reduce the prevalence of the “worst forms of child labor” in cacao production.In addition, Nestlé has supported further investigation into their cacao sourcing. The Fair Labor Association (FLA) conducted a thorough investigation of the company’s cacao supply chain, making it the first chocolate-maker to undertake such a process (CNN 2012). The FLA has continued these investigations, which attest to Nestlé’s investment in an ethical supply chain. Nestlé’s actions were in response to growing criticism. The company had to handle lawsuits and respond to documentaries about the persistence of forced labor in Côte d’Ivoire in order to appease its consumer base, who was demanding more accountability in the cacao supply chain.


Screen Shot 2017-03-24 at 16.28.53Consumer demand for and consumption of ethically produced chocolate is highest in the United Kingdom. This trend explains why Kit Kat chocolate bars in the UK bear the Faitrade mark and Kit Kat chocolate bars in Germany do not. While both bars have the Cocoa Plan logo, Nestlé reveals that it only purchases 14.5% of its cocoa through the Plan, of which 75% is either UTZ or Fairtrade-certified (Nestle 2013: 160). While Nestlé has taken steps to ethically source its cacao, this has only been for consumers who actively demand it.

Similar to Cadbury, Nestlé is acting in a profit-maximizing way. Ethics are secondary because the investment in the Cocoa Plan for all of its chocolate would not be be as profitable beyond the UK. Unlike Cadbury, Nestlé has unfortunately not significantly addressed the Protocol because shared responsibility with other big chocolatemakers and lack of significant consumer demand diffuse the pressure to immediately conform.


Cadbury’s Advert with Rower 1885. 2010. Wikimedia Commons

CNN,. 2012. “Nestleé Advances Child Labor Battle Plan”. Retrieved March 23, 2017 (http://thecnnfreedomproject.blogs.cnn.com/2012/06/29/nestle-advances-child-labor-battle-plan/).

Grant, Kevin. A Civilised Savagery: Britain and the New Slaveries in Africa, 1884-1926.  London: Routledge, 2005.

Higgs, Catherine. Chocolate Islands: Cocoa, Slavery and Colonial Africa Athens: Ohio University Press, 2012.

Martin, Carla. “Slavery, Abolition, and Forced Labor.” Lecture, Chocolate Lecture, Cambridge, March 01, 2017.

Nestlé,. 2013. Nestlé In Society: Creating Shared Value And Meeting Our Commitments 2013. Nestlé. Retrieved March 21, 2017 (http://storage.nestle.com/Interactive_CSV_Full_2013/files/assets/common/downloads/Creating%20Shared%20Value%20Full%20Report%202013.pdf).

Nevinson, Henry Woodd. “The Slave-Trade of to-Day. Conclusion–the Islands of Doom.” Harper’s Monthly, 1906, 327-37.

Off, Carol. 2008. Bitter Chocolate. 1st ed. New York [u.a.]: The New Press.

Satre, Lowell J. Chocolate on Trial: Slavery, Politics, and the Ethics of Business.  Athens: Ohio University Press, 2005.

Schrage, Elliot, and Anthony Ewing. 2005. The Cocoa Industry And Child Labour. Journal of Corporate Citizenship. Retrieved March 22, 2017 (http://www.justice.gov.il/Units/Trafficking/MainDocs/The_Cocoa_Industry_and_child_labour.pdf).

The Evolution of Cacao-Based Drinks in Mexico

Millions of tons of chocolate are produced each year, yet few today would guess that this sugary treat had its origins in frothy, semi-sweet cacao drinks prepared for Maya and Aztec royalty. Chocolate bars, candies, cakes, and pastries are the most popular forms of the food in most of the US and Europe today. Chocolate milk and hot chocolate retain some basic similarity with the cacao drinks of thousands of years ago, yet they combine the chocolate with milk, sugar, and other ingredients that would have been foreign to the Maya and Aztecs. Yet, in Mexico, a tradition of cacao beverages has been preserved from the fall of the Aztec empire to the present day. In this paper, I investigate modern cacao drinks and argue that though they are often marketed with references to the Maya and Aztecs, modern drinks represent a unique hybridity of ancient traditions and European ingredients and styles of preparation.

Chemical analysis has shown that cacao beverages were produced in Mesoamerica as early as 1100 BCE.[1] Cacao beverages were prepared by both the Maya and Aztec, and were considered very precious because cacao beans were used as a form of currency.[2] Maya drinks, especially those produced in the Yucatan Peninsula in Mexico, were known for being prepared hot, while Aztec cacao drinks were generally cold.[3] In Aztec times, cacao beverages were often prepared in different ways depending on the quality of the cacao. High quality cacao was combined with water and frothed, while lower-quality cacao was often combined with other ingredients, including corn, seeds, chili peppers, vanilla, and other flowers.[4] By the time the Spanish arrived in the 1600’s, cacao beverages were sold in markets across Mexico, though cacao remained expensive and had high social significance.[5] Because of the wide range of different flavorings combined with cacao drinks, different regions of present-day Mexico each had unique interpretations of cacao beverages during Aztec times.[6]

Today, Mexico still has a wide range of cacao-based drinks available in different regions of the country. During lecture on February 1st, we watched a video detailing the preparation of Champurrado, a popular chocolate beverage in Mexico today.[7] In this video, the drink is prepared using pre-processed bars of dark chocolate, rather than the raw cacao that would have been used in ancient beverages. Additionally, the Champurrado is mixed with sugar, milk, cinnamon, and star anise – additions that are distinctively European. However, Champurrado also contains masa harina (a form of corn flour) and water, and makes use of a traditional molinillo (an item introduced to Mesoamerica by the Spanish[8]) to mix the ingredients and create a froth. Though the mixture of cacao and water is distinctively Mesoamerican, the additional ingredients and use of a molinillo reflect the influence of Spanish colonialism.

However, Champurrado is just one of many popular cacao drinks in Mexico today – and just one of many unique combinations of ancient recipes and European influences. Today there are a variety of different cacao drinks made in different regions of Mexico, for example bu’pu in Tehuantepec, chorote in Tabasco, tascalate in Chiapas, and tejate in Oaxaca.[9]

Tejate is perhaps the most authentic, as archaeological research has shown that many of its ingredients, as well as the vessels it is served in, reflect the style of cacao beverages produced in Oaxaca for thousands of years.[10] According to a 2009 article from The Atlantic, in tejate’s recipe “you’ll almost always find a blend of nixtamal corn, cacao beans, mamey seed, and rosita de cacao–the secret ingredient that makes tejate truly special. Rosita de cacao is the flower of the funeral tree (Quararibea funebris).”[11] Once the ingredients are combined, tejate is served combined with water and topped with a pile of frothy foam.[12] Similar cacao-foam-based drinks can be found passed-down from generation to generation in Cholula, Puebla, and other regions of Mexico.[13] Though tejate combines cacao, corn, flowers, and abundant foam, much like ancient drinks, it also includes modern influences. Today, tejate is served with a sugar-based syrup, and some have experimented with serving tejate paste “in cookies, cake, ice, powder,” and other forms that stray away from the traditional liquid.[14] Though tejate recipes have been passed down for generations and represent a unique cultural inheritance, they have not been immune to the ingredients and new tastes imported by Spanish colonizers.

The video below describes a drink that can be found in Mexico City, Espuma de Cacao[15] – a beverage very similar to the tejate prepared across Oaxaca. However, it is notable that this version of the drink specifically calls it “El elixir de los Dioses” – the elixir of the Gods – a direct reference to the elite pedigree of cacao beverages in Maya and Aztec times. The video does not reference the influence of Spanish colonialism, yet the inclusion of sugar in the recipe reflects the changes to traditional recipes that occurred under Spanish rule.

Video is from OZY travel blog article.[16]

Besides the recipes for cacao-foam drinks passed down in communities across Mexico, there are also recipes that have been created specifically to recreate the cacao-drinking experience of the Aztecs and Mayans. Munchies documents some such recipes made by Fernando Rodriguez, a businessman in Teotihuacan.[17] Rodriguez uses recipes for ancient drinks, found in such sources as the Popul Vuh and Florentine Codex, to design modern drinks that rely on the same key spices, flavors, flowers, and production methods.[18] Though Rodriguez bases most of his drinks on the historical clues he finds from ancient writings, he still makes some blends that introduce cinnamon, ginger, and other spices that were first introduced to Mesoamerica by Spanish colonizers.[19]

Though different areas of Mexico each have their own variations on how to prepare and serve cacao-based drinks, there are common threads that connect all these beverages. In all areas, modern Mexicans are proud of their unique cultural heritage stemming from Aztec and Maya civilization, and market modern cacao drinks for the ancient wisdom and tradition that they perpetuate. Many of the ancient drink-making customs remain the same – corn, flowers, and water are often added, and foam is still often considered a desirable element to top the beverage. Yet, Spanish and European taste and colonial influence can also be seen in many variations of these drinks. The most common manifestation of this is the addition of sugar, though cinnamon, ginger, star anise, other spices, and milk also reflect the influx of European ingredients and taste preferences. The cacao beverages produced across Mexico today are unique, with no clear counterpart in most other countries, yet they represent both the heritage of ancient civilizations and, more subtly, the complex and difficult legacy of Spanish colonialism.


[1] John S. Henderson, Rosemary A. Joyce, Gretchen R. Hall, W. Jeffrey Hurst, and Patrick E. Mcgovern, “Chemical and Archaeological Evidence for the Earliest Cacao Beverages,” Proceedings of the National Academy of Sciences 104, no. 48 (2007): 18937. http://www.pnas.org.ezp-prod1.hul.harvard.edu/content/104/48/18937.full

[2] Sophie D. Coe, and Michael D. Coe, The True History of Chocolate, 3rd ed. (New York: Thames and Hudson, 2013), 81-84.

[3] Coe and Coe, The True History of Chocolate, 83-84.

[4] Coe and Coe, The True History of Chocolate, 86-94.

[5] Daniela Soleri, Marcus Winter, Steven R. Bozarth, and W. Jeffrey Hurst, “Archaeological Residues and Recipes: Exploratory Testing for Evidence of Maize and Cacao Beverages in Postclassic Vessels from the Valley of Oaxaca, Mexico,” Latin American Antiquity 24, no. 03 (2013): 345-62, 345-347, accessed via Hollis, http://www.jstor.org.ezp-prod1.hul.harvard.edu/stable/23645680?seq=3#page_scan_tab_contents

[6] Coe and Coe, The True History of Chocolate, 94.

[7] Dr. Carla Martin, “Mesoamerica and the ‘Food of the Gods,’” February 1, 2017, slide 82, https://docs.google.com/presentation/d/1FzrAQvjXJZnu7lTixblZ1FsyfDjnXtQ-8JyXd2uq5ZM/edit#slide=id.gef490479d_4_279

[8] Coe and Coe, The True History of Chocolate, 83-85.

[9] Soleri, et al, “Archaeological Residues and Recipes,” 347.

[10] Soleri, et al, “Archaeological Residues and Recipes.”

[11] Alex Whitmore, “Cacao Tejate: Ancient Chocolate Drink,” The Atlantic, April 28, 2009, https://www.theatlantic.com/health/archive/2009/04/cacao-tejate-ancient-chocolate-drink/16609/

[12] Whitmore, “Cacao Tejate.”

[13] Margot Castaneda, “How Mexico Is Rediscovering (and Reinventing) Ancient Cacao Drinks,” Munchies (a branch of Vice News), January 7, 2017, https://munchies.vice.com/en_us/article/how-mexico-is-rediscovering-ancient-cacao-drinks

[14] Castaneda, “How Mexico Is Rediscovering (and Reinventing) Ancient Cacao Drinks.”

[15] Libby Coleman, “This Chocolatey Mexican Drink Will Get You Foaming at the Mouth,” OZY, January 24, 2017, http://www.ozy.com/good-sht/this-chocolatey-mexican-drink-will-get-you-foaming-at-the-mouth/75134

[16] Coleman, “This Chocolatey Mexican Drink.”

[17] Castaneda, “How Mexico Is Rediscovering (and Reinventing) Ancient Cacao Drinks.”

[18] Ibid.

[19] Ibid.



Multimedia Sources 

Castaneda, Margot. “How Mexico Is Rediscovering (and Reinventing) Ancient Cacao Drinks.” Munchies (a branch of Vice News). January 7, 2017. https://munchies.vice.com/en_us/article/how-mexico-is-rediscovering-ancient-cacao-drinks

Coleman, Libby. “This Chocolatey Mexican Drink Will Get You Foaming at the Mouth.” OZY. January 24, 2017. http://www.ozy.com/good-sht/this-chocolatey-mexican-drink-will-get-you-foaming-at-the-mouth/75134

Whitmore, Alex. “Cacao Tejate: Ancient Chocolate Drink.” The Atlantic. April 28, 2009. https://www.theatlantic.com/health/archive/2009/04/cacao-tejate-ancient-chocolate-drink/16609/


Academic Sources 

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. 3rd ed. New York: Thames and Hudson, 2013.

Henderson, John S., Rosemary A. Joyce, Gretchen R. Hall, W. Jeffrey Hurst, and Patrick E. Mcgovern. “Chemical and Archaeological Evidence for the Earliest Cacao Beverages.” Proceedings of the National Academy of Sciences 104, no. 48 (2007): 18937. Accessed via Hollis. http://www.pnas.org.ezp-prod1.hul.harvard.edu/content/104/48/18937.full

Martin, Carla. “Mesoamerica and the ‘Food of the Gods.’” February 1, 2017. https://docs.google.com/presentation/d/1FzrAQvjXJZnu7lTixblZ1FsyfDjnXtQ-8JyXd2uq5ZM/edit#slide=id.gef490479d_4_279

Soleri, Daniela, Marcus Winter, Steven R. Bozarth, and W. Jeffrey Hurst. “Archaeological Residues and Recipes: Exploratory Testing for Evidence of Maize and Cacao Beverages in Postclassic Vessels from the Valley of Oaxaca, Mexico.” Latin American Antiquity 24, no. 03 (2013): 345-62. accessed via Hollis. http://www.jstor.org.ezp-prod1.hul.harvard.edu/stable/23645680?seq=3#page_scan_tab_contents

Chocolatey Perceptions: The Simulacra of Cacao

“… the human body is basically an ambulatory colony of trillions of benevolent bacteria of many species, and their complex activity in metabolism and absorption of specific compounds is just becoming known to medical science.” (Coe, p. 31)[1]

A principal perceptive conceit innate to the human condition is the tendency to obscure staggeringly complex phenomena with simulacra[2], which applies so pertinently to our own self-perception as it does to any exogenous phenomenon. This, stemming from the exigences of adaptive prudence, or evolutionary imperative, nonetheless sullies our capacity for holistic and objective appraisal of phenomena and our interactions therewith. By conceptualisation, sociocultural, biopsychological, and linguistic construction, what might simply be labelled and categorised as ‘cacao’ or ‘chocolate’ is to humans a functional simulacrum, with all manner of narratives relative to time and place projected thereon; which, in turn, entail little comprehension of the complex chemistry, economics, industry, and so forth, existential to the product consumed. This article is not intended as a dissection of contemporary conceptions and misconceptions of cacao, but rather as an exploration of the semiotics that surrounded it in Maya, Mexica, and related indigenous Mesoamerican cultures, to offer elucidation of our own perceptions of the ‘food of the gods’ and indeed our predilection for simulacra more widely.


Factors monetary

            There are few starker examples of the simulacrum than money. Money is something into which we divest value – divest in the sense that value is displaced from the material objects or practicable services that the metric represents, and for which it is a means of exchange, to the point that, so often in monetary economies of all kinds and not simply in advanced consumerist marketocracies, it becomes an object in and of itself; our conception of value becomes invested in that symbol thereof: money. One of the key particularities of cacao is that it was, for centuries, used by the peoples of Mesoamerica, and later European colonists, as currency (Coe, p. 59). Cacao is a cultigen indigenous to the New World (Mintz, p. 36), specifically to the Amazonian basin towards the Ecuadorian coast, but, while radiocarbon dating has placed the consumption of cacao, in a semi-refined form, in the ancient Barra civilisation through the Olmecs and Izapa (Coe, pp. 36-38), it is the Maya and Mexica for whom we have a wealth of evidence that cacao beans were used as a means of exchange.

Ironically, it may be that one of the first examples of cacao as currency comes from the troves of counterfeit, clay cacao beans found at Balberta, a Classic Maya settlement near to Izapa in the south of modern-day Guatemala (p. 50). The crafting of delicate, ‘almond-like’ cacao beans would have been painstaking and the absurdity of such an endeavour highlights the marked subjective value, psychologically constructed upon its economic usage as tender, and thus indulgence of the simulacrum. When Christopher Columbus made contact with the Maya, believed to be the Putún Maya, near the island Guajana, he and his son, Ferdinand, made mention of the outwardly peculiar inclination of the natives to these beans – ‘those almonds which in New Spain are used for money’ (Weinberg et al., pp. 53-55). In perspicacity, we might similarly substitute the symbolic value placed on paper or digital money in our own cultures to cacao beans, as our own simulacrum is, superficially, of similar arbitrariness – as indeed the Spanish would learn to in their new colonies (Weinberg et al., p. 254). Yet, this would be to make little interrogation into the nature of that particular cultigen and its specificity.


Factors otherwise economic


Map of Aztec and Maya Regions, latinamericanstudies.org

Central to cacao’s trade were the waterway networks of the aforementioned Chontal or Putún Maya, who rose to great prominence in the twilight of the Classic Maya period, 250-900 AD, judging by the dress of those depicted on stelae as far and wide as Seibal, in Petén, and Cacaxtla in Tlaxcala (Coe, pp. 52-53) – which may well be demonstrative of the reach and penetration of the cacao-based economy in Mesoamerica even prior to the collapse of Classic Maya ca. 900 AD. Their descendants in the Maya heartlands – see map above – would never be subjugated by the Mexica given their shrewd and peaceful management of trade eastward and onwards into South America (p. 73). Indeed, the Mexica would attribute some degree of prestige to the role of their own guild-like merchants, the pachteca, who would venture across a territory spanning the map of Mesoamerica. The Mexica, as the Spanish, would assimilate into the extant economic order and adopt the incumbent social construction of value, maintaining the norms at play even to the point of collaboration with the gatekeepers of that economic order. This memetic transmission of the symbolic value of cacao between cultures may offer some insight into the processes by which our own perceptions of phenomena, not only that of chocolate, are reproduced.


Factors theological


Gods blood-letting over cacao, Madrid Codex (Public Domain)

            The symbolic value of cacao is omnipresent in the theology of Mesoamerican cultures. Mayan documents were typically written on bark paper and were thus perishable, placing extra importance on the few that survive (Coe, p. 43). In the Late Mayan Madrid Codex gods are depicted letting their own blood onto cacao, part of a persistent metaphorical link between divinity, blood, and cacao (p. 43; see image above). One key factor in the sanguine element of this symbolism was that chocolate was, at the time, often prepared by mixture of ground cocoa powder with achiote[3]. One might view this as predication for symbolism that came about post hoc, as conscious and perfunctory development of the recipe to fit theological and ceremonial purpose, or as some sort of coalescence of the two, but it is the development of that visceral, aesthetic, and ultimately semiotic function to the chocolate that is chiefly of pertinence here – not causality. Another text, the Popul Vuh, was codified by Spanish colonists in an attempt to detail the theology of the Quiché Maya, but it would appear to corroborate beliefs held somewhat consistently, or at least developed dialectically, in Mesoamerica – as attested by Izapa era stone stelae (Coe, pp. 37-40). The sacrosanctity of trees, often anthropomorphised and in the form of a cacao tree, was a consistent feature and the fact that the divine twins and mortal realm were born of the axis mundi[4] can be thought of as another major element in cacao’s rich symbolism[5]. If one were in need of any further proof of chocolate as a simulacrum, its very presence in grave goods[6] shows conceptions extending far beyond the intrinsic value its consumption holds in the mortal realm.


Factors psychological

(Please follow hyperlink for video)


Chocolate: Benefits vs. Dangers | Is Theobromine Safe?

The complex chemistry of chocolate, and specifically that of cacao, has certainly played a role in the psychology of its perception, be that specious or otherwise. Hervé Robert’s Les vertus thérapeutiques du chocolat is, to date, the most comprehensive medical study of the effects of chocolate, in which he indicated the psychoactive and stimulant effects of methylxanthines[7] theobromine (named for the genus Theobroma) and caffeine and β-phenylethylamine[8], as well as the production of serotonin[9] (Smith, p. 1). Both the Maya and Mexica appear to have used chocolate drinks for stimulant purposes, supplying them to soldiers before combat and athletes before competitions (Weinberg et al., p. 55) – much as we might today drink cups of strong coffee before writing an article. Since there is widespread evidence of cacao consumption in spite of its status as tender[10] there must have been some degree of pleasure associated therewith. One can see how differential food preference across vast cultures and thousands of years may have led to the selective elevation of this particular crop, an affinity therefor. The video above offers an introduction to the debate over the psychological effects of theobromine and caffeine on the brain and body; in modern debates surrounding nutritional and psychological effects of certain substances there tends to be a degree of moral hazard due to the vested economic interests of companies or government agencies that fund research, inertia in food preferences, and the conscious search for foodstuffs with unbalanced value[11]. Stalemate maintains the simulacrum as the technical or highly specialised nature of debates, be they on economics, psychology, chemistry, or any other avenue for debate, often so wholly obfuscate nuances in approach to the phenomenon, ie. chocolate, as to nullify it and so strengthen superficial, expedient categorisation much in the way that ethnobotany, theology, or even the Hippocratic-Galenic humoural system did before.


As alluded by the quotation that begun this essay, we have a tendency to reduce the individual human unit to one of uniformity, and consistency of narrative purpose and action, and we take comfort in the somewhat fallacious notion that the trillions of bacteria and cells, even their organelles, that compose us are altogether singular in their congruence. We construct flattened, reductive, two-dimensional avatars that allow us to obscure that complexity with the simulacra ‘Matthew’ or ‘Elliott’, et cetera. This expedient form of categorisation extends from self-perception to all exogenous phenomena, amongst which cacao is no different.




[1] This article is greatly indebted to the scholarship of Jonathan D. Coe and his late wife Sophie D. Coe, whose book The True History of Chocolate provides the backbone of the historical knowledge here discussed and, in this initial quotation, the genesis for exploration of simulacra in cacao.

[2] “A simulacrum refers to something that replaces reality with its representation”; Dino Franco Felluga, discussing Jean Baudrillard’s Simulacra and Simulation (Felluga, p. 281).

[3] Bixa orellana, a red colouring agent

[4] The ‘world’s axis’, a tree that spans the underworld, Xibalba in Mayan mythology, from whence the divine twins originate, the mortal, and the celestial realms – an element common to numerous world theologies.

[5] The 7th century Palenque Maya king Pakal the Great claimed divine legitimacy for his rule by claiming to have descended from a cacao tree.

[6] Incidentally of major import to the ‘cracking’ of Mayan script given the propensity to analyse contents of containers by microspectroscopy and cross-reference this to labels and historical linguistics.

[7] Methylxanthines (ie. caffeine and theobromine) are a class of chemical often sought out with vigour by humanity; they tend to arise in plants as response to injury and can offer neural shock to small pests but in humans an effect found to be in some way pleasing, and that pleasure may be considered psychologically addictive.

[8] The neuro-regulatory effect of phenylethylamine approximates a shallow increase in serotonin. Indeed, there is ongoing discussion in the scientific community as to whether the trans-resveratrol, the bio-active quotient of the anti-oxidant resveratrol that is present in cacao, stimulates actual release of serotonin (cf. NCBI links).

[9] A biochemical process typically associated with softer mood transitions and thus pleasantness or contentedness.

[10] There are of course elements of social stratification not touched on here, and indeed the direct relationship of consumption to the monetary value of the product gives it an air of decadence still played on in chocolate marketing to this day (cf. Godiva link below); though intrinsically it is no different to the consumption of any other product of economic value it is compared to lighting cigars with $50 bills.

[11] As in the current taste for antioxidants, specifically quercetin in chocolate (cf. Life Enhancement link).


Works Cited

Coe, Sophie D. and Michael D. Coe. The True History of Chocolate. London: Thames & Hudson Ltd., 2006 (3rd Ed).

Felluga, Dino F.. Critical Theory: The Key Concepts. London: Routledge, 2005.

Mintz, Sidney W.. Sweetness and Power: The Place of Sugar in Modern History. London: Penguin Books Ltd., 1985.

Smith, Lucie. “Les vertus du chocolat.” Review of Les vertus thérapeutiques du chocolat by Hervé Robert. Paris: Éditions Artulen, 1990.

Weinberg, Bennett A. and Bonnie K. Bealer. The World of Caffeine: The Science and Culture of the World’s Most Popular Drug. London: Routledge, 2002.


Web Sources

‘6 pc. Dark Decadence Truffle Flight, $17’ (containing ‘Aztec Spice Truffles’), Godiva


‘Metabolism and bioavailability of trans-resveratrol’, PubMed.gov


‘Antidepressant-like effect of trans-resveratrol: Involvement of serotonin and noradrenaline system’, PubMed.gov


‘Effects of resveratrol on memory performance, hippocampal functional connectivity, and glucose metabolism in healthy older adults’, PubMed.gov


‘Trace Amines and the Trace Amine-Associated Receptor 1: Pharmacology, Neurochemistry, and Clinical Implications’, PubMed.gov


‘Reservatrol and Quercetin – Puzzling Gifts of Nature’, Life Enhancement


‘Rival Candy Projects Both Parse Cocoa’s DNA’, New York Times; September 15th 2010



Further Reading

‘7 Facts You Should Know About Trans-Resveratrol’, Global Healing Center


‘The History of Chocolate: The Mayans and Aztecs’, Godiva


Enlightenment-Era Chocolate/Coffee Houses

from the Diary of Samuel Pepy’s Wednesday April 24, 1661

Waked in the morning with my head in a sad taking through the last night’s drink, which I am very sorry for; so rose and went out with Mr. Creed to drink our morning draft, which he did give me in chocolate to settle my stomach.


samuel pepys.jpgFor Samuel Pepy’s chocolate was the perfect cure for a hangover, relieving his “sad head” and “imbecilic stomach” the day after Charles II’s coronation. During the life of this great diarist and government official, chocolate drinks passed from being a novelty to being a regular luncheon beverage.

Chocolate and the two stimulant drinks, coffee and tea, became the Enlightenment’s, the age of reason , most fashionable non-alcoholic beverages in Europe and the Americas. The introduction of these three beverages changed drinking habits, social customs and led to the creation of places of public discourse where one could share information, news and gossip. The desire for chocolate,the first of these three beverages to arrive in Europe. coffee, and tea led also to the creation of material objects required for the preparing, serving and drinking of these beverages.

The Enlightenment was an intellectual movement championing reason and the rights of man (i.e. men with property) to a prosperous and free life; espousing reason in science, reason in religion,  promoting liberty and tolerance,  legitimate government (as eventually exemplified by the US Constitution), the separation of church and state, fraternite’, the questioning of absolutism and authority, of the Church, of nobility, of absolute monarchy.  The Enlightenment dominated the world of ideas in Europe and the Americas from the latter half of the 17th century through the 18th century.

At first chocolate was an expensive drink, confined to the Spanish court and nobility. But it spread to Italy in 1606 when Antonio Carlotta discovered chocolate in Spain and took some to Italy.  From there chocolate spread to Germany, Austria and Switzerland.  Chocolate had already reached France arriving in Bayonne in the Aquitaine by Sephardic Jewish merchants fleeing the Inquisition.  Chocolate consumption advanced in France through royal marriages.  In 1615, Anne of Austria, age 14,  the daughter of Philip III married Louis XIII, also age 14.  She brought chocolate as an engagement present. Louis XIV married Infanta Maria Theresa, the daughter of Philip IV of Spain.   It was said that Marie Theresa had two passions, being as fond of chocolate as she was of her husband.  The Duchesse d’Orleans said of the Infanta “the queen’s ugly black teeth came from her eating too much chocolate”.  As Chocolate was promoted as a medicine for its digestive qualities and prized as an aphrodisiac, one can understand her passion. The praises are sung of chocolate in Antonio Colmenero De Ledesma’s “Chocolate: or an Indian Drinke.  (You can listen to the poem on LibriVox, I believe it was translated by Wadsworth)

The vertues thereof are no lesse various, then Admirable. For, besides that it preserves Health, and makes such as drink it often, Fat, and Corpulent, faire and Amiable, it vehemently Incites to Venus, and causeth Conception in women, hastens and facilitates their Delivery: It is an excellent help to Digestion, it cures Consumptions, and the Cough of the Lungs, the New Disease, or Plague of the Guts, and other Fluxes, the Green Sicknesse, Jaundise, and all manner of Inflamations, Opilations, and Obstructions. It quite takes away the Morphew [discolored skin], Cleanseth the Teeth, and sweetneth the Breath, Provokes Urine, Cures the Stone, and strangury [urinary infection], Expells Poison, and preserves from all infectious Diseases. But I shall not assume to enumerate all the vertues of this Confection: for that were Impossible, every day producing New and Admirable effects in such as drinke it (sig. A4r).


Over the course of the 18th century,  chocolate consumption grew from 2,000,000 to 13,000,000 pounds in Europe.  There was an enormous human cost to this growth in consumption- Slavery. Slavery enabled the production of sugar, the addition of sugar to chocolate, and to tea and coffee to make these beverages palatable and flavorsome.

By the mid- 17th century chocolate houses were common in Paris for the aristocracy, for whom chocolate was exalted as a beverage. Coffee houses were popular in Paris where 380 were established by 1720.

In 1657 a Frenchman opened a shop on Queen’s Alley in Bishopsgate Street in the east of London’s Business District, where he sold chocolate which was advertised as a West Indian Drink. Coffee houses had come to London 5 years earlier, competing with chocolate shops. There were 82 coffee houses in London by 1663, 500 by 1700. Chocolate in London was at first,associated with popery and idleness (I.e. France and Spain) so to create a market, pamphlets and broadsides touting the health benefits, as previously mentioned,  were published and distributed.  Coffee and chocolate and tea  as beverages were the antithesis of alcoholic drinks, heightening one’s awareness, pleasurably, rather than dulling one’s senses.

In appearance coffee houses also were different from taverns or pubs.  Often decorated with bookshelves, mirrors and good furniture.  The custom was to leave one’s social differences at the coffee house door, there being a custom for anyone who begins an altercation, to atone for it by buying coffee for all present.Coffee houses were well ordered establishments that promoted polite conversation.  All a reflection of The Enlightenment which honors Rationalism.  The popularity of coffee/chocolate houses was a reflection of a growing upper and middle class.

The coffeehouses functioned as a place for discussion  for writers, politicians, businessmen, philosophers, scientists; lively places for rumors, gossip and news and sometime unreliable information.  People frequented several coffee houses choosing ones that reflected their interests. Coffee or chocolate houses were often associated with a particular interest or political viewpoint where one would find pamphlets and broadsides displayed.  Sometimes a patron would hurry from one coffeehouse to another to share news of a major event.

Coffee houses for businessmen centered near the Royal Exchange; politicians near St. James and Westminster; near St. Paul’s Cathedral for clergy and philosophers

“All accounts of Gallantry, Pleasure and Entertainment shall be under the Article of White’s Chocolate-house, Poetry under Will’s Coffee-house, Learning under…Grecian, Foreign and Domestic News, you will have from St.  James Coffee-house.”

Richard Steele, the editor of  The Tatler, used the Grecian as his office.  Coffee houses were also used as one’s mailing address, as there was no street numbering or regular postal service.   The Grecian was most associated with science, as members of The Royal Society, Britain’s Scientific Institution flocked there.  Sir Isaac Newton and Edmund Halley were said to have dissected a dolphin on the premises. The Marine near St. Paul’s was where sailors and navigators, merchants and seamen realizing that science could improve navigation and commercial success.  Jonathan’s was frequented by stockbrokers and jobbers, who eventually broke off and formed the London Stock Exchange. Garraway’s was less reputable, a home for auctions,financial speculation and bad paper.

The literary minded first went from Will’s where the poet John Dryden had gone, then moved onto Button’s where Alexander Pope and Jonathan Swift were.  Edward Lloyd’s coffee house opened in 1680 as a meeting place for ship captains, ship owners and merchants. It evolved into the Society of Lloyds,(Lloyds of London).

Miles coffee house was a meting place known as the “Amateur Parliament” Pepy’s commented that the debates he heard at Miles,

“were the most ingenious and smart, that I ever heard, or expect to hear, and bandied with great eagerness, the arguments in the Parliament were but flat to it.”

Coffee houses were also controversial as they functioned as centers of political discussion and informed political debate. This made for a striking contrast with coffee houses in France.  The Abbe’ Prevost when visiting London, declared that coffee houses were the seats of English Liberty.

In France, coffee houses were a means of keeping track of public opinion, where there were strict curbs on press freedom .  Coffee houses in Paris were stuffed with spies and one who spoke ran the risk of being sent to the Bastille. Ironically, it was at the Cafe de Foy that the journalist and politician, Camille Desmoulins roused his countrymen with the words “Aux Armes Citizens” on July 12, 1789.  The Bastille fell two days later and the French Revolution had begun.

Works Cited:

Coe, Sophie and Coe, Michael. “The True History of Chocolate”. Thames and Hudson. London, England. 1996. Print.

Mintz, Sidney W. “Sweetness and Power”. Penguin Books, New York, N.Y. 1985. Print

Kiel, Kenneth F. and Ornelas, Kriemhild Connee. “The Cambridge World History of Food”. Cambridge University Press. 2000. Print.

Martin, Carla. 2017 AAAS E119 Lecture Videos and Notes

Google Images Samuel Pepys Painting

Benhamou, Rebecca, “The Time of Israel Thanks Sephardic Jews for Chocolate 500 Years Too Late”. The Times of Israel. 2013. online.

“Coffee-Houses The Internet in a Cup” The Economist. 2003. On line









From Wonderful Uses to Wonderful Taste: Chocolate and the Significance of the Galenic Theory in its Consumption

The discovery of the “New World” by European explorers was notable for introducing the European continent to a variety of new plants and foods. Chocolate became one of the most popular imports from the Mesoamerican region as it was commonly used for its medicinal properties in the Galenic practice of medicine (Coe 122). Eventually the theory of medical treatment as advocated by Galen was disproved by William Harvey (Ribatti). At the same time, Chocolate enjoyed a dramatic surge in popularity and consumption (Coe 233); it was the fall of the Galenic system of medicine which permitted the rise of chocolate as a popularly consumed commodity in Europe.

During the time of the exploration of the North and South American continents, European medical practice relied on the theories developed by Aelius Galen, a physician born in modern-day Greece in the second century A.D. (Coe 121). Galen’s theory relied on maintaining an adequate balance of the “four humours” within the body, regulating the levels of blood, phlegm, yellow bile, and black bile to ensure that the patient remained healthy; it revolved around the treatment of maladies with opposite treatments (i.e. a “dry” illness could be cured by “wet” medicine) (Coe 121). A useful illustration can be found in this 15th century sketch of the various areas of the body which can be bled to treat a sanguineous (bloody) ailment. Galenic theory posited that if a patient were too sanguineous, they could be treated through bleeding (Greenstone). Losing blood would allow equilibrium among the humors to be reached in the body, and so this chart would be useful to medieval doctors for locating the best areas where a patient can be bled. In this painting by an unknown painter from Finland, the practice of bloodletting is depicted, illustrating the methods used by Galenic doctors and providing a depiction of the patient’s experience of bloodletting.

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(Unknown Artist)

The Spanish sent a variety of men to the New World in the hopes of learning about the environment of the Caribbean and of Mesoamerica; they discovered that cacao and chocolate proved useful in medical treatment. One of these men was King Phillip II’s personal physician, Francisco Hernández, who studied many of Mesoamerica’s plants and foods, “slavishly” applying Galenic theory to everything he encountered (Coe 122). The True History of Chocolate describes Hernández’ description of chocolate’s medicinal properties:

“The cacao seed is ‘temperate in nature’…but leaning to the ‘cold and humid’; on the whole it is very nourishing. Because of its ‘cool’ nature, drinks made from it are good in hot weather, and to cure fevers. Adding ‘hot’ native flavorings ‘warms the stomach, perfumes the breath…[and] combats poisons, alleviates intestinal pains and colics’ [sic]” (Coe 122)

Chocolate’s medicinal properties were established in 1591 when Juan de Cárdenas published a treatise of New World foods which analyzed the various properties of cacao, praising its “sustaining” properties. By the end of the 16th century, chocolate had taken root in the Spanish system.

William Harvey’s discovery of the body’s circulatory system disproved the Galenic theory. In 1628, Harvey authored Exercitatio Anatomica de Motu Cordis et Sanguinis in Animalibus, referred to by the public as De Motu Cordis. In De Motu Cordis, Harvey, the “physician extraordinary” to James I of England, explored how blood flows within the body, studying the various components of the human circulatory system and using vivisection, dissection, and mathematics to dispel the Galenic theory that the heart sucked blood from the rest of the body (Ribatti). Harvey’s work, which proved that the body created and circulated new blood within the body, provided scientific evidence to disprove the Galenic theory; although he was initially condemned as a heretic by the scientific community, Harvey’s findings were acknowledged as being scientific fact by the end of the 17th century (Wells).

Harvey’s disproval of the Galenic humoral theories practiced in European medical treatments contributed to the rise of chocolate as a popularly consumed good. As time went on, Harvey’s discoveries described in De Motu Cordis spread and became widely understood among the people, and by the 19th century, “nobody believed in the therapeutic virtues attributed to chocolate any more…No longer did they have to fret over whether chocolate or its flavorings were ‘hot,’ ‘cold,’ or ‘temperate,’ dry or moist” (Coe 233-234). Because consuming chocolate no longer had an effect on the body’s health, the people were free to consume chocolate for pleasure; Sophie and Michael Coe note that at about the same time that the medical implications of Harvey’s research spread throughout Europe, consumption of chocolate surged dramatically. A scene titled “Miracle Max”, from the 1987 movie The Princess Bride, provides an example of chocolate’s transformation from medicine to delicacy:


In it, a local doctor coats a pill in chocolate, explaining that the chocolate’s purpose is “to help [the pill] go down”, rather than being used for medicinal purposes. The side-by-side use of chocolate with medicine in the “Miracle Max” scene is an interesting way to consider chocolate’s transition from a doctor’s tool to a luxury food because in the scene, chocolate is used not for its healing properties, but because people like to eat it.


Works Cited

Coe, Sophie and Coe, Michael. “The True History of Chocolate”. Thames and Hudson. London, England. 1996. Print.

Greenstone, Gerry M.D.. “The History of Bloodletting”. BC Medical Journal. Vol 52, No. 1. January/February 2010. Print.

Mintz, Sidney W. “Sweetness and Power: The Place of Sugar in Modern History”. Penguin Books. Middlesex, England. 1986. Print.

Owain, Gutun. “Bloodletting Sketch”. The National Library of Wales. 1488-1489. Web.

Presilla, Maricel E. “The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes”. Ten Speed Press. Berkeley, California. 2001. Print.

The Princess Bride. Dir. Rob Reiner. 20th Century Fox. 1987. Film.

Ribatti, Domenico. “William Harvey and the Discovery of the Circulation of Blood”. Journal of Angiogenesis Research. Published 21 September 2009. Print.

Unknown Artist. “A surgeon letting blood from a woman’s arm as a physician looks on”. Oil painting. 18th century. Wellcome Library, London.

Wells, S. D. “Much of What Science Knows Today About Blood Circulation was discovered   by Dr. William Harvey in the 1600s, but was Initially Considered Heresy”. Naturalnews.com. 11 October 2013. Web.

Churning into the “Chocolate Age:” How Industrial Age Technologies Created a New Chocolate Era

You may be surprised to find out that the chocolate that we know today is a relatively new, tasty discovery- one that came about from the Industrial Age.

When the Industrial Revolution took place, the world revolutionized with it, and industries of all kinds were forever altered. The chocolate industry, still in the Mayan age, sprouted into a new field and its effects can still be traced today. The technology in the Industrial Revolution provided the tools to advance the field of chocolate, which allowed for mass consumption and commercialization, giving way to the “Chocolate Age.”

Chocolate’s “God-Like” Beginnings

Cacao was considered the “food of the gods,” and was treated as such: before the Industrial Age, chocolate was made the traditional way that the Mayans made it with a long, drawn-out process of cracking shells and traditional grinding to create a bitter chocolate drink (unlike the chocolate of today) (Szogyi, 1997).


Modern Mayan woman demonstrating how her ancestors

would grind cacao (Smithsonian)

This treat was considered to be a drink that was both a commodity and spiritual experience; although it was available to the masses, the wealthy certainly had more access to the treat because they could afford it. Cacao was taken as such a serious product that the Mayans used its seeds as currency; further, it was used to promote fertility and life, and cacao pods are found all over elite and ancient artifacts, temples, and palaces. Clearly, these uses and techniques demonstrate how luxurious chocolate was to them; these processes stayed this way even during the era of the Aztec empire and many centuries later (Horn, 2016 & Szogyi).

The Industrial Difference

This process of chocolate was so revered that it essentially did not change until the Industrial Age with a ground-breaking invention for grinding that used the newly-innovated steam and hydraulic process; in 1778, Doret, a Frenchman, invented a hydraulic machine that grinds cocoa beans into a paste (Beckett, Horn). Before then, the process of grinding was long and tedious and this machine allowed the process to become easier to create for the masses. Soon after, more inventions came along for grinding that further made consumption more popular. For instance, Dubuisson invented a steam chocolate grinder in France because it was even cheaper to replicate than Doret’s product, which allowed for an even higher level of mass consumption of chocolate. The Industrial Age created the environment to allow for this change – without steam and hydraulics, and the friendly and booming business atmosphere for support, Doret and Dubuisson would certainly not have been able to create these inventions. Where would be chocolate be today? One could reasonably predict that we could have eventually have had these technologies, but it is safe to assume that it would have taken the chocolate industry much longer to reach its glory.

The steam engine and hydraulic system are considered staples of this Industrial Age with new technologies across the boards for trains, factories, and buildings, but we can also appreciate how these technologies allowed for the advancement of chocolate technology. The value of chocolate significantly decreased because it was accessible to everyone; from here on, it was no longer an “elite” product or just a “food of the gods,” but, rather, a food for everyone. Thus, the Industrial Age that changed the world on so many fronts quickly churned into the “Chocolate Age” as well.

The idea of the mass consumption of chocolate from the Industrial Age can be traced along the later part of the history of chocolate. Quickly after the revelation with the cocoa beans came a new way to make chocolate an even more accessible product with commercialization – via “dutching” (Squiciarinni & Swinnen, 2016). In 1828, Van Houten, a Dutch chemist, invented a method to press cocoa by separating the cocoa butter by pressing it with alkali, making the matter soften up enough to produce cocoa powder, which was light and fluffy; unlike the current chocolate of that time, dutching made chocolate highly digestible, which would attract new consumers and open up a whole new market for chocolate – just like these technologies helped do so in other industries such as the construction field (i.e. making materials more affordable and attractive for building).

Van Houten’s cocoa press (World Standards)



Additionally, cocoa powder was the secret ingredient needed for the chocolate industry and companies to seamlessly make solid chocolate bars and coat them as well as bring in new flavors such as white chocolate. From there, a second wave of the Chocolate Age had been set and was about to take place.


A Second Wave of the Age – Mass Commercialization and the Chocolate Bar

With the mass consumption of chocolate from these new Industrial technologies came mass commercialization. Quite simply, we can see that chocolate companies would not be what they are today without this commercial influence; specifically, the dutching process sparked a spread of commercialization across Europe, which allowed for the worldwide chocolate industry we have come to know and love. For example, Cadbury, one of the largest chocolate companies today, and Joseph Fry (founder of what is known as Mondolez International today) bought the dutching press; these two companies are credited to be the first companies to create and sell the chocolate bar. They also made the chocolate bar a highly accessible treat with aggressive advertising; this marketing scheme raked in millions of dollars for these companies (Beckett, Horn). It was the catalyst behind the beginning of giant factories built to keep up with this demand.

Thus, the chocolate bar became (and still is) a symbol for a quick, delicious treat for everyone and anyone.


Fry’s chocolate bar packaging (Foods of England)

Moreover, the dutching system then inspired the chocolate exportation business that brought chocolate on to an international stage – a few decades after the start of the chocolate bar, the Van Houten presses became powered by steam engines, and, just like with the Dubuisson’s steam engine, came with another Chocolate Revolution. The mass consumption and commercialization of chocolate began in European countries such as Germany and France, which eventually led its way to the United States (Beckett, Szogyi). These countries then started their own chocolate giants such as Hershey’s and Nestlé, which embody the same mass consumption and commercialization ideals that have advanced the history of chocolate along and allowed it to further churn.

Without the Industrial age, chocolate would just not be the same. It is literally unrecognizable from its Olmec and Mayan roots. From the Industrial Age, the Chocolate Age churned on and on – all starting with the advancements in steam and hydraulics.



Beckett, S.T, et al. Industrial Chocolate – Manufacture and Use. Wiley Publishers: Hoboken.

Horn, Jeff. The Industrial Revolution: History, Documents, and Key Questions. (2016). ABC-CLIO: Santa Barbara.

Squicciarini, Mara P & Swinnen, Johan. (2016). The Economics of Chocolate. Oxford University Press: Oxford.

Smithsonian. Retrieved from http://newsdesk.si.edu/releases/power-chocolate-reveals-true-roots-celebrated-food

Szogyi, Alex. (1997). Chocolate: Food of the Gods. Greenwood Publishing Group: Westport.

The Foods of England. Retrieved from http://www.foodsofengland.co.uk/chocolate.htm

World Standards. Retrieved from http://www.worldstandards.eu/chocolate%20-%20history.html




The “Power of Sweet”: An Anthropological Perspective on the NCA and Visual Interpretations of Chocolate & Sugar in Industrialized Society

National Confectioners Association, founded in 1884 began as a coalition of trades-people to organize and create viability for their products. The contemporary mission statement on their official website perpetuates that original undertaking; “NCA exists to advance, protect and promote the confectionery industry… serving as a transparent and trustworthy source while building and promoting a responsible industry”. Is anyone else raising their brow at this proclamation of transparency – as it would presumably associate to promoting responsible nutritional standards?

“The medicinal and nutritional aspects of sugar’s role were never far apart, any more than they are today (mid-1980s)” persisted Sidney Mintz in her book Sweetness and Power (106). In 1715, well before the inception of the NCA, the Englishman Dr. Frederick Slare published A Vindication of Sugars Against the Charge of Dr. Willis, Other Physicians, and Common Prejudices: Dedicated to the Ladies. From a contemporary feminist perspective, the title alone makes me chuckle. I’m visualizing Slare on a platform pointing into a crowd, “I’m talking to you there, you miss, and you my lady”. Slare believed that “sugar is a veritable cure-all, its only defect being that it could make ladies too fat”. Well – No thank you Dr. Slare for that prejudgment upon female metabolism, a proclamation which surely added to a persisting gender bias. A notion for refute, Dr. Willis shed light on the topic with his anti-sugar views and clinical findings of what would be later known as diabetes mellitus, (Mintz, 106).

“NCA is proud of the role it plays in the public’s understanding and appreciation of candy’s unique role in a happy, balanced lifestyle.” Certainly, they are proud of their $35 billion-dollar industry totaling 55,000 employees in the U.S. alone. I do not intend to be overly jaded on the matter, but I can’t help but recognize the various clinical analyses and public profiles of high fructose corn syrup in our diets as we understand it today, but that’s a larger discussion in and of itself that would require deeper comparative research. Primarily my concerns lie in the fact that HFCS is often mislabeled as ‘natural flavor’ and during the last three decades, has grown to replace what used to be natural cane sugar in our common grocery foods and candies. Generations before us had already grown accustomed to foods preserved with sugar, becoming complacent with their expectations of taste and economical value through visual culture in advertisements. In my opinion, not much public transparency occurs where reliance on less expensive groceries is present.

The Life & Candy ideology expressed by NCA is particularly interesting in how they use the age old economical reach upon our physical and social values. Influenced by hegemonic notions of pollution and purity of the body, nutritional attitudes across all human societies have interpreted this punitive dichotomy for generations. NCA’s marketing lingo is reflective of the influential nature in which our collective emotional experiences in health, reinforce our ritualized notions within cultural practices surrounding holidays and special events.

Never mind the daily addicted chocolate and candy consumer- See this promotional video echoing the “power, power, power of sweet”, as seen through the lens of the confectioners’ industry workers.


We see a progressive move towards less expensive goods that used to be considered only for the elite prior to 18th century Europe and American society. The custom of drinking and consuming chocolate had spread through most of Europe and “one thing that didn’t change – at first, anyhow – was the association of drinking chocolate with high social standing” (Prescilla, 25).

See in the Cadbury ad to your right just how politically inclined a chocolate company was in 1901. The advertising poster was a rousing salute to Edward VII and his wife when he took the British throne (Morton, 86).

Cadbury.Edwardvii“In 1898 in the United States a dollar bought forty-two percent more milk, fifty-one percent more coffee, a third more beef, twice as much sugar, and twice as much flour as in 1872” (Laudan, 41). The NCA began actively lobbying for chocolate companies in the early decades of the 1900s to commercialize chocolate for holidays, and as noted earlier, to this day the NCA still portrays a high relevance with candy to our community practices. I ponder, as Laudan suggests, has “culinary modernism provided what was wanted… the food of the elite at a price everyone could afford”? On that notion, has the National Confectioners Association also prevailed a political platform for chocolate, sugar, and food companies to exploit on the desire to consume what is considered socially elite?

Throughout the creation of anthropology as formal discipline during the 19th century, a new worldview was being introduced, one with scientific tools. With the arrival and maturation of the scientific revolution, the period of enlightenment facilitated human consciousness for the means to alter old world views. In a cultural setting, when interpellation is presumably present, “the experience of the viewer influences the images meaning”. With this known, hegemonic Cadbury.firemangeneralizations can become an illogical way of analyzing an influence of an image upon the whole group of viewers. Therefore, counter-hegemony is an “alternative force that leads us to undo concepts of hegemony”, allowing us to see how the image influences the viewer from a comparative perspective (S & C, 2009).

Coffee, tea, sugar and chocolate long being known as stimulants, we see this reflected in the early 1900s in another – among many – Cadbury advertisements, portraying its popularity with English firemen. Sugar promoting stamina was a lasting notion. See this Baby Ruth ad below that speaks to just that.

babyruth.dextroseGendered advertising was also sewn into most visual aspects of material culture, including in the marketing of candy such as the Tootsie Roll. I think we can reflect upon our social context during these time periods and find parallels between social constructs within advertisements. From a counter-hegemonic perspective, it’s not to say this image below is meant to reinforce gender roles with the consumption of chocolate and sugar products, yet it does create a lens into the artists’ view of the American social scene. tootsieroll.lifeoftheparty

We see thirteen men pictured here, strategically positioned facing this seemingly gleeful American woman holding a Toostie Roll. She, alike the Tootsie, “is the life of every party” as the text reads. I don’t know about you, but if thirteen men were staring at me eating a Tootsie Roll at a party, I’d be finding the closest exit and calling 1-800-N0-T00T$I3!

During a time when women were subjective to the ideologies imposed by men, we see this through the material culture we create. Where heterosexuality is the normal or preferred sexual orientation in most American households. Heteronormative notions in our visual culture is nothing new and we still see advertisements daily, selling sex, and I can’t help but reflect upon Dr. Slares remarks. They indulge the viewer or the reader into a glimpse of the cultural attitudes of the time. The National Confectioners Association has been no stranger to it.


Cartwright, Lisa and Sturken, Marita   2009   Practices of Looking: An Introduction to Visual Culture. New York, NY  Oxford University Press, 2nd ed.
Coe, Sophie D. and Michael D. Coe   2013 [1996] The True History of Chocolate. 3rd edition. London: Thames & Hudson
Martin, Carla    2017 AAAS E-119 Lecture Slides. Laudan, Rachel on Culinary Modernism (p.41)
Mintz, Sidney   1986 [1985] Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin Books
Morton, Marcia and Frederic.   1986   Chocolate, An Illustrated History Crown Publishers, Inc. New York, NY   Cadbury Limited images (pg.82 + 87)
National Confectioners Association, 2017
The Power of Sweet – That Power. National Confectioners Association advertisement
Organic Consumers Association, 2017 (Mercola)   2007    How High Fructose Corn Syrup Damages Your Body.
Presilla, Maricel   2009   The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes. Berkeley: Ten Speed Press.
Toop, C. R., Muhlhausler, B. S., O’Dea, K. and Gentili, S.   2014    Journal of Developmental Origins of Health and Disease. Consumption of sucrose, but not high fructose corn syrup, leads to increased adiposity and dyslipidaemia in the pregnant and lactating rat.
Unknown Artist, “The LIFE of the Party” Tootsie Roll advertisement
Unknown Artist, “Keep Going with Baby Ruth”


Europe Conquers the New World, Chocolate Conquers Europe

To study the history of chocolate in Europe since the 17th century is to study the socioeconomic climate of the time throughout Europe.  The introduction of chocolate to the European continent occurred via the Spanish conquistadors who discovered the cacao beans and the chocolate drink made from these beans when they interacted with the indigenous peoples.  It is believed that in 1544 Europe got their first taste of chocolate prepared in this way when the conquistadors reported back to the Spanish court with a delegation of Kekchi Mayan Indians who bore gifts for their conquerors, including beaten chocolate (Presilla, 24).  From the Spanish court, chocolate made its way into the lives of the elites in Spain, England and France, as well as other European countries, before becoming the staple commodity widely available to all social classes that it has become today.  Although the nations of Spain, England and France were distinct and undergoing different social and political climates during the time of the arrival of chocolate in the Old World, the history of chocolate consumption in these countries does share the commonality that in both chocolate began as a luxury affordable only to those of greater means before it became the widely accessible commodity it is known as today.


Mayan vase from Chama.  Source: The New Taste of Chocolate, Revised by Marcela E. Presilla

The above image is of a Maya vase from Chama, a region of Guatemala in which cacao is harvested, and shows a chieftain like that of the Kekchi Mayans being carried in a hammock, as was the chief of the Kekchi when he first introduced chocolate to Philip II of Spain.

Spain was one of several European countries to be impacted by the arrival of chocolate from the New World.  Although accounts vary as to how it got to Spain, it is known for certain that by the first half of the seventeenth century the same chocolate that the Spanish creole of Mexico were drinking had integrated into the Spanish Court (Coe, 131).  The way that it was consumed, however, was much more regal than it had been in present-day Mexico.  As it was coveted primarily by the Spanish royals, the way in which this chocolate was consumed became more refined over time.  In the mid-17th century the viceroy of Peru, Marques de Mancera invented a device to prevent ladies from spilling their chocolate onto their finery; The mancerina featured a silver saucer with a large ring in the middle into which a small cup would fit snugly and offered a solution for those noble Spaniards who had the luxury of owning valuable clothing worth protecting from chocolate (Coe, 135).  In fact, chocolate was so commonplace to these Spanish elites that around 1680 it was common to serve it and other sweets to officials during the public executions of the Spanish Inquisition (Snodgrass, 207).  Cosimo de’ Medici of Spain, who later became Grand Duke of Tuscany, was also known to consume chocolate liberally during the public and grand events of the Spanish nobility of Baroque Spain, including while watching a bullfight with the Spanish king, and earned himself a reputation as a “chocoholic” resultantly  (Coe, 135). 


The Mancerina. Source: http://www.ascasonline.org/newsGENNA104.html

The origin of chocolate in France is not known with certainty.  But its association with nobility was not very different in France than it was in Spain.  In Louis XIV’s decadent Palace of Versailles chocolate was a staple served at all public events hosted for the French elite.  It wasn’t until the King’s wife died and he married the conservative Madame de Maintenon that the ruler became thrifty and consumption of chocolate in the palace ended (Coe, 156).  Like the Spanish, the French had appropriated special vessels for serving chocolate.  The chocolatiere, a long vessel with a spout, hinged lid and a straight wooden handle, both poured and frothed the chocolate for serving and was surely made of silver if it was to be used by elites (Smithsonian, 2015).  In France, as in other parts of Europe, the drinking of chocolate was at times taboo for women.  When the Infanta Maria Teresa married the King of France in 1660, she brought Spanish women to serve in her court but was forbidden from drinking chocolate with them and took to doing so in private, as the act was not permissible for noble French women (Coe, 154).  However, this taboo did not last long; In 1671 the marquis de Sevigne wrote to her ill daughter that chocolate would make her well again saying:

“But you are not well, you have hardly slept, chocolate will set you up again.  But you do not have a chocolatiere [chocolate-pot]; I have thought of it a thousand times; what will you do?  Alas, my child, you are not wrong when you believe that I worry about you more than you worry about me.” (Coe, 155)

During this time, chocolate had a reputation for being untouchable to those of modest means.  Recently at Hampton Court Palace researchers discovered a chocolate kitchen, a room in which the King’s personal chocolatier procured chocolate delights for the King and his court on a daily basis.  So essential was this indulgence to the King that his chocolatier was known to travel with him to provide him with his sweet supply.  As in France and Spain, the luxuriousness of consuming chocolate was not limited to the food itself but also included the means by which the chocolate was consumed.  Pots for serving the beverage were often made of silver or gold.  In fact, William III is reputed to have used a chocolate pot that was made of gold and weighed 33 oz!  Many were employed in the making of chocolate and the associated paraphernalia and these costs associated with consumption meant that the drink was unattainable for many (Historic Royal Palaces, 2014)

The article linked below was published by the Smithsonian Institute and outlines the rise and fall of chocolate as the food of nobility.  At one point it details the means by which chocolate eventually became accessible to people of all classes in Europe and the United States.  The Industrial Revolution was in large part to thank for driving down the costs associated with chocolate consumption during the 19th century.  For example, it was during this time that Coenraad Van Houton invented the cocoa process, which created cocoa powder, a staple ingredient of many chocolate products consumed today.  While it is easy to see chocolate today as something that is off-limits to no one, to understand the history of chocolate is to understand that in Europe the commodity began as a luxury to be enjoyed by only those of the highest privilege.



Association of Small Collectors of Antique Silver (photographer).  (2012). Mancerina.  [digital image].  Retrieved from: http://www.ascasonline.org/newsGENNA104.html

Baker, Mary Louise. (Photographer). (1926).  Rollout watercolor of the Ratinlixul vase from Guatemala.  [digital image].  Berkeley, CA: Ten Speed Press.

Coe, M. & Coe, S. (2013).  The true history of chocolate.  London, UK: Thames & Hudson, Ltd.

Historic Royal Palaces.  (2014, September 3).  The making of the chocolate kitchen [Video file].  Retrieved from https://www.youtube.com/watch?v=2QslIjfi_-I

Righthand, J. (2015).  A brief history of the chocolate pot.  Smithsonian Institute.  Retrieved from: http://www.smithsonianmag.com/smithsonian-institution/brief-history-chocolate-pot-180954241/

Presilla, M.E. (2009).  The new taste of chocolate revised: A cultural and natural history of cacao with recipes.  Berkeley, CA: Ten Speed Press.

Snodgrass, M.E. (2004).  Encyclopedia of kitchen history.  New York, NY: Fitzroy Dearborn.

Great Chocolate, Greater Relationships

“Great chocolate, greater relationships”. That is the slogan for Tabal chocolate, a company that claims it is “chocolate’s power to bring people together” that inspires them to make their best chocolate (“History”). Through a chocolate exchange at the Denver Art Museum in 2014, the CelebrARTE and Journey programs began a partnership to help students create Mayan chocolate-inspired poetry and art and to “grow as artists and teachers” (Salazar). And in 2013, Milka chocolate came up with a fun project that required Argentine workers to link hands and work together to connect a cow statue with a vending machine and receive free chocolate bars (Cullers). In each of these situations, chocolate is seen as something that brings people together and this is not a new concept.

The Olmecs and Mayans

From the origins of cacao, society and people groups have gathered together to consume some form of chocolate. In as early as 1500 B.C., the Olmecs would remove the seeds from the pods by hand and prepare them for fermentation- a process that had to be done only when many people got together. Joel Palka, a director of an archaeological project around Chiapas, Mexico, still encounters people in the area who prepare chocolate as a family tradition and cultural practice. He says in a Smithsonian article, “like coffee in the Arab world, or beer in northern and Eastern Europe, it’s not only something that’s good, but part of their identity” (Garthwaite). There is also a Mayan word chocola’j that literally means “to drink cacao together”. The upper class in Mayan society found great significance in communal consumption and cacao became almost a luxury set aside only for special situations.

The Cistercians

Recipes using cacao beans have been discovered in a 12th century Cistercian monastery where Cistercian communities, even to this day, gather to prepare and enjoy chocolate in a specific room located above the cloister called the “chocolateria”. Drinking chocolate became such a popular beverage for communal events that Catholics often debated over whether it could be considered a food and should not be consumed during fasting.


Monks preparing chocolate together in a Cistercian monastery

The British

Once cacao was brought to Europe, it served a similar purpose. Chocolate was served at “chocolate houses” in England, where members of the elite upper class would gather together to drink their liquid chocolate, gamble, and share opinions on the pressing philosophical and political issues of the day. Soon, these “houses” became associated with one of the Parliamentary parties, and some evolved into a gentlemen’s club, like the “Cocoa Tree Club”, made up of Tories in England.

The Big Five

By observing some of the original advertisements of the Big Five chocolate companies, we can further understand how throughout history, chocolate is seen as something that brings people together. Many of Cadbury’s advertisements have shown families drinking and enjoying chocolate together, such as one (shown below) in which a woman is seen commenting “This is the nicest way to end an evening” (drinking chocolate together).


A Cadbury advertisement depicting people drinking chocolate together

Another advertisement depicts a family drinking cocoa for breakfast as a “substitute for milk”. Similarly, many older Nestle advertisements depict children playing together, while Mars and Hershey also focus on illustrating couples eating chocolate together.


A Cadbury advertisement depicting a family drinking chocolate for breakfast

This brings us to today. Chocolate companies are still advertising their products as being something that unites people – from couples to friends to even different social groups or cultures. A few years ago, Divine chocolate came out with a series of ads that portrayed female Ghanaian cacao farmers with different captions like “Just developed an appetite for fighting global poverty?” or “Craving a better world or just another piece?”, as if chocolate plays a role in large global issues (Leissle). Many Hershey ads include the motto “shared goodness”, which suggests that consumers are eating the chocolate with others and enjoying it together.


A Divine chocolate advertisement

Outside of how chocolate companies affect our perception of chocolate, society, in general, still gathers around consuming this sweet. It’s common to see families and friends drinking hot chocolate together on a cold winter night, or couples enjoying chocolate together around Valentine’s Day. To enjoy chocolate with others is to share love and joy. As Audrey Richards once said, the “need for nutrition brings people together and creates social groups”. Although chocolate may not necessarily be seen as a necessary nutrition and more as a luxury, it is evident that throughout history, chocolate has done the same.

Works Cited

Cullers, Rebecca. “For Free Chocolate, Strangers Must Hold Hands in Argentine Vending Stunt”. AdWeek. 3 Oct. 2013. Print.

Garthwaite, Josie. “What We Know About the Earliest History of Chocolate”. Smithsonian.com. 12 Feb. 2015. Web. 9 Mar. 2017.

“History”. Tabal Chocolate. Web. 10 Mar. 2017

Leissle, Kristy. “Cosmopolitan Cocoa Farmers: Refashioning Africa in Divine Chocolate Advertisements”. Journal of African Cultural Studies. (2012): 121-139.

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin, 1985. Print.

Salazar, Madalena. “Chocolate Brings People Together at CelebrARTE”. Denver Art Museum. 11 Feb. 2014. Web. 10 Mar. 2017.