Do you remember the last time you had a cup of hot chocolate? Was it served in a mug, topped with whipped cream? Or maybe you sipped it from a to-go cup from your favorite drive-thru restaurant. Most of the time we don’t fuss with what we’re drinking our hot chocolate from because we’re too busy enjoying the aroma and experience this time honored beverage provides us. Yet, ancient cultures, alike the Mayans, respected their cacao drinking methods and admired the cup they drank from just as much as they prized the drink itself. In many cases, cacao wouldn’t have been drunk if it wasn’t out of an artistically treasured and symbolized vessel… a far cry from how we view and present our version of hot chocolate today. Nevertheless, this customary beverage and the material in which it was once presented in was systematically ritualized throughout the ancient Classic Maya culture, proving a frothy cup of cacao was more than just something to cheers with.
The Classic Maya period (250 A.D. to 900 A.D.) was considered to be the most influential and profound stage of the ancient Mayan civilization. Fabulous accomplishments, such as towering pyramids and vast palaces throughout the Yucatan Peninsula, beautifully decorated ceramics, and a distinguishable writing system flourished during this time. This was also a time when the Maya elite prospered, and their admiration for the finer things in life influenced their daily lives and dietary intake, ritualizing items such as cacao and the vessels they were ingested from. David Stuart, an archaeologist and epigrapher who specializes in Mesoamerican cultures, describes in a chapter within the book, Chocolate in Mesoamerica, the ways in which the Maya civilization upheld the role of cacao within their society. Stuart suggests, “The importance of cacao in Classic Maya society was not widely appreciated until the decipherment of glyphic texts on ceramics in the 1980s, when it became clear that seemingly countless ceramic vessels were inscribed with a dedicatory formula identifying them as drinking vessels for chocolate” (Stuart 184).
Around the same time those descriptive discoveries were uncovered, much excitement arose when two vessels were found in Guatemala containing chemical remains of cacao (Theobromine), a study that was performed by W. Jeffery Hurst, a chemist at the Hershey Foods Technical Center (Carla D. Martin, Mesoamerica and the “food of the gods,” January 31, 2018). By identifying the Maya word and glyph for cacao (ka-ka-wa), including the remains of Theobromine, archaeologists soon realized the extensive amount of Maya vessels which were artistically depicted with the kakaw glyph, symbolizing the importance of cacao within their culture, alongside the vessels in which they were consumed from (Stuart 184). In most early cases, a vessel that depicted the kakaw glyph was considered to be apart of a Maya elites collection, illustrating the consumption of cacao was reserved for those of importance within the community.
Maricel E. Presilla, a cultural historian, chef, and author of the book, The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes, reviews the ways in which the kakaw glyph was depicted on Maya pots and drinking vessels, and goes on to say, “Dozens of Classic Maya pots and jars, included along with other furnishings in burial chambers, depict chocolate as a crucial, central element of opulent feasts” (Presilla 12). Archaeologists have also come to believe that the vessel in which the cacao drink was drunk from had different levels of significance and cultural value, through the means of the artwork depicted on the cup and the individuals utilizing this piece of material culture (Presilla 12). Realizations as such have contributed to many other professionals from a plethora of academic fields, such as anthropologists and art curators, into the mix, creating a vast amount of research conducted around this specific topic. Dr. Dorie Reents-Budet, an Art Curator at the Museum of Fine Arts in Boston, Massachusetts, describes the functionality of these impressive vessels in a chapter within the book, Chocolate in Mesoamerica, and considers these vessels, “Function as containers for edibles and also as portable props whose myths-political imagery lent power and prestige to their owners and the event during which they were used” (Reents-Budet 210).
As a result, these elaborate cacao drinking vessels served up a frothy-drink of dualism between the vessel itself and the individual enjoying this influential beverage. Illustrations of exclusive banquets held by the Maya elite were plentiful, and according to Reents-Budet, these elite banquets which included fantastic kakaw serving vessels, “Transcended their primary function as food service wares and were transformed into indispensable status markers and essential gifts; that is, they became social currency” (Reents-Budet 213). The aftereffect of these frequent banquets lead to those creative kakaw drinking vessels to be perceived as social currency and a higher status, and soon after, production of cacao drinking vessels by “highly trained artisans and renewed painters” (Reents-Budet 214) was off and running.
As a result of this newfound kakaw drinking vessel popularity, the Maya civilization never looked back, and the ideals around this foamy, ritualized beverage flourished for the rest of their reign. Through mysterious circumstances, the decline of the Maya culture happened sometime between the late eighth and ninth century, creating a sense of wonder around this distinguished ancient civilization. While we may never know what truly happened to the Mayans and their artistic culture, the remnants of their treasured vessels and love for cacao has overcome their deterioration, and continues to thrive in our modern day society through academic means and pure curiosity for what was once a fascinating and complex society.
Martin, Carla D. Mesoamerica and the “food gods.” Harvard University, Jan. 2018, https://docs.google.com/presentation/d/1XF-lM9Z9iks0cVhUFRJ1QWBokKTRrdvZISwAJVSe_Ag/edit#slide=id.gef490479d_2_18
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Ten Speed Press, 2009.
Reents-Budet, Dorie. “The Social Context of Kakaw Drinking among the Ancient Maya.” Chocolate in Mesoamerica, edited by Cameron L. McNeil, University Press of Florida, 2009, pp. 202-223.
Stuart, David. “The Language of Chocolate References to Cacao on Classic Maya Drinking Vessels.” Chocolate in Mesoamerica, edited by Cameron L. McNeil, University Press of Florida, 2009, pp. 184-201.