Tag Archives: olmec

Chicano Culture and Chocolate

Chocolate’s presence has been traced throughout ancient Mesoamerica since the time of the Olmec, Maya, and Aztec civilizations. It has sustained impact on Mesoamerican culture to this day, seen through its integral presence in authentic Mexican cuisine by way of dishes like molé, chilaquiles, and champurrado. However, there has been no research whatsoever about chocolate’s impact on Chicano culture, in order to gather some insight on the matter I decided to interview my grandfather, Bulmaro Farias, for the final term paper. Chicano culture is best described as a sub-culture of Mexican-American identifying people whom reside predominately in California and Texas. My grandfather is a first generation immigrant from Michoacan, Mexico. He was a part of the first ever wave of Chicanos to come to the United States. At the age of 11, to escape poverty, he worked in the Northern California grape fields thanks to the Bracero Program of 1942. The program aimed to bolster the agricultural workforce during World War II by granting temporary United States citizenship for cheap Mexican labor. The conversation I had with my grandfather started as a nostalgic trip through my grandfather’s life with chocolate acting as a guide and turned into a potential course of action for the Chicano community to correct some of its ailments. All in all, I believe there were some very compelling contentions derived in our conversation that offer some much needed unveiling of what chocolate means to contemporary Chicano culture.

Group of laborers working in the fields. Bracero Program of 1942 brought cheap Mexican labor to the states, during wartime.

Compared to the days of ancient Mesoamerican civilizations like the Olmec, Maya, and Aztec the functionality of chocolate in Chicano culture has been intensely diluted. Around a thousand years ago, chocolate was a revered commodity in Mesoamerican culture. In Sampeck’s piece, Substance and Seduction, she discusses the integral role chocolate plays in religious, marriage, death, offering, travel, and health rituals (Sampeck 74). The cosmological impact of chocolate has not persisted into the fibers of Chicano culture. I would argue that the lack of chocolate’s presence in Chicano culture is primarily due to their fervent alignment with Catholicism. When I asked my grandfather about what chocolate meant to him, he responded that he viewed it solely as a treat. Never did he have any intimate connection with chocolate, primarily due to his mother’s intense catholic hand ruling the household at a young age. In Mexican and Chicano culture, the family construct is as such, the patriarch of the house operates primarily as the provider whereas the matriarch of the house rears the children, feeds the family, and maintains the household. As a result, Mexican and Chicano adolescents are mostly raised by their mothers and it is an old adage that the mother is the most religious person in every house, my grandfather would wholeheartedly back up that assertion. Catholicism makes no room for chocolate in any sort of prayer or ritual. There is no wonder why we see chocolate less and less in Mesoamerican rituals after the Spaniards introduce Western religious beliefs to the region. Being that Catholicism is such a central immovable pillar of Chicano culture today, I would assert that the Catholic church plays a major part in explaining why we do not see chocolate impacting Chicano rituals today.

Chicano Churches like these are a central and steadfast pillar of the culture.

My grandfather’s relationship with chocolate dates back to his earliest memories, he used to work on a ranch in Mexico with his father. The owner of the ranch had a few cacao trees that my grandfather helped tend to. During the winter he would remember nights where the men of the ranch would come back to the house when the Moon was up and there would be warm champurrado waiting for him when they got back. My favorite part of the entire interview came when he explained his mother’s secret recipe for champurrado. The ranch where my grandfather grew up was meant for horses, cattle, and corn. The cacao trees they had, were more of a passion project than anything. Being that it was just for fun, they did not have all the materials to make the same kind of chocolate that we buy in a store today. My grandmother would break the pods open and grind the cacao beans down with a metate. Then she would boil milk, add the grounded chocolate, add a few sticks of cinnamon, some spices, and pressed sugar cane. My grandfather’s neighbors would gift the family sugar cane every few weeks, so the sugar that was added was not processed or made in a lab somewhere. The mix would sit over the fire until the ingredients properly fused and coagulated. My grandfather says that to this day, he has never consumed champurrado that comes close to what his grandmother would make. He lauded the freshness and lack of preservatives that you find in a typical champurrado recipe today, which leads to the next portion of our interview which dove into chocolate and health in the Chicano culture.

Champurrado served in a glossy yet traditional gourd.

My grandfather is an athlete and has been one his whole life. He wakes up every morning at 5:30 am to either play tennis with his friends or workout at the local gym. It is safe to say that he is a bit of a health nut. He tries to stay away from sugars altogether with his new diet so chocolate has not been on his menu for the past few years, however, he remembers a time when he loved chocolate. When he first got to the United States, he was not even a teenager. He came with his older brother and the both of them worked in the fields side-by-side until they could afford their own places. The only chocolate that he had in the United States in his early years came in the form of a candy bar. He wants me to be very clear that he loves chocolate, just cannot eat it anymore. As my grandfather got older and learned the negative externalities of a poor diet he saw a way for him to feel better and cut out the sugar altogether. Our family has a history of diabetes so that also played a role in pushing him to a healthier diet. It makes him sad to see that so many Chicano families have very little nutritional education. Childhood obesity among Mexican-American children is higher than the average rate of childhood obesity for the rest of the United States. Hispanic adolescents ages 12-19 living in United States have a 17.4% obesity rate compared to their non-hispanic counterparts who have an obesity rate of 14.5% (Taylor). My grandfather asserts that one of the largest ailments in Chicano culture is their lack of nutritional education. There was a study that interviewed 20 self-identified morbidly obese Chicano females and found four themes that helped explain the status quo, the two most pertinent being multiple sources of excess calories and the family’s personal struggle especially financial pressures (Taylor). To tackle the diet part first, I asked my grandfather if he ever received any formal education about nutrition or diet, he said yes but when he was 50. A large part of the reason why he said that he did not look too much into diet was because money was such a persistent strain on his food selection. He chose food primarily on the basis of affordability. “How long can I stretch my dollar?” is basically how he explained it to me. He would eat chocolate bars, chips, and sugary drinks and not think twice because it was quick, filling, and all that he could afford. Within this, he believes he could have been a little better finding the healthiest option, but diet seemed trivial in comparison to his other obstacles. I believe extrapolating this sentiment to the greater Chicano community would not be far-fetched whatsoever, but rather resonate close to home for most Mexican-American households. To my grandfather, Chocolate’s role in the Chicano community today is rather pessimistic. He believes that the high caloric, low nutritional value of chocolate bars and other junk foods alike are hurting the Chicano community in ways that will hinder life spans and quality of life. Understanding the impact, food has on your body, would do some great service to the Chicano community at large. 

Ubaldo Alexis Garcia Lopez, a eleven year old Mexican boy, attends a monthly consultation with doctors while being treated for symptoms related to obesity. Chicano children have higher rates of obesity than national average.

As for the money issue in the Chicano diet, that is a little more difficult to tackle. Robert Albritton touches on the history of this problem in his piece, Between Obesity and Hunger. He asserts on the very first line that we live in a world with a capacity to have a healthy diet for all (Albritton 342). We definitely do have the capacity for everyone to be taken care of, but not everybody has the means. Cheap food has become important because it allows wages to be lower and it leaves workers with more disposable income for other things. Our laws have even benefitted cheaply produced food, subsidies are handed out to people with the highest yields (Albritton 342). This has pushed out the mom and pop farms in the United States, much like the one my grandfather grew up on in Mexico. The uptick in production has come at the expense of nutritional value. We are seeing hormones and preservatives added to the crops that deteriorate the nutritional benefit to the body. As a result, the food we find packaged in the store, more often then not, end up being pretty inflammatory and not very healthy. These cheap, unhealthy foods are being purchased for very little because they cost close to nothing to produce. The chocolate of ancient Mesoamerica was high in Theobromine and virtually no preservatives involved whatsoever, making it a potent stimulant (Sampeck 73). Whereas today, the chocolate that the Chicanos are exposed to, very unhealthy. For instance, Abuelita, is a Mexican instant-make champurrado company  is jam packed with high sugar and corn fructose. The champurrado the Chicanos are drinking is actually hurting them health wise compared to traditional champurrado which had some great health benefits. It is a different world now, which makes all the more argument for better nutritional education. 

The last question I asked my grandfather, “Do you see chocolate as a luxury?” This was a question that took him a while to respond to, his answer was finally, “No.” But he did qualify to say that chocolate was a treat and operated as a reward in his eyes. Every occasion where he could consume chocolate he was happy and there was a lot of hard work on his end to reap that reward, or at least that is how he viewed it. If anything, he thought it was a deserved break from the regular diet.  The McNiel and Riello piece about Luxury, if anything, offered an explanation of luxury that my grandfather never had the privilege of experiencing. He was too deep in the happenings of his struggle. I did appreciate the piece’s contention that the line was strict between the haves and have-nots (McNiel 6). Unfortunately, my grandfather was only on the side of have-nots and said he never had the opportunity to feel any “luxury.” Because any sort of privilege or break he got in life, in his mind, was rightfully worked for and earned.

This opportunity to interview my grandfather for a final term paper has been the highlight of my time spent in this class. This allowed me the opportunity to give a perspective to this course that I would have not otherwise received. The issues brought up that are plaguing the Chicano culture today are some I plan to focus on changing in my community after graduation. Having my grandfathers perspective on the matter was motivating and maybe would have never happened without this assignment bringing me to do so. For that, I am very thankful.

Work Cited

1. Taylor, Sharonda Alston, et al. “A Qualitative Study of the Day-to-Day Lives of Obese Mexican-American Adolescent Females.” Pediatrics, vol. 131, no. 6, 2013, pp. 1132–8.

2. Counihan, Carole, and Penny Van Esterik. Food and Culture: a Reader. Routledge 2019.

3. McNeil, Peter, and Giorgio Riello. Luxury a Rich History. Oxford University Press, 2016.

4. Schwartzkopf, Stacey, and Kathryn E. Sampeck. Substance and Seduction: Ingested Commodities in Early Modern Mesoamerica. University of Texas Press, 2017.


Chocolate: From Sheep Droppings to American Staple

Chocolate is arguably the most versatile candy in the United States. From cakes to brownies to fondues, Americans consume chocolate in a multitude of ways. Not only is chocolate extremely versatile, it is one of the most popular forms of candy in America. According to internal sales data examined by candystore.com, last year almost half (eleven to be exact) of the top 25 candies sold on Halloween in the United States were some form of chocolate. (Daily Meal 2018) However, this wasn’t always the case. English-speaking Europeans weren’t very impressed by cocoa beans upon first meeting. In fact, the first English and Dutch sailors to discover cocoa beans on a Spanish treasure ship threw them overboard, confusing the beans with sheep droppings. (Cadbury) So how did chocolate make the transition from sheep droppings to a staple American delicacy that is easily available to anyone? Let’s take a look at its long journey.

Cocoa beans are home to Central and South America, and is speculated to have been a central part of Olmec culture since as far back as 1500 B.C.. (History 2018) The Olmecs passed their knowledge of chocolate on to the Mayans, who primarily used it in drinks to make something most similar to what we know today as hot chocolate. Although cocoa was a central part of Mayan culture, it was available to pretty much everyone in society. The rich and the poor were able to enjoy hot chocolate as a delicacy. However, the Aztecs saw chocolate in a completely different light. To them chocolate was a gift from their gods and was only available to the lower class at celebrations like weddings. Because it came from the gods, chocolate was believed to have divine properties and was used in the most Sacred rituals in Aztec society such as birth, death, marriage and sacrifice. Chocolate was regarded so highly in the culture that Aztec ruler Montezuma II drank gallons of chocolate a day as an energy boost and an aphrodisiac, and also kept cocoa beans reserved for the military should they ever go to war. In Aztec culture, cocoa beans were more valuable than gold, and it is speculated that many European countries were first introduced to chocolate by the Aztecs.

There are differing stories about how and when chocolate first arrived in Europe, however most agree that chocolate arrived in Spain first. The Spanish took the Mayan recipe and added some of their own spices like cinnamon and cane sugar. Soon after arrival, hot chocolate became a popular commodity, and by 1585, Spain was importing chocolate into its ports.  As its popularity continued to soar in Spain, simultaneously other European countries were visiting parts of Central America and bringing cocoa beans back to their individual countries. By the 17th century, chocolate was a popular drink throughout much of Europe, though it was reserved for the upper class. Similar to the Mayans and Aztecs, Europeans believed chocolate had medicinal, nutritional and even aphrodisiac properties. Chocolate would remain exclusive to the upper-class until the late 1700s when the steam engine made mass production possible. As imperialism spread to the Americas, chocolate went with it. Chocolate arrived in the British colony Florida in the late 1690s and by 1773 it was available to all people in the American colonies. Like the Aztecs, Americans believed that chocolate was beneficial in war, and thus soldiers were rationed chocolate in the Revolutionary War. In fact, chocolate was so highly regarded, that it was often given to soldiers instead of actual wages.

There were a number of different factors that led to chocolate being able to be mass-produced at an affordable price, and in the different forms that we are familiar with today.  First and foremost, Imperialism played a major role in the spread of chocolate. As European countries attempted to conquer the Americas and spread their influence across the world, they came in contact with chocolate. Some historians believe that Spanish conquistador Hernan Cortes was the first to  discover chocolate when the Aztecs mistook him for a deity and welcomed him with a big feast where they served him large amounts of chocolate. (History 2018) This allowed him to bring the beans back to Spain, and aid in the spread of chocolate across Europe. A major breakthrough occurred in 1828 when a Dutch chemist discovered a way to make chocolate powder. (Fiegl 2008) His discovery paved the way for solid chocolate and the many different forms of chocolate that we are familiar with today. Later in the 1800s companies in Europe and America began making and selling different forms of chocolate candies. For the first time, chocolate became available to consume in different forms to everyone in society.  Another breakthrough, and perhaps most important was the creation of the steam engine. Before the steam engine, the process of creating chocolate was still very remedia, and hadn’t improved much from the formula used by the Aztecs. Before the introduction of the steam engine, grinding cacao beans into chocolate was a grueling process done by hand. It was inefficient to say the least. However, the steam engine allowed chocolate makers to make much larger quantities of chocolate. Joseph Storrs Fry was the first to buy a steam engine for chocolate production, and his success inspired others to do the same. (Coe and Coe 2013) As more people began streamlining their chocolate process, the price of chocolate also fell, which allowed all classes of people to enjoy it.  

Works Cited:

The Daily Meal, 2018. The 25 Most Popular Halloween Candies in America. https://www.thedailymeal.com/holidays/most-popular-halloween-candies-america-gallery

History.com, 2018. History of Chocolate.

https://www.history.com/topics/ancient-americas/history-of-chocolate

Fiegl, A., 2008. A Brief History of Chocolate

https://www.smithsonianmag.com/arts-culture/a-brief-history-of-chocolate-21860917/?no-ist

Coe, Sophie D., Coe, Michael D., 2013. The True History of Chocolate. Thames and Hudson, London. Image Citations:

Mostafa, H., 2016., Chocolate And Children’s Teeth And Gums https://www.gumsaver.co.uk/chocolate-and-childrens-teeth-and-gums/

World Kids, 2017., A Sweet (and not so sweet) History  

https://kids.wng.org/node/2055

Johns, A., Spych, B., Kompler, C., Caruthers, D., Caruthers, D., & Green, R. (n.d.). James Watts Steam Engine, 2018. 18th Century Canvas Print https://fineartamerica.com/featured/james-watts-steam-engine-18th-century-dave-king–dorling-kindersley–science-museum-london.html?product=canvas-print

Cacao and Religion in Ancient Mesoamerica

The presence of cacao in ancient Mesoamerica dates back to the Pre-Classic civilization of the Olmec. Archeologists have been able to study the presence of cacao in ancient Mesoamerica by debunking hieroglyphs, discovering artifacts, and chemically testing for cacao residue. From their studies, they have been able to discern that cacao played an intimate role in ritualistic religious practices. Evidence shows cacao being incorporated in a myriad of ancient ceremonies like marriage, burial, sacrifice, and shaman initiation, dating from the Pre-Classic age through Post-Classic Mesoamerica. The focus of this piece is to explore, further, the connection between cacao and religious practices in ancient Mesoamerica by way of artifacts found by archeologists. Religion played a massive role in the everyday of people in Mesoamerica, as I have come to find out, cacao did too. The first step is understanding what cacao meant to religion is to better understand what exactly the people of the time believed in.

It is important to clarify that,“cacao” for the purpose of this paper is starkly dissimilar to chocolate. The processes ancient Mesoamericans used to consume their cacao were very simple, not many ingredients whatsoever, compared to the cacao to chocolate processes of today. We use it as a decadent treat, whereas they used it primarily as a stimulant (McNiel 82). There was a focused purpose when someone consumed cacao, purposes stated in the preceding section. The ancient Mesoamericans, in particular the Mayans, held cacao in such a high-regard that the importance of cacao of the time was akin to maize (Mahony). It is well understood that maize was more integral in the everyday diet of the Mayan people, however, maize was not integral in the ceremonial processes of the time. Cacao represented much more than sustenance, there was a sacred component to it which is why I became interested in discovering its relationship with cacao in Mesoamerica.

Religion throughout ancient Mesoamerica has remained fairly consistent beginning with the Olmecs, moving to the Mayans, and ending with the Aztecs. Professor Davíd Carrasco, who studies specifically Mesoamerican anthropology at Harvard, suggested this assertion to me through a book recommendation and I find the thesis of the book very compelling. Professor Carrasco turned me to Peter Berger’s Sacred Canopy which aims to tackle the question, “Why did people believe what they did?” When discussing ancient Mesoamerica his primary contention and explanation was “As above, so below” which basically means that ancient Mesoamericans thought that the happiness or discontent of the gods was directly reflected in their earthly ongoings (Berger). In other words, they believed that life was being played on two different levels simultaneously: one being their autonomous action and the other being the will of the gods in the other world. This is commonly referred to as “duality” in anthropology. They used religion to explain the ongoings of the natural world. As a result we have seen a repetition of ritualistic archetypes from all ancient civilizations in attempt to garner the favor of the gods. Even through the years it is noted that the Nahuas made a cacao sacrifice to an effigy of Jesus Christ that the spaniards brought in (Mahony). This offers even more evidence of their religious practices remaining consistent even through severe transition. All in all,  Berger makes a compelling argument as to why ancient Mesoamerican belief has been rather consistent.

The repeated ritualistic archetypes to appease the needs of the gods is where we find chocolate in ancient Mesoamerica. Burial ceremonies were religious in nature (Prufer). Their understanding of death was that it was more of a beginning than an end. Death embarked one’s journey into the other world. In an ancient burial ground dating back to the 5th to 4th century there was a bowl uncovered that had chemical tracings of cacao, discovered in what would have been ancient Maya. The bowl was thought to have possessed the ritual sustenance for that person’s travel into the other world (Prufer). As the person died and moved on to the next life the cacao was the fuel that allowed them to successfully travel to the other worldly side. Consequently, the people that were still alive would continually make sacrifices in order to gain the favor of the past relatives, cacao deities, and other agricultural deities.

Copán is a famous archeological site located in current day western Honduras, in the 5th to 9th century it is understood that they were a part of the Mayan civilization. This site is one of the most famous locations connecting religion to chocolate by way of physical artifacts and hieroglyphs. In Copán we see diagrams and hieroglyphs of cacao trees and other agricultural deities. An interesting discovery in Copán was that the cacao tree was used to help depict their ancestry. Furthermore, there were artifacts that correlated people whom were still alive putting multiple sacrificial ornaments in their past relatives’ tombs. The connection with their ancestors which played a massive role in their religion (McNeil). They would pay respect to the dead and they looked upon their ancestors as having almost god-like impact in the other world, they Mayans would look to their ancestors alongside deities to help them protect and maintain their cacao storages. As a means of protecting their ability to successfully complete their ritualistic practices both religious and social.

I have been very interested in exploring the roots of Mesoamerica because they are my ancestors. Their belief system being so closely tied in with chocolate of all things is fascinating.The implications of rituals has had dramatic effects throughout all ancient Mesoamerican history, it was fruitful finding where cacao finds it place in these repeated archetypes.

Works Cited

Berger, Peter L., 1929-2017. The Sacred Canopy; Elements of a Sociological Theory of Religion. Garden City, N.Y. :Doubleday, 1967. Print.

Rosenswig, R. M. (2008), Cacao in Mesoamerica: A Culture History of Cacao ‐ Edited by Cameron L. McNeil. Bulletin of Latin American Research, 27: 435-437.

Mahony, Mary Ann. “Cacao in Mesoamerica: A Cultural History of Cacao (review).” Enterprise & Society, vol. 11 no. 1, 2010, pp. 175-177. 

Prufer, Keith M. W. Hurst, Jeffery; Cacao in the Underworld Space of Death: Cacao Seeds from an Early Classic Mortuary Cave. Ethnohistory 1 April 2007; 54 (2): 273–301.

Images 

http://www.etbtravelnews.global/wp-content/uploads/2018/04/Copan.jpeg

Cacao as it Exists Today

Cacao Plants hanging from branches

We are a species that seeks to discover all of the wonders of this world so that we may collect and consume them of our own volition. Everyday items that are utilized such as minerals, oil, money, and food are things we collectively yearn for, and there is no limit to what will satisfy our appetite. Among these everyday items exists one that has been a part of our history for as long as we can remember. Cacao plants and what can be created with them have navigated their way into our hearts, minds and influence our appetites daily. Whether it be beans, liquids, or solid chocolate bars, we have become far more engrossed with Cacao than those who originally possessed it long ago. These Ancient civilizations, which consisted of Mesoamerican’s such as the Olmec, Maya, and Aztec’s utilized Cacao in a controlled and market fashion similar to our own. However, we are on a much different playing field than they were back then.

Cacao in Mesoamerica…

As early as 900 AD is when it is believed that the Mayans discovered the Cacao plant. Almost immediately afterwards did the plant and it’s properties become ingrained into every faucet of life during the height of Mesoamerican society. The Olmec, Maya, and Aztec’s each ensured that the Cacao which was produced, was shared with royalty before any other societal class. It is fascinating to think about how the Cacao they were producing quickly became an important part of their lifestyles. Their understanding of it and its significance in regard to their culture during this time period laid the groundwork for how we indulge in the delicacies we have today. Additionally, it was during this era that Cacao began to take different forms that we have simply grown to know as Chocolate. Chocolate beverages were of the most popular amongst rulers that had the power to obtain large portions of Cacao, and they were usually representative of one’s nobility as well as one’s wealth during extravagant parties.

Mesoamerican’s indulging in a Chocolate beverage

Aside from that, there were a number of other uses those with access to Cacao stumbled upon. Considering the scarcity amongst common folk, the beans from the Cacao plant became a form of currency. Slightly more disturbing was it’s use in ceremonies where a selected citizen was sacrificed to the Gods and consumed copious amounts of chocolate before being killed. It is safe to say that the obsession this era had with Cacao is the reason why we cannot get enough of it now. Due to how the Cacao plant was held in such high regard by those in power, as well as the way the common folk idolized it since they lacked an abundance of said delicacy at their disposal during this time period, it comes to no surprise how that influence has undoubtedly played a role in the market we have today.

Cacao Now…

So, with all that being said what does that mean for us today? In what ways were the Mesoamericans influential in the way we produce and consume our Cacao? For one, the chocolate beverage these people were so obsessed with has soared to heights no one could have imagined. Whether it be coffee, milkshakes, or hot chocolate, Cacao has evolved into something everyone craves. Coffee being the most predominant of the chocolate drinks, as it has been commercialized and sold to a market that has fallen in love with the tasty beverage. Starbucks, Hershey, Godiva, the list goes on.

These companies that practice selling Cacao in its newly fashioned state have identified what makes it so special and have capitalized on it. Firstly, the healthy abundance of Chocolate as well as how affordable it is in the United States allows citizens to consume as much of the popular product, more so than that of a noble person during the Mesoamerican era. Coupled with their ability to mass produce chocolate in multiple ways while simultaneously producing new ways to sell it, they have effectively created a system in which they can sell us cacao in any shape or form and we will still purchase it. Although we do not force individuals to consume chocolate before sacrificing one another to the Gods, it is still revered as something that everyone cherishes deeply, almost on a ritualistic level. Valentine’s Day, birthday’s, treats, snacks etc. Whatever your preference may be, chocolate is a delicacy that is near and dear to millions and for some it is considered a blessing to receive it as a gift.

What Cacao could look like in the future…

Now although Cacao (or chocolate) in this instance is an important product in circulation around the globe, some issues do arise with how it is produced and what that may look like for us in the future. As I stated earlier, Cacao has been highly influential in our market. It’s found on every corner in the U.S. as well as thriving sections of the world. Yet we are not truly indulging in a complete Cacao product. A vast majority of the companies making a profit off of chocolate are working with a product that is for the majority, made up of sugar. Compared to our Mesoamerican ancestors, we are consuming far less Cacao than we are sugar whenever we enjoy a delicious Cacao “treat.” Perhaps this is done in part to sustain the Cacao plants for a bit longer. However, the production of processed Cacao is not allowing people to experience it as the Aztecs, Maya and Olmec did. Because of this, we may reach a point in society where Cacao no longer exists in any of the “chocolate” products we consume and a vast majority would be none the wiser.

Works Cited

Garthwaite, Josie. “What We Know About the Earliest History of Chocolate.” Smithsonian.com, Smithsonian Institution, 12 Feb. 2015, http://www.smithsonianmag.com/history/archaeology-chocolate-180954243/.

The History of Chocolate: The Mayans and Aztecs, http://www.godivachocolates.co.uk/the-history-of-chocolate-mayans-aztecs.html.

Cartwright, Mark. “Chocolate in Mesoamerica.” Ancient History Encyclopedia, Ancient History Encyclopedia, 14 Mar. 2019, http://www.ancient.eu/Chocolate_in_Mesoamerica/.

A Chocolate Renaisscance in Mexico City

Find yourself in Mexico City (CDMX) and you may be overwhelmed with the current culinary scene, namely the exploding revival of one of the country’s oldest exports–cacao. Along the tree-lined streets of the La Condesa neighborhood, next to art deco apartment buildings and vegan cafés, you’ll find yourself among myriad contemporary chocolate shops headed by a new class of Mexican chocolatiers. Head to Mercado Jamaica, one of the city’s oldest traditional public markets, and you may find it hard to resist the allure of seven different types of mole–each made with a distinct combination of cacao and chili. Pop into the city’s recently opened chocolate museum, MUCHO Museo del Chocolate, and sample a mix of traditional chocolate-maiz drinks and triple chocolate tamales. Even a stop into the local Sumesa supermarket yields a unique assortment of both traditional brands like Nestle and Hershey’s and the new artisanal elite. This is where I found myself this week when a last-minute reading period trip to CDMX landed me in one of the hotspots of cacao and chocolate history. Digging deeper into the roots of Mexican chocolate, I visited museums and supermarkets, conducted tastings, and sampled as much as I could get my hands on. In doing so I noted a renaissance of sorts, with the chocolate landscape becoming increasingly dominated by a revival of Mesoamerican techniques and traditions.

An Enduring History

Long before the introduction of foodstuffs like sugar and milk by the Europeans, cacao was an integral element of Pre-Columbian Mesoamerican cultural life. The Olmec civilization of the Mexican Gulf Coast, known for their large head sculptures and use of jade, was originally believed to have been the first one to domesticate cacao–with the Mixe-Zoquean word kakawa coming into use as early as 1000 B.C. It was not until 2006 that Hershey Foods chemist W. Jeffrey Hurst conducted residue analysis on archaeological ceramics and discovered that pre-Olmec villagers of the Chiapas plain in the Soconusco region had actually been some of the first to turn the bean into chocolate nearly 38 centuries ago. As Michael and Sophie Coe point out in their seminal work A True History of Chocolate, the Theobroma cacao tree likely originated in the northwest Amazon basin and was exploited for is sweet pulp before pre-Olmec villagers in Chiapas found a means of turning it into something more reminiscent of modern chocolate.[i] Emerging cultures in other areas of modern-day Mexico grasped on to this new foodstuff, namely the Maya who despite flourishing several centuries after the Olmecs nonetheless employed their tradition of drinking chocolate. Mayan writings the Popol Vuh, as well as the Dresden Codex, include mentions of cacao in creation narratives, and the custom of combining cacao, water, and maize to create a foamy chocolate drink was popular, as was chokola’j–the custom of drinking it with others. The fall of the Maya and the conquest of the southern regions of present-day Mexico by the Aztec Empire between the 12th and 15th centuries brought a new culture in contact with cacao. The Aztecs similarly drank chocolate, as well as utilized it as a form of currency. Sixteenth-century Franciscan missionary Bernardino de Sahagún confirmed these diverse uses, writing at one point about “chocolate kits” given to him by Aztec merchants: “They gave each noble two clay bowls…gave two hundred cacao beans to everyone, as well as one hundred seeds of that plant they call teunacaztli, and a tortoiseshell spoon for mixing the cacao. This was done by all merchants when they came from afar.”[ii] The concept of cacao and its combination with other foodstuffs like vanilla, peppers, and achiote was entirely new to the Spanish when they arrived in the late 15th century, but its flavor quickly became an acquired taste as conquistadors engaged in what Coe and Coe refer to as “crossing the taste barrier.”[iii] Such chocolate scholarship has often credited the Spanish with importing cows and cane sugar, in turn initiating a hybridization of cacao in which both classic tradition and European preference informed its new taste. Marcy Norton rebukes the Coe’s account, however, in “Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics,” suggesting that the Spanish internalized Mesoamerican chocolate traditions and instead sought to emulate them on a wider scale in Europe. She writes:

“During the early history of chocolate among Europeans, the transmission of taste did not accord with the top-down structure of society. Instead, it flowed in the opposite direction: from the colonized to the colonizer, from the “barbarian” to the “civilized,” from the degenerate “creole” to the metropolitan Spaniard, from gentry to royalty. The European taste for chocolate emerged as a contingent accident of empire.”[iv]

Across the ocean, the custom of drinking chocolate as a frothy beverage continued, though the Spanish did add their own twist with sweeteners like cane sugar and “New World” spices like cinnamon, anise, and rose in place of spices like chile peppers and achiote.[v] The transformation of chocolate from drink to bar, from small-scale farming to mass production is an important one–but not integral to this story. I plan to focus instead on the centuries-long endurance of these Mesoamerican flavors, namely their contemporary renaissance.

A Visit to El Museo

One of the best places to start is with a visit to MUCHO Museo del Chocolate, in the Juárez neighborhood of CDMX. Finally within a tropical climate, I was able to see a cacao pod in person with the beans, nibs, winnowed shells, and sweet mucilaginous pulp first exploited by pre-Olmec villagers on display.

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The museum’s many rooms contained not only the history of chocolate but several art pieces depicting its enduring cultural value. Pictured below is a recreation of the making of a chocolate drink in Pre-Columbian Mesoamerica, with the woman pouring a large batch of cacao and water into a separate container. She would most likely pour the mixture several times, in order to achieve the frothy consistency so sought after by its drinkers.

IMG_4780In order to mix the cacao with the water, however, the cacao beans would need to be winnowed (or deshelled) and their nibs rolled on a stone ledge called a metate with a rolling-pin-like “stone mano.”[vi] This would create the paste needed to successfully mix the cacao into a beverage. The reconstruction below, though inaccurate to the extent that most Mayan women wore loose fitting tunics rather than going bare-chested, shows the process of grinding the cacao–namely how physically arduous the process was.

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The museum’s extensive exhibits and popular chocolate shop show just how important not only chocolate itself but its history has become in shaping cultural ideas of Mexico. Museum founder Ana Rita García Lascurain points out at that its inception in 2012, the museum was aimed at helping people understand, “how Mexico gave chocolate to the world.” Below is a feature conducted by Mexico City’s premier cultural news channel, Canal Once, in which you can take your own tour of the unique facilities.

Tasting #1: Chokola’j

The museum’s downstairs chocolatería was emblematic of the city’s larger Mesoamerican chocolate renaissance. After consulting the shop’s owners, I sampled three of their most popular and traditional offerings–agua con chocolate, chocolate caliente con chile picante (in lieu of their sold-out corn and chocolate drink pozol), and a tamal de chocolate. My travel partner and I then engaged in the Mayan tradition of chokola’j–or “drinking chocolate together.” The most prominent element of the agua con chocolate (“water with chocolate”) was its frothy texture and refreshing effect in the heat of an 80-degree day. As pointed out by scholars Louis E. Grivetti and Howard-Yana Shapiro in field work from the late 1990s in Oaxaca, Mexico, contemporary agua con chocolate recipes almost always employ a molinillo, or “long wooden stick with rings at the bottom that spin when the stick is rolled between the palms.”[vii] The woman preparing our agua con chocolate did the same. My travel partner lauded the drink’s lack of milk, noting that they preferred its light and air taste to heavy contemporary American and European recipes. As Mexican pastry chef José Ramon Castillo points out in his blog post entitled “The ABCs of Mexican Chocolate,” the mixture of cacao with water rather than milk, “makes the sensation of the Mexican cocoa butter palpable on the lips, which doesn’t happen with cacao from other countries.”

IMG_4808The chocolate caliente con chile picante (“hot chocolate with spicy chili”) carried the same light texture in its lack of milk but also had a different mouthfeel due to its hot temperature and inclusion of spice. My first sip of the drink was jarring considering that most of the chili flakes were floating at the top of the mug, as pictured below. The spice dimmed down a bit until the drink’s final sips when the grounds at the bottom became salient once again.

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Moving from beverages to food, we sampled the tamale chocolate (“chocolate tamale”), a sponge-cake like combination of the country’s two most traditional exports–corn and chocolate. Due to the shop being sold out of pozol­–the fermented corn and chocolate drink common in Pre-Columbian Mesoamerica–I opted for the tamale in the hopes that I could replicate a similar combination.

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It was demure in sweetness, as were the two beverages, but lacked the bite of the chocolate caliente con chile picante or the freshness of the agua chocolate. The three products proved nonetheless to be a strong introduction to the use of cacao outside of chocolate bars. Still in pursuit of the latter, however, I hit the streets of CDMX once again to comb through its many supermarkets and artisanal shops.

Tasting #2: Chocolate Bars

Gathering twelve test subjects from the likes of Australia, the United States, Mexico, and Canada, I conducted my second tasting in the courtyard of the Red Tree House–a small bed and breakfast in La Condesa. The six samples were all made in Mexico, and included Hershey’s 60% Dark Chocolate (Sample A), Ricolino Kracao Milk Chocolate with Pineapple (Sample B), MUCHO Museo’s single-origin Maravilla chocolate (C), Turin 33% Milk Chocolate (D), ki’Xocolatl 72% Dark Chocolate with Spices from Chiapas (E), and Nestle Abuelita Chocolate (F). The results were as follows:

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Hershey’s 60% Dark Chocolate (Sample A)/48.90 MXN, 2.54 USD

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This Mexican Hershey’s bar is notable for its high cacao content, as compared to the classic American flavor. The bar nonetheless contains milk, in order to replicate the mouthfeel of a pastry as indicated on the packaging. Participants were keen on this chocolate’s high cacao content, some going as far as to guess 80%, and lauded its “beautiful earthy tones.” Two of the participants preferred this chocolate to more expensive single-origin samples.

Ricolino Kracao Milk Chocolate with Pineapple (Sample B, pictured right)/16 MXN, .83 USD

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This chocolate-bordering-candy bar was at the tasting’s lowest price point. Participants noted that it was one of the sweetest samples, with “nutty, creamy, [and] floral” tones. Several guessed that the bar contained rice crispy bits or raisins rather than pineapple.

MUCHO Museo’s single-origin Maravilla chocolate (C)/72 MXN, 3.74 USD

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This chocolate is a single-origin criollo variety grown in the birthplace of chocolate as we know it–Chiapas. MUCHO began selling this bar at the museum’s inception in 2012. Most of the participants ranked this chocolate their second choice, raving about its bitter lasting aftertaste and fruity tones.

Turin 33% Milk Chocolate (D)/ 63 MXN, 3.27 USD

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This milk chocolate was dividing for participants. Some lauded its “caramel, dulce de leche, maple” notes while others decried its taste as “too sweet.”

ki’Xocolatl 72% Dark Chocolate with Spices from Chiapas (E)/99 MXN, 5.14 USD

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This 72% dark chocolate, at the highest price point, was the overwhelming favorite among participants. The company was started in 2002 according to their website, with the mission of creating, “Quality products presented with a beautiful and original image that mixes the concept of modernity with the legendary Mayan culture.” Tasting participants were fans of the bar’s “floral” tones and noted flavors of cardamom, cinnamon, nutmeg, and pepper.

Nestle Abuelita Chocolate (F)/20.50 MXN, 1.06 USD

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The final sample, Nestle’s Abuelita chocolate, was well received despite being typically dissolved in water or milk for hot chocolate. Originally Mexican-born, Nestle acquired the brand in the 1990s. Participants tasted “cardamom, brown sugar, cinnamon, [and] pepper” and noted its “crystalline, crunchy” texture. When interviewing Mexican participants about the chocolate, they shared that most younger generations blend the chocolate into drink form while older generations prefer it plain. It was clear that Abuelita had clear cultural resonance, with several participants noting that they had grown up on the product.

Final Thoughts

There is no doubt that Mexico City has undergone a revival of Mesoamerican chocolate techniques and traditions through the establishment of museums, chocoloterías, and artisanal shops. Even supermarkets have featured an emergence of offerings, where brands like ki’Xocolatl sit next to modern household names like Nestle and Hershey’s. The question then becomes how to make Mexican-based brands with higher cacao content and less sugar and milk content more moderately priced. If brands are truly fixed on reviving Mesoamerican traditions, like the conceptualization of chocolate as a health food and medical panacea for example, then their products should be accessible and affordable. A $5 chocolate bar is not, after all, the most economically feasible choice.

 

[i] Coe, Sophie D., and Michael D. Coe. The true history of chocolate. Thames & Hudson, 2013, 71.

[ii] de Orellana, Margarita, Richard Moszka, Timothy Adès, Valentine Tibère, J. M. Hoppan, Philippe Nondedeo, Nikita Harwich et al. “Chocolate: Cultivation and Culture in pre-Hispanic Mexico.” Artes de México 103 (2011): 75.

[iii] Coe, Sophie D., and Michael D. Coe. The true history of chocolate. Thames & Hudson, 2013, 220.

[iv] Norton, Marcy. “Tasting empire: chocolate and the European internalization of Mesoamerican aesthetics.” The American Historical Review 111, no. 3 (2006): 660-691.

[v] Ibid.

[vi] Coe, Sophie D., and Michael D. Coe. The true history of chocolate. Thames & Hudson, 2013, 128.

[vii] Grivetti, Louis E., and Howard-Yana Shapiro. Chocolate: history, culture, and heritage. John Wiley & Sons, 2011.

*Note: Scholarly sources are featured above, while multimedia sources are embedded.

 

To chokola’j – Chocolate’s History as a Connector of People

The word “chocolate” potentially traces its etymological roots back to the Quiché Mayan verb chokola’j –  translated “to drink chocolate together” (Coe and Coe 118). While there remains debate over the exact origins of the word, there is no question the processed seeds from the fruit of the theobroma cacao tree that we now call chocolate or cacao has been a unique connector of individuals, groups, and cultures throughout its history. By examining the historical record: Depictions of ancient Maya and Mixtec marriage ritual, vessels from the ancestral Pueblo of North America, and paintings portraying New England and British chocolate houses of the 1600s and 1700s, we will see chocolate’s historical significance as a connector of people.

While the first evidence of chocolate cultivation traces back to the Mokoya and Olmec of early Mesoamerica, it was through the Maya (250 CE to 900 CE) and Mixtec (1000 CE to 1500 CE), where we first see chocolate’s significance as a social connector of individuals and families particularly through marriage ceremony (Presilla 10-11). The first example of cacao’s centrality to marriage can be seen through a Maya ritual called tac haa, roughly translated “to serve chocolate”.  In this ritual, the family of the groom-to-be would “invite the father of a girl whom one’s son wants to marry to discuss the marriage and serve him (chocolate) drink” (Martin “Mesoamerica”). The image below illustrates the communal and ritualistic aspects of the marriage ceremony with a vessel of chocolate clearly at the center.

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A vessel of chocolate at the center of the marriage ceremony of “tac haa”, illustrating chocolate’s centrality in bringing individuals and families together in Maya culture (Martin “Mesoamerica”).

The next example recorded from the Codex Zouche-Nuttal shows the Mixtec marriage of Lord Eight Deer and Lady Thirteen Serpent (1051 CE) (Dreiss and Greenhill 64). Lady Serpent holds a cup of chocolate with two hands offering it to Lord Eight Deer as a gesture to cement their marriage union.

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From the Codex Zouche-Nuttal, Lady Thirteen Serpent offering Lord Eight Deer a cup of chocolate to seal the marriage union in Mixtec society (1051 CE) (Martin “Mesoamerica”).

A similar example from the Chol Maya elevates the cacao bean itself as a key element of the marriage union. As described by Eric Thompson:

The form of marriage is: the bride gives the bridegroom a small stool painted in colors, and also gives him five grains of cacao, and says to him “These I give thee as a sign that I accept thee as my husband.” And he also gives her some new skirts and another five grains of cacao, saying the same thing. (Coe and Coe 61)

It is clear through the examination of these Maya and Mixtec artifacts that cacao was essential in knitting together the fabric of early Mesoamerican families and society. As we travel north, we will next examine ancient Pueblo artifacts discovered in pre-colonial New Mexico and Utah that suggest the surprisingly early presence of cacao in North America.

Until very recently, it was thought there was very little interaction between the Maya of Mesoamerica and the Pueblo of southwestern North America but recent chocolate research suggests otherwise. These two cultures may have been more interconnected than ever imagined – with chocolate being at the center of this cultural exchange (Haederle).  In 2009, University of New Mexico researcher Patricia Crown observed similarities between drinking vessels found at the historic Pueblo site of Chaco Canyon, New Mexico (1000 – 1125 CE) and those used in Maya ceremony (Crown and Hurst). Crown turned to W. Jeffrey Hurst, a chemist for the Hershey Company, to test for the possibility of cacao residue on the Chaco Canyon vessels. Hurst tested five shards of pottery, three of which confirmed the presence of theobromine – a biomarker unique to cacao (Crown and Hurst).

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The presence of theobromine found on vessels from Chaco Canyon, New Mexico suggesting Maya and Pueblo relationship through trade of chocolate (Crown and Hurst).

Building on Crown and Hurst’s findings, in 2016 University of Pennsylvania researcher Dorothy Washburn examined pottery fragments originating from another historic Pueblo site located at Blanding, Utah. The vessel fragments tested also returned strong traces of theobromine, pushing the potential timeline for Maya and Pueblo interaction back 300-400 years to around 750 CE (Mozdy).

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Distribution of cacao cultivation in Central America showing closest major areas of production 1,200 miles from Chaco, Canyon, New Mexico CE 1502 (Crown and Hurst).

Considering the closest cacao source at that time was 1,200-1,400 miles away in Mesoamerica, these findings suggest the incredible lengths at which cacao traveled north. Says Crown of the New Mexico findings, “The only way for this material to get [to New Mexico] is [that] either people from Chaco walked down to get it, or it was traded hand to hand from Mesoamerica to Chaco, or people from Mesoamerica came up and traded it” (Haederle). The great distances a delicacy like cacao traveled and exchanged hands between the Maya and Pueblo elucidates chocolate’s connectivity and its social impact. From the ancient Pueblo culture of the southwest, we move next to New England and Britain of the 1600s and 1700s where we find paintings depicting coffee and chocolate houses as a forum for the vibrant exchange of ideas.

In both Boston and London, coffee and chocolate houses were at the center of political and cultural life where men of the emerging merchant class would “gather to discuss the news of the day and dangerous ideas like democracy or things that threatened the political elite of the time” (Martin “Introduction”). In Boston, we find the establishment of the first North American coffee and chocolate house as a political declaration in and of itself. Two women, Dorothy Jones and Jane Barnard, successfully petitioned the city “to keepe a house of publique Entertainment for the selling of Cofffee and Chucaloette” (Martin “Introduction”). In London, members of nascent political parties would often gather at these houses and would eventually turn them into a virtual headquarters (Coe and Coe 223). These establishments were so threatening, King Charles II attempted to shut them down calling them “hotbeds of sedition” (Coe and Coe 167). However, equally reflective of the social position these houses had come to have in British society, public outcry prevented their suppression and they continued to grow in importance.

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17th Century painting underscoring the significance of coffee and chocolate houses as forums for political and cultural exchange (Wikimedia Commons).

In the 1600s and 1700s of New England and Britain, we see chocolate’s fundamental role in society as a reason for communal and political gathering and the debate of important ideas, not unlike the role coffee houses serve today.

Through examining the historical record depicting Maya and Mixtec marriage ritual, ancient vessels found in Pueblo North America, and images portraying coffee and chocolate houses in Boston and London, we see chocolate’s importance in binding together individuals and families, bridging different groups and cultures thousands of miles away, and serving as a reason for people to come together to discuss the important issues of the day. Reverberating from chocolate’s communal past is perhaps a paradigm to best view chocolate’s current social, economic, and environmental sustainability challenges. To chokola’j – to bring together disparate individuals and groups to have meaningful discussion and debate over the important issues surrounding chocolate itself – is perhaps the vessel we drink to in order to secure chocolate’s sustainable future.

Works Cited

Coe, Sophie D. and Michael D. Coe. The True History of Chocolate. Third Edition. Thames & Hudson Ltd: London, 2013. Print.

Crown, Patricia L., and W. Jeffrey Hurst. “The distribution of cacao cultivation in Central America and Mexico in A.D. 1502, relative to Chaco Canyon” Digital Image. Proceedings of the National Academy of Sciences, National Academy of Sciences, 17 Feb. 2009, www.pnas.org/content/106/7/2110. Accessed 28 Feb 2018

Crown, Patricia L., and W. Jeffrey Hurst. “Evidence of Cacao Use in the Prehispanic American Southwest.” Proceedings of the National Academy of Sciences, National Academy of Sciences, 17 Feb. 2009, www.pnas.org/content/106/7/2110. Accessed 28 Feb 2018

Dreiss, Meredith L. and Greenhill, Sharon E. Chocolate: Pathway to the Gods. Tucson, AZ: The University of Arizona Press, 2008. Print.

Haederle, Michael. “Mystery of Ancient Pueblo Jars Is Solved.” New York Times, 3 Feb. 2009, www.nytimes.com/2009/02/04/us/04cocoa.html. Accessed 1 Mar 2018

Martin, Carla D. “Introduction.’” Chocolate, Culture, and the Politics of Food. Harvard Extension School: Cambridge, MA. 24 Jan. 2018. Class Lecture.

Martin, Carla D. “Mesoamerica and the ‘Food of the Gods.’” Chocolate, Culture, and the Politics of Food. Harvard Extension School: Cambridge, MA. 31 Jan. 2018. Class Lecture.

Mozdy, Michael. “Utah’s Ancient Cacao: A Surprising Find.” Natural History Museum of Utah, University of Utah, 4 Aug. 2016, nhmu.utah.edu/blog/2016/08/04/utah%E2%80%99s-ancient-cacao-surprising-find. Accessed 02 Mar 2018

Presilla, Maricel. 2009 The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes. Ten Speed Press. Berkley, CA. Print.

Unknown. Artist “Interior of a London Coffee-house, 17th century”. Digital image. Wikimedia Commons. 01 Mar. 2018 http://homes.chass.utoronto.ca/~sajamato/description.html

Ethnography on Chocolate: Socioeconomic Visual Culture, Mesoamerican Origins, & Contemporary Perspectives

The purpose of this small-scale ethnography is to examine the social significance of chocolate from a cross-cultural perspective. Through interviewing various members of my local community that were born in different regions of Mexico and Central America, I document here their experiences and observances of chocolate.

Experienced through consumption or non-consumption, and observed through their emic perspective, there are underscoring themes exposed amongst the roles in which chocolate has played throughout each of their own lives. Within the context of those personal relationships with chocolate, an interaction between social and economic functions of their state and country may be contemporaneous to their outlook. Although this simultaneity is not always the circumstance, motifs emerge as their uniqueness transpires. Effectually, their contributed insight has actualized a microcosm of chocolates’ socio-cultural diversity and likenesses.

While conducting the interviews with members of my community, the aim was to first listen to their observances, and to then ask questions of clarification to assist in their thought process. The framework of my Q&A was designed this way to acquire a qualitative study, so that this retelling would reflect the individual perspectives of each subject, synchronously providing a glimpse into the societal experience. To depict those experiences through a cultural historical lens, that of which illustrated itself during most of the interviews already, I asked questions about their culture as a whole and how they thought chocolate was generally regarded in their own communities.

This study is not meant to define those relationships, but to highlight multiplicities within these individual cross- cultural accounts. Over reflections of my own and of the human subjects in this ethnographic study, I hope to provide sufficient ­imagery of historic milieu within the functional roles chocolate has played in personal experience and in society.

Origins

Theobroma Cacao, or the Food-of-the-God’s Cacao, is widely accepted by botanists and scholars as indigenous to Mesoamerica. Evidence of its cultivation is indicative of the role it played in ancient civilizations like the Mixe-Zoquean-speaking Olmecs (1500 BCE – 400 BCE). At the famed Olmec archaeological site in San Lorenzo Tenochtitlán, evidence has been found of the term “Kakawa” used by the Olmec as early as 1000 BCE (Coe & Coe, 1996). See on the map below, San Lorenzo is west of present day Guatemala, and north of Oaxaca, in southern Mexico.

 

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San Lorenzo Tenochtitlán is a famed archaeological site, well known for the massive Olmec stone heads excavated there

 

We find in the archaeological record, the ways in which early civilizations illustrated cacao, or “Kakawa” on their pottery. This being a significant attribute to understand the role chocolate played in their livelihoods and rituals. According to Maricel Presilla in her book, The New Taste of Chocolate, “it was the Maya who brought chocolate making to a high art… building on the foundation left behind by other Mesoamerican cultures”, like that of the Olmecs and other sibling tribes (2009).

 

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Buenavista vase, Buenavista del Cayo, Belize

 

See this Classic Maya vase from the seventh century portraying the Maize God in an “unending dance, symbolizing both the creation of the universe and also his cycle of death and rebirth” (Takushi, Pioneer Press).

Maya Classic period (250 – 900 CE) vessels show quite literally the function of cacao as it was for drinking, as well as the relative role it played in Mayan life though various representations of the divine.

This is one of the many Classic period vessels that was found to contain cacao residues inside. We know it was used to hold chocolate because cacao is the only plant in the region with both the compounds Theobromine and Caffeine, “a unique marker for the presence of cacao in pre-Columbian artifacts” (Cheong, 2011). To verify the vessels were used to hold chocolate was an important piece to the archaeological record. It provided contextual knowledge when deciphering the imagery or glyphs depicted on the vessels.

Affirmed in the glyphs of drinking vessels from this period, there is evidence of “well established cacao-chocolate terminology”. On the Buenavista vase shown above, we see “tree-fresh cacao” inscribed.  From the Primary Standard Sequence (PSS) of the glyphs you see banded around the top of the vessel, the characters that make the Maya name for cacao, “Ka-Ka-Wa” were deciphered. What strikes me the most about this piece is the seemingly relative “tree-fresh cacao” to the Maize God’s cyclical existence. (Presilla, 2009)

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Buenavista vase closeup: Maya glyphs depicted translate to “tree-fresh cacao”, “Ta-Tsih-Te’el Kakawa” (Prescilla)

I particularly find this vessel so interesting when we look at the role of chocolate in culture because it reflects a cyclical ideology of their ecological relationship to their land; in the sustenance it provides, the concept of time through death and rebirth, and their Gods all-encompassing role within those cycles.

Field Study

A few years ago in 2013 I came to know a few young men and women from the northern Mexican state of Sonora – (follow the link to read a brief history of Seri Indians of Sonora). They were working and studying here on visa’s while we were employed at a busy restaurant in the heart of downtown Boston. What better place than behind the bar to nose around and pick into people’s lives for cultural insights! Just kidding on the nose-picking… but seriously, even minute conversations with guests created thought-provoking observations. During their multiple terms of residency in Boston over the years, these talented intellectual Sonoran natives and I connected on Mexican – American culture alike, and apart. Upon reaching out to ask if anyone would be interested in participating in this modest ethnographic study, my request was received most graciously. They have all elected to omit fully identifying information, so for the purposes of this study, I will refer to them by their first name only. Below I have included their perspectives on the role chocolate has played throughout their lives.

Andrés began by explaining Mexico as a large country where the culture is full of diversity. “Every state has their own culture about everything – food, traditional parties, our dialect and slang”. With that being said, in the state of Sonora where he lives he doesn’t use chocolate and cacao the way he knows it is used in the southern states of the country like Oaxaca, Guerrero, Chiapas, and Tabasco. Andrés has observed the influence of cacao beans in southern Mexico because the cacao growing region produces a lot of recipes that involve cacao and chocolate.

When I asked what he knows about Mesoamerican uses for cacao, he remembers learning from childhood that they used it as currency, and he understood they sometimes would use it in beauty treatments. On that note, I recollect a fortuitous conversation about skin care had between myself and a female of Mexican ancestry I met while servicing wedding hair and makeup to her cousin’s bridal party, circa summer 2015 in East Boston – Indeed, I am not only an aspiring Anthropologist, also a Cosmetologist. My thoughts are usually occupied by anthropological inquiry on a daily basis, which inevitably grants unique opportunity for cultural discussions with the people I meet. Although not a part of this ethnography, she let me know back then about her family recipe for a skin care regimen that contains cacao. Her grandmother and her aunts would grind down cacao beans into a powder, “cocoa powder” minus the hydraulic press. They would mix the antioxidant rich powder with other grinded down local herbs, add water to create a paste-like texture and apply generously to the skin.

“Lather. Dry. Rinse. Repeat.” – she persisted. Yum.

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The Spa At Hotel Hershey seems to know just how to indulge all the senses with chocolate

 

For the purposes of this study, I was curious about chocolate in spa treatments, as I have heard echoes of the luxury before. Take a look at The Spa At The Hotel Hershey or examples of just a few contemporary accommodations created for chocolate in the beauty industry.

Andrés expressed to me that Sonora being just below Arizona, his culture is more- so “American” than the way Mexicans live in the south. It is in his experience and observation the misconception of Mexican culture as being one. I think any educated person understands culture, language, economy, etc. vary across spaces of human population. Yet, for those who generalize a nation’s people by its borders, Andrés and his community experience the bias. He grew up with a collection of influences “by the things Americans do”. For example, one of his earliest memories of eating chocolate was during Halloween. They’re also heavily influenced by “spring break madness”, as he defined the season. He grew up consuming chocolate predominantly made by the big corporations, like Mars. His notable favorites being the Snicker and M&Ms. “In the south they don’t have that influence, they don’t experience American Halloween as we do”.

Carlos V chocolate bars are the Nestlé- proclaimed “# 1 chocolate brand in Mexico with over 70 years in the market!… Because of its unique and mild flavor, it is considered the reference of chocolate for Mexicans.” The Aztec stylized imagery first designed to brand the chocolate before it was bought by Nestlé sometime in the 1980’s was created by Fabrica de Chocolates La Azteca, S.A. de C.V. Jason Liebig on his blog, Collecting Candy chronicles his findings in the L.M. Kallok Confectioners Collection of antique packaging. Most notable about the evolution of the branding is first the Aztec styling alongside the “Imperial Coat of Arms” for “by the grace of God, Carolus V Imperator (emporer)”. Then with the English labeling introduced we see a change in the ingredients as well (which was apparent of each label seen in Leibig’s compilation from the beginning to the end. “A tie-in with the film Toy Story, which tells us La Azteca was still the brand’s sole owner as late as 1995″ is interesting where we see Quaker Oats leaving its insignia on the label by the late 1990’s.

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Not one of the Sonoran’s I interviewed has tried a Carlos V chocolate bar but they have all heard of it at some point in their life through advertisements. Eduardo attests to Andrés’ personal account of diversity from the southern regions in Mexico. Dia de los Muertos is “not celebrated as much as the south, but we do things like going to the cemetery”, Andrés says. Eduardo told me that they celebrate Dia de los Muertos on November 2. “We celebrate in memory of the people who are no longer with us and usually at the tombstones we put special things they liked when they were alive. Chocolates is usually one of them”. Both Andrés and Eduardo did not have a definitive sense of the historical reason for chocolate being placed on gravesites, but they both know it as a long- standing tradition and ritual in celebrating their deceased ancestors. Fernanda, another Sonoran native, added some insight to this practice of memorial. She told me that usually the graveyards are managed by local churches or publicly owned so in contrast to the majority of graveyards that are privately owned in the US, the families play a greater role in gravesite maintenance of their deceased. In this way, chocolate serves a social function in their celebrations.

Interpretations

Shown below, Dr. Martin presented in class this semester some of the ways Maya and Mixtec society visually depicted the functions that cacao played within their cultural practices and belief systems. Royal marriages necessitated the use of currency in the negotiation, so we see in the Codex Nuttall how cacao was a part of the price for the bride. Eduardo remembers learning in school that Mayans used to used the cacao “as a coin to buy everything, from goods to wives”. A relative topic for further study would be in the ways chocolate was introduced to the elite. Diffused out of Mesoamerica first by the Spanish, the Europeans assimilated to its royal regard and used chocolate in the women’s dowry through royal inter-marriages – that of which played a great role in spreading chocolate throughout Europe.

Another example (seen below) comes from the Madrid Codex where we see cacao being exchanged, portraying a give-and-take linkage between their concepts of cyclical time (lunar goddess) and their environment (rain god). I find this imagery especially expressive to their belief of the divine relationship to their human existence and sustenance on earth. Lastly, from the Codex Nuttall we see a royal funerary procession in “Twelve Movements”. Within the tomb depicted at the bottom right of the artwork lies a “vessel of foaming cacao beverage… to ease the soul’s journey to the underworld”. (Martin)

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Eduardo recounts drinking cups of hot chocolate since he can remember. While traveling south to Puebla state he tried their “typical meal, mole, and it’s made of cacao”. What he knows about the Maya and cacao is how they used to prepare beverages and meals like the Puebla “mole”. “We have different tribes and culture but we learned about it in school and I experiences it myself while traveling south. Cacao is still a huge deal in south Mexico.”

 

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“Mole” Ingredients. Presilla, 2009

 

See the dozen or more ingredients to make the traditional “thick, baroque sauce, mole” from Xalapa, Veracruz (Presilla), north of Puebla state in Mexico. Presilla notes that each ingredient is “processed in sequence, each at its own time” (2009).

As the mole is diverse in ingredients, and rich in unique Mesoamerican culture, so too – as these contemporary perspectives have illustrated, are the people of the region diversely interwoven with it’s history and unique place on Earth’s sphere.

***

 

Sources:

Campbell, Lyle & Kaufman, Terrence. 1976. A Linguistic Look at the Olmecs: American Antiquity, Vol. 41, No. 1 (Jan., 1976), pp. 80-89 Published by: Society for American Archaeology http://www2.hawaii.edu/~lylecamp/LC%20Lx%20look%20at%20Olmecs%20JSTOR.pdf

Cheong, Kong (Powis, T.; Cyphers, A.; Gaikwad, T.W.; Grivetti, L.) 2011. Cacao use and the San Lorenzo Olmec: Proceedings of the National Academy of Sciences (PNAS). 108(21):8595-600 · May 2011 https://www.researchgate.net/publication/51110764_Cacao_Use_and_the_San_Lorenzo_Olmec

Coe, Sophie D. and Michael D. Coe. 2013 [1996] The True History of Chocolate. 3rd edition. London: Thames & Hudson

Johnston, Bernice. 1997. The Seri Indians of Sonora Mexico. The University of Arizona Press http://www.uapress.arizona.edu/onlinebks/SERIS/HISTORY.HTM

Liebig, Jason. 2012. Carlos V – Building a history for the King of Chocolate Bars http://www.collectingcandy.com/wordpress/?p=2958

Martin, Carla. 2017 AAAS E-119 Lecture Slides. February 1st, pp.23, 47, 53, 57

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

Nestlé. 2017. https://www.nestle.com.mx/brands/carlos-v

Peabody Museum of Archaeology and Ethnology: Harvard University. 2017. https://www.peabody.harvard.edu/node/287

Presilla, Maricel. 2009 The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes. Berkeley: Ten Speed Press.

Smithsonian Institute. 2017. Olmec Stone Heads photo: http://anthropology.si.edu/olmec/english/sites/sanLorenzo.htm

Takushi, Scott (Pioneer Press). 2013, December 17. Museum of Belize and House of Culture: NEWSEUM Blog Spot: Belize’s Maya Collection on Displayhttps://mobnmoc.wordpress.com/2013/12/17/belizes-maya-collection-on-display/mayaex1/

Unknown photographer; featured image. 2016, October – November. Nexos. https://americanwaymagazine.com/cacao-route

Unknown photographer; chocolate as beauty regimen image. 2017. The Spa At The Hotel Hershey. http://www.chocolatespa.com/treatments/signature/chocolate.php

Drawing on Chocolate: How Society Displays its Values on its Favorite Food

From the earliest of its history, chocolate has been tied to the value systems of the people that consumed it. As cacao products and recipes traveled around the world, the decorations and designs that people have chosen to use on containers give us insight into the value systems of their cultures.

Mezo-American Values

Relics of Meso-American pottery date to the same place and timeframe as the archeological record of chocolate–with the Olmec people. (Rose) Chemical analysis of pottery shards shows that the Olmec culture made cacao pulp into an intoxicating beer-type drink at least 1000 years before the current era. Eventually the cacao bean byproduct fermented into its own food source and began to resemble chocolate–at least in its crudest liquid form. (Henderson)

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The Mayan drinking vase on display in the permanent collection of the Boston Museum of Fine Arts is an example of documentation of ceremony, politics, and the importance of chocolate in their society. Slightly larger than a modern quart jar, the drinking vase has a wrap-around visual narrative that details a ritual, specifically noting out that kakaw (cacao) was one of the stimulating substances used in this event.

Our first pictorial record of the original bitter drink begins with the wealthiest of the Mayan society. These colorful jewels of Western Hemisphere art document the details about ritual life by describing events, attendees, and even the ingredients of the beverage. Documenting their religion and political record onto the containers from which they drank chocolate shows the importance of the beverage in their society.

The Aztec created rounded bowls from the calabash gourds which the local populace used to prepare their daily cacao. The society elite commissioned ceremonial pottery that took the same shape and name as the gourd vessels–jícara. Vessels like this were documented in the first Spanish histories, with descriptions of cacao preparation being poured from bowl to bowl to create a frothy top. (Presilla 32)

By the time the Spanish arrived, Aztec decorations were becoming less literal than the Mayans’ had been, and were more symbolic of the gods’ earthy powers. Geometric representation of forces such as lightening and serpents were replacing the drawings of the gods themselves. As colonization progressed, the strong geometric symbolism was married with the Spanich-Islamic influences and techniques–showing up in the hybridization of cuisines, ingredients (Lauden) as well as in the art motifs.

The ultimate reason for the Spanish colonization the Americas was to extract the wealth from the natural resources of the new world. Although the Spanish government justified their version of slavery with the religious conversion of the Native Americans, in the end the colonization effort needed to be a wealth-producing enterprise. Along with agricultural products such as chocolate and sugar, metals were of great value in the European market. Native cultures shared the affinity for gold, silver and copper and used them as ornament and decorative items for the elite, but they had not perfected many techniques to create items for utilitarian purposes. The Spanish brought the knowledge of metallurgy which led to the local creation of copper chocolate pots for drink preparation. They also used silver to create handles and feet on the local cups made from coconut, literally wrapping the drink in wealth.

This video of a Filipino chocolate preparation shows the use of a copper chocolate pot and a molinillo stick to stir the chocolate into a froth. This is how the Spanish modified the native Nahuatl method of pouring the chocolate from bowl to bowl to produce a froth. (Coe 156), (Presilla 20)

After the Spanish arrival, pottery designs started showing stronger geometric divisions and flowery natural imagery moving away from the stylization of the Aztec and becoming more reminiscent of the designs that were slathered on mother Spain’s 12th century Moorish architecture. Images of upper-class colonial life, replaced the Native American depictions of myths and ceremonies. Plantation life was becoming more important than the natural forces and religions of Mexico. The sgrafitto, or incised pottery techniques that the Spaniards brought with them, married well with the engraved and carved techniques that had been in Meso-America since the Olmecs, but allowed for a more refined hand to carve into gourds and coconuts as well as pottery. (Presilla 32)

jicara
Jícara such as this one from Peru uses the sgrafitto technique to create a delicate designs that bring to mind the Spanish homeland.

The gourd-bowl shape has become synonymous with colorful, modern Mexican tourist-style pottery in the shape of flowerpots and salad bowls. Calabash gourds are still grown, dried, carved and sold today in the markets of Tabasco. Grown from a native American tree that is remarkably similar to cacao in habit and form–modern uses for the gourds can be anything from drinking, to measuring, to display.

The influence and pottery technology of the Olmecs had moved northward with trade routes to the Pueblo people. Gas chromatography analysis of North American artifacts has shown that long before the Aztecs had usurped the regional market on cacao, the trade routes of the Mayans had extended northward to canyons of New Mexico. (Mozdy) The Anasazi cultures created tall, vessels reminiscent of the Mayan vase shape, decorated with extremely stylized iconography that represented the common Meso-American pantheon.

anasazi2
These examples from Chaco Canyon are covered with lightening bolts that reflect the Pueblo’s interpretation of the imported Mezoamerican rain god, Quetzocoatle and display the reverence to the forces of nature that the local culture held. (Eaton 38)

This 1200-mile path between where the vessels were found (in the Pueblo Bonito of Chaco Canyon) and the nearest source of cacao would have required 600 hours of backpacking through rough country and sweltering heat. As one researcher phrased it “That’s a long way to go for something that you don’t need for survival”, [something] that’s more of a delicacy…” Whether the Anasazi acquired this cacao through dedicated treks south–which would have taken weeks–or their pueblo was the endpoint of an even slower hand-to-hand, village-to-village trade route. (Mozdy)

European Values

Soon after chocolate washed across the courts of Europe, trade with the east opened up, bringing with it tea, and a new the technology harder, refined pottery that we still refer to as “china”. Tea was not treated just as basic sustenance. Like the original chocolate beverage, there was ceremony attached to it that appealed to the idle wealthy who could afford these imported beverages. Tea was prepared in a fancy ceramic pot–separate from the kettle used to heat the water. Then it was decanted to a cup to delicately sip. The wealthy started applying the same approach their chocolate. Long gone was the habit of preparing and drinking chocolate out of the same vessel. The wealthy had even stopped decanting directly from a copper pot into a cup. Drinking chocolate now represented wealth and was given all the trappings to prove it. Chocolate was prepared in the kitchen and placed in the chocolate pot, or chocotalière, by servants, then brought to the public gathering of wealthy ladies, and delicately poured into cups and handed round by the magnanimous hostess. (Coe 156-159)

meissen
The best and most expensive chinoiserie hailed from Germany, where Johann Friedrich Böttger duplicated the art of Chinese fine porcelain making.

 

Chocolate pots were made from the most expensive of porcelain, and shaped in the fashion of teapots with some adjustments. Traditional teapots have a short, squat form into order to be able to keep heat in and extract the flavor from the swirling tea leaves that are actively stewing in the hot water. A low-seated spout is fixed with an interior strainer to keep the floating leaves in the pot once you are ready to pour the fully brewed beverage. Coffee pots, on the other hand, need a tall form and highly placed straining spout for the opposite reason. As it is basically a decanting mechanism for an already brewed beverage, the height of the coffee pot allows any grounds from the brew to settle to the bottom, or get caught in the strainer. (Righthand)

Chocolate pots can be hard to spot, as they often hybridize these two forms–typically tall, but often bulbous. Early European chocolate pots most always have a removable finial to allow for a mixing stick to create the desired froth and keep the chocolate mixed. As cocoa powder was developed and cocoa preparations replaced true hot chocolate, the stirring stick went by the wayside, and chocotalière became nearly indistinguishable from coffee pots. The last distinguishing characteristic of a coffee pot was the internal strainer where the spout and body meet, and a spout that lowered over time.

Drinking chocolate represented wealth, therefore decorations were those that affluent courtiers and nouveau-riche traders would value. Gone were the forces of Meso-American nature, or plantation life, and in came garden scene–often mimicking the exotic origins of the pot. Elaborately painted and gilt decorations brought the wealth of court on the surface of the chocolate pot. An 18th century fad called “Chinoiserie” depicted the European’s visions of Asian gardens with palm trees, umbrellas, and architecture that they imagined would be found in the gardens of the imperial court of China. As many of the traders were making fortunes off the new-found economy, the asian motifs became a temporary obsession throughout the continent and its colonies.

staffordshire
Pottery for the middle class living in British colonies was most often imported from Staffordshire England. Extremely fine china rarely made it across the Atlantic during the colonial period.

Chocolate drinkers in the British colonies of North America usually imported English middle-class pottery with basic garden motifs to take to their breakfast tables. Very little pottery was made in New England so imported china had a cache of wealth and the designs were reminiscent of the estate and gardens of England as colonists tried to keep up all the appearances of home. The wealthiest of families had their chocolate pots crafted by local silversmiths, and garnished with the family seal to tie their family names and crests directly with the wealth that the precious metal embodied.

 

Modern Global Values

bars

As solid chocolate became available and ubiquitous throughout western culture, the packaging of it has changed with the form, but the still conveyed the values of the local surroundings. To make chocolate appealing to a mass Victorian audience, purveyors wrapped it in the trappings of health and wholesomeness. As modern food science undermined the myth of “healthful chocolate” and the western world was coming out of a financial depression, the ideology of wealth returned. Silver wrappers, foil lettering on thick, glossy boxes, expansive packaging, and silky imagery are on all price-points of chocolate. Our favorite addiction is made more expensive by giving it the trappings of luxury: heart-shaped boxes and ribbons; gilded truffles and patisseries. Feeling rich makes many of us very happy.

The fact that cacao is grown as a third world agricultural product, but consumed almost exclusively in comfortable homes of first world economies has been coming to the attention of consumers over the last half a century. For the socially conscious consumer–those whose values do not hold with personal indulgence without consideration to the cost to others and the planet–a whole new branding for chocolate has developed.

These consumers feel better about buying chocolate that is emblazoned with the iconography of Fair Trade, organic, or direct trade certifications–even if the certification system is more of a seasonal band-aid than a true economic transformation. (Sylla) The sheer plethora of virtuous symbols appearing on labels in the chocolate isle work to the benefit of the marketing. The variety of symbols and levels of individual certification system adds layers of confusion to the real benefits. The level of confusion is so high, there is no way the average consumer can understand all the nuances and impacts. In the end buyers spend more for a product that has a “seal of approval,” and go on their merry way with the psychological satisfaction of having done something good for the “other.”  They get to feel good without ever looking for any proof of the benefit these programs have on the lives of the farmers.

Slapping a feel-good seal on a wrapper has become so successful as marketing, that major companies are eschewing certifications that are attached to bureaucratic oversight of bona fide good intent, and instead are working toward establishing their own brands’ seal of ethical approval and creating home-grown social initiatives that are much easier to operationalize and do not threaten profits in the way that transforming the cacao supply chain would. Adding these icons into the patchwork of other initiatives ensures that social initiative logos appear on more and more packaging. Buying products branded with one of the myriad of ethical icons assuages the consciences of most purchasers. (Martin) In this way, we ensure that imagery that conveys these values will keep on proliferating on the packaging of our chocolate.

Works Referenced:

Brigden, Zachariah. Chocolate Pot. 1755. Silver. Boston Museum of Fine Arts, Boston, Massachusetts.

Burt, Benjamin, and Nathaniel Hurd. Teapot. 1763. Silver. Boston Museum of Fine Arts, Boston, Massachusetts.

“Crescentia cujete.” Wikipedia. Wikimedia Foundation, 03 Apr. 2017. Web. 07 May 2017. <https://en.wikipedia.org/wiki/Crescentia_cujete>.

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

Eaton, William M. Odyssey of the Pueblo Indians: an introduction to Pueblo Indian petroglyphs, pictographs, and kiva art murals in the Southwest. Paducah, KY: Turner Pub., 1999. Print.

Henderson, John S., et al. “Chemical and Archaeological Evidence for the Earliest Cacao Beverages.” Proceedings of the National Academy of Sciences, National Acad Sciences, 16 Nov. 2007, www.pnas.org/content/104/48/18937.full. Accessed 6 Mar. 2017.

Laudan, Rachel, and Ignacio Urquiza. “The Mexican Kitchen’s Islamic Connection.” Aramco World. Saudi Aramco Services Co, May 2004. http://archive.aramcoworld.com/issue/200403/the.mexican.kitchen.s.islamic.connection.htm. Accessed 3 Feb. 2017

Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Revised ed., Berkeley, NY, Ten Speed Press, 2009.

Martin, Carla D. “Alternative trade and virtuous localization/globalization.” 5 April 2017, Cambridge, Massachusetts, Chocolate, Culture, and the Politics of Food.

“Metallurgy in pre-Columbian America.” Wikipedia. Wikimedia Foundation, 02 May 2017. Web. 07 May 2017.

Mozdy, Michael. “Cacao in Chaco Canyon.” Natural History Museum of Utah, Natural History Museum of Utah, 4 Aug. 2017, nhmu.utah.edu/blog/2016/08/04/cacao-chaco-canyon. Accessed 6 Mar. 2017.

Righthand, Jess. “A Brief History of the Chocolate Pot .” Smithsonian.com. The Smithsonian Institution, 13 Feb. 2005. Web. 23 Feb. 2017. <http://www.smithsonianmag.com/smithsonian-institution/brief-history-chocolate-pot-180954241/>.

Rose, Mark. “Olmec People, Olmec Art.” Archeology. Archaeological Institute of America, n.d. Web. 23 Apr. 2017.

Sylla, Ndongo Samba., and David Clément Leye. The fair trade scandal marketing poverty to benefit the rich. Athens, OH: Ohio U Press, 2014. Print.

Unknown. Anasazi [Pueblo] pottery, Pueblo Bonito, Chaco Canyon, New MexicoAMNH Digital Special Collections, accessed March 06, 2017, lbry-web-007.amnh.org/digital/items/show/38991.

Unknown. Drinking Vase for “om kakaw”. Boston Museum of Fine Arts, Boston, Massachusetts, 2003.

Unknown. Gourd (jicara) with red figures. Circa 1700. Lacquered Gourd. Fine Arts Museum of San Francisco, San Francisco, California.

Unknown. Jícara. Boston Museum of Fine Arts, Boston, Massachusetts, 2003.

Image Citations:

Unless otherwise noted, drawings and photographs are works of the author and images may not be reused without attribution.

 

 

Containing Chocolate and Culture

The instruments used to hold chocolate reveal more about the history and culture of the time period than one might first assume. Chocolate consumption began with the Olmecs, a civilization who lived along the Gulf Coast of Mexico between 1500 BC and 400 BC (Presilla, 46). Around 500 AD, the Mayan people also embraced chocolate as a drink and as part of traditional rituals like marriage, funerals, and religious ceremonies. Over 1000 years later, chocolate had made its way to Europe as a luxury enjoyed by the elite members of society (Coe and Coe, 158). The transformation of chocolate from a religious food to an indulgence for the wealthy is reflected through the vessels used to contain cacao. The culture and beliefs surrounding chocolate are reflected by a vessel found in a Mayan tomb discovery and the French silver chocolatière.

 

THE MAYANS AND TOMB DISCOVERY

In 1984, archeologists uncovered a Mayan tomb from the late 5th century containing 14 decorated vessels. This tomb was found at Rio Azul, a Maya city located in Guatemala (Presilla, 46). Specifically, one artifact found in this tomb helped researchers to discover Cacao’s importance in Mayan funeral traditions. In their book, Michael D. Coe and Sophie D. Coe describe the artifact:

mayachocolatepot

“There was a single example of an extremely rare form, a stirrup-handled pot with a screw-on lid. This strange object had been surfaced with stucco and brilliantly painted with six large hieroglyphs, including two which read ‘cacao.’” (Coe and Coe, 46)

Kakaw_(Mayan_word).pngFigure 1:  A close up of the glyph that helped identify this vessel. This symbol meant “cacao” in the Classic Maya period. 

Figure 2 (on left): The pot found at Rio Azul that Coe describes.

 

For the Mayans, chocolate was more than just a substance to consume. Chocolate held spiritual power. This connection between religion and chocolate is clear when we take into consideration the location of this pot. This artifact was found in a tomb, surrounding the body of the deceased ruler. When tested in a lab, this screw-top jar had traces of caffeine and theobromine—the two trace compounds found together only in chocolate (Martin.) This discovery confirmed that the ruler was buried with chocolate. For further proof that the vessel contained chocolate, researcher David Stuart decoded the glyphs along the outside to read “a drinking vessel for witik cacao, for kox caco” (Coe and Coe, 46).

Funerals and chocolate were also linked in Mayan scripture.  The Mayans believed that chocolate eased the journey to the underworld. Chocolate is mentioned in conjunction with different religious rituals in the Dresden Codex, a Maya text that still exists today (Martin).
choco_pour1.jpg

Not only does the Rio Azul discovery reveal the connection between religion and chocolate, it also clues us into the consumption process. Some of the other vases are tall and narrow. They were picked up and poured into other pots to increase the foam.
Figure 3: This image is found on the Princeton Vase, and it depicts the process in which people made the chocolate drink. The chocolate was poured from one jug to the other to add froth, as the foam was considered the most important part. 

 

 

Luxury in the 18th century France

In France in the 17th and 18th centuries, the vessels used to contain chocolate also reflect the attitudes towards chocolate and the way it was imbibed. Chocolate was heralded as a beneficial delicacy with many health benefits. The French “are usually credited with the invention of the chocolatière, the chocolate pot ”(Coe and Coe, 156). Many of the elite took chocolate daily to cure a number of ailments (Coe and Coe, 156). The vessels from which hot chocolate was poured reflect the extravagance of the segment of society who embraced chocolate.

METmet2

Figure 4 and 5: This chocolatière, currently on display in the Metropolitan museum of art, was made in the 1760s and  is typical for the time period.

 

 

 

 

“The French innovation seems to have been fix a straight wooden handle to the metal pot at right angles to the spout; this handle was usually unscrewed clockwise so that it would remain tight while pouring from the pot in a counter-clockwise motion. At the top was a hinged lid, with a central hole under the swiveling (or hinged) finial to take the handle of the moussoir (“froth maker”), as they called the molinillo.… Of course, this would have been in silver, as would the chocolatiers of all the nobility.” – Coe 

 

The extravagance of this pot highlights how only the wealthy had access to chocolate at the time. The average citizen would have never been able to afford such an intricate piece of silverware (Righthand). Chocolatières were also used as gifts between royalty. Coe cites the first appearance of a silver chocolatières in France as a gift from a Siamese mission. “It was not that the Thai had suddenly turned into chocolate drinkers (they never did so), but [the minister to the King of Siam] had obviously instructed the royal metalsmiths to turn out something that would appeal to the French court.” And the metalsmith’s idea of what would appeal to the French court was an extravagant set of chocolatières. The chocolatières given to the French court incuded “two chocolatières in silver, one with golden flowers and the other Japenned” as well as another “entirely in gold” (Coe and Coe, 158). Chocolatières were brought as a gift and to signify diplomacy. This incident establishes the way chocolate was viewed in society—something for only the elite to enjoy for pleasure.

 

painting

Figure 6:  “La Famille du duc de Penthièvre en 1768” a painting by Jean-Baptiste Charpentier illustrates how chocolate was for the wealthy.

 

Same food, different cultures

For the Europeans of the 17th century, chocolate was a status symbol. As the price was still expensive, only the wealthy could afford to take chocolate. The intricacies of the chocolatières highlight their function in society. For the most part, chocolate no longer held any spiritual affiliation. While the Mayan pots were decorated with glyphs and drawings depicting what was inside and religious rituals, the chocolatières were ornately decorated illustrating the wealth and class of those who used them. Although both pots hold chocolate, their uses and sociological function were very different, illustrating the adaptation of chocolate as it spread to Europe as a secular delicacy, rather than a religious artifact.

 

Works cited:

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. London: Thames and Hudson, 2013.

Martin, Carla D. “Mesoamerica and the ‘Food of the Gods.’” Chocolate, Culture, and the Politics of Food. Harvard Extension School: Cambridge, MA. 1 Feb. 2017. Class Lecture.

Righthand, Jess. “A Brief History of the Chocolate Pot.” Smithsonian.com. February 13, 2015. Accessed March 10, 2017. http://www.smithsonianmag.com/smithsonian-institution/brief-history-chocolate-pot-180954241/.

Presilla, Maricel E. The New Taste of Chocolate Revised. Ten Speed Press: Berkeley, CA, 2009 Print.

Multimedia:

http://www.metmuseum.org/art/collection/search/200368

https://commons.wikimedia.org/wiki/File:La_famille_du_Duc_de_Penthi%C3%A8vre_dit_la_tasse_de_chocolat.jpg

https://commons.wikimedia.org/wiki/File:Kakaw_(Mayan_word).png

http://www.mexicolore.co.uk/images-6/688_09_2.jpg

http://www.chocoguatemaya.com/content/mayan-ingredients

Invasion of Gods Through Pods and People

Invasion of the Body Snatchers Trailer, 1956 gives perspective of invasion through the eyes of a foreign entity. This exaggerated approach is what Pollan argues plants have done for thousands of years.

The idea of alien infiltration into the human race is far fetched from the vista of outer space, but a shift in perspective from the obscure sci-fi view of invasion reveals an entity regional, yet subhuman. One that has been here all along. The alien mother ship, according to the Mayan cultivators of this amazing Amazon Basin plant, are culture bringers; the gods themselves. Their modal is the Theobroma cacao.

In, The Botany of Desire, Michael Pollan discusses the symbiotic relationship that humans and plant life share. In his ground breaking book, Pollan exposes the control that intelligent plant life has on the human race. “We don’t give nearly enough credit to plants,” says Pollan. “They’ve been working on us – they’ve been using us – for their own purposes.” (Pollan, 17)

The Botany of Desire Trailer, 2009 is an academic and modernly eloquent take on the above, Invasion of The Body Snatchers. This media takes the idea of cacao invading the world and makes it plausible.

The idea of plants gratifying specific desires in the human condition reveals  their purpose to be a sort of world dominance. The opposing perspective on plant control is deemed by Pollan as a way to satisfy these desires by using humans to disperse themselves around the world. No such plant has been successful in doing so as the cacao tree. It’s versatility in food and health has succeeded in gaining control over human activity throughout centuries of its cultivation.

If this is credible, the conscious character of the cacao pod is not only that of a survivor, but a resilient mastermind who’s ingenious tactic is it’s adeptness to be linked with almost any other ingredient in the world. Through the wiles of consumption and medicinal properties, cacao reigns.

Beginning with the Olmec as the first Meso-American group to cultivate cacao, and following through up until the about 900 CE invasion of colonists, the early caretakers were manipulated by chocolate as they utilized its versatility. Seen in documents such as the Dresden codex, Madrid Codex, and Paris Codex (pre-columbian Maya books written in hieroglyphics) cacao was used as a food, a medicine and even a gift back to the gods who gave it. Our first glimpse into the versatility of chocolate was its use through the practice of Tac Haa, roughly translated as “to serve chocolate”. Early on in its use, chocolate was paired with many other Mayan staples. (Hurst, et al. 2002, 289) It was then drunk communally.

We know this due to human disbursement of cacao in differentiating pots, made specifically to house chocolate’s diverse uses. Spices and flowers were added along with maize and other grains. Its broad span reached as far as medicinal through digestive and anti-inflammatory related uses. It was a meal replacement as a gruel. This included maze which would cut hunger and chocolate which would energize. So we see very early on, this clever plant crafting itself to become an indispensable staple.

In her recipe section of “The New Taste of Chocolate, Maricel Presilla remarks on this amazing ingredient as a conductor of a taste symphony. “The following recipes have one quality in common: they showcase the wide-ranging possibilities of chocolate and imaginatively explore its capacity to absorb flavors and harmonize with other flavorings and spices.” (Presilla,143)

Cacao vessels inscribed with hieroglyphs (as to which pot was to be used for which recipe) contained combinations such as cherry, honey and a maize type gruel. These precursors aided chocolate in it’s migration to Europe. “A survey of early colonial cacao beverage recipes shows that early colonial Mesoamerican recipes usually had vanilla and water, and included a variable array of aromatic flavours, such as orejuela (custard apple) and piquant spices, such as chile pepper. Sweetness, by adding honey, occurred, as well. These Mesoamerican colonial recipes also show Europeanization, by the adoption of flavorings such as sesame, almond, and sugar. (Martin and Sampeck 2016, 41)

 

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This South Coast, Guatemalan vessel depicts a female holding cacao. The copious amounts of cacao beans reveals that the crop is highly valued. The female herself is holding a small bowl filled with cacao pods. AD 250-450

 

In order for chocolate to make its way out of the Amazon basin, it must not only appeal to the indigenous cultivators of the pods, but the Europeans who would take it to the world. “Europeans sought to re-create the indigenous chocolate experience in America and Europe. Europeans in the New World and then the Old World somatized native aesthetic values.” writes Marcy Norton. “The migration of the chocolate habit led to the cross-cultural transmission of tastes. Over time, the composition of chocolate did evolve, but this was a gradual process of change linked to the technological and economic challenges posed by long-distance trade rather than a radical rupture in the aesthetic preferences of chocolate consumers.” (Norton 2006, 681)

A turning point for the cacao plant was the invasion of the Spanish and early colonialists who saw very early on the value of this versatile plant. As stated by Michael Pollan, we did exactly what cacao wanted us to do. Took it around the world.

Used originally as food for the elite, it quickly went viral and into everyones home. Seen through non-taste bias perspective, this would appear to be something right out of Little Shop of Horrors. However, in order to sustain its rule as staple in the early centuries of its being, it had to make itself useful in a wide variety of uses for the new world.

It was chocolates versatility that took it from its Meso-American origin to the entire world. By the 1800’s, chocolate’s versatility strikes again. Paired with sugar, chocolate began to be wildly consumed by British people of all social classes.

Food has been a focal point of colonization and labor through cultivation and even revolution throughout history.

Now modern day, the explosion of culinary delights thrives off pairings even the gods didn’t see coming. Chocolate reinvented itself once again. Chocolate can now be found in ingredients such as oysters, bacon and oranges. Is there room for chocolate in future foods? What will cacao do next to maintain it’s survival and master plan of world domination?

Another way chocolate has infiltrated the world is by being beneficial to human health. Health conditions such as indigestion and heart disease are treated with chocolate. These benefits are still early in discovery and insure that chocolate has not seen the end of its plan for world domination.

The future food and health booms see chocolate as an unexplored frontier as far as its variety in pairings and health benefits.

It is said by doctors that even in the 21st century, modern approach to nutrition and health, is similar to what we knew about surgery in the 1600’s, very little. This idea puts the combination of food and science in its very early stages of knowledge and health practices. Cacao for health purposes are then placed as a final frontier in breakthrough medicine, and solidifies the plant’s invasion on the human race as an indispensable crop we will soon be unable to live without. The more we discover, the more we realize the plant’s invasion on the human race, is indispensable.

-“A Square a Day Keeps the Doctor Away” is a modern twist on the historical advertisement boom for apples, “An Apple a Day Keeps the Doctor Away”. The video represents the popularity that cacao is attaining in modern culture as both a food and a medicine.

“The major goal… is to evaluate the variety of clinical benefits of chocolate and especially its polyphenols. Thus, dark chocolate could reduce the risk of heart attack and provide other cardioprotective actions if consumed regularly.” (Watchson et al, 10)

One product simply called “Cacao” is a supplement pill claiming to promote antioxidants such as polyphenols and the basic structure of catching and many other free radical fighting nutrients.

“All natural appetite suppressant, decreases appetite so you eat less. Helps you maintain healthy blood sugar levels. Helps you maintain healthy cholesterol and lipid levels. Provides a variety of antioxidants from two dozen herbs and nutrients. Provides healthy fiber. Balances mood. Improves will power and choice of food selection.” (Cocoa Supplement Pill Benefit, 2015, cocaobean.html)

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Cacao Powder 500mg showing the versatility of cacao through its unique ability to be fused as both food and medicine.

Conclusion

Chocolate’s versatility has given it a place in modern culture as an indispensable ingredient. By availing its delicious yet medicinal components for all to utilize, it has been involved in every major culinary turning point throughout history. The offerings of cacao that humans have some to rely on, is what has aided it’s longevity over thousands of years. It’s ability to be paired with a vast amount of secondary ingredients have gave it a place throughout the centuries. Chocolate meets demands that modern culinary trends place on it. With chocolate’s adaptability and versatility so vast, it is sure to stand the test of time as one of the most influential ingredients the world has ever seen. Saving and enriching the lives of those who cultivate as well as those whom consume this mysterious plant, cacao has shown it self to truly be a gift of the gods.

WORKS CITED

Pollan, Michael. The Botany of Desire: A Plant’s-Eye View of the World. New York: Random House, 2001. Print.

W. Jeffrey Hurst, Stanley M. Tarka, Jr, Terry G. Powis, Fred Valdez, Jr & Thomas R. Hester. “Archaeology: Cacao Usage By The Earliest Maya Civilization Nature” 418, 289-290 (18 July 2002)

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

Martin, Carla D. ; Sampeck, Kathryn E . “The Bitter and Sweet of Chocolate in Europe”                                                                                                                                                                             8300 defect for UNSW Socio.hu, 2015, Issue special issue 3, pp.37-60

Marcy Norton “Chocolate and the European Internalization of Mesoamerican Aesthetics”                              The American Historical Review (2006) 111 (3): 660-691

Watson, Ronald R., Victor R. Preedy, and Sherma Zibadi. “Chocolate in Health and Nutrition”. New York: Humana, 2013. Print.

Sahelian, Ray. “Cocoa Supplement Pill Benefit, Antioxidant, Health Improvement.” RaySahelian.com. 14 Apr. 2015. Web. 25 Apr. 2016.