Winner of the Society for Economic Botany's Mary W. Klinger Book AwardA triumph of four-field anthropology. Botany, archaeology, linguistics, ethnography, and a small bit of physical anthropology are seamlessly united. . . . Without integration of the fields, few or none of the interesting conclusions in this work could have been reached.-American AnthropologistContains a watershed of interesting and exciting information. . . . For those with a serious interest in food history and foodways, it is an invaluable source of up-to-date information on one of the most beloved and revered foodstuffs in the Americas.-Austin ChronicleA unique, extremely useful collection on chocolate use in Mesoamerica that sets a standard to follow in the expanding field of cultural food studies.-ChoiceMcNeil has here assembled an impressive stable of scholars to examine all aspects of cacao development and use in Mesoamerica from its discovery to its use by the modern Maya.-American ArchaeologyIn this collection of 21 papers, the authors discuss the linguistic, chemical, agricultural, medicinal, economic and social aspects of the cacao plant, often in exhaustive detail.-Cambridge Archaeological JournalI highly recommend the book for specialists as well as for the general public interested in knowing more about cacao; the reading is not complicated and is presented from an anthropological perspective.-Journal of EthnopharmacologyA volume in the series Maya Studies, edited by Diane and Arlen Chase. | Chocolate In Mesoamerica by Cameron L. Mcneil, Paperback | Indigo Chapters