Chemical and archaeological evidence for the earliest cacao beverages
| Autor: | Patrick McGovern, Gretchen R. Hall, W. Jeffrey Hurst, John S. Henderson, Rosemary A. Joyce |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Cacao
Ceramics Multidisciplinary Mesoamerica Alcoholic Beverages Food Packaging Equipment Design Indians Central American Archaeology Gas Chromatography-Mass Spectrometry Archaeological evidence Beverages Honduras Caffeine Fermentation Physical Sciences Humans Theobromine Food science Pottery History Ancient |
| Zdroj: | Proceedings of the National Academy of Sciences. 104:18937-18940 |
| ISSN: | 1091-6490 0027-8424 |
| DOI: | 10.1073/pnas.0708815104 |
| Popis: | Chemical analyses of residues extracted from pottery vessels from Puerto Escondido in what is now Honduras show that cacao beverages were being made there before 1000 B.C., extending the confirmed use of cacao back at least 500 years. The famous chocolate beverage served on special occasions in later times in Mesoamerica, especially by elites, was made from cacao seeds. The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds. |
| Databáze: | OpenAIRE |
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