Cacao (Theobroma cacao L.) as medicine in New Spain and Europe, 1500s–1600s
The Olmec, Maya and Mexica were familiar with the properties of cacao (Theobroma cacao L.) which they used as the main ingredient of beverages served to elites. Following the arrival of the Spaniards, cacao became gradually popular in New Spain. Initially prepared in the traditional way and keeping...
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| Format: | Article |
| Language: | Danish |
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Lärdomshistoriska samfundet
2020-01-01
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| Series: | Lychnos |
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| Online Access: | https://tidskriftenlychnos.se/article/view/21558 |