Description
Book SynopsisIn terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of Spain.
The book considers a variety of perspectives and material cultures, such as the pre-Colombian conception of chocolate, the commercial enterprise surrounding chocolate, and the darker side of chocolate’s connections to witchcraft and sex. Encapsulating both historical and literary interests, Chocolate will appeal to anyone interested in the global history of chocolate.
Table of ContentsList of Illustrations Preface 1. Introduction 2. Pre-Columbian Conceptions of Chocolate 3. Encountering Chocolate: What Is It Good For? 4. Chocolate Covered Commerce: How Chocolate Came into Popularity in the Old World 5. Chocolate in the Church: Ecclesiastical Debates on Chocolate and Fasting 6. Chocolate: A Prescription for Health? 7. Sinfully Delicious: The Darker Side of Chocolate 8. Conclusion 9. Epilogue: Chocolate Then and Chocolate Now Appendix Notes Works Cited Index
