KAKAW - Chocolate in Mesoamerican Culture

- 30-page insert written in two languages, Spanish and English.

The world of Kakaw is a fascinating universe with a rich history, but often the information we find online can be inaccurate or distorted. For this reason, we have joined forces with the Museo del Popol Vuh of the Francisco Marroquín University in Guatemala City to reprint this book, committing ourselves to promoting and disseminating scholarly and accurate information on the use of cacao in Mesoamerica.

This book is a valuable guide for anyone, regardless of their level of experience: whether you are new to cacao, an expert or a seasoned ceremonialist, or simply a passionate and curious person, this book is for you. It will take you through the most recent discoveries and interpretations regarding the use of cacao and its connection with major Mesoamerican cultures, such as the Mayan.

- The book, a 30-page insert elaborated in two languages, Spanish and English , has been printed in a limited edition. Do not miss the opportunity to enrich your knowledge with authentic and well-documented information

CONTENTS:

1. Presentation
2. Biology and Ethnology
3. Land of Cacao
4. Yuk'ib tayutal kakaw
5. Cocoa Gods and Goddess
6. Iba a misa, tomaba chocolate...

LANGUAGES

The book is in English and Spanish only.

AUTHORS:

Michael D. Coe, Carmen McNeil, Oswaldo Chinchilla Mazariegos, Luis Luján Muñoz

RIGHTS:

Musueo Popol Vuh - Universidad Francisco Marroquìn 2024

From the book:

"Chocolate and Maya civilization go hand in hand. We know that over 2,500 yrs ago in the Maya lowlands, the Maya were already making the chocolate drink from cacao seeds. Circumstantial evidence suggests that even earlier, perhaps as early as 1200 BC, the Olmecs of the Mexican Gulf Coast had discovered the complex process by which cacao seeds could be processed into chocolate [...] "

Edition: ISBN-978-9929-8365-0-1