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Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
Furthermore, the lead goes like this: The history of chocolate dates back over 5,000 years, when the cacao tree was first domesticated in present-day southeast Ecuador. Soon introduced to Mesoamerica, chocolate gained cultural significance as an elite drink among different cultures, including the Mayans and Aztecs.
Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [168] Its reputation as a mood enhancer is driven in part by marketing. [169] Chocolate is a popular metaphor for the black racial category, [170] and has connotations of transgression and sexuality.
A tropical evergreen tree called Theobroma cacao bears large, oval pods containing the bean-like cacao seeds that today are roasted and turned into cocoa and multitudes of chocolate confections.
Those were some of the little known facts presented during "The History of Chocolate" at the Laurel County Public Library on the day when giving and receiving the delectable chocolate candy is a
The course will be held in four sessions, from 3 to 4 p.m., Thursdays, Feb. 17, 24, and March 3, 10.
The 5,000-square-foot (460 m 2) museum displayed artifacts related to the history of making chocolate, such as pottery and knives, going back to the time of the Maya in 3500 BC, as well items used in chocolate's consumption, such as a 1750 cup from Spain made of cocoanut shell and silver.
Chocolate recipes commonly included vanilla, which was twice as common in French recipes for chocolate at this time than British recipes. [6] During the 19th century, chocolate in French society was considered simultaneously a health food and being potentially dangerous. [7] Chocolate gained importance in confectionery during the 19th century.