Chocolate in Mesoamerica: A Cultural History of Cacao

List of Tables

Tables 2.1. Theobroma and Herrania Compounds and Their Activities 39 2.2. Native Uses of Theobroma and Herrania spp. in the Americas 49 5.1. Composition of Unfermented Cacao Bean 107 6.1. Trisyllabic Sokean Roots with Gulf Sokean Cognates 122 9.1. A Selection of Labels on Maya Ceramics 193 11.1. Results of Analysis of Vessel Residues for Cacao 228 15.1. Demographic Data for Caluco by Calpolli, 1582 312 16.1. Number of Cacao Trees, Estimates of Hectares Under Cultivation, Population Counts, and Average Number of Cacao Trees per Person, Soconusco, 1820 330 16.2. Number of Old Trees, Young Trees, and Seedlings in Soconusco, 1820 331 16.3. Number of Cacao Trees, Achiote Trees, Vanilla Vines, and Coffee Bushes in Soconusco, 1820 332 17.1. Some Beverages Made from Theobroma cacao and Theobroma bicolor 347 17.2. Ingredients in Cacao Beverages 349 19.1. Some Plants Important in Ch’orti’ Rain Ceremonies 387 20.1. Variation in Ritual Use of Cacao Beans in Different Stages of the K’ex Ceremony 414 ...