I was hoping you'd dive into the recent rise of "ceremonial cacao" being sold in America and elsewhere, and the scuttlebutt going on between foreign growers, like Keith's, and "local" ones, like Mayan Wisdom Project...
This post centered on the history of cacao, much based on food historian and anthropologist Sophie Coe’s 2 books on chocolate, how it relates to the Maya, and also on how cacao grows, local Belizean grower Ruth and her current info on cacao and chocolate in the world and its tenuous hold due to disease and mis-care of the trees. Also my word count was already running long.
I'm behind in my reading, but I earmarked this to make sure I read it. As a lover of chocolate, I felt it my duty! Fascinating as always, Jeanine. Thank you for your knowledge and great research. I'm sorry to hear about the plight of cacao, and it's especially timely with the widespread interest in cacao ceremonies.
Thanks for reading Paulette. Yes, chocolate lovers will be coming to an awakening soon. Ruth, the Belizian cacao farmer travels widely and always checks chocolate prices in Duty Free shops worldwide— not good. Also re cacao ceremonies, my local Maya goddess friend says they’re not a thing at her shaman’s in the hinterland— only in the resorts.
I love ceremony and ritual, yet I wondered if the cacao ceremonies might be felt as misappropriation. In a world where so many people are searching for something to holy to hold onto, it's understandable that cacao has become "a thing."
I love rituals too, Paulette. One that Is a real thing is the temezcal, sauna like but in enclosures-sometimes huts, sometimes made of suave blocks, or whatever. When in the jungle and not at a resort, they are very meaninngful. I’m writing a post on them, as they Are big in MX. Re cacao I think it’s cashing in on a trend, though I am sure they are fun.
i love substack especially because of the posts like this. i learn a bunch of cool and random stuff and now i get to say that i know a bunch about the history of chocolate lmao. thanks for this!! 💕💕
Love that you love it! And yes, Substack is so cool — so many things you never even imagine you might want to know about, and wham! there it is! I was writing about chocolate’s history in fact, and Ruth from Planifolia, a cocoa grower in Belize, wrote that amazing post about her trip to the chocolate seminar in Amsterdam. I was so lucky for the timing, bc this made the article current in today’s time, not just in the time of the Maya.
Wait, whut. "... the Yucatec Maya learned how to grow cacao trees in the damp environment of cenotes."
I must see an old-timey photograph of this. Doubtful I'll find one, but what an image.
After giving up drinking and drugs, coffee and chocolate are two of my favorite surrogates. I can barely keep dark chocolate in the home.
Astounding that Hershey's was so close to this. No disrespect to the people of Pennsylvania, but Hershey's product from all that work is a surprising disappointment. Even their dark chocolate tastes like paraffin.
Thank You, Damon!! For your great comments as always. When I did the research on cenotes, cacao beans came up as that was the Maya currency/- and the trade routes paralleled the cenote trail. I’ll find that line or 2 later abd DM. Also for the best you will now get in chocolate, do read Ruth’s post I linked . She wrote another too about chocolate at present, on her Stack. Noodle around and she gives ideas of the best ( she should know).
Always fascinating and educational, what an exceptional find you are, Mexico Soul! I set your work aside to ensure that I have the extra time to absorb, learn and appreciate those who came before us. J
Thank you Lucinda. It was lucky I saw Ruth Moloney’s post about attending the cacao conference in Amsterdam. I follow her posts as she’s just down the road from Mexico in Belize and liked tying the history in w. current news—plus organic farms interest me as my younger brother has one in NorCal, mostly fruit trees, plus walnuts and pecans.
A great and thorough article about the history of chocolate! I also loved the history of Sophie Coe's research and her book! Plus, cocoa today and the efforts of sustainable growing. Great read!
I was hoping you'd dive into the recent rise of "ceremonial cacao" being sold in America and elsewhere, and the scuttlebutt going on between foreign growers, like Keith's, and "local" ones, like Mayan Wisdom Project...
This post centered on the history of cacao, much based on food historian and anthropologist Sophie Coe’s 2 books on chocolate, how it relates to the Maya, and also on how cacao grows, local Belizean grower Ruth and her current info on cacao and chocolate in the world and its tenuous hold due to disease and mis-care of the trees. Also my word count was already running long.
I'm behind in my reading, but I earmarked this to make sure I read it. As a lover of chocolate, I felt it my duty! Fascinating as always, Jeanine. Thank you for your knowledge and great research. I'm sorry to hear about the plight of cacao, and it's especially timely with the widespread interest in cacao ceremonies.
Thanks for reading Paulette. Yes, chocolate lovers will be coming to an awakening soon. Ruth, the Belizian cacao farmer travels widely and always checks chocolate prices in Duty Free shops worldwide— not good. Also re cacao ceremonies, my local Maya goddess friend says they’re not a thing at her shaman’s in the hinterland— only in the resorts.
I love ceremony and ritual, yet I wondered if the cacao ceremonies might be felt as misappropriation. In a world where so many people are searching for something to holy to hold onto, it's understandable that cacao has become "a thing."
I love rituals too, Paulette. One that Is a real thing is the temezcal, sauna like but in enclosures-sometimes huts, sometimes made of suave blocks, or whatever. When in the jungle and not at a resort, they are very meaninngful. I’m writing a post on them, as they Are big in MX. Re cacao I think it’s cashing in on a trend, though I am sure they are fun.
Oh, I look forward to that post on the temezcal. I haven't participated in a cacao ceremony, but participants seem to enjoy them.
Thanks for restack dear citizen.
I just love it when readers love my topic and my post! Mil gracias!
Thanks for the restack alexaa!
i love substack especially because of the posts like this. i learn a bunch of cool and random stuff and now i get to say that i know a bunch about the history of chocolate lmao. thanks for this!! 💕💕
Love that you love it! And yes, Substack is so cool — so many things you never even imagine you might want to know about, and wham! there it is! I was writing about chocolate’s history in fact, and Ruth from Planifolia, a cocoa grower in Belize, wrote that amazing post about her trip to the chocolate seminar in Amsterdam. I was so lucky for the timing, bc this made the article current in today’s time, not just in the time of the Maya.
Wait, whut. "... the Yucatec Maya learned how to grow cacao trees in the damp environment of cenotes."
I must see an old-timey photograph of this. Doubtful I'll find one, but what an image.
After giving up drinking and drugs, coffee and chocolate are two of my favorite surrogates. I can barely keep dark chocolate in the home.
Astounding that Hershey's was so close to this. No disrespect to the people of Pennsylvania, but Hershey's product from all that work is a surprising disappointment. Even their dark chocolate tastes like paraffin.
Fun. Damn. Read. Jeanine. Thankyou!
Thank You, Damon!! For your great comments as always. When I did the research on cenotes, cacao beans came up as that was the Maya currency/- and the trade routes paralleled the cenote trail. I’ll find that line or 2 later abd DM. Also for the best you will now get in chocolate, do read Ruth’s post I linked . She wrote another too about chocolate at present, on her Stack. Noodle around and she gives ideas of the best ( she should know).
Will do!
Wow! Super interesting information. I loved this!
Thank you for this.
So glad you enjoyed it, Barbara!
My pleasure Barbara—so glad you enjoyed it!
Thanks for restack Tinashe.
Always fascinating and educational, what an exceptional find you are, Mexico Soul! I set your work aside to ensure that I have the extra time to absorb, learn and appreciate those who came before us. J
I had no idea chocolate had such an extensive history! As always, your research is top notch!
Thanks for restack Emika!
The Easter Bunny knows to not only pack his basket but WATCH that basket and his precious cargo of chocolate.
Great story about the origin chocolate, Jeanine. How ever you consume it, Enjoy!
Thank you Lucinda. It was lucky I saw Ruth Moloney’s post about attending the cacao conference in Amsterdam. I follow her posts as she’s just down the road from Mexico in Belize and liked tying the history in w. current news—plus organic farms interest me as my younger brother has one in NorCal, mostly fruit trees, plus walnuts and pecans.
Thanks for restack Intro to Mexico!
A great and thorough article about the history of chocolate! I also loved the history of Sophie Coe's research and her book! Plus, cocoa today and the efforts of sustainable growing. Great read!