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Making chocolate mixed with maize, 1671

Making chocolate mixed with maize, 1671

C052/8398

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26.2 MB (5.9 MB compressed)

3450 x 2650 pixels

29.2 x 22.4 cm ⏐ 11.5 x 8.8 in (300dpi)

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Credit

SCIENCE SOURCE / SCIENCE PHOTO LIBRARY SCIENCE SOURCE / SCIENCE PHOTO LIBRARY

Caption

Indigenous people in the Spanish colonies making chocolate mixed with maize, 1671. John Ogilby (1600-1676). Until Columbus brought cacao beans back to Spain in the early 1500s, Europe was unfamiliar with the popular cocoa drink from the Central and South America. After the Spanish conquest of the Aztecs, chocolate began to be imported into Europe and quickly became a court favourite. Cacao plantations in the colonies spread, run on slave labour, while drinking cocoa was considered variously exotic, fashionable, medicinal, and dangerous. Chocolate production developed over the centuries, until modern-style chocolate bars were created in the mid 1800s. Chocolate is made from the dried and partially fermented seeds of the cacao tree (Theobroma cacao), a small evergreen native to the tropical Americas.

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