Food of the Gods: The History and Material Culture of Chocolate

13 Depot Square,Lexington MA 02420

19 February, 2022

Description

Explore the history of chocolate in the early United States Thomas Jefferson said "The superiority of chocolate, both for health and nourishment, will soon give it the preference over tea and coffee in America, which it has in Spain.” While Jefferson's prediction never came true, Americans have long been fascinated with the delicious phenomenon that we call chocolate. Like potatoes and corn, chocolate is a New World food. The first cacao trees (Theobroma cacao) grew wild in the tropical rain forests of the Amazon and Orinoco River basins. In the 16th century Spanish conquistadors reported stories of a strange, frothy liquid called chocolatl drunk by the Aztecs. The Emperor Montezuma called it “The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food.” In 1520, Hernando Cortez introduced the beverage to the court of Spain’s King Charles V. With the addition of sugar, vanilla, and other spices to the mix, chocolate found its greatest popularity as a breakfast beverage as well as an expensive medicine, quick energy drink, and a libation suitable for religious fasts. It was not until the 17th century that the exotic beverage of chocolate was introduced into England and her North American colonies. Led by Amanda Lange, Curatorial Department Director and Curator of Historic Interiors at Historic Deerfield, this lecture will discuss the way in which chocolate was produced in the 18th century, what kinds of tools and equipment were necessary to prepare and serve it, and the importance and status of chocolate in early American life. The mission of Lexington Historical Society is to be a premier interpreter of the events of April 1775, and the faithful steward of all of the town's history through time.