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date: 21 May 2024

chocolate, post-Columbian, 

The Oxford Companion to Sugar and Sweets
Alexandra LeafAlexandra Leaf

refers to the culture of cacao after Spanish explorers brought New World cacao beans to Europe, beginning in the sixteenth century. Unlike the very wary reception of two other New World crops, potatoes and tomatoes, cacao was much more readily embraced by Europeans, thanks to its similarity—once roasted, ground, and prepared as a beverage—to two other popular, nonalcoholic drinks, tea and coffee. ... ...

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