In the 17th century it was a rare and mysterious substance, thought more of as a drug than as a food.
Categories
When Chocolate Was Medicine
Author: Christine Jones
Christine A. Jones is associate professor of French and Comparative Literary and Cultural Studies at the University of Utah. A specialist of early-modern genres and trades, she is the author of Shapely Bodies: The Image of Porcelain in Eighteenth-Century France (University of Delaware, 2013) and currently researching the early European print reception of chocolate, coffee, and tea.