Among ancient Mayas, cacao was not a food exclusive to the elite, but was important — and common — to all.
A new study by UC Santa Barbara researchers Anabel Ford and Mattanjah de Vries asks these questions — and answers them — by examining cacao residues from ancient ceramics. Their results, published in the Proceedings of the National Academy of Sciences, demonstrate that cacao was, in fact, accessible to the general populace and was used in celebrations at all levels of society.
Findings from the research article: New light on the use ofTheobromacacaoby Late Classic Maya
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