Early Modern Euro-Indigenous Culinary Connections: Chocolate

By John Kuhn, Wesleyan University and Marissa Nicosia, Pennsylvania State University-Abington College On a chilly November afternoon, we gathered in a student lounge to grind cocoa nibs in a borrowed molcajete and read early modern recipes with a class of undergraduate students. Inspired by previous hands-on exercises, we asked students thinking about indigenous cultures in the seventeenth-century Atlantic to consider recipes as a kind of evidence. [1] This pedagogical exercise took place at Wesleyan University in Fall 2016, in John’s course entitled “Pirates, Puritans, and Pequots: … Continue reading Early Modern Euro-Indigenous Culinary Connections: Chocolate →