Tuesday, November 13, 2007

Cacao wine?

There was some cool reporting today on the discovery of chemical and archaeological evidence expanding on our understanding of early precolumbian uses of cacao. Here's one article from the BBC, and another from the NY Times.

Interesting to contextualize the development of fermentation in cacao...now we just have to figure out who was the mad genius to try roasting and eating those fermented, dried seeds ;-)

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