The Olmecs of southern Mexico were probably the first to ferment, roast, and grind cacao beans for drinks and gruels, possibly as early as 1500 B.C., said Hayes Lavis, a cultural arts curator for the Smithsonian’s National Museum of the American Indian. “There is no written history for the Olmecs,” he said, but pots and vessels uncovered from this ancient civilization show traces of the cacao chemical theobromine.
Have an amazing project to share? Join the SHOW-AND-TELL every Wednesday night at 7:30pm ET on Google+ Hangouts.
Join us every Wednesday night at 8pm ET for Ask an Engineer!
Learn resistor values with Mho’s Resistance or get the best electronics calculator for engineers “Circuit Playground” – Adafruit’s Apps!
Maker Business — How Authority and Decision-Making Differ Across Cultures
Wearables — Brightness know-how
Electronics — Tactile Confusion?
Biohacking — Eight Health Leaders Explain How The Medical Industry Could Be Changed
No comments yet.
Sorry, the comment form is closed at this time.