Let's Get Chocolate Wasted! Reflection & Painting Analysis Week 2

Lindsey Nguyen 

Making of the Mediterranean 

Professor Villa

October 20, 2015

Reflection Week Two 

How chocolate came into existence entails a rich history, however, its origins continues to be a highly debatable topic among many scholars. There is an overall consensus that this decadent treat had been discovered by the Europeans during the Renaissance era. Both New and Old World countries have made the claim that the practice of consuming chocolate was first imprinted by their people. The truth is that the morphology, preparation and consumption patterns of cacao in chocolate had evolved over time. In this week's readings, we focus on the transformation in the usage of chocolate. Last week, we studied the history of tomato and how it changed sociability patterns and created relationships between continents. Similarly, through this week's readings, we learn of how chocolate has intercepted the global world and the impact it has made on social class distinctions. From first being an item consumed only by the elite, chocolate has come to be one food item prevalent in every part of the world- perhaps even one that unifies the world at large. The journey of chocolate from Mesoamerica to Spain, Italy France, England, and beyond European societies could be observed by investigating the changes in its purpose, forms, and meanings. 

The practice of consuming chocolate was first noted in Mesoamerica, where it was used for spiritual and ritual purposes. In a time where Europe adhered to the Galenic theory of humors, the Spaniards stripped chocolate of its spiritual meanings, and appropriated chocolate to be a drug and medicine. Humorism was a branch in medicine that detailed the physiology and anatomy of the human body. During the European Baroque Age, chocolate was explained to have astringent properties and aid the digestion system. Not only so, but physicians believed that adding additional ingredients would help with the humoral system and alter body temperature. Sophia and Michel D. Coe referenced Dr. Juan de Cardenas, who in 1591 promulgated the notion that "while chocolate by its nature was cold, the New world spices that were added to it are all hot…'hot' persons (presumably in New Spain) drink it with atole and sugar to make themselves 'cooler' " (D. Coe: 34). Over time, the purpose for the consumption of chocolate lost its spiritual and medicinal meanings and became a recreational drink. The chocolate that we know and love today takes many forms: from brittle chocolate candy, to melt-in-your-mouth gelato, to hot coco, and the globally well-loved chocolate Nuttella spread. 

Following the introduction of chocolate in Spain, Italy and Portugal adopted the drink through the religious network of Jesuits. Many recipe books and literature works on chocolate were produced during the 17th century. Despite being noted in literary works, there were still debates on people's preference for wine, chocolate or coffee. In one of our in class practices, we read the poem "Bacchus in Tuscany" by Francesco Redi, where the poet declares his devotion to the God of wine by emphatically claiming his distaste for chocolate. While the poem provides us with an understanding of the controversial acceptance of chocolate, the comedy play Mine Hostess by Carlo Goldoni provides us with humorous insight into the Italians's love for the drink. In scene thirteen, Marquis gulps his morning chocolate nonchalantly despite the knight having to go without any (Goldoni, 16). 

Similar to Spain, and Italy, the French refined the form of chocolate and appropriated it to fit into their cultural practices. The French are credited for having invented the chocolatte during the 19th century. In England, 'Dufour's method' was applied and chocolate was prepared to suit the 'in hurry' population and 'men of business (D. Cole, 169). Processes of appropriation differed for each country, as with all food stuffs present today. With the purchasing power and access that the world has in our current century, most food items can be found in every country. What differs one nation from the next is the practice of consumption. What unifies us all are, is the ingredient in its truest form. Today, in non-european countries, practices of appropriation continues to persist. In my travels to Asia, I have found chocolate used for an insane range of purposes such as: beauty masks, alcohol, and even drizzled onto fried crickets! Chocolate had first been considered a novelty exclusive to the elites because the attractiveness of its taste. Only those of nobility were able to afford and consume chocolate. Overtime, as chocolate made its journey across Europe and to non-European countries, it became widely consumed by all social classes. The more I learn about particular food items, the more I am aware that everything in life is a mere deviation and improvisation of social construct.

Painting Analysis

For my close painting observation, I selected Bacchus by painter Michaelangelo Merisi otherwise known as Caravagio. The painting features the humanized form of the Roman God of Wine. I have seen many sculptures and variations of Bacchus, but this one stood out because it depicts the God as a simple human man. Dark colors are used for the background and variety of fruits, which zones the audience's attention on the main subject of the painting.  The dark is offset by Bacchus's white cloak and well-lit face. This contract instills the subject with a sense of holiness and godliness. Bacchus' features are soft which contrasts with the muscle definition of his arms. The expression of his face seems to be dozy. The painting style is of similar pattern with many of those during the Italian Baroque era.