Early Editions, 1550-1800

Sahagún, Bernardino de. La historia general de las cosas de Nueva España. 1552. [Nahuatl/Spanish]. Known as the Florentine Codex. The Florentine Codex: General History of the Things of New Spain. Trans. Arthur J.O. Anderson and Charles Dibble, 12 books in 13 volumes. Santa Fe: School of American Research, U of New Mexico P, and U of Utah P, 1950.

Turices, Santiago Valverde. Un Discurso del chocolate. Seville, 1624.

 

Colmenero de Ledesma. Curioso Tratado de la naturaleza y calidad del chocolate. Madrid, 1631. (Latin 1644)

 

Colmenero de Ledesma, A Curious tretise on the nature and quality of chocolate. Trans. Don Diego Vades-forte [James Wadsworth]. London: J. Okes, 1640.

 

Moreau, René. Du Chocolate, discours curieux, divisé en quatre parties. Paris: Sebastien Cramoisy, 1643.

Gage, Thomas. A New survey of the West India’s: or, The English American his Travails by Sea and Land. London: John Sweeting,1648.

 

Wadsworth, Captain James. Chocolate: or, An Indian Drinke. London: John Dakins, 1652.

 

Stubbe, Henry. The Indian nectar, or, A discourse concerning chocolata…. London: Andrew Crook, 1662.

 

Armuthaz, Bollicosgo. The coffee-mans granado : discharged upon the Maidens complaint against coffee, in a dialogue between Mr. Black-burnt and Democritus. London: Printed for J. Johnson, 1663.

Hughes, William. The American Physitian, or, A Treatise of the Roots, Plants, Trees, Shrubs, Fruit, Herbs, &c. Growing in the English Plantations in America.... London: William Crook, 1672.

 

Chamberlayne, John. The Natural History of Coffee, Thee [sic], Chocolate, Tobacco. London: Christopher Wilkinson, 1682.

 

Dufour, Philippe. The Manner of Making Coffee, Tea, and Chocolate. As it is Used in Most Parts of Europe, Asia, Africa, and America [Usages du caphé, du thé, et du chocolate, 1671]. Trans. John Chamberlayne. London: Christopher Wilkinson, 1685.

 

Dufour, Philippe. New and curious treatises on coffee, on tea, and on chocolate: a work equally necessary to physicians, & to all those who care for their health. [Traités nouveaux et curieux du café, du thé, et du chocolate, ouvrage également nécessaire aux médecins, et à tous ceux qui aiment leur santé, 1685]. Trans. A. H. Moses. n.d.

Masson, Pierre. Le Parfait Limonadier, ou la manière de préparer le thé, le caffé, le chocolat, & autres liqueurs chaudes & froides. Paris: Charles Moette, 1705.

 

Duncan, Daniel. Wholesome Advice against the Abuse of Hot Liquors, Particularly of Coffee, Chocolate, Tea, Brandy, and Strong-Waters. [Avis salutaire à tout le monde contre l'abus des choses chaudes, 1706.] London: H. Rodes and A. Bell, 1706 & Leipzig: J.F.Gleditsch, 1707.

 

Quélus, D. Natural History of Chocolate [Histoire naturelle du cacao et du sucre, 1719]. Trans. R. Brookes. London: J. Roberts, 1730.

 

Paulli, Simon. A Treatise on Tobacco, Coffee, Tea, and Chocolate [Latin 1661]. Trans. Robert James. London: T. Osborne; York: J. Hildyard; Newcastle: M. Bryson; Bath: J. Leake, 1746.

 

Buc’hoz, Pierre-Joseph. Dissertations sur l'utilité, et les bons et mauvais effets du tabac, du café, du cacao, et du thé. Paris, Chez F. J. Desoer, 1787.

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