Grinding Stone

Grinding Stone

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Description
A grinding stone was used to grind foods, one of which could have been cacao beans. One grinding stone was set atop another, with whatever was being processed in between, and the top stone was turned to work against the stationary, bottom stone. Both stones were typically grooved in such a way as to facilitate the grinding process and channel the food away from the stones.
Chocolate had been known and treasured by Native Americans in Central and South America for thousands of years prior to the arrival of the first Spanish explorers in the late 1400s and early 1500s. Cacao beans were so highly prized by Mayans and Aztecs that they were used as currency in many areas of the Americas. When first taken back to Europe by the Spanish, the chocolate drink continued to be produced exclusively for the enjoyment of royalty or the extremely wealthy. As the cacao bean gradually made its presence known throughout Europe, it still remained trapped in this exclusive section of society well into the 19th century.
The chocolate trade to North America began more than 300 years ago, primarily centered in or near major port cities of the time, such as New York City, Boston, Philadelphia and Newport, RI. Due to lower transportation costs, chocolate was often less expensive in the Americas than in Europe and therefore had a broader consumer base. The Industrial Revolution radically changed chocolate production and helped propel it into the hearts and stomachs of the working class. Instead of being a labor intensive product, it became entirely machine made reducing costs even further in the late 19th and early 20th century. During this time, chocolate went from being something a person drank to being something to eat, finally becoming a treat for the masses.
Location
Currently not on view
Object Name
Grinding Stone, Cocoa
Physical Description
stone (overall material)
metal (overall material)
Measurements
overall: 26 cm; x 10 1/4 in
ID Number
AG.76-FT-04.0055B
accession number
315132
catalog number
76-FT-04.0055B
Credit Line
Gift of the Chocolate Manufacturers Association of the USA
See more items in
Work and Industry: Agriculture
Food
Data Source
National Museum of American History
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