from Wiktionary, Creative Commons Attribution/Share-Alike License
- proper n. A taxonomic genus within the tribe Theobromeae — cacao and related South American plants.
from the GNU version of the Collaborative International Dictionary of English
- n. A genus of small trees. See cacao.
from The Century Dictionary and Cyclopedia
- n. A genus of trees, of the order Sterculiaceæ and tribe Büttnerieæ.
- n. [lowercase] A plant of this genus.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. cacao plants
Its botanical name Theobroma Cacao literally means "food of the Gods."
Its active principle, _theobromine_, [Footnote: It is said that Linnæus, the great botanist, was so fond of chocolate that he named the cocoa tree "Theobroma," the food of the gods.] has some of the properties of caffeine and theine.
Linnæus called cocoa "Theobroma," by which he meant to imply that it was food for the gods, but Belzoni, writing in the sixteenth century, regarded it as fitter for pigs than for men.
It’s chocolate, scientific name Theobroma coca theobroma translated literally means food of the gods.
Dogfish Head, though, stole the show with exotic beers such as the Theobroma, a 9% ABV concoction brewed with Aztec cocoa power, honey, ancho chilies, and other ingredients that aim to recreate "the earliest known alcoholic chocolate drink" according to the Dogfish rep.
If you don't know, Dogfish Head makes several beverages that are attempts to reconstruct the alcoholic drinks of ages past -- Midas Touch, a 2700-year-old Egyptian barleywine recipe which is one of my favorite beers; Theobroma, an attempt to reconstruct a 3200-year-old Aztec chocolate brew; and of course Chateau Jiahu.
Starting out on her chocolate journey, Sarah Hart of Alma Chocolate, pondered the Latin name for cocoa: Theobroma - which means "food of the gods".
Theobroma is part of the company's Ancient Ales series and derives its smoothness from Aztec cocoa and other ingredients based on the analysis of Honduran pottery fragments that were believed to have contained the world's first alcoholic chocolate drink.
That food was chocolate, made from the seeds of the cacao tree, or Theobroma cacao, as it came to be called by the Swedish naturalist Linnaeus in the eighteenth century.
This is the western limit of the widespread, tall emergent tree Dinizia excelsa, and the eastern limit for naturally occurring cacao (Theobroma cacao).