The author’s intended audience for this writing is probably:
Chocolate has not always been the common confectionary we experience today. ____ when it first arrived from the Americas into Europe in the 17th century it was a rare and mysterious substance, thought more of as a drug than as a food.
In the seventeenth century, Europeans who had not traveled overseas tasted coffee, hot chocolate, and tea for the very first time. For this brand new clientele, the brews of foreign beans and leaves carried within them the wonder and danger of far-away lands. They were classified at first not as food, but as drugs — pleasant-tasting, with recommended dosages prescribed by pharmacists and physicians, and dangerous when self-administered. ____ as they warmed to the use and abuse of hot beverages, Europeans frequently experienced moral and physical confusion brought on by frothy pungency, unpredictable effects, and even (rumor had it) fatality. Madame de Sévigné, marquise and diarist of court life, famously cautioned her daughter about chocolate in a letter when its effects still inspired awe tinged with fear: “And what do we make of chocolate? Are you not afraid that it will burn your blood? Could it be that these miraculous effects mask some kind of inferno [in the body]?”
Jones, Christine A. When Chocolate was Medicine: Colmenero, Wadsworth and Dufour. Retrieved from: http://publicdomainreview.org/2015/01/28/when-chocolate-was-medicine-colmenero-wadsworth-and-dufour/
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