chocolatl

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Central Nahuatl[edit]

Alternative forms[edit]

Etymology[edit]

Cognate to Central Nahuatl chocolatl

Noun[edit]

chocolatl

  1. chocolate

Classical Nahuatl[edit]

Etymology[edit]

Uncertain origin. Widely accepted xocolātl, throught xocolia (to make sour or bitter) +‎ ātl (water), literally “to make the water sour or bitter”, ultimately from xococ (sour or bitter) +‎ ātl (water). The substitution of /ch/ for /x/ is not uncommon.

Pronunciation[edit]

Noun[edit]

chocolātl

  1. drink with pulverized toasted cacao beans and water, described as cold and foamy. Sometimes fermented and sometimes as a thick drink. It can include a variety of additional ingredients (chili, bee honey, pochotl seeds, pulverized maize corn, vanilla seeds, and many others).

Descendants[edit]

References[edit]

  • Karttunen, Frances. (1992) An Analytical Dictionary of Nahuatl, Norman: University of Oklahoma Press (original publication in 1983, University of Texas Press), p. 54.
  • Ed. Simon Varey, transl. Rafael Chabrán, Cynthia L. Chamberlin, and Simon Varey. (2000) The Mexican Treasury: The Writings of Dr. Francisco Hernández, Stanford University Press, p. 109.
  • de Sahagún, Bernardino. (1585) Historia general de las cosas de la Nueva España, vol. 3, cap. XXVI, p. 68.

Eastern Huasteca Nahuatl[edit]

Etymology[edit]

Cognate to Classical Nahuatl chocolatl

Noun[edit]

chocolatl

  1. chocolate

Northern Puebla Nahuatl[edit]

Noun[edit]

chocolatl

  1. chocolate (clarification of this definition is needed)

References[edit]

  • Brockway, Earl; Hershey de Brockway, Trudy; Santos Valdés, Leodegario (2018) Diccionario náhuatl del norte del estado de Puebla (Series de vocabularios y diccionarios indígenas "Mariano Silva y Aceves"; 42)‎[1] (in Spanish), segunda ILV edición (versión electrónica) edition, Instituto Lingüístico de Verano, A.C., page 34