by Charles M. Hudson (Editor)
Until its use declined in the nineteenth century, Indians of the southeastern United States were devoted to a caffeinated beverage commonly known as black drink. Brewed from the parched leaves of the yaupon holly (Ilex vomitoria), black drink was used socially and ceremonially. In certain ritual purification rites, Indians would regurgitate after drinking the tea. This study details botanical, clinical, spiritual, historical, and material aspects of black drink, including its importance not only to Native Americans, but also to many of their European-American contemporaries.
Author Biography
CHARLES M. HUDSON (1932-2013) was the Franklin Professor of Anthropology and History at the University of Georgia and was one of the foremost authorities on the history and culture of the Indians of the U.S. Southeast. His books include Black Drink and The Forgotten Centuries (both Georgia).