Chocolate: History, Culture, and Heritage (Google eBook)

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John Wiley & Sons, Sep 20, 2011 - Technology & Engineering - 1000 pages
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International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.

Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.

In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports.

Here is a sampling of some of the fascinating topics explored inside the book:

  • Ancient gods and Christian celebrations: chocolate and religion

  • Chocolate and the Boston smallpox epidemic of 1764

  • Chocolate pots: reflections of cultures, values, and times

  • Pirates, prizes, and profits: cocoa and early American east coast trade

  • Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America

  • Chocolate in France: evolution of a luxury product

  • Development of concept maps and the chocolate research portal

Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.

  

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Chocolate: history, culture, and heritage

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Grivetti (nutrition, emeritus, Univ. of California, Davis; Food: The Gift of Osiris) and Shapiro (global director of plant science & external research, Mars, Inc.) compile 57 essays by 100 experts-all ... Read full review

Contents

Breakfasting on Chocolate
2006
Chocolate and North American Whaling Voyages
2006
Acknowledgments
2006
Sailors Soldiers and Padres
1927
CHAPTER 66
1942
From Gold Bar to Chocolate
1985
Caribbean and South America
1968
Conclusion
1979

Nation of Nowhere
56
Medicine and Recipes
63
Chocolate and the Boston Smallpox Epidemic of 1764
63
From Bean to Beverage
63
Chocolate as Medicine
63
Serving and Advertising
63
Silver Chocolate Pots of Colonial Boston1
76
Is It A Chocolate Pot?
89
Acknowledgments
115
Commercial Chocolate Pots
78
Acknowledgments
85
Diffusion and Diversity in California Chocolate in the Second Half of
87
Acknowledgments
95
Commercial Chocolate Posters
95
Chocolate at the Worlds Fairs 18511964
95
Economics Education and Crime
95
How Much Is That Cocoa in the Window?
95
C Is for Chocolate
95
Chocolate Crime and the Courts
1800
Dark Chocolate
1816
Acknowledgments
1825
Acknowledgments
1849
Acknowledgments
1874
Chocolates Early History in Canada
1798
A Necessary Luxury
1835
Chocolate Manufacturing and Marketing
1972
Boston Chocolate
1803
Colonial and Federal Eras Part
1800
Chocolate Consumption and Production in New Yorks Upper Hudson River Valley 17301830
2005
Endnotes
2006
Caribbean Chocolate
1986
The Caribbean Cocoa Trade
1992
History of Cacao Cultivation and Chocolate
1956
The 20th Century
1968
History of Cacao and Chocolate in Cuban Literature
1947
Cuba Culinary Traditions
1962
Establishing Cacao Plantation Culture in the Atlantic
1840
Controversy Over Labor and The British Boycott
1854
Europe and Asia
1863
Chocolate in France
1974
Commerce Colonies and Cacao
1868
Chinese Chocolate
1636
Production Manufacturing
1652
From Stone Metates to Steel Mills
1658
Adulteration
1678
Acknowledgments
1690
American Heritage Chocolate
1711
TwentyFirst Century Attitudes and Behaviors
1718
Conclusion
1734
Symbols from Ancient Times
1740
Acknowledgments
1775
Digging for Chocolate in Charleston and Savannah
1786
Acknowledgments
1801
Management of Cacao and Chocolate Data
1827
Interpretation
1840
Blue and Gray Chocolate
1855
Chocolate Futures
1873
Lipids
1762
CHAPTER 68
1908
Copyright

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About the author (2011)

Louis Evan Grivetti, PHD, is Professor Emeritus, Department of Nutrition, at the University of California, Davis. His honors include the Nutrition Foundation's Book Award for the best nutrition book published in 1977, Food: The Gift of Osiris. From 1987 to 1990, he was the Institute of Food Technologists Scientific Lecturer for the United States. Dr. Grivetti is a member of the editorial boards of Ecology of Food and Nutrition, The International Journal of Food Sciences and Nutrition, Nutrition Today, and The Journal of Ethnobiology and Ethnomedicine.

Ooward-Yana Shapirh, PhD, is Global Director of Plant Science and External Research at Mars, Incorporated, the largest chocolate company in the world. Dr. Shapiro serves as Chairman of the Board of the Agricultural Sustainability Institute at the University of California, Davis, and is an Adjunct Professor in the College of Agricultural and Environmental Sciences. He is a Fellow of the World Agroforestry Centre and a contributing author of the World Bank IAASTD Report, has presented at more than 150 international conferences and meetings, is a frequent contributor to media outlets worldwide as a writer and speaker, and has published three books on sustainable agriculture.

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