Chocolate: History, Culture, and HeritageInternational 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:
Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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. |
Contents
Chocolate Consumption and Production in New Yorks Upper | 509 |
Chocolate Makers in 18th Century Pennsylvania | 42 |
Chocolate and North American Whaling Voyages | 69 |
SoutheastSouthwest Borderlands | 54 |
Sailors Soldiers and Padres | 56 |
From Gold Bar to Chocolate | 56 |
Caribbean and South America | 67 |
Conclusion | 68 |
30 | |
Supplying the Armies with Chocolate | 45 |
Medicine and Recipes | 53 |
A Necessary Luxury | 54 |
Chocolate and the Boston Smallpox Epidemic of 1764 | 36 |
From Bean to Beverage | 50 |
Importance of Background Research | 63 |
Chocolate as Medicine | 47 |
Commercial Chocolate Pots | 21 |
Acknowledgments | 28 |
Economics Education and Crime | 69 |
Commercial Chocolate Posters | 70 |
How Much Is That Cocoa in the Window? | 39 |
Chocolate Preparation and Serving Vessels in Early North | 119 |
Acknowledgments | 119 |
Conclusion | 119 |
Chocolate Crime and the Courts | 80 |
Appendices | 118 |
Chocolate Manufacturing and Marketing in Massachusetts | 51 |
Beginning of Mass Production and Consumption in New England | 57 |
TurnoftheCentury Mass Marketing to Proper American Women and | 63 |
Boston Chocolate | 72 |
Conclusion | 99 |
Acknowledgments | 81 |
Colonial and Federal Eras Part | 63 |
The Excellent Nectar | 68 |
Caribbean Chocolate | 53 |
Acknowledgments | 63 |
History of Cacao Cultivation and Chocolate Consumption | 47 |
History of Cacao and Chocolate in Cuban Literature Games | 96 |
Establishing Cacao Plantation Culture in the Atlantic World | 76 |
Images of Portuguese Elites Chocolate Consumption in the 18 th and 19 | 70 |
Chocolate in France | 76 |
Commerce Colonies and Cacao | 98 |
Chinese Chocolate | 77 |
Production Manufacturing | 43 |
From Stone Metates to Steel Mills | 49 |
American Heritage Chocolate | 96 |
TwentyFirst Century Attitudes and Behaviors Regarding | 342 |
Fieldwork Methodology | 363 |
Symbols from Ancient Times | 364 |
Acknowledgments | 398 |
Chocolate at the Worlds Fairs 18511964 | 409 |
Acknowledgments | 1770 |
Management of Cacao and Chocolate Data | 1774 |
Base Metal Chocolate Pots In North America | 1774 |
Blue and Gray Chocolate | 1774 |
Conclusion | 1892 |
1907 | |
Is It A Chocolate Pot? | 1921 |
Other editions - View all
Chocolate: History, Culture, and Heritage Louis E. Grivetti,Howard-Yana Shapiro No preview available - 2008 |
Chocolate: History, Culture, and Heritage Louis E. Grivetti,Howard-Yana Shapiro No preview available - 2009 |