Chocolate: History, Culture, and Heritage

Louis E. Grivetti, Howard-Yana Shapiro

John Wiley & Sons, 20. sep. 2011 - 1008 sider

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Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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.

Indhold

• Foreword: ix
• Chocolate Team 19982009: xv
• Cacao Use in Yucatán Among the PreHispanic Maya: xxvii
• Tempest in a Chocolate: xlviii
• Ancient Gods and Christian Celebrations: lxiii
• Chocolate and Sinful Behaviors: lxxvii
• Nation of Nowhere: xciv
• Chocolatières in Porcelain: xcviii
• CHAPTER 66: xcviii
• Medicine and Recipes: xcviii
• America: xcviii
• Chocolate and the Boston Smallpox Epidemic of 1764: lxv
• Chocolate as Medicine: cv
• Chocolate Futures: cxix
• Serving and Advertising: cxxiv
• Silver Chocolate Pots of Colonial Boston1: cxxxviii
• CHAPTER 61: xix
• Is It A Chocolate Pot?: xxv
• CHAPTER 63: xxx
• Commercial Chocolate Pots: xlii
• Role of Trade Cards in Marketing Chocolate During the Late: xlviii
• Commercial Chocolate Posters: xlviii
• Chocolate at the Worlds Fairs 18511964: xlviii
• Economics Education and Crime: xlviii
• How Much Is That Cocoa in the Window?: xlviii
• Dark Chocolate: lxxxiv
• Colonial and Federal Eras Part: xcvi
• Chocolate Production and Uses in 17th and 18th Century: cxxi
• Chocolates Early History in Canada: cxxxiv
• Advertisements: 4
• A Necessary Luxury: 1880
• Chocolate Manufacturing and Marketing in Massachusetts: 1962
• Beginning of Mass Production and Consumption in New England: 1968
• TurnoftheCentury Mass Marketing to Proper American Women and: 1974
• Colonial and Federal Eras Part: 1929
• Chocolate Consumption and Production in New Yorks Upper: 1936
• Chocolate Makers in 18th Century Pennsylvania: 1947
• SoutheastSouthwest Borderlands: 1988
• Sailors Soldiers and Padres: 1971
• CHAPTER 64: 2003
• From Gold Bar to Chocolate: 1966
• Caribbean and South America: 1987
• Caribbean Chocolate: 1889
• History of Cacao and Chocolate in Cuban Literature Games: 1934
• Establishing Cacao Plantation Culture in the Atlantic World: 1957
• Europe and Asia: 1980
• Acknowledgments: 1989
• C Is for Chocolate: 1993
• Commerce Colonies and Cacao: 2004
• Chinese Chocolate: 1890
• Production Manufacturing: 1906
• From Stone Metates to Steel Mills: 1912
• Making Colonial Era Chocolate: 1946
• American Heritage Chocolate: 1730
• TwentyFirst Century Attitudes and Behaviors Regarding: 1737
• Fieldwork Methodology: 1758
• Symbols from Ancient Times: 1759
• Digging for Chocolate in Charleston and Savannah: 1804
• Management of Cacao and Chocolate Data: 1825
• Base Metal Chocolate Pots In North America: 1834
• Conclusion: 1844
• Adulteration: 1848
• History of Cacao Cultivation and Chocolate Consumption: 1855
• CHAPTER 67: 1816
• CHAPTER 68: 1907

Om forfatteren

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.

Bibliografiske oplysninger

• Titel: Chocolate: History, Culture, and Heritage
• Forfattere: Louis E. Grivetti, Howard-Yana Shapiro
• Udgiver: John Wiley & Sons, 2011
• ISBN: 1118210220, 9781118210222
• Længde: 1008 sider