The True History of Chocolate

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Thames and Hudson, 2007 - Cooking - 280 pages
1 Review
This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate.

The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses, and now, in our own time, it has become once again a luxury item.

The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate.

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Review: The True History of Chocolate

User Review  - Kristin - Goodreads

A very impressive collection of chocolate knowledge, but not always the best organized. Many sections mention something briefly, followed by "but more of that in a later section". Overall very informative though. Read full review

Contents

Preface
7
Chapter
13
Chapter
33
Copyright

11 other sections not shown

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About the author (2007)

Sophie D. Coe was an anthropologist and food historian. Her book America's First Cuisines was published in 1994 to universal acclaim.

Michael D. Coe is Professor Emeritus of Anthropology at Yale University. His books include The Maya, Mexico, Breaking the Maya Code , Angkor and the Khmer Civilization , and Reading the Maya Glyphs. He lives in New Haven, Connecticut.

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