The True History of Chocolate

Author: Sophie Dobzhansky Coe
Publisher: Thames & Hudson
ISBN:
Category : Cooking
Languages : en
Pages : 284

Book Description
HISTORY OF SPECIFIC SUBJECTS. 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 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. 100 illustrations, 15 in color.

The True History of Chocolate: Third Edition

Author: Sophie D. Coe
Publisher: Thames & Hudson
ISBN: 050077093X
Category : Cooking
Languages : en
Pages : 378

Book Description
“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 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 available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.

The New Taste of Chocolate

Author: Maricel E. Presilla
Publisher: Random House Digital, Inc.
ISBN: 158008950X
Category : Cooking
Languages : en
Pages : 258

Book Description
Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.

The Story Behind Chocolate

Author: Sean Price
Publisher: Heinemann-Raintree Library
ISBN: 9781432923471
Category : Juvenile Nonfiction
Languages : en
Pages : 36

Book Description
Presents the making and history of chocolate, from it original use in ancient Mexico, to its introduction into Europe in the sixteenth century, to its worldwide manufacture and consumption today as a favorite food.

The Great Book of Chocolate

Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1580084958
Category : Cooking
Languages : en
Pages : 178

Book Description
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Chocolate in Mesoamerica

Author: Cameron L. McNeil
Publisher:
ISBN: 9780813029535
Category : Social Science
Languages : en
Pages : 542

Book Description
New models of research and analysis, as well as breakthroughs in deciphering Mesoamerican writing, have recently produced a watershed of information on the regional use and importance of cacao, or chocolate as it is commonly called today. McNeil brings together scholars in the fields of archaeology, history, art history, linguistics, epigraphy, botany, chemistry, and cultural anthropology to explore the domestication, preparation, representation, and significance of cacao in ancient and modern communities of the Americas, with a concentration on its use in Mesoamerica. Cacao was used by many cultures in the pre-Columbian Americas as an important part of rituals associated with birth, coming of age, marriage, and death, and was strongly linked with concepts of power and rulership. While Europeans have for hundreds of years claimed that they introduced “chocolate” as a sauce for foods, evidence from ancient royal tombs indicates cacao was used in a range of foods as well as beverages in ancient times. In addition, the volume’s authors present information that supports a greater importance for cacao in pre-Columbian South America, where ancient vessels depicting cacao pods have recently been identified. From the botanical structure and chemical makeup of Theobroma cacao and methods of identifying it in the archaeological record, to the importance of cacao during the Classic period in Mesoamerica, to the impact of European arrival on the production and use of cacao, to contemporary uses in the Americas, this volume provides a richly informed account of the history and cultural significance of chocolate.

Refined Tastes

Author: Wendy A. Woloson
Publisher: JHU Press
ISBN: 9780801868764
Category : Cooking
Languages : en
Pages : 308

Book Description
Sugar became a social marker that established and reinforced class and gender differences."--BOOK JACKET.

Chocolate and Health

Author: Philip K Wilson
Publisher: Royal Society of Chemistry
ISBN: 1782625054
Category : Technology & Engineering
Languages : en
Pages : 260

Book Description
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.

Chocolate

Author: Louis E. Grivetti
Publisher: John Wiley & Sons
ISBN: 1118210220
Category : Technology & Engineering
Languages : en
Pages : 1556

Book Description
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.

The Chocolate Therapist

Author: Julie Nygard
Publisher: Turner Publishing Company
ISBN: 1684421918
Category : Health & Fitness
Languages : en
Pages : 168

Book Description
An updated edition to a classic book about the amazing benefits of everyone's favorite food: Chocolate! Dark chocolate sales are on the rise as people embrace the concept that chocolate can truly be good for them. But how do they know what to eat, how much, and which kinds are the best? The Chocolate Therapist answers these questions and more. This book has everything a person needs to know to select the best chocolate for health. Both informative and entertaining, it includes alphabetized ailments, each with a chocolate recommendation, followed by supporting research as to how and why it helps the body. The Chocolate Therapist also includes a collection of chocolate necessities: Wine & chocolate pairing section with over 40 wines and three chocolate pairings for each wine. Wine aroma and chocolate flavor wheels to help readers discovers new flavors and combinations in both the wines and the chocolates. The Chocolate Bible: A unique compilation of websites, chocolate companies, international brands and research sites. A""Where Do You Hide Your Chocolate"" section, a laugh-out-loud chapter for anyone who has ever hidden a piece of chocolate Over 60 alphabetized ailments from Alzheimer's to Weight Loss The Chocolate Therapist helps readers discover what author Julie Nygard has known for years. The only difference between guilt-ridden and guilt-free chocolate enjoyment is simply education, and this book has it all!