The Chocolate Promise

Author: Josephine Moon
Publisher: Allen & Unwin
ISBN: 1743318006
Category : Fiction
Languages : en
Pages : 401

Book Description
Christmas Livingstone has ten rules for happiness, the most important of which is 'absolutely no romantic relationships'. In The Chocolate Apothecary, her enchanting artisan store in Tasmania, she tempers chocolate and creates handmade delicacies. Surrounded by gifts for the senses, in this shop chocolate isn't just good for you, it's medicine. And then one day a stranger arrives at her front door - a dishevelled botanist seeking her help. She really doesn't need Lincoln van Luc to walk into her life, even if he does have the nicest blue eyes, the loveliest meddling grandmother and a gorgeous newly rescued dog. She really doesn't need any of it. Or does she? Set across Tasmania, Paris and Provence, this is a glorious novel of a creative woman about to find out how far in life a list of rules will take her, with an enticing tangle of freshly picked herbs, pots of flowers and lashings of chocolate scenting the air.

The Secret Life of Chocolate

Author: Marcos Patchett
Publisher: Aeon Books
ISBN: 9781911597063
Category : Health & Fitness
Languages : en
Pages : 320

Book Description
The Secret Life of Chocolate is a book about chocolate. Not the sweet, mass-produced fatty confection most of us are familiar with, though. This is about old-school chocolate - pre-Colombian, Central American, bitter-spicy-foamy-intense-blow-your-socks-off chocolate. Chocolate beverages made with roasted beans, water, spices, and indigenous plants. The book delves into the ancient history of the human relationship with the cocoa bean tree, Theobroma cacao, dissects the pharmacological properties of chocolate to the fullest possible extent, and divulges the mythical and magical associations of human interactions with this incredible plant.

On the Chocolate Trail

Author: Rabbi Deborah R. Prinz
Publisher: Turner Publishing Company
ISBN: 1580236847
Category : Religion
Languages : en
Pages : 292

Book Description
Take a delectable journey through the religious history of chocolate—a real treat! Explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today. With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocolate museums around the world and more, this book unwraps tasty facts such as: Some people—including French (Bayonne) chocolate makers—believe that Jews brought chocolate making to France. The bishop of Chiapas, Mexico, was poisoned because he prohibited local women from drinking chocolate during Mass. Although Quakers do not observe Easter, it was a Quaker-owned chocolate company—Fry's—that claimed to have created the first chocolate Easter egg in the United Kingdom. A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a "Noshie," after the Yiddish word for “snack.” Chocolate Chanukah gelt may have developed from St. Nicholas customs. The Mayan “Book of Counsel” taught that gods created humans from chocolate and maize.

On the Chocolate Trail

Author: Deborah Prinz
Publisher: Jewish Lights Publishing
ISBN: 1580234879
Category : Cooking
Languages : en
Pages : 272

Book Description
Take a delectable journey through the religious history of chocolate--a real treat! Explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today. With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocolate museums around the world and more, this book unwraps tasty facts such as: Some people--including French (Bayonne) chocolate makers--believe that Jews brought chocolate making to France. The bishop of Chiapas, Mexico, was poisoned because he prohibited local women from drinking chocolate during Mass. Although Quakers do not observe Easter, it was a Quaker-owned chocolate company--Fry's--that claimed to have created the first chocolate Easter egg in the United Kingdom. A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a "Noshie," after the Yiddish word for "snack." Chocolate Chanukah gelt may have developed from St. Nicholas customs. The Mayan "Book of Counsel" taught that gods created humans from chocolate and maize.

Dreaming in Chocolate

Author: Susan Bishop Crispell
Publisher: St. Martin's Griffin
ISBN: 1250089077
Category : Fiction
Languages : en
Pages : 288

Book Description
At twenty-seven, Penelope Dalton is quickly ticking off items on a bucket list. Only the list isn't hers. After her eight year-old daughter Ella is given just six months to live, Penelope is determined to fill Ella's remaining days with as many new experiences as she can. With an endless supply of magical gifts and recipes from the hot chocolate café Penelope runs alongside her mother in a small town nestled in the Appalachian Mountains, she is able to give her daughter almost everything she wants. The one sticking point is Ella's latest addition to her list: get a dad. And not just any dad. Ella has her sights set on Noah Gregory, her biological father and the only person Penelope knows to have proved her true love hot chocolate wrong. Now Noah's back in town for a few months--and as charming as ever--and the part of her that dreamed he was her fate in the first place wonders if she made the right decision to keep the truth of their daughter from him. The other, more practical part, is determined to keep him from breaking Ella's heart too. But as Ella's health declines, Penelope must give in to her fate or face a future of regrets.

The Birth of The Chocolate City

Author: Summer Strevens
Publisher: Amberley Publishing Limited
ISBN: 1445633574
Category : History
Languages : en
Pages : 186

Book Description
Find out how fashionable eighteenth-century York became the capital of chocolate.

The Economics of Chocolate

Author: Mara P. Squicciarini
Publisher: Oxford University Press
ISBN: 0191039918
Category : Social Science
Languages : en
Pages : 465

Book Description
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic analysis, there are important contributions from other disciplines, including psychology, history, government, nutrition, and geography. The chapters are organized around several themes, including the history of cocoa and chocolate -- from cocoa drinks in the Maya empire to the growing sales of Belgian chocolates in China; how governments have used cocoa and chocolate as a source of tax revenue and have regulated chocolate (and defined it by law) to protect consumers' health from fraud and industries from competition; how the poor cocoa producers in developing countries are linked through trade and multinational companies with rich consumers in industrialized countries; and how the rise of consumption in emerging markets (China, India, and Africa) is causing a major boom in global demand and prices, and a potential shortage of the world's chocolate.

The Philippine Islands, 1493-1803

Author: James Alexander Robertson
Publisher:
ISBN:
Category : Philippines
Languages : en
Pages : 348

Book Description

Sweet Treats around the World

Author: Timothy G. Roufs
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 641

Book Description
From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.

Chocolate as Medicine

Author: Philip K Wilson
Publisher: Royal Society of Chemistry
ISBN: 1782625127
Category : Technology & Engineering
Languages : en
Pages : 235

Book Description
The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims stemming from Europe and the United States which have attracted considerable biomedical attention. This book, for the first time, describes the centuries-long quest to uncover chocolate's potential health benefits. The authors explore variations in the types of evidence used to support chocolate's use as medicine as well as note the ongoing tension over categorizing chocolate as food or medicine, and more recently, as functional food or nutraceutical. The authors, Wilson an historian of science and medicine, and Hurst an analytical chemist in the chocolate industry, bring their collective insights to bear upon the development of ideas and practices surrounding the use of chocolate as medicine. Chocolate's use in this manner is explored first among the Mesoamerican peoples, then as it is transported to Europe, and back into Colonial North America. The authors then focus upon more recent bioscience experimental undertakings which have been aimed to ascertain both long-standing and novel suggestions as to chocolate's efficacy as a medicinal and a nutritional substance. Chocolate/s reputation as the most craved food boosts this book's appeal to food and biomedical scientists, cacao researchers, ethnobotanists, historians, folklorists, and healers of all types as well as to the general reading audience.