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Author: Emma Kay
Publisher: Pen and Sword History
ISBN: 1526768313
Category : History
Languages : en
Pages : 253
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Book Description
A Dark History of Chocolate looks at our long relationship with this ancient ‘food of the Gods’. The book examines the impact of the cocoa bean trade on the economies of Britain and the rest of Europe, as well as its influence on health, cultural and social trends over the centuries. Renowned food historian Emma Kay takes a look behind the façade of chocolate – first as a hot drink and then as a sweet – delving into the murky and mysterious aspects of its phenomenal global growth, from a much-prized hot beverage in pre-Colombian Central America to becoming an integral part of the cultural fabric of modern life. From the seductive corridors of Versailles, serial killers, witchcraft, medicine and war to its manufacturers, the street sellers, criminal gangs, explorers and the arts, chocolate has played a significant role in some of the world’s deadliest and gruesome histories. If you thought chocolate was all Easter bunnies, romance and gratuity, then you only know half the story. This most ancient of foods has a heritage rooted in exploitation, temptation and mystery. With the power to be both life-giving and ruinous.
Author: Emma Kay
Publisher: Pen and Sword History
ISBN: 1526768313
Category : History
Languages : en
Pages : 253
Get Book Here
Book Description
A Dark History of Chocolate looks at our long relationship with this ancient ‘food of the Gods’. The book examines the impact of the cocoa bean trade on the economies of Britain and the rest of Europe, as well as its influence on health, cultural and social trends over the centuries. Renowned food historian Emma Kay takes a look behind the façade of chocolate – first as a hot drink and then as a sweet – delving into the murky and mysterious aspects of its phenomenal global growth, from a much-prized hot beverage in pre-Colombian Central America to becoming an integral part of the cultural fabric of modern life. From the seductive corridors of Versailles, serial killers, witchcraft, medicine and war to its manufacturers, the street sellers, criminal gangs, explorers and the arts, chocolate has played a significant role in some of the world’s deadliest and gruesome histories. If you thought chocolate was all Easter bunnies, romance and gratuity, then you only know half the story. This most ancient of foods has a heritage rooted in exploitation, temptation and mystery. With the power to be both life-giving and ruinous.
Author: Sophie D. Coe
Publisher: Thames & Hudson
ISBN: 050077093X
Category : Cooking
Languages : en
Pages : 378
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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.
Author: Carol Off
Publisher: Vintage Canada
ISBN: 0307370798
Category : Business & Economics
Languages : en
Pages : 338
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Book Description
Award-winning author and broadcaster Carol Off reveals the fascinating—and often horrifying—stories behind our desire for all things chocolate. Whether it’s part of a Hallowe’en haul, the contents of a heart-shaped box or just a candy bar stashed in a desk drawer, chocolate is synonymous with pleasures both simple and indulgent. But behind the sweet image is a long history of exploitation. In the eighteenth century the European aristocracy went wild for the Aztec delicacy. In later years, colonial territories were ravaged and slaves imported in droves as native populations died out under the strain of feeding the world’s appetite for chocolate. Carol Off traces the origins of the cocoa craze and follows chocolate’s evolution under such overseers as Hershey, Cadbury and Mars. In Côte d’Ivoire, the West African nation that produces nearly half of the world’s cocoa beans, she follows a dark and dangerous seam of greed. Against a backdrop of civil war and corruption, desperately poor farmers engage in appalling practices such as the indentured servitude of young boys—children who don’t even know what chocolate tastes like. Off shows that, with the complicity of Western governments and corporations, unethical practices continue to thrive. Bitter Chocolate is a social history, a passionate investigative account and an eye-opening exposé of the workings of a multi-billion dollar industry that has institutionalized misery as it served our pleasures.
Author: Harvey P. Newquist
Publisher: Penguin
ISBN: 0670015741
Category : Juvenile Nonfiction
Languages : en
Pages : 162
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Book Description
"From its origin as the sacred, bitter drink of South American rulers to the familiar candy bars sold by today's multimillion dollar businesses, people everywhere have fallen in love with chocolate, the world's favorite flavor...Join science author HP Newquist as he explores chocolate's fascinating history."--
Author: Jeanne Bourin
Publisher: Rizzoli Publications
ISBN: 2080202464
Category : Cooking
Languages : en
Pages : 0
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Book Description
Based on the original Flammarion title, The Book of Chocolate, this lavishly illustrated book, now edited and brought up to date, takes readers on a journey through the history and production of the world's most seductive confection: chocolate. Learn how the cocoa bean, first enjoyed by the Aztecs, has traveled around the globe to produce endless variations of chocolate. Through the eyes of food critics, chefs, journalists, and historians, this book explores the rich history of chocolate, along with a modern-day investigation of its many flavors and forms. A list of tantalizing recipes and a guide to the finest purveyors of chocolate worldwide make this volume indispensable to chocolate lovers everywhere. If the list of recipes is not enough to bring out the chocoholic in you, just look at the delicious illustrations, specially commissioned photographs, rare vintage posters, and fine paintings all in honor of this favorite confection.
Author: Maricel E. Presilla
Publisher: Random House Digital, Inc.
ISBN: 158008950X
Category : Cooking
Languages : en
Pages : 258
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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.
Author: Carol Off
Publisher: New Press, The
ISBN: 1595589848
Category : Social Science
Languages : en
Pages : 253
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Book Description
This shocking exposé of the corruption and exploitation at the heart of the multibillion-dollar cocoa industry is “an astounding eye-opener that takes no prisoners” (Quill & Quire, starred review). Bitter Chocolate is both an absorbing social history and a passionate investigation into an industry that has institutionalized abuse as it indulges our whims. Award-winning journalist Carol Off traces the fascinating evolution of chocolate from the sixteenth century banquet table of Montezuma’s Aztec court to the bustling factories of Hershey, Cadbury, and Mars. In what will be a shocking revelation to many, Off exposes how slavery and injustice remain a key aspect of its production even today. In the Ivory Coast, the world’s leading producer of cocoa beans, profits from the multibillion-dollar chocolate industry fuel bloody civil war and widespread corruption. Faced with pressure from a crushing “cocoa cartel” demanding more beans for less money, poor farmers have turned to the cheapest labor pool possible: thousands of indentured children who pick the beans but have never themselves known the taste of chocolate. “Bitter Chocolate is less a book about chocolate than it is a study of racism, imperialism and oppression as told through the lens of a single commodity.” —The Globe and Mail (Toronto)
Author: Sara Perry
Publisher: Chronicle Books
ISBN: 081187821X
Category : Cooking
Languages : en
Pages : 197
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Book Description
The perfect primer to all things dark chocolate, plus an array of indulgent recipes to satisfy all your dark chocolate cravings. Deep Dark Chocolate is overflowing with irresistible recipes using bittersweet and semisweet chocolate, cacao nibs, and beans—the darker the better. These sinfully decadent desserts include such indulgences as Black Magic Chocolate Espresso Cookies and Crunchy Nut Bittersweet Caramel Bars, and that is just the beginning. . . . Author Sara Perry tells you everything you need to know about the types of dark chocolate in the marketplace, what the percentages mean, and which ones are best to cook with. And each recipe showcases dark chocolate at its very best. Papa Haydn’s Chocolate Gateau will make your loved one feel extra special. The deceptively simple A Little Chocolate Cheesecake with Mocha Affogato will turn your dinner part into something spectacular. Dark chocolate is always the star here whether it is making an appearance in cookies, cakes, custards, pies, drinks, or sauces. So, start your day with a Chocolate Dream Scone with Mascarpone Spread or end it with a Clean-Chic Chocolate Martini nightcap—every day is brighter when you include a bit of dark chocolate. And with Deep Dark Chocolate, you’ll always keep your bittersweet-tooth satisfied. “A winning take on everyone’s favorite sweet. . . . While there are already more than enough cookbooks devoted to the topic, the approachability and breadth of Perry’s sweet, inventive collection make it worth the indulgence.” —Publishers Weekly
Author: Rabbi Deborah R. Prinz
Publisher: Turner Publishing Company
ISBN: 1683366786
Category : Religion
Languages : en
Pages : 420
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Book Description
Take a delectable journey through the religious history of chocolate—a real treat! In this new and updated second edition, 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.
Author: Howard-Yana Shapiro
Publisher: National Geographic Books
ISBN: 1426214987
Category : Cooking
Languages : en
Pages : 212
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Book Description
Packed with irresistible facts and photos, this beautiful gift book reveals the untold story chocolate, of the world's favorite indulgence. Did you know that M&Ms were invented for WWII soldiers as the chocolate that wouldn't melt in their hands? Or that Marie Antoinette had her own personal chocolate maker? Or that Thomas Jefferson predicted that chocolate would outstrip coffee as the most popular drink in America? Featuring 20 sinfully delicious chocolate recipes from around the world, this entertaining romp through chocolate history will delight chocoholics everywhere.
