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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: 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: Carol Off
Publisher:
ISBN: 9780702236853
Category : Chocolate industry
Languages : en
Pages : 326
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Book Description
'You'll never look at chocolate the same way again.' Quill & Quire (Canada) Chocolate is synonymous with pleasure, but the real story of chocolate is often far from sweet. Bitter Chocolate begins by tracing the fascinating origins and lore of the cocoa craze while showing that exploitation and inequity have always been closely tied to chocolate production throughout its long history. The modern heart of Bitter Chocolate is Carol Off's inside look at the situation in the Ivory Coast in West Africa, which produces nearly half of the world's cocoa beans. Ground-breaking and eye-opening, Bitter Chocolate is a social history, a passionate, personal investigative account and a brave exposé of the workings of a multi-billion-dollar industry that has institutionalised misery as it has served our pleasures.
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: 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: 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: Kay Frydenborg
Publisher: Houghton Mifflin Harcourt
ISBN: 0544175662
Category : Cooking
Languages : en
Pages : 277
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Book Description
A fascinating account for teen readers that captures the history, science, and economic and cultural implications of the harvesting of cacao and creation of chocolate. Readers of Chew On This and The Omnivore's Dilemma will savor this rich exposé.
Author: Deborah Prinz
Publisher: Jewish Lights Publishing
ISBN: 1580234879
Category : Cooking
Languages : en
Pages : 272
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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.
Author: Louis E. Grivetti
Publisher: John Wiley & Sons
ISBN: 1118210220
Category : Technology & Engineering
Languages : en
Pages : 1556
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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.
