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Author: Lawrence L. Allen
Publisher: AMACOM/American Management Association
ISBN: 081441432X
Category : Business & Economics
Languages : en
Pages : 258
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Book Description
Could there be a more intriguing East-meets-West story than one about the introduction of chocolate-that very symbol of Western indulgence-to legendarily austere China?
Author: Lawrence L. Allen
Publisher: AMACOM/American Management Association
ISBN: 081441432X
Category : Business & Economics
Languages : en
Pages : 258
Get Book Here
Book Description
Could there be a more intriguing East-meets-West story than one about the introduction of chocolate-that very symbol of Western indulgence-to legendarily austere China?
Author:
Publisher:
ISBN: 0814420400
Category :
Languages : en
Pages : 48
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Book Description
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Publisher:
ISBN: 0814420397
Category :
Languages : en
Pages : 27
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Author:
Publisher:
ISBN: 0814420419
Category :
Languages : en
Pages : 38
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ISBN: 0814420427
Category :
Languages : en
Pages : 28
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ISBN: 0814420370
Category :
Languages : en
Pages : 34
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ISBN: 0814420435
Category :
Languages : en
Pages : 27
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ISBN:
Category : Trademarks
Languages : en
Pages : 768
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Book Description
Author: Ross F. Collins
Publisher: Bloomsbury Publishing USA
ISBN: 1440876088
Category : Business & Economics
Languages : en
Pages : 445
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Book Description
Chocolate is nearly always with us—when celebrating or mourning, in love or alone, healthy or sick, happy or sad. This book offers a comprehensive look at how an exotic food grew to play such a central role in our lives. No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike. Why did popes and kings so fear their chocolate? Who invented milk chocolate, and why was its formula kept secret? Why did soldiers in World War II despise their chocolate rations? Who makes the most chocolate today? Find out the answers to these questions and more as this book tells you everything you wanted to know—and a lot you didn't even know existed—about the seed from the world’s favorite fruit tree.
Author: Philip K Wilson
Publisher: Royal Society of Chemistry
ISBN: 1782625127
Category : Technology & Engineering
Languages : en
Pages : 235
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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.
