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Author:
Publisher:
ISBN:
Category : Chocolate
Languages : en
Pages : 244
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Book Description
The Olmecs, living along the coast of what we now call the Gulf of Mexico, were the first to use chocolate, which they considered a food of the gods. Today, it's enjoyed around the world.
Author:
Publisher:
ISBN:
Category : Chocolate
Languages : en
Pages : 244
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Book Description
The Olmecs, living along the coast of what we now call the Gulf of Mexico, were the first to use chocolate, which they considered a food of the gods. Today, it's enjoyed around the world.
Author: Cameron L. McNeil
Publisher:
ISBN: 9780813029535
Category : Social Science
Languages : en
Pages : 542
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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.
Author: Eula 1902- Long
Publisher: Hassell Street Press
ISBN: 9781013526435
Category :
Languages : en
Pages : 242
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Doreen Pendgracs
Publisher:
ISBN: 9780991890101
Category : Chocolate
Languages : en
Pages :
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Book Description
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: 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: Cameron L. McNeil
Publisher:
ISBN: 9780813033822
Category : Cacao
Languages : en
Pages : 0
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Book Description
Winner of the Society for Economic Botany's Mary W. Klinger Book Award "A triumph of four-field anthropology. Botany, archaeology, linguistics, ethnography, and a small bit of physical anthropology are seamlessly united. . . . Without integration of the fields, few or none of the interesting conclusions in this work could have been reached."--American Anthropologist "Contains a watershed of interesting and exciting information. . . . For those with a serious interest in food history and foodways, it is an invaluable source of up-to-date information on one of the most beloved and revered foodstuffs in the Americas."--Austin Chronicle "A unique, extremely useful collection on chocolate use in Mesoamerica that sets a standard to follow in the expanding field of cultural food studies."--Choice "McNeil has here assembled an impressive stable of scholars to examine all aspects of cacao development and use in Mesoamerica from its discovery to its use by the modern Maya."--American Archaeology "In this collection of 21 papers, the authors discuss the linguistic, chemical, agricultural, medicinal, economic and social aspects of the cacao plant, often in exhaustive detail."--Cambridge Archaeological Journal "I highly recommend the book for specialists as well as for the general public interested in knowing more about cacao; the reading is not complicated and is presented from an anthropological perspective."--Journal of Ethnopharmacology A volume in the series Maya Studies, edited by Diane and Arlen Chase.
Author: Meredith L. Dreiss
Publisher: University of Arizona Press
ISBN: 9780816524648
Category : Social Science
Languages : en
Pages : 212
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Book Description
The story of chocolate, from its discovery as a food source to today's gourmet chocolate recipes and European chocolatiers.
Author: Jennifer P. Mathews
Publisher: University of Arizona Press
ISBN: 9780816528219
Category : History
Languages : en
Pages : 164
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Book Description
Chicle is a history in four acts, all of them focused on the sticky white substance that seeps from the sapodilla tree when its bark is cut. First, Jennifer Mathews recounts the story of chicle and its earliest-known adherents, the Maya and Aztecs. Second, with the assistance of botanist Gillian Schultz, Mathews examines the sapodilla tree itself, an extraordinarily hardy plant that is native only to Mesoamerica and the Caribbean. Third, Mathews presents the fascinating story of the chicle and chewing gum industry over the last hundred plus years, a tale (like so many twentieth-century tales) of greed, growth, and collapse. In closing, Mathews considers the plight of the chicleros, the "extractors" who often work by themselves tapping trees deep in the forests, and how they have emerged as icons of local pop culture -- portrayed as fearless, hard-drinking brawlers, people to be respected as well as feared. --publisher description.
Author: Ross F. Collins
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Business & Economics
Languages : en
Pages : 644
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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.
