The Biography of Chocolate PDF Download
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Author: Adrianna Morganelli
Publisher: Crabtree Publishing Company
ISBN: 9780778724810
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Mouth watering pictures illustrate this delicious new book on one of the world's favorite foods. Children will love learning how the ancient Aztecs created a special drink from the bitter beans of the cacao tree and how those beans later became the delectable treat known as chocolate. Fascinating facts reveal where and how cacao beans are grown and harvested, and how they are manufactured into many kinds of chocolate products.
Author: Adrianna Morganelli
Publisher: Crabtree Publishing Company
ISBN: 9780778724810
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Mouth watering pictures illustrate this delicious new book on one of the world's favorite foods. Children will love learning how the ancient Aztecs created a special drink from the bitter beans of the cacao tree and how those beans later became the delectable treat known as chocolate. Fascinating facts reveal where and how cacao beans are grown and harvested, and how they are manufactured into many kinds of chocolate products.
Author: Sean Price
Publisher: Heinemann-Raintree Library
ISBN: 9781432923471
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Presents the making and history of chocolate, from it original use in ancient Mexico, to its introduction into Europe in the sixteenth century, to its worldwide manufacture and consumption today as a favorite food.
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: 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: 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.
Author:
Publisher: Green Bean Books
ISBN: 1784387029
Category : Cooking
Languages : en
Pages : 96
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Book Description
Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers. This is the perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse ways that chocolate is used around the world. Highlights include Claudia Roden’s Spanish hot chocolate, the Gefilteria’s dark chocolate and roasted beetroot ice-cream, Honey & Co’s marble cake and Joan Nathan’s chocolate almond cake. As well as recipes for sweet-toothed readers, savory dishes include Alan Rosenthal’s chocolate chilli and Denise Phillips' Sicilian caponata. There are also delicious naturally gluten-free and vegan recipes to cater to a variety of dietary requirements. Each recipe helps provide an insight into the important role chocolate has played in Jewish communities across the centuries, from Jewish immigrants and refugees taking chocolate from Spain to France in the 1600s, to contemporary Jewish bakers crossing continents to discover, adapt and share new chocolate recipes for today’s generation. Babka, Boulou & Blintzes is a unique collection published in conjunction with the British Jewish charity Chai Cancer Care.
Author: Betty Burford
Publisher: LernerClassroom
ISBN: 9780876146415
Category : Juvenile Nonfiction
Languages : en
Pages : 70
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Book Description
Chocolate by Hershey (PB)
Author: Robert Cormier
Publisher: Knopf Books for Young Readers
ISBN: 0307834298
Category : Young Adult Fiction
Languages : en
Pages : 195
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Book Description
One of the most controversial YA novels of all time, The Chocolate War is a modern masterpiece that speaks to fans of S. E. Hinton’s The Outsiders and John Knowles’s A Separate Peace. After suffering rejection from seven major publishers, The Chocolate War made its debut in 1974, and quickly became a bestselling—and provocative—classic for young adults. This chilling portrait of an all-boys prep school casts an unflinching eye on the pitfalls of conformity and corruption in our most elite cultural institutions. “Masterfully structured and rich in theme; the action is well crafted, well timed, suspenseful.”—The New York Times Book Review “The characterizations of all the boys are superb.”—School Library Journal, starred review “Compellingly immediate. . . . Readers will respect the uncompromising ending.”—Kirkus Reviews, starred review An ALA Best Book for Young Adults A School Library Journal Best Book of the Year A Kirkus Reviews Editor’s Choice A New York Times Outstanding Book of the Year
Author: Melissa Stewart
Publisher: Charlesbridge Publishing
ISBN: 163289792X
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Everyone loves chocolate, right? But how many people actually know where chocolate comes from? How it’s made? Or that monkeys do their part to help this delicious sweet exist? This delectable dessert comes from cocoa beans, which grow on cocoa trees in tropical rain forests. But those trees couldn’t survive without the help of a menagerie of rain forest critters: a pollen-sucking midge, an aphid-munching anole lizard, brain-eating coffin fly maggots—they all pitch in to help the cocoa tree survive. A secondary layer of text delves deeper into statements such as "Cocoa flowers can’t bloom without cocoa leaves . . . and maggots," explaining the interdependence of the plants and animals in the tropical rain forests. Two wise-cracking bookworms appear on every page, adding humor and further commentary, making this book accessible to readers of different ages and reading levels. Back matter includes information about cocoa farming and rain forest preservation, as well as an author’s note.
Author: Deborah Cadbury
Publisher: D & M Publishers
ISBN: 1553656512
Category : History
Languages : en
Pages : 370
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Book Description
The extraordinary and dramatic story of the chocolate pioneers—as told by one of the descendants of the Cadbury dynasty—ending with Kraft’s recent takeover of the empire. With a cast of characters straight from a Victorian novel, Chocolate Wars tells the story of the great chocolatier dynasties—the Lindts, Frys, Hersheys, Marses and Nestlés—through the prism of the Cadburys. Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would storm every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: the Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant, yet her husband was moved by the Cadburys’ tradition of philanthropy. Each company was a product of its unique time and place, yet all of them shared one thing: they want to make the best chocolate in the world. Chocolate Wars divulges the visions and ideals that inspired these royal chocolate families and, above all, the mouth-watering chocolate concoctions they created that have driven a global transformation of one of our favourite treats. And with the recent purchase of Cadbury’s by mega–food manufacturer Kraft, the story is brought rapidly into the present.
