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Author: Linda Lowery
Publisher: First Avenue Editions
ISBN: 1580138519
Category : Juvenile Fiction
Languages : en
Pages : 52
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Book Description
The god Kukulkan decides to give the Mayan people the gift of chocolate, the favorite food of the gods, but when Kukulkan 's brother Night Jaguar tells the other gods what he has done Kukulkan is banned from paradise forever.
Author: Linda Lowery
Publisher: First Avenue Editions
ISBN: 1580138519
Category : Juvenile Fiction
Languages : en
Pages : 52
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Book Description
The god Kukulkan decides to give the Mayan people the gift of chocolate, the favorite food of the gods, but when Kukulkan 's brother Night Jaguar tells the other gods what he has done Kukulkan is banned from paradise forever.
Author: Allen M. Young
Publisher:
ISBN: 9780813030449
Category : History
Languages : en
Pages : 218
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Book Description
"Young's readers will thank him for making life a bit more pleasant, both by improving the production of chocolate and by providing such entertaining reading."--"The Sciences" "Informative, valuable, and original."--"Quarterly Review of Biology" "Young has new and important things to say about the ecology and biology of cacao."--"Times Higher Educational Supplement" "Engaging."--"Booklist" Young provides an overview of the fascinating natural and human history of one of the world's most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secret of the cacao tree back to Europe in the late 16th century, its seeds created and fed an insatiable worldwide appetite for chocolate. "The Chocolate Tree" chronicles the natural and cultural history of "Theobroma cacao" and explores its ecological niche. Tracing cacao's journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Young describes the production of this essential crop, the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Amid encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves, Young identifies a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plant's long history of agricultural manipulation. In addition to basic natural history of the cacao tree and the relationship between cacao production systems and the preservation of the rain forest, Young also presents a history of the use of cacao, from the archaeological evidence of Mesoamerica to contemporary evidence of the relationship between chocolate consumption and mental and physical health. A rich concoction of cultural and natural history, archaeological evidence, botanical research, environmental activism, and lush descriptions of a contemporary adventurer's encounters with tropical wonders, "The Chocolate Tree" offers an appreciation of the plant and the environment that provide us with this Mayan "food of the gods."
Author: Traci Dibble
Publisher: Training Wheels
ISBN: 9781634372794
Category :
Languages : en
Pages : 24
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Book Description
Author: Doreen Pendgracs
Publisher:
ISBN: 9780991890101
Category : Chocolate
Languages : en
Pages :
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Book Description
Author: Pan American Union. Dept. of Public Information
Publisher:
ISBN:
Category : Cacao
Languages : en
Pages : 26
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Book Description
Author: Raven Hanna
Publisher: Kakahiaka Nui
ISBN:
Category : Gardening
Languages : en
Pages : 150
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Book Description
TREE TO BAR CHOCOLATE We've grown cacao since 2010, but cacao and chocolate became my obsession during the Stay-At-Home days during the pandemic. Before dawn I tempered and molded chocolate. In the daytime I took care of my trees and the trees at the University of Hawai'i, Hilo. I explored methods of fermenting cacao bean in tiny batches and making chocolate bean to bar. I chatted with experts, took online classes, and read books and scientific papers. This book is a synthesis of everything I've learned. It explains how to make chocolate from tree-to-bar and beyond. Covering topics of growing & harvesting, simple tiny fermentations, and chocolate & confections making, this book will bring more cacao into your life. It is written with small scale cacao tree growers and amateur chocolate makers in mind, but has been well-received by chocolate enthusiasts everywhere. Inside you will find: • savory and sweet recipes for every step of the process • ways to ferment a tiny amount of cacao seeds • a primer on basic chocolate making skills • tricks for tempering chocolate in a tropical climate • inspiration for using locally grown ingredients • guidance to tasting chocolate • encouragement to experiment and play CHAPTER LIST Introduction One Cacao Pod Tree to Bar Chocolate Growing & Harvesting Unfermented Fermenting Drying Roasting & Winnowing Grinding Tempering In the Tropics Molding and Dipping Flavor & Tasting A Bad Batch? Canoe Plants Rituals Reader feedback: "Order this book! If you love chocolate, there's always something new to learn. Not just for chocolate makers! An approachable, fun softcover book where the aloha spirit spills out the moment you open the cover." - Barb Genuario, @chocochaser on Instagram "Wow! What an awesome book! I read it cover to cover... I have a newfound appreciation for chocolate making. I especially loved the different recipes for making things at every stage of the process and utilizing much of the pod along the way. While I likely won't be making tree to treat chocolates, it did open my eyes to what chocolate actually is." - Brandon, chocolate-eater in Seattle, WA "My favorite book on chocolate and cacao ever." - Mackenzie Rivers, MAP Chocolate and The Next Batch chocolate school
Author: Walter Baker & Company
Publisher:
ISBN:
Category : Cacao
Languages : en
Pages : 80
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Book Description
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: YOUNG ALLEN M
Publisher: Smithsonian Books (DC)
ISBN:
Category : Gardening
Languages : en
Pages : 982
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Book Description
The Chocolate Tree chronicles the natural and cultural history of Theobroma cacao and explores its ecological niche. Tracing cacao's "journey" out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Allen M. Young describes the production of this essential crop, explaining how the seeds are extracted from the large, colorful pods. He details the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Recounting more than a dozen years of ecological fieldwork in and around cacao plantations in Costa Rica, Young reviews his research into the problem of poor levels of natural pollination on plantations. He recalls encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves. Among these creatures Young discovered a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plants' long history of agricultural manipulation.
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.
