Chocolate: History, Culture, and Heritage

Forsideomslag
John Wiley & Sons, 20. sep. 2011 - 1008 sider
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Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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.

 

Indhold

Chocolate Consumption and Production in New Yorks Upper
509
Chocolate Makers in 18th Century Pennsylvania
42
Chocolate and North American Whaling Voyages
69
SoutheastSouthwest Borderlands
54
Sailors Soldiers and Padres
56
From Gold Bar to Chocolate
56
Caribbean and South America
67
Conclusion
68

Nation of Nowhere
30
Supplying the Armies with Chocolate
45
Medicine and Recipes
53
A Necessary Luxury
54
Chocolate and the Boston Smallpox Epidemic of 1764
36
From Bean to Beverage
50
Importance of Background Research
63
Chocolate as Medicine
47
Commercial Chocolate Pots
21
Acknowledgments
28
Economics Education and Crime
69
Commercial Chocolate Posters
70
How Much Is That Cocoa in the Window?
39
Chocolate Preparation and Serving Vessels in Early North
119
Acknowledgments
119
Conclusion
119
Chocolate Crime and the Courts
80
Appendices
118
Chocolate Manufacturing and Marketing in Massachusetts
51
Beginning of Mass Production and Consumption in New England
57
TurnoftheCentury Mass Marketing to Proper American Women and
63
Boston Chocolate
72
Conclusion
99
Acknowledgments
81
Colonial and Federal Eras Part
63
The Excellent Nectar
68
Caribbean Chocolate
53
Acknowledgments
63
History of Cacao Cultivation and Chocolate Consumption
47
History of Cacao and Chocolate in Cuban Literature Games
96
Establishing Cacao Plantation Culture in the Atlantic World
76
Images of Portuguese Elites Chocolate Consumption in the 18 th and 19
70
Chocolate in France
76
Commerce Colonies and Cacao
98
Chinese Chocolate
77
Production Manufacturing
43
From Stone Metates to Steel Mills
49
American Heritage Chocolate
96
TwentyFirst Century Attitudes and Behaviors Regarding
342
Fieldwork Methodology
363
Symbols from Ancient Times
364
Acknowledgments
398
Chocolate at the Worlds Fairs 18511964
409
Acknowledgments
1770
Management of Cacao and Chocolate Data
1774
Base Metal Chocolate Pots In North America
1774
Blue and Gray Chocolate
1774
Conclusion
1892
Vegetal Adulterants
1907
Is It A Chocolate Pot?
1921
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Om forfatteren (2011)

Louis Evan Grivetti, PHD, is Professor Emeritus, Department of Nutrition, at the University of California, Davis. His honors include the Nutrition Foundation's Book Award for the best nutrition book published in 1977, Food: The Gift of Osiris. From 1987 to 1990, he was the Institute of Food Technologists Scientific Lecturer for the United States. Dr. Grivetti is a member of the editorial boards of Ecology of Food and Nutrition, The International Journal of Food Sciences and Nutrition, Nutrition Today, and The Journal of Ethnobiology and Ethnomedicine.

Ooward-Yana Shapirh, PhD, is Global Director of Plant Science and External Research at Mars, Incorporated, the largest chocolate company in the world. Dr. Shapiro serves as Chairman of the Board of the Agricultural Sustainability Institute at the University of California, Davis, and is an Adjunct Professor in the College of Agricultural and Environmental Sciences. He is a Fellow of the World Agroforestry Centre and a contributing author of the World Bank IAASTD Report, has presented at more than 150 international conferences and meetings, is a frequent contributor to media outlets worldwide as a writer and speaker, and has published three books on sustainable agriculture.

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