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Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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.
"Food studies scholars will appreciate the final chapter, which lays out promising areas for future research. The content of this book is deep, rich, sometimes dark, and emphatically not to be digested in a single sitting; rather, it needs to be slowly savored over time in small servings." (CHOICE, August 2009)
"Provides lots of chocolate-related trivia to introduce at your next party." (inform, February 2010)
"This book provides detailed information and interpretations of chocolate history and a wealth of unusual and interesting facts and folklore about one of the world's favorite foods." (Chemistry World, October 2009)
"Eleven appendixes, including a comprehensive chocolate time line and a guide to library research etiquette; an index (not seen); and 64 pages of color plates complete this impressive textbook. Recommended for academic libraries and large public libraries." (Library Journal, April 2009)
"Each essay has extensive references and often numerous endnotes; these are academic articles intended for a scholarly readership." (The Gastronomer's Bookshelf, April 2009)
"Chocolate: History, Culture and Heritage is a scholarly tome, full of articles on chocolate's connection to anthropology, agriculture, religion, ethics, art, medicine and technology." (New York Times, March, 2009)
"A collection of 56 essays edited by Louis E. Grivetti and Howard-Yana Shapiro, which traces the confection's path from pre-Columbian times to its worldwide proliferation in both culinary and medical uses in Europe, North America, Asia, and Africa." (HistoryChannel.com, February 2009)
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February 01, 2009
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