Chocolate: History, Culture, and Heritage

Chocolate: History, Culture, and Heritage

Editor(s): Louis Evan Grivetti, Howard-Yana Shapiro

Published Online: 16 MAY 2008

Print ISBN: 9780470121658

Online ISBN: 9780470411315

DOI: 10.1002/9780470411315

About this Book

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Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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.

Table of contents

    1. You have free access to this content
    1. You have free access to this content
  1. Part I: Beginnings and Religion

    1. You have free access to this content
    2. Chapter 4

      Chocolate and Sinful Behaviors (pages 37–48)

      Beatriz Cabezon, Patricia Barriga and Louis Evan Grivetti

  2. Part II: Medicine and Recipes

    1. You have free access to this content
  3. Part III: Serving and Advertising

    1. You have free access to this content
  4. Part IV: Economics, Education, and Crime

    1. You have free access to this content
  5. Part V: Colonial and Federal Eras (Part 1)

    1. You have free access to this content
    2. Chapter 25

      A Necessary Luxury (pages 329–343)

      Anne Marie Lane Jonah, Ruby Fougère and Heidi Moses

  6. Part VI: Colonial and Federal Eras (Part 2)

    1. You have free access to this content
    2. Chapter 31

      Breakfasting on Chocolate (pages 399–412)

      Nicholas Westbrook, Christopher D. Fox and Anne McCarty

  7. Part VII: Southeast/Southwest Borderlands and California

    1. You have free access to this content
    2. Chapter 33

      Blood, Conflict, and Faith (pages 425–437)

      Beatriz Cabezon, Patricia Barriga and Louis Evan Grivetti

    3. Chapter 34

      Sailors, Soldiers, and Padres (pages 439–463)

      Louis Evan Grivetti, Patricia Barriga and Beatriz Cabezon

  8. Part VIII: Caribbean and South America

    1. You have free access to this content
    2. Chapter 36

      Caribbean Cocoa (pages 481–491)

      Janet Henshall Momsen and Pamela Richardson

  9. Part IX: Europe and Asia

    1. You have free access to this content
  10. Part X: Production, Manufacturing, and Contemporary Activities

    1. You have free access to this content
    2. Chapter 46

      From Stone Metates to Steel Mills (pages 611–623)

      Rodney Snyder, Bradley Foliart Olsen and Laura Pallas Brindle

    3. Chapter 47

      Adulteration (pages 625–634)

      Laura Pallas Brindle and Bradley Foliart Olsen

  11. Part XI: Fieldwork, Methodology, and Interpretation

    1. You have free access to this content
  12. Appendices

    1. You have free access to this content
    2. You have free access to this content
    3. You have free access to this content
    4. You have free access to this content
    5. You have free access to this content
    6. You have free access to this content
    7. You have free access to this content
    8. You have free access to this content
    9. You have free access to this content
    10. You have free access to this content
    11. You have free access to this content
    1. You have free access to this content

SEARCH