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The True History of Chocolate

by

The True History of Chocolate Cover

 

Synopses & Reviews

Publisher Comments:

"A beautifully written...and illustrated history of the Food of the Gods, from Olmecs to present-day developments."—Chocolatier

This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate.

The story begins some 3,000 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 a food for the masses, and now, in our own time, it has become once again a luxury item.

The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate. 100 illustrations, 15 in color.

Synopsis:

This delightful tale of one of the world's favorite foods draws upon botany, archaeology, socio-economics, and culinary history to present a complete, accurate history of chocolate. "The True History of Chocolate" is the first book to present the real facts of the pre-Spanish history of chocolate, and it does so with great authority. 97 illustrations, 13 in color.

Synopsis:

This tale of one of the world's favourite foods draws upon botany, archaeology, socio-economics and culinary history to provide a complete history of chocolate. The book, which also includes quotations and old recipes, presents the facts of chocolate's pre-Spanish history.

Synopsis:

A detailed, illustrated investigation into the story of chocolate, beginning 3,000 years ago. "Genuinely scholarly and highly entertaining...erudite and delightful" "The Sunday Telegraph".

About the Author

Sophie D. Coe was an anthropologist and food historian. Her book America's First Cuisines was published in 1994 to universal acclaim. Michael D. Coe is the author of The Maya, Breaking the Maya Code, and many other books on ancient civilizations.

Product Details

ISBN:
9780500282298
Author:
Coe, Sophie D.
Author:
Coe, Michael D.
Author:
Coe, Sophie D.
Publisher:
Norton
Location:
New York
Subject:
History
Subject:
World
Subject:
Chocolate
Subject:
Courses & Dishes - Chocolate
Subject:
World - General
Copyright:
Edition Number:
1st paperback ed.
Edition Description:
Pbk
Series Volume:
98-03
Publication Date:
20071029
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
288
Dimensions:
9 x 6 in

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Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking

The True History of Chocolate Used Trade Paper
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Product details 288 pages Thames & Hudson - English 9780500282298 Reviews:
"Synopsis" by , This delightful tale of one of the world's favorite foods draws upon botany, archaeology, socio-economics, and culinary history to present a complete, accurate history of chocolate. "The True History of Chocolate" is the first book to present the real facts of the pre-Spanish history of chocolate, and it does so with great authority. 97 illustrations, 13 in color.
"Synopsis" by , This tale of one of the world's favourite foods draws upon botany, archaeology, socio-economics and culinary history to provide a complete history of chocolate. The book, which also includes quotations and old recipes, presents the facts of chocolate's pre-Spanish history.
"Synopsis" by , A detailed, illustrated investigation into the story of chocolate, beginning 3,000 years ago. "Genuinely scholarly and highly entertaining...erudite and delightful" "The Sunday Telegraph".
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