Chocolate - History, Culture, Heritage by Louis E. Grivetti

By Louis E. Grivetti

Foreign organization of Culinary execs (IACP) 2010 Award Finalists within the Culinary Historycategory.
Chocolate. all of us like it, yet how a lot can we particularly find out about it? as well as exciting palates given that precedent days, chocolate has performed an essential function in tradition, society, faith, drugs, and fiscal improvement around the Americas, Africa, Asia, and Europe.
In 1998, the Chocolate historical past staff was once shaped through the college of California, Davis, and Mars, integrated to record the interesting tale and background of chocolate. This ebook good points fifty-seven essays representing examine actions and contributions from greater than a hundred participants of the gang. those members draw from their backgrounds in such diversified fields as anthropology, archaeology, biochemistry, culinary arts, gender reports, engineering, background, linguistics, nutrients, and paleography. the result's an unheard of, scholarly exam of chocolate, starting with historic pre-Columbian civilizations and finishing with twenty-first-century reports.
Here is a sampling of a few of the interesting subject matters explored contained in 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 earnings: cocoa and early American east coast trade
Blood, clash, and religion: chocolate within the southeast and southwest borderlands of North America
Chocolate in France: evolution of a luxurious product
Development of thought maps and the chocolate learn portal
Not purely does this ebook provide cautious documentation, it additionally positive aspects new and formerly unpublished info and interpretations of chocolate historical past. furthermore, it deals a wealth of bizarre and fascinating proof and folklore approximately one of many world's favourite meals.

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Earthenware chocolatière of the faïence fine style, manufactured by the Rue de Charenton factory, Paris, circa 1750s–1760s. 7. Sevres porcelain chocolatière owned by Prince Yusupov. Chinoiserie decor (black background to imitate lacquer work) inspired by Oriental sources, dated 1781. 8. Sevres porcelain chocolatière with white background, part of a breakfast service (déjeuner) belonging to Count Shuvalov, dated to the 1780s. 9. 7. 10. 7 Chocolate: Histor y, Culture, and Heritage FIGURE 12. 11. 7.

Chocolate pot made by Isaac Dighton, London, England, dated 1607. 5. Chocolate pot made by John Coney, circa 1710–1722. Edward Winslow (1669–1753), Boston, Massachusetts, circa 1705. 6. 7. Chocolate pot made by Peter Oliver (ca. 1682–1712), Boston, Massachusetts, circa 1705. 9. Monteith (large silver punch bowl) made by William Denny, London, England, dated 1702. 8. Chocolate pot made by Edward Webb (1666–1718), Boston, Massachusetts, circa 1710. 10. Chocolate pot made by Zachariah Brigden (1734–1787), Boston, Massachusetts, circa 1755–1760.

7 Chocolate: Histor y, Culture, and Heritage FIGURE 12. 11. 7. 12. Sèvres porcelain chocolatiere, off-white with gold decoration, manufactured for Madame Victoire (daughter of King Louis XV) in 1786. 13. Déjeuner (Breakfast) by François Boucher. Informal scene of drinking chocolate and children, dated 1739. 14. La Tasse de Chocolate (A Cup of Chocolate) by by Jean-Baptiste Charpentier. An interior scene of men and women drinking chocolate, dated 1768. 15. Portrait de Mme. du Barry à sa Toilette (Madame du Barry at her Dressing Table), by Jean-Baptiste André Gautier d’Agoty.

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