The True History of Chocolate: Third EditionThames & Hudson, 28 հնս, 2013 թ. - 280 էջ “A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate.It begins some 4,000 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 available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date. |
Բովանդակություն
CHAPTER THREE | |
Colour Plates I | |
CHAPTER FIVE | |
The Source | |
Chocolate in the Age of Reason and Unreason | |
CHAPTER EIGHT | |
The Ethics of Chocolate | |
Bibliography | |
Այլ խմբագրություններ - View all
Common terms and phrases
17th century 18th-century American Aztec Baroque Baroque Age beverage cacao beans cacao butter cacao plantations cacao tree Cadbury called century Chapter chilli chocolate bars chocolate drink chocolate manufacturers chocolate’s chocolatière Chontalpa Classic Maya coast cocoa Codex coffee coffee-houses cold Colonial Conquest Cortés Cosimo court criollo culture cups dark chocolate drunk Durán elite England English Europe European flavor flower foam forastero France French fruit grind Guatemala Hernández Hershey Hershey Company Hershey’s highlands Huitzilopochtli Indians invention island Italian Italy Jesuits lands London lowlands maize merchants Mesoamerica metate Mexican Mexico milk chocolate molinillo Motecuhzoma Nahuatl native Olmec one’s Pepys percent plant pochteca pods powder pre-Conquest produced Putún Putún Maya recipe Redi royal ruler Sade Sahagún seeds Soconusco solid Spain Spaniards Spanish substance sugar taste Tenochtitlan Teotihuacan Theobroma cacao theobromine took trade translation tropical vanilla vase vessel World Yucatán