1 Yobei

The True History Of Chocolate Bibliography Template

The Coes' examination of the history of the "food of the Gods" is a delight that can be enjoyed on several levels. Historians should find the interaction between economic factors and the power relations in meso-America fascinating. Anthropologists can immerse themselves in the ample information illustrating how entire cultures were shaped and modified by the expanding value of the cacao plant. Finally, those interested in food science should find the extensive descriptions of chocolate production, from growth to refinement to delivery, to be both informative and thought provoking. The Coes are well prepared to write such a definitive history; the late Sophie had both a culinary and an anthropological background, while Michael has written extensively on pre-Colombian civilizations. The result is a superbly written, charming, and surprisingly engrossing chronicle of a food and how its development has touched the lives of cultures around the world. Jay Freeman --This text refers to an out of print or unavailable edition of this title.

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Chocolate – ‘the food of the Gods’ – has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses – until its revival in our own time as a luxury item.

This book features tantalising information on the first cultivation of the cacao tree in the northwest Amazon, and the discovery of the chocolate process in southern Mesoamerica, long before the rise of the Olmecs. Chocolate has also been giving up some of its secrets to modern neuroscientists, who have been investigating how flavour perception is mediated by the human brain. The book also contains two contemporary accounts of how chocolate manufacturers have (or have not) been dealing with the ethical side of the industry.

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