The True History of ChocolateBook - 1996
"Theobroma cacao...chocolate...'the food of the gods'. Delicious indulgence or cause of migraines? Aphrodisiac or medicinal tonic? Religious symbol or Mesoamerican currency? This delightful tale of one of the world's favorite foods draws upon botany, archaeology, socioeconomics and culinary history to present for the first time a complete and accurate history of chocolate." "The story begins some three thousand years ago in the jungles of lowland Mexico and Central America with the 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 sophisticated Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it became first the stimulating drink of kings and aristocrats and then was popularized in coffee-houses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses - until its revival in our own time as a luxury item." "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, since the authors share an unrivalled knowledge of the history of Pre-Columbian civilizations and their cuisine. We discover how chocolate got its name, how it was used as a medicine, and find that the Spanish learned of chocolate through the Maya, not the Aztecs." "From Maya hieroglyphs to kingdom of the Hershey Bar, this is a fascinating history, beautifully told, and enhanced with quotations, illustrations and old recipes - a book for chocolate-lovers everywhere."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Publisher: New York : Thames and Hudson, 1996.
Branch Call Number: 641.3374 Co
Characteristics: 280 p. : ill. (some col.) ; 24 cm.
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