"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.
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