Chocolate: History, Culture, and Heritage

Description

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics explored inside 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 profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.Content: Chapter 1 Cacao use in Yucatan among the Pre?Hispanic Maya (pages 3–15): Gabrielle VailChapter 2 Tempest in a Chocolate Pot (pages 17–26): Martha J. MacriChapter 3 Ancient Gods and Christian Celebrations (pages 27–35): Louis Evan Grivetti and Beatriz CabezonChapter 4 Chocolate and Sinful Behaviors (pages 37–48): Beatriz Cabezon, Patricia Barriga and Louis Evan GrivettiChapter 5 Nation of Nowhere (pages 49–64): Celia D. ShapiroChapter 6 Medicinal Chocolate in New Spain, Western Europe, and North America (pages 67–88): Louis Evan GrivettiChapter 7 Chocolate and the Boston Smallpox Epidemic of 1764 (pages 89–97): Louis Evan GrivettiChapter 8 From Bean to Beverage (pages 99–114): Louis Evan GrivettiChapter 9 Chocolate as Medicine (pages 115–126): Deanna PucciarelliChapter 10 Chocolate Preparation and Serving Vessels in Early North America (pages 129–142): Amanda LangeChapter 11 Silver Chocolate Pots of Colonial Boston (pages 143–156): Gerald W. R. WardChapter 12 Is it a Chocolate Pot? (pages 157–176): Suzanne PerkinsChapter 13 Commercial Chocolate Pots (pages 177–181): Margaret SwisherChapter 14 Role of Trade Cards in Marketing Chocolate During the Late 19th Century (pages 183–191): Virginia WestbrookChapter 15 Commercial Chocolate Posters (pages 193–198): Margaret SwisherChapter 16 Chocolate at the World's Fairs, 1851–1964 (pages 199–208): Nicholas WestbrookChapter 17 Pirates, Prizes, and Profits (pages 211–218): Kurt Richter and Nghiem TaChapter 18 How Much is That Cocoa in the Window? (pages 219–226): Kurt Richter and Nghiem TaChapter 19 “C” is for Chocolate (pages 227–242): Louis Evan GrivettiChapter 20 Chocolate, Crime, and the Courts (pages 243–254): Louis Evan GrivettiChapter 21 Dark Chocolate (pages 255–262): Louis Evan GrivettiChapter 22 Chocolate and other Colonial Beverages (pages 265–279): Frank ClarkChapter 23 Chocolate Production and Uses in 17th and 18th Century North America (pages 281–300): James F. GayChapter 24 Chocolate's Early History in Canada (pages 301–327): Catherine MacPhersonChapter 25 A Necessary Luxury (pages 329–343): Anne Marie Lane Jonah, Ruby Fougere and Heidi MosesChapter 26 Chocolate Manufacturing and Marketing in Massachusetts, 1700–1920 (pages 345–358): Anne BlaschkeChapter 27 Boston Chocolate (pages 359–373): Louis Evan GrivettiChapter 28 Dutch Cacao Trade in New Netherland during the 17th and 18th Centuries (pages 377–380): Peter G. RoseChapter 29 Chocolate Consumption and Production in New York's Upper Hudson River Valley, 1730–1830 (pages 381–387): W. Douglas McCombsChapter 30 Chocolate Makers in 18th Century Pennsylvania (pages 389–397): James F. GayChapter 31 Breakfasting on Chocolate (pages 399–412): Nicholas Westbrook, Christopher D. Fox and Anne McCartyChapter 32 Chocolate and North American Whaling Voyages (pages 413–422): Christopher KellyChapter 33 Blood, Conflict, and Faith (pages 425–437): Beatriz Cabezon, Patricia Barriga and Louis Evan GrivettiChapter 34 Sailors, Soldiers, and Padres (pages 439–463): Louis Evan Grivetti, Patricia Barriga and Beatriz CabezonChapter 35 From Gold Bar to Chocolate Bar (pages 465–478): Bertram M. GordonChapter 36 Caribbean Cocoa (pages 481–491): Janet Henshall Momsen and Pamela RichardsonChapter 37 Caribbean Chocolate (pages 493–504): Janet Henshall Momsen and Pamela RichardsonChapter 38 History of Cacao Cultivation and Chocolate Consumption in Cuba (pages 505–522): Niurka Nunez Gonzalez and Estrella Gonzalez NoriegaChapter 39 History of Cacao and Chocolate in Cuban Literature, Games, Music, and Culinary Arts (pages 523–542): Estrella Gonzalez Noriega and Niurka Nunez GonzalezChapter 40 Establishing Cacao Plantation Culture in the Atlantic World (pages 543–558): Timothy WalkerChapter 41 Cure or Confection? (pages 561–568): Timothy WalkerChapter 42 Chocolate in France (pages 569–582): Bertram M. GordonChapter 43 Commerce, Colonies, and Cacao (pages 583–593): Bertram M. GordonChapter 44 Chinese Chocolate (pages 595–604): Bertram M. GordonChapter 45 Cacao, Haciendas, and the Jesuits (pages 607–610): Beatriz CabezonChapter 46 From Stone Metates to Steel Mills (pages 611–623): Rodney Snyder, Bradley Foliart Olsen and Laura Pallas BrindleChapter 47 Adulteration (pages 625–634): Laura Pallas Brindle and Bradley Foliart OlsenChapter 48 Making Colonial Era Chocolate (pages 635–645): James F. Gay and Frank ClarkChapter 49 American Heritage Chocolate (pages 647–651): Eric Whitacre, William Bellody and Rodney SnyderChapter 50 Twenty?First Century Attitudes and Behaviors Regarding the Medicinal Use of Chocolate (pages 653–666): Deanna Pucciarelli and James BarrettChapter 51 Symbols from Ancient Times (pages 669–698): Beatriz Cabezon and Louis Evan GrivettiChapter 52 Digging for Chocolate in Charleston and Savannah (pages 699–713): Laura Pallas Brindle and Bradley Foliart OlsenChapter 53 Management of Cacao and Chocolate Data (pages 715–721): Matthew LangeChapter 54 Base Metal Chocolate Pots in North America (pages 723–730): Phil Dunning and Christopher D. FoxChapter 55 Blue and Gray Chocolate (pages 731–741): Louis Evan GrivettiChapter 56 Chocolate Futures (pages 743–773): Louis Evan Grivetti and Howard?Yana Shapiro