True History of Chocolate

ISBN-10: 0500290687

ISBN-13: 9780500290682

Edition: 3rd 2013 (Revised)

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Description: 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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Book details

List price: $22.95
Edition: 3rd
Copyright year: 2013
Publisher: Thames & Hudson
Publication date: 6/28/2013
Binding: Paperback
Pages: 280
Size: 6.25" wide x 9.25" long x 1.25" tall
Weight: 1.430
Language: English

Preface
Introduction
The Tree of the Food of the Gods
The Birth of Chocolate: Mesoamerican Genesis
The Aztecs: People of the Fifth Sun
Encounter and Transformation
Chocolate Conquers Europe
The Source
Chocolate in the Age of Reason (and Unreason)
Chocolate for the Masses
The Ethics of Chocolate
Notes
Bibliography
Sources of Illustrations
Index
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