Chocolate (eBook)

History, Culture, and Heritage

Louis E. Grivetti, Howard-Yana Shapiro (Autoren)

eBook Download: PDF | EPUB

2011 | 1. Auflage
1008 Seiten
Wiley (Verlag)
978-1-118-21022-2 (ISBN)

Infos

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the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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.

Autor

Louis Evan Grivetti, PHD, is Professor Emeritus, Department of Nutrition, at the University of California, Davis. His honors include the Nutrition Foundation's Book Award for the best nutrition book published in 1977, Food: The Gift of Osiris. From 1987 to 1990, he was the Institute of Food Technologists Scientific Lecturer for the United States. Dr. Grivetti is a member of the editorial boards of Ecology of Food and Nutrition, The International Journal of Food Sciences and Nutrition, Nutrition Today, and The Journal of Ethnobiology and Ethnomedicine. Ooward-Yana Shapirh, PhD, is Global Director of Plant Science and External Research at Mars, Incorporated, the largest chocolate company in the world. Dr. Shapiro serves as Chairman of the Board of the Agricultural Sustainability Institute at the University of California, Davis, and is an Adjunct Professor in the College of Agricultural and Environmental Sciences. He is a Fellow of the World Agroforestry Centre and a contributing author of the World Bank IAASTD Report, has presented at more than 150 international conferences and meetings, is a frequent contributor to media outlets worldwide as a writer and speaker, and has published three books on sustainable agriculture.

Rezensionen

"Food studies scholars will appreciate the final chapter, which
lays out promising areas for future research. The content of this
book is deep, rich, sometimes dark, and emphatically not to be
digested in a single sitting; rather, it needs to be slowly savored
over time in small servings." (CHOICE, August 2009)

"Provides lots of chocolate-related trivia to introduce at your
next party." (inform, February 2010)

"This book provides detailed information and interpretations of
chocolate history and a wealth of unusual and interesting facts and
folklore about one of the world's favorite foods." (Chemistry
World, October 2009)

"Eleven appendixes, including a comprehensive chocolate time
line and a guide to library research etiquette; an index (not
seen); and 64 pages of color plates complete this impressive
textbook. Recommended for academic libraries and large public
libraries." (Library Journal, April 2009)

"Each essay has extensive references and often numerous
endnotes; these are academic articles intended for a scholarly
readership." (The Gastronomer's Bookshelf, April 2009)

"Chocolate: History, Culture and Heritage is a scholarly
tome, full of articles on chocolate's connection to anthropology,
agriculture, religion, ethics, art, medicine and technology."
(New York Times, March, 2009)

"A collection of 56 essays edited by Louis E. Grivetti and
Howard-Yana Shapiro, which traces the confection's path from
pre-Columbian times to its worldwide proliferation in both culinary
and medical uses in Europe, North America, Asia, and Africa."
(HistoryChannel.com, February 2009)

Produkt-Details

• Erscheint lt. Verlag: 20.9.2011
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen
• Themenwelt: Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte
• Themenwelt: Sozialwissenschaften
• Themenwelt: Technik
• Schlagworte: Food Science & Technology • Food Writing & Reference • Geschichte • History • Hospitality • Hotelgewerbe, Gastronomie u. Touristik • Lebensmittelforschung u. -technologie • Lebensmittel-Literatur u. -Nachschlagewerke • Social & Cultural History • Sozial- u. Kulturgeschichte
• ISBN-10: 1-118-21022-0 / 1118210220
• ISBN-13: 978-1-118-21022-2 / 9781118210222