True History of Chocolate
Seiten
2003
Thames & Hudson Ltd (Verlag)
978-0-500-28229-8 (ISBN)
Thames & Hudson Ltd (Verlag)
978-0-500-28229-8 (ISBN)
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This tale of one of the world's favourite foods draws upon botany, archaeology, socio-economics and culinary history to provide a complete history of chocolate. The book, which also includes quotations and old recipes, presents the facts of chocolate's pre-Spanish history.
Cultivated by slaves, consumed by the elite, paid out as a tribute to conquerors, this tale of one of the world's favourite foods draws upon botany, archaeology, socio-economics and culinary history to provide a complete history of chocolate, beginning 3000 years ago in the jungles of Mexico. The book also includes quotations and old recipes,
Cultivated by slaves, consumed by the elite, paid out as a tribute to conquerors, this tale of one of the world's favourite foods draws upon botany, archaeology, socio-economics and culinary history to provide a complete history of chocolate, beginning 3000 years ago in the jungles of Mexico. The book also includes quotations and old recipes,
Sophie D. Coe was an anthropologist and food historian. Michael D. Coe is Professor Emeritus of Archaeology and Curator Emeritus in the Peabody Museum of Natural History at Yale University, and is the author of the bestselling Breaking the Maya Code, also published by Thames & Hudson.
| Erscheint lt. Verlag | 1.5.2003 |
|---|---|
| Zusatzinfo | 97 illustrations, 13 in colour |
| Verlagsort | London |
| Sprache | englisch |
| Gewicht | 300 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Sozialwissenschaften | |
| ISBN-10 | 0-500-28229-3 / 0500282293 |
| ISBN-13 | 978-0-500-28229-8 / 9780500282298 |
| Zustand | Neuware |
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