Chocolate: History, Culture, and Heritage / Edition 1 available in Hardcover, eBook
Chocolate: History, Culture, and Heritage / Edition 1
- ISBN-10:
- 0470121653
- ISBN-13:
- 9780470121658
- Pub. Date:
- 03/03/2009
- Publisher:
- Wiley
Chocolate: History, Culture, and Heritage / Edition 1
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Overview
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Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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.
Product Details
| ISBN-13: | 9780470121658 |
|---|---|
| Publisher: | Wiley |
| Publication date: | 03/03/2009 |
| Pages: | 1008 |
| Product dimensions: | 8.80(w) x 11.00(h) x 1.80(d) |
About the Author
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.
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Table of Contents
Foreword xiPreface xiii
Acknowledgments xvii
Chocolate Team (1998–2009) xix
Part I Beginnings and Religion
1 Cacao Use in Yucatán Among the Pre-Hispanic Maya 3 Gabrielle Vail
2 Tempest in a Chocolate Pot: Origin of the Word Cacao 17 Martha J. Macri
3 Ancient Gods and Christian Celebrations: Chocolate and Religion 27 Louis Evan Grivetti and Beatriz Cabezon
4 Chocolate and Sinful Behaviors: Inquisition Testimonies 37 Beatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti
5 Nation of Nowhere: Jewish Role in Colonial American Chocolate History 49 Celia D. Shapiro
Part II Medicine and Recipes
6 Medicinal Chocolate in New Spain, Western Europe, and North America 67 Louis Evan Grivetti
7 Chocolate and the Boston Smallpox Epidemic of 1764 89 Louis Evan Grivetti
8 From Bean to Beverage: Historical Chocolate Recipes 99 Louis Evan Grivetti
9 Chocolate as Medicine: ImParting Dietary Advice and Moral Values Through 19th Century North American Cookbooks 115 Deanna Pucciarelli
Part III Serving and Advertising
10 Chocolate Preparation and Serving Vessels in Early North America 129 Amanda Lange
11 Silver Chocolate Pots of Colonial Boston 143 Gerald W. R. Ward
12 Is It A Chocolate Pot? Chocolate and Its Accoutrements in France from Cookbook to Collectible 157 Suzanne Perkins
13 Commercial Chocolate Pots: Reflections of Cultures, Values, and Times 177 Margaret Swisher
14 Role of Trade Cards in Marketing Chocolate During the Late 19th Century 183 Virginia Westbrook
15 Commercial Chocolate Posters: Reflections of Cultures, Values, and Times, 193 Margaret Swisher
16 Chocolate at the World’s Fairs, 1851–1964 199 Nicholas Westbrook
Part IV Economics Education and Crime
17 Pirates, Prizes, and Profits: Cocoa and Early American East Coast Trade 211 Kurt Richter and Nghiem Ta
18 How Much Is That Cocoa in The Window? Cocoa’s Position in the Early American Marketplace 219 Kurt Richter and Nghiem Ta
19 “C” Is for Chocolate: Chocolate and Cacao as Educational Themes in 18th Century North America 227 Louis Evan Grivetti
20 Chocolate, Crime, and the Courts: Selected English Trial Documents, 1693–1834 243 Louis Evan Grivetti
21 Dark Chocolate: Chocolate and Crime in North America and Elsewhere 255 Louis Evan Grivetti
Part V Colonial and Federal Eras (Part 1)
22 Chocolate and Other Colonial Beverages 265 Frank Clark
23 Chocolate Production and Uses in 17th and 18th Century North America 281 James F. Gay
24 Chocolate’s Early History in Canada 301 Catherine Macpherson
25 A Necessary Luxury: Chocolate in Louisbourg and New France 329 Anne Marie Lane Jonah, Ruby Fougère, and Heidi Moses
26 Chocolate Manufacturing and Marketing in Massachusetts, 1700–1920 345 Anne Blaschke
27 Boston Chocolate: Newspaper Articles and Advertisements, 1705–1825 359 Louis Evan Grivetti
Part VI Colonial and Federal Eras (Part 2)
28 Dutch Cacao Trade in New Netherland During the 17th and 18th Centuries 377 Peter G. Rose
29 Chocolate Consumption and Production in New York’s Upper Hudson River Valley, 1730–1830 381 W. Douglas McCombs
30 Chocolate Makers in 18th Century Pennsylvania 389 James F. Gay
31 Breakfasting on Chocolate: Chocolate in Military Life on the Northern Frontier, 1750–1780 399 Nicholas Westbrook, Christopher D. Fox, and Anne McCarty
32 Chocolate and North American Whaling Voyages 413 Christopher Kelly
Part VII Southeast/Southwest Borderlands and California
33 Blood, Conflict, and Faith: Chocolate in the Southeast and Southwest Borderlands, 1641–1833 425 Beatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti
34 Sailors, Soldiers, and Padres: California Chocolate, 1542?–1840 439 Louis Evan Grivetti, Patricia Barriga, and Beatriz Cabezon
35 From Gold Bar to Chocolate Bar: California’s Chocolate History 465 Bertram M. Gordon
Part VIII Caribbean and South America
36 Caribbean Cocoa: Planting and Production 481 Janet Henshall Momsen and Pamela Richardson
37 Caribbean Chocolate: Preparation, Consumption, and Trade 493 Janet Henshall Momsen and Pamela Richardson
38 History of Cacao Cultivation and Chocolate Consumption in Cuba 505 Niurka Núñez González and Estrella González Noriega
39 History of Cacao and Chocolate in Cuban Literature, Games, Music, and Culinary Arts 523 Estrella González Noriega and Niurka Núñez González
40 Establishing Cacao Plantation Culture in the Atlantic World: Portuguese Cacao Cultivation in Brazil and West Africa, Circa 1580–1912 543 Timothy Walker
Part IX Europe and Asia
41 Cure or Confection? Chocolate in the Portuguese Royal Court and Colonial Hospitals, 1580–1830 561 Timothy Walker
42 Chocolate in France: Evolution of a Luxury Product 569 Bertram M. Gordon
43 Commerce, Colonies, and Cacao: Chocolate in England from Introduction to Industrialization 583 Bertram M. Gordon
44 Chinese Chocolate: Ambergris, Emperors, and Export Ware 595 Bertram M. Gordon
Part X Production, Manufacturing, and Contemporary Activities
45 Cacao, Haciendas, and the Jesuits: Letters from New Spain, 1693–1751 607 Beatriz Cabezon
46 From Stone Metates to Steel Mills: The Evolution of Chocolate Manufacturing 611 Rodney Snyder, Bradley Foliart Olsen, and Laura Pallas Brindle
47 Adulteration: The Dark World of “Dirty” Chocolate 625 Laura Pallas Brindle and Bradley Foliart Olsen
48 Making Colonial Era Chocolate: The Colonial Williamsburg Experience 635 James F. Gay and Frank Clark
49 American Heritage Chocolate 647 Eric Whitacre, William Bellody, and Rodney Snyder
50 Twenty-First Century Attitudes and Behaviors Regarding the Medicinal Use of Chocolate 651 Deanna Pucciarelli and James Barrett
Part XI Fieldwork, Methodology, and Interpretation
51 Symbols from Ancient Times: Paleography and the St. Augustine Chocolate Saga 669 Beatriz Cabezon and Louis Evan Grivetti
52 Digging for Chocolate in Charleston and Savannah 699 Laura Pallas Brindle and Bradley Foliart Olsen
53 Management of Cacao and Chocolate Data: Design and Development of a Chocolate Research Portal 715 Matthew Lange
54 Base Metal Chocolate Pots in North America: Context and Interpretation 723 Phil Dunning and Christopher D. Fox
55 Blue and Gray Chocolate: Searching for American Civil War Chocolate References 731 Louis Evan Grivetti
56 Chocolate Futures: Promising Areas for Further Research 743 Louis Evan Grivetti and Howard-Yana Shapiro
Appendices
Appendix 1 Lexicon and Abbreviations 777
Appendix 2 Archives, Institutions, Libraries, and Museums Consulted 797
Appendix 3 Commonsense Rules for Working in Archives, Libraries, and Museums 803 Bertram M. Gordon and Louis Evan Grivetti
Appendix 4 Digitized Resources Consulted 807
Appendix 5 Saint Augustine, Florida, 1642: Chocolate Distribution List by Name, Occupation, and Quantities Received 809 Beatriz Cabezon, translator
Appendix 6 Boston Chocolate, 1700–1825: People, Occupations, and Addresses 817 Louis Evan Grivetti
Appendix 7 The Ninety and Nine: Notable Chocolate-Associated Quotations, 1502–1953 837
Appendix 8 Chocolate Timeline 855
Appendix 9 Early Works on Chocolate: A Checklist 929 Axel Borg and Adam Siegel
Appendix 10 Nutritional Properties of Cocoa 943 Robert Rucker
Appendix 11 Illustration Credits 947
Index 961
What People are Saying About This
"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)