by
Kay, Emma.
Call Number
641.3374
Publication Date
2021
Format:
Electronic Resources
Relevance:
170085.2969
by
Morton, Marcia.
Call Number
641.3374 MOR
Publication Date
1986
Format:
Books
Relevance:
134475.3750
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by
Moss, Sarah.
Call Number
641.3374 MOS
Publication Date
2009
Format:
Books
Relevance:
126784.5703
by
Grivetti, Louis.
Call Number
641.3374 GRI
Publication Date
2009
Format:
Books
Relevance:
114682.7813
by
Terrio, Susan J. (Susan Jane), 1950-
Call Number
641.33740944 21
Publication Date
2000
Summary
This absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism.
Format:
Electronic Resources
Relevance:
114671.2578
by
Grisham, Cindy.
Call Number
641.59766999999999
Publication Date
2013
Format:
Electronic Resources
Relevance:
109798.4219
by
Coe, Sophie D. (Sophie Dobzhansky), 1933-1994, author.
Call Number
641.337409 COE
Publication Date
2013
Summary
The story begins some 3,000 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 a food for the masses, and now, in our own time, it has become once again a luxury item.
Format:
Books
Relevance:
109784.6563
by
Presilla, Maricel E.
Call Number
641.3374 PRE
Publication Date
2001
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0909/00062035-d.html
Relevance:
92251.7109
by
McNeil, Cameron L.
Call Number
972.01 22
Publication Date
2006
Summary
From the botanical structure and chemical makeup of Theobroma cacao and methods of identifying it in the archaeological record, to the importance of cacao during the Classic period in Mesoamerica, to the impact of European arrival on the production and use of cacao, to contemporary uses in the Americas, this volume provides a richly informed account of the history and cultural significance of chocolate.
Format:
Electronic Resources
Relevance:
77641.2266
by
Mercier, Jacques, 1946-
Call Number
641.3374 MER
Publication Date
2007
Format:
Books
Relevance:
4.6277
by
Norman, Jill.
Call Number
ARC 641.6374 NOR
Publication Date
1989
Format:
Books
Relevance:
3.4492
Call Number
XX(272811.1)
Publication Date
1968
Summary
Pamphlet on the history of chocolate and cocoa and the Hershey Company.
Format:
Electronic Resources
Relevance:
3.4394
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