Chocolate : history, culture, and heritage / Louis Evan Grivetti, Howard-Yana Shapiro.

ISBN:

9780470121658

Title:

Author:

Grivetti, Louis.

Personal Author:

Grivetti, Louis.

Publication Information:

Hoboken, N.J. : J. Wiley, c2009.

Physical Description:

xxiv, 975 p., 64 p. of plates : ill. (some col.), maps ; 29 cm.

General Note:

Includes index.

Contents:

Pt. I: Beginnings and Religion --1: Cacao Use in Yucatán Among the Pre-hispanic Maya / Gabriella Vail -- 2: Tempest in a Chocolate Pot: Origin of the Word Cacao / Martha J. Macri -- 3: Ancient Gods and Christian Celebrations: Chocolate and Religion / Louis Evan Grivetti and Beatriz Cabezon -- 4: Chocolate and Sinful Behaviors: Inquisition Testimonies / Beatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti -- 5: Nation of Nowhere: Jewish Role in Colonial American Chocolate History / Celia Shapiro -- Pt. II: Medicine and Recipes -- 6: Medicinal Chocolate in New Spain, Western Europe, and North America / Louis Evan Grivetti -- 7: Chocolate and the Boston Smallpox Epidemic of 1764 / Louis Evan Grivetti -- 8: From Bean to Beverage: Historical Chocolate Recipes / Louis Evan Grivetti -- 9: Chocolate as Medicine: Imparting Dietary Advice and Moral Values Through 19th Century North American Cookbooks / Deanna Pucciarelli -- Pt. III: Serving and Advertising -- 10: Chocolate Preparation and Serving Vessels in Early North America / Amanda Lange -- 11: Silver Chocolate Pots of Colonial Boston / Gerald W.R. Ward -- 12: Is it a Chocolate Pot? Chocolate and Its Accoutrements in France from Cookbook to Collectible / Suzanne Perkins -- 13: Commercial Chocolate Pots: Reflections of Cultures, Values, and Times / Margaret Swisher -- 14: Role of Trade Cards in Marketing Chocolate During the Late 19th Century / Virginia Westbrook -- 15: Commercial Chocolate Posters: Reflections of Cultures, Values, and Times / Margaret Swisher -- 16: Chocolate at the World's Fairs, 1851-1964 / Nicholas Westbrook -- Pt. IV: Economics, Education, and Crime -- 17: Pirates, Prizes and Profits: Cocoa and Early American East Coast Trade / Kurt Richter and Nghiem Ta -- 18: How Much Is That Cocoa In The Window? Cocoa's Position in the Early American Marketplace / Kurt Richter and Nghiem Ta -- 19: "C" is for Chocolate: Chocolate and Cacao as Educational Themes in 18th Century North America / Louis Evan Grivetti -- 20: Chocolate, Crime, and the Courts: Selected English Trial Documents, 1693-1834 / Louis Evan Grivetti -- 21: Dark Chocolate: Chocolate and Crime in North America and Elsewhere / Louis Evan Grivetti --

Pt. V: Colonial and Federal Eras (Part 1) -- 22: Chocolate and Other Colonial Beverages / Frank Clark -- 23: Chocolate Production and Uses in 17th and 18th Century North America / Jim Gay -- 24: Chocolate's Early History in Canada / Catherine Macpherson -- 25: A Necessary Luxury: Chocolate in Louisbourg and New France / Ann-Marie Lane Jonah, Ruby Fougère, and Heidi Moses -- 26: Chocolate Manufacturing and Marketing in Massachusetts, 1700-1920 / Anne Blaschke -- 27. Boston Chocolate: Newspaper Articles and Advertisements, 1705-1825 / Louis Evan Grivetti -- Pt. VI: Colonial and Federal Eras (Part 2) -- 28: Dutch Cacao Trade in New Netherland during the 17th and 18th Centuries / Peter G. Rose -- 29: Chocolate Consumption and Production in New York's Upper Hudson River Valley, 1730-1830 / Douglas McCombs -- 30: Chocolate Makers in 18th Century Pennsylvania / James F. Gay -- 31: Breakfasting on Chocolate: Chocolate in Military Life on the Northern Frontier, 1750-1780 / Nicholas Westbrook, Christopher D. Fox, and Anne McCarty --32: Chocolate and North American Whaling Voyages / Christopher Kelly -- Pt. VII: Southeast/Southwest Borderlands and California -- 33: Blood, Conflict, and Faith: Chocolate in the Southeast and Southwest Borderlands, 1641-1833 / Beatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti -- 34: Sailors, Soldiers, and Padres: California Chocolate, 1542?-1840 / Louis Evan Grivetti, Patricia Barriga, and Beatriz Cabezon -- 35: From Gold Bar to Chocolate Bar: California's Chocolate History / Bertram Gordon -- Pt. VIII: Caribbean and South America -- 36: Caribbean Cocoa: Planting and Production / Janet Henshall Momsen and Pamela Richardson -- 37: Caribbean Chocolate: Preparation, Consumption, and Trade / Janet Henshall Momsen and Pamela Richardson -- 38: History of Cacao Cultivation and Chocolate Consumption in Cuba / Niurka Núñez González and Estrella González Noriega -- 39: History of Cacao and Chocolate in Cuban Literature, Games, Music, and Culinary Arts / Estrella González Noriega and Niurka Núñez González -- 40: Establishing Cacao Plantation Culture in the Atlantic World: Portuguese Cacao Cultivation in Brazil and West Africa, c. 1580-1912 / Timothy Walker --

Pt. IX: Europe and Asia -- 41: Cure or Confection? Chocolate in the Portuguese Royal Court and Colonial Hospitals, 1580-1830 / Timothy Walker -- 42: Chocolate in France: Evolution of a Luxury Product / Bertram M. Gordon -- 43: Commerce, Colonies, and Cacao: Chocolate in England from Introduction to Industrialization / Bertram M. Gordon -- 44: Chinese Chocolate: Ambergris, Emperors, and Export Ware / Bertram M. Gordon -- Pt. X: Production, Manufacturing, and Contemporary Activities -- 45: Cacao, Haciendas, and the Jesuits: Letters from New Spain, 1693-1751 / Beatriz Cabezon -- 46: From Stone Metates to Steel Mills: The Evolution of Chocolate Manufacturing / Rodney Snyder, Bradley Foliart Olsen, and Laura Pallas Brindle -- 47: Adulteration: The Dark World of "Dirty" Chocolate / Laura Pallas Brindle and Bradley Foliart Olsen -- 48: Making Colonial Era Chocolate: The Colonial Williamsburg Experience / James F. Gay and Frank Clark -- 49: American Heritage Chocolate / Eric Whitacre, William Bellody and Rodney Snyder -- 50: Twenty-first Century Attitudes and Behaviors Regarding Medicinal Use of Chocolate / Deanna Pucciarelli and James Barrett -- Pt. XI: Fieldwork, Methodology, and Interpretation -- 51: Symbols from Ancient Times: Paleography and the St. Augustine Chocolate Saga / Beatriz Cabezon and Louis Evan Grivetti -- 52: Digging for Chocolate in Charleston and Savannah / Laura Pallas Brindle and Bradley Foliart Olsen -- 53: Management of Cacao and Chocolate Data: Design and Development of a Chocolate Research Portal / Matthew Lange -- 54: Base Metal Chocolate Pots in North American: Context and Interpretation / Phil Dunning and Christopher D. Fox -- 55: Blue and Gray Chocolate: Searching for American Civil War Chocolate References / Louis Evan Grivetti -- 56: Chocolate Futures: Promising Areas for Further Research / Louis Evan Grivetti and Howard-Yana Shapiro.

Subject Term:

Chocolate -- History.

Added Author:

Shapiro, Howard-Yana.

Format:

Books

Publication Date:

2009

Publication Information:

Hoboken, N.J. : J. Wiley, c2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3374 GRI	Not for loan	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.

Reviews (2)

Choice Review

By virtually any standard, Chocolate is an imposing volume. Contained in its 975 encyclopedia-sized pages are 56 chapters about chocolate written by scores of scholars ranging from anthropologists, archaeologists, and archivists to food and plant scientists, tropical agroforestry experts, and hieroglyphicists. In addition to the scholarly articles, the book contains 11 appendixes, which include, among other helpful items, a 20-page chocolate lexicon, quotations about or including chocolate by 99 notable figures, and an impressive 75-page chocolate time line. The book was compiled by members of the Chocolate History Group based at the University of California at Davis and formed and funded by Mars Inc., the candy giant. Chronologically, the articles range from pre-Columbian times through the 20th century and connect chocolate to such fields as religion, medicine, advertising, economics, agriculture, cultural studies, food studies, botany, and geography. 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. Summing Up: Recommended. All levels/libraries. D. M. Gilbert Maine Maritime Academy

Library Journal Review

Grivetti (nutrition, emeritus, Univ. of California, Davis; Food: The Gift of Osiris) and Shapiro (global director of plant science & external research, Mars, Inc.) compile 57 essays by 100 experts-all members of the Chocolate History Group, a UC Davis-Mars collective-in fields ranging from art history to molecular biology; despite these connections to a major U.S. candy producer, branding does not taint this scholarly text on the evolution of chocolate. Antiques aficionados will find four separate studies of chocolate pots engrossing, while crime buffs may be surprised to learn that 13 people were once executed in England for chocolate-related crimes. Ancient chocolate recipes, the role of chocolate in the Inquisition, and an analysis of early chocolate advertising are of particular use to historians. The chapters are arranged in rough chronological, geographical, and topical order, as dictated by the subject matter, and are backed by extensive references. 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.-Rosemarie Lewis, Broward Cty. Pub. Schs., Ft. Lauderdale, FL (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Dedication

Contributors: Names and Affiliations

ForwardKenneth Kiple

PrefaceLouis Grivetti and Howard-Yana Shapiro

Acknowledgments

Figures (Master List)

Tables (Master List)

Maps

1 Uto-Aztecan Languages: Geographic Distribution

2 Mexico and Central America

3 California: Baja

4 California: Alta

5 Northeastern South America

6 Iberian Peninsula

A Mosaic of Languages

Part 1 Beginnings And Religion

Part 1 Beginnings and Religion

Introduction to the ThemeLouis Grivetti and Howard-Yana Shapiro

Chapter 1 Cacao Use in Yucatfn Among the Prehispanic MayaGabriella Vail

Chapter 2 Tempest in a Chocolate Pot

Origins of Mesoamerican Words for ChocolateMartha Macri

Chapter 3 Ancient Gods and Christian Celebrations

Chocolate and ReligionLouis Grivetti and Beatriz Cabezon

Chapter 4 Chocolate and Sinful Behaviors

Inquisition TestimoniesBeatriz Cabezon and Louis Grivetti

Chapter 5 Nation of Nowhere

Jewish Role in Colonial American Chocolate HistoryCelia Shapiro

Part 2 Medicine And Recipes

Part 2 Medicine and Recipes

Introduction to the ThemeLouis Grivetti and Howard-Yana Shapiro

Chapter 6 Medicinal Chocolate in New Spain, Western Europe, and North AmericaLouis Grivetti

Chapter 7 Chocolate and the Boston Smallpox Epidemic of 1764Louis Grivetti

Chapter 8 From Bean to Beverage

Historical Chocolate RecipesLouis Grivetti

Chapter 9 Imparting Dietary Advice and Moral Values Through 19th Century North American CookbooksDeanna Pucciarelli

Part 3 Serving And Advertising

Part 3 Serving and Advertising

Introduction to the ThemeLouis Grivetti and Howard-Yana Shapiro

Chapter 10 Chocolate Preparation and Serving Vessels in Early North AmericaAmanda Lange

Chapter 11 Silver Chocolate Pots of Colonial BostonGerald Ward

Chapter 12 Is it a Chocolate Pot?

Chocolate and Its Accoutrements in France from Cookbook to CollectibleSuzanne Perkins

Chapter 13 Chocolate Pots

Reflections of Cultures, Values, and TimesMargaret Swisher

Chapter 14 Role of Trade Cards in Marketing Chocolate During the Late 19th CenturyVirginia Westbrook

Chapter 15 Chocolate Advertising Posters

Reflections of Cultures, Values, and TimesMargaret Swisher

Chapter 16 Chocolate at World's Fairs, 1851-1964Nicholas Westbrook

Part 4 Economics, Education, And Crime

Part 4 Economics, Education, and Crime

Introduction to the ThemeLouis Grivetti and Howard-Yana Shapiro

Chapter 17 Pirates, Prizes and Profits

Cocoa and Early American East Coast TradeKurt Richter and Nghiem Ta

Chapter 18 How Much Is That Cocoa In The Window?

Cocoa's Position in the Early American MarketplaceKurt Richter and Nghiem Ta

Chapter 19 "C" is for Chocolate

Chocolate and Cacao as Educational Themes in 18th Century North AmericaLouis Grivetti

Chapter 20 Chocolate, Crime, and the Courts

Selected English Trial Documents (1693-1834)Louis Grivetti

Chapter 21 Dark Chocolate: Chocolate and Crime in North America and ElsewhereLouis Grivetti

Part 5 Colonial And Federal Eras (Part 1)

Part 5 Colonial and Federal Eras (Part 1)

Introduction to the ThemeLouis Grivetti and Howard-Yana Shapiro

Chapter 22 Chocolate and Other Colonial BeveragesFrank Clark

Chapter 23 Chocolate Production and Uses in 17th and 18th Century North AmericaJim Gay

Chapter 24 Chocolate's Early History in CanadaCatherine Macpherson

Chapter 25 A Necessary Luxury: Chocolate in Louisbourg and New FranceAnn-Marie Jonah and Ruby Foug+re and Heidi Moses

Chapter 26 Chocolate Manufacturing and Marketing in Massachus

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Reviews (2)

Choice Review

Library Journal Review

Table of Contents