Chocolate.

ISBN:

9781440876080

Title:

Chocolate.

Author:

Collins, Ross F.

Personal Author:

Collins, Ross F.

Physical Description:

1 online resource (445 pages)

Contents:

Cover -- Title Page -- Copyright -- Contents -- Introduction -- Chocolate Chronology -- Essays -- Natural History of Cacao -- Chocolate Conquers the World -- Sweet History: Chocolate and Health -- Bitter History: Slaving for Chocolate -- The Spirit of Chocolate: Myth and Religion -- Putting the Sweet in Popular Culture: Chocolate and the Arts -- Politics, Exploration, and Military: Cocoa for King and Country -- Preparation: Rituals, Recipes, and Poisons -- Processing Cacao -- Chocolate for Profit: The Business of Cacao -- Chocolate-Based Recipes: Dotty Curry -- Chocolate Entries: A to Z -- Adulteration -- Alkali, Alkaline Salts -- Antioxidants -- Aphorisms -- Aphrodisiac -- Aztecs (Mexica) -- Badianus Manuscript -- Baker's Chocolate, USA -- Bean, Cocoa -- Beverages -- Cacao, Heirloom -- Cadbury Chocolate (UK) -- Caffeine/Theobromine -- Callebaut Chocolate (Belgium -- Carob -- Chicha (Chocolate Beer) -- Chocolat, Chocolate, and Xocolatl -- Chocolate Islands (São Tomé and Príncipe) -- Chocolate Soldier -- Chocolatier (Video Game) -- Chocumentary -- Climate Change -- Cocoa (Computer Programming Language) -- Cocoa Butter -- Cocoa Powder -- Cocoa Shells (Drink and Garden Mulch) -- Colmenero, Antonio de Ledesma -- Conch, Conching -- Cortés, Hernán -- Cosmetics -- Criollo -- Dahl, Roald -- Dark Chocolate -- Debauve & -- Gallais (France) -- Desserts -- Dogs, and Chocolate -- Dominicans (Religious Order) -- Dufour, Philippe Sylvestre -- Fair Trade Chocolate -- Fat Bloom on Chocolate -- Ferrero Rocher (Italy) -- Festivals and Conferences -- Flavonoids -- Franciscans (Religious Order) -- Fry Chocolate (UK) -- Gage, Thomas -- Ghana -- Godiva Chocolate (Belgium) -- Hernández, Francisco -- Hershey's Chocolate (USA) -- Humoral Medicine -- Ivory Coast (Côte d'Ivoire) -- Jesuits (Religious Order) -- Linnaeus, Carolus -- María Theresa (Marie-Thérèse).

Mars Wrigley (USA) -- Maya, Mayans -- Mesoamerica -- Metate -- Military Campaigns and Expeditions -- Milk Chocolate -- Molinillo, Molinet -- Nacional Chocolate -- Nestlé S.A. (Switzerland) -- Nibs -- Pandemic of 2020-2022 -- Pepys, Samuel -- Poison -- Postage Stamps -- Processors -- Ruby Chocolate -- Slave Trade -- Spanish Inquisition -- Stubbe, Henry -- Tempering -- Tourism -- Van Houten, Coenraad Johannes and Caspardus -- Vegan Chocolate -- White Chocolate -- White's Chocolate House (London) -- Works Cited -- About the Author and Contributors -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Chocolate-Social aspects-Encyclopedias.

Chocolate-Encyclopedias.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

Santa Barbara :

ABC-CLIO, LLC,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.5003	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Chocolate is nearly always with us--when celebrating or mourning, in love or alone, healthy or sick, happy or sad. This book offers a comprehensive look at how an exotic food grew to play such a central role in our lives. No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike.Why did popes and kings so fear their chocolate? Who invented milk chocolate, and why was its formula kept secret? Why did soldiers in World War II despise their chocolate rations? Who makes the most chocolate today? Find out the answers to these questions and more as this book tells you everything you wanted to know--and a lot you didn't even know existed--about the seed from the world's favorite fruit tree.

Author Notes

Ross F. Collins is professor of communication at North Dakota State University, Fargo.

Reviews (3)

Booklist Review

Chocolate is a popular treat, but how did it achieve this status? This single volume provides the story of chocolate, from Central American ceremonial drink to dessert tables around the world. The book begins with a chronology from 8000 BCE to 2021. Essays with bibliographies cover the natural history of cacao, the history of chocolate and its development as a commercial product, the processing of cacao, and the business of chocolate. The essays also look at slavery, chocolate and health, politics, and more. Black-and-white illustrations and charts supplement the essays. There are also chocolate recipes. A series of one-to-two page essays cover a wide range of topics: science (antioxidants, climate change), business (fair trade chocolate, Hershey's), people (Carolus Linnaeus, Roald Dahl), culinary techniques (tempering, conching), and social and political aspects (festivals and conferences). An extensive bibliography and an index provide easy access and further information for research. This is an excellent introduction to chocolate for students, culinary professionals, and anyone interested in the subject.

Choice Review

This compilation by Collins (North Dakota State Univ.) covers everything you need to know about the culinary and cultural significance of chocolate today, as well as its natural and social history, production methods, and economic impacts. The text begins with a chronology of chocolate going back to archaeological finds dating to 3,500 BC. Next are in-depth essays discussing chocolate's various roles in, e.g., history, politics, popular culture, religion, and slavery, as well as its processing technologies, influence on human health, and importance in international business. Each essay includes an extensive further reading list. These essays, some authored by other scholars, provide excellent context for the following section of encyclopedic entries making up the body of the volume. Between the essays and the encyclopedia proper are a few chocolate recipes, and finally the 80 brief entries cover various detailed topics related to chocolate: chemical processing, chocolate companies, historical events, and important persons. Each entry is written for the general reader and includes a brief list of additional sources for those interested in learning more. This book provides a broad but well-researched survey of a popular treat of global importance. Summing Up: Highly recommended. All readers. --Skye Hardesty, Georgia State University

Library Journal Review

There may be no food in history that has been more integrated into world culture as chocolate, which was used in ancient Aztec rituals and recently treated as an artisanal sweet treat, arguably perfected in western Europe. Cultural historian Collins (North Dakota State Univ., Fargo; World War I and World War II: The European Theater) and contributors each bring a unique perspective to the topic, accessibly presenting five centuries of writings on the culinary delight. Ten thematic chapters cover chocolate's role in society and culture: each has a short essay providing a general history, followed by briefer, alphabetically arranged entries. The handy chronology will help readers gain a better perspective on impacts on and of chocolate over time. The book's in-text references are extensive, and there is a robust bibliography comprising about 500 sources. VERDICT This well-researched work provides a useful discussion of the historical, cultural, and commercial aspects of chocolate.--Gary Medina