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Author: Sarah Jane Evans Publisher: Pavilion ISBN: 9781862058590 Category : Cooking Languages : en Pages : 0
Book Description
The story of chocolate: its place in history, from the Mayans to 21st-century artisan producers; the journey from tree to bar, from the plantation to the gourmet store; and terroir and flavours from around the world Discover more than 80 of the world's top producers and their bars – single origin, ethical and fair trade, classic and new flavours Learn to taste chocolate like an expert Take a bite of a chocolate bar. Beside the pleasure it gives, the chocolate leads you on a journey from the cacao bean grown on a far-away plantation to the final designer bar, but also on a more complex voyage through history, society, politics and economics. Throughout its 3000-year history, chocolate has been celebrated as a precious health-giving drink; it was not until the 20th century that sweetened chocolate confectionery and bars replaced 'real' chocolate. Today fine chocolate is part of the revival of interest in 'real' food. Small artisan chocolatiers and global producers alike are seeking out top quality beans from specific origins. Sarah Jane Evans brings the story of chocolate up to date, and profiles more than 80 of the world's leading fine chocolate producers, with her tasting notes on selected bars. Chocolate has over 500 chemical compounds that affect its flavour and this book teaches the chocolate lover how to taste, discover and enjoy its many flavours.
Author: Sarah Jane Evans Publisher: Pavilion ISBN: 9781862058590 Category : Cooking Languages : en Pages : 0
Book Description
The story of chocolate: its place in history, from the Mayans to 21st-century artisan producers; the journey from tree to bar, from the plantation to the gourmet store; and terroir and flavours from around the world Discover more than 80 of the world's top producers and their bars – single origin, ethical and fair trade, classic and new flavours Learn to taste chocolate like an expert Take a bite of a chocolate bar. Beside the pleasure it gives, the chocolate leads you on a journey from the cacao bean grown on a far-away plantation to the final designer bar, but also on a more complex voyage through history, society, politics and economics. Throughout its 3000-year history, chocolate has been celebrated as a precious health-giving drink; it was not until the 20th century that sweetened chocolate confectionery and bars replaced 'real' chocolate. Today fine chocolate is part of the revival of interest in 'real' food. Small artisan chocolatiers and global producers alike are seeking out top quality beans from specific origins. Sarah Jane Evans brings the story of chocolate up to date, and profiles more than 80 of the world's leading fine chocolate producers, with her tasting notes on selected bars. Chocolate has over 500 chemical compounds that affect its flavour and this book teaches the chocolate lover how to taste, discover and enjoy its many flavours.
Author: Peter Kurie Publisher: University of Pennsylvania Press ISBN: 0812294734 Category : Social Science Languages : en Pages : 216
Book Description
In Chocolate We Trust takes readers inside modern-day Hershey, Pennsylvania, headquarters of the iconic Hershey brand. A destination for chocolate enthusiasts since the early 1900s, Hershey has transformed from a model industrial town into a multifaceted suburbia powered by philanthropy. At its heart lies the Milton Hershey School Trust, a charitable trust with a mandate to serve "social orphans" and a $12 billion endowment amassed from Hershey Company profits. The trust is a longstanding source of pride for people who call Hershey home and revere its benevolent capitalist founder—but in recent years it has become a subject of controversy and intrigue. Using interviews, participant observation, and archival research, anthropologist Peter Kurie returns to his hometown to examine the legacy of the Hershey Trust among local residents, company employees, and alumni of the K-12 Milton Hershey School. He arrives just as a scandal erupts that raises questions about the outsized power of the private trust over public life. Kurie draws on diverse voices across the community to show how philanthropy stirs passions and interests well beyond intended beneficiaries. In Chocolate We Trust reveals the cultural significance of Hershey as a forerunner to socially conscious corporations and the cult of the entrepreneur-philanthropist. The Hershey story encapsulates the dreams and wishes of today's consumer-citizens: the dream of becoming personally successful, and the wish that the most affluent among us will serve the common good.
Author: Rowan Jacobsen Publisher: ISBN: 9781931229319 Category : Cacao Languages : en Pages : 0
Book Description
Detailing the positive physical and psychological effects of chocolate, this book explores its colorful history, botany, and chemistry. Explaining the science behind chocolate, common myths about chocolate--that it causes acne, allergies, migraines, and hyperactivity--are dispelled, and its benefits--tannins in chocolate actually help prevent cavities--are revealed. Providing medical information relating to chocolate's high antioxidant levels and beneficial effects in terms of heart disease, cancer, aging, stroke, and Alzheimer's disease, the book also includes information regarding chocolate's mental health benefits. The included recipes provide a multitude of healthy ways to eat chocolate, from flourless chocolate cake to Mexican mole, and a comprehensive list of resources shows chocolate lovers where to find the best-quality chocolates around the world.
Author: Kay Frydenborg Publisher: Houghton Mifflin Harcourt ISBN: 0544556933 Category : Young Adult Nonfiction Languages : en Pages : 277
Book Description
“A deliciously informative, engaging and sweeping chronicle of one of the most popular treats in the world” (Kirkus Reviews). Chocolate explores many aspects of the much-loved cacao bean: cutting-edge genetic science; social and environmental considerations; history; and culture—providing a thought-provoking look into one of the world’s most popular foods through the centuries. It relates fun facts as well—like the story of the children who went on strike to protest a price hike on candy bars after World War II (and were accused of being Communist agents). As a bonus, it also includes photos—and some sweet recipes. “Fascinating . . . Excellent and highly original.” —School Library Journal (starred review)
Author: Sarah Moss Publisher: Reaktion Books ISBN: 1861897030 Category : Cooking Languages : en Pages : 138
Book Description
Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood, and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In the eighteenth century chocolate became regarded as an aphrodisiac—the first step on the road to today’s boxes of Valentine delights. Chocolate also looks at today’s mass-production of chocolate, with brands such as Hershey’s, Lindt, and Cadbury dominating our supermarket shelves. Packed with tempting images and decadent descriptions of chocolate throughout the ages, Chocolate will be as irresistible as the tasty treats it describes.
Author: Susan Benjamin Publisher: Prometheus Books ISBN: 1633881415 Category : Social Science Languages : en Pages : 307
Book Description
RECOMMENDED BY SMITHSONIAN MAGAZINE AS A "BEST BOOK ABOUT FOOD OF 2016"! READERS WITH AN INTEREST IN THE HISTORY OF FOOD AND AMERICANA WILL SAVOR THIS CULTURAL HISTORY There’s more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story—from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Susan Benjamin traces people’s changing palate over the centuries as roots, barks, and even bugs were savored as treats. She surveys the many uses of chocolate from the cacao bean enjoyed by Olmec Indians to candy bars carried by GIs in World War II. She notes that many candies are associated with world’s fairs and other major historical events. Fun and informative, this book will make you appreciate the candy you love even more by revealing the fascinating backstory behind it.
Author: Cal Orey Publisher: Kensington Publishing Corp. ISBN: 0758281897 Category : Health & Fitness Languages : en Pages : 320
Book Description
Boost your immune system with antioxidants, lower your risk for the flu, cancer, diabetes, heart disease, and more—with ordinary everyday ingredients you can find at home—and make healthy green choices in today’s fast-changing world! From the author of The Healing Powers of Vinegar, a guide to the health benefits of chocolate, featuring recipes and remedies. Did you know?... Known as Mother Nature’s “food of the gods,” the medicinal benefits of chocolate were recognized as far back as 4,000 years ago. Eating chocolate can help boost the immune system, lower the risk of heart disease, cancer, diabetes—even obesity—and increase lifespan. A 1.5-ounce bar of quality chocolate has as much antioxidant power as a 5-ounce glass of wine—without the side effects of alcohol. Chocolate is chock-full of mood-enhancing ingredients, including phenylethylamine (the “love drug”) and serotonin. Chocolate can relieve a host of ailments, including depression, fatigue, pain, and PMS, as well as rev up your sex drive! Drawing on the latest scientific research as well as interviews with medical doctors and chocolatiers, this fascinating book reveals how to live longer and healthier while indulging in one of nature’s most decadent and versatile foods. Explore real chocolate (infused with fruits, herbs, and spices), Mediterranean-style, heart-healthy recipes, plus home remedies that combat everything from acne to anxiety. You’ll also discover rejuvenating beauty and anti-aging spa treatments—all made with antioxidant-rich chocolate! “Can dark chocolate boost brain power? This book shows you how regular intake of antioxidant-rich cacao foods is likely to do just that, and more.” —Ray Sahelian, MD, author of Mind Boosters
Author: Mara P. Squicciarini Publisher: Oxford University Press ISBN: 019103990X Category : Social Science Languages : en Pages : 496
Book Description
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic analysis, there are important contributions from other disciplines, including psychology, history, government, nutrition, and geography. The chapters are organized around several themes, including the history of cocoa and chocolate — from cocoa drinks in the Maya empire to the growing sales of Belgian chocolates in China; how governments have used cocoa and chocolate as a source of tax revenue and have regulated chocolate (and defined it by law) to protect consumers' health from fraud and industries from competition; how the poor cocoa producers in developing countries are linked through trade and multinational companies with rich consumers in industrialized countries; and how the rise of consumption in emerging markets (China, India, and Africa) is causing a major boom in global demand and prices, and a potential shortage of the world's chocolate.
Author: Philip K. Wilson Publisher: Royal Society of Chemistry ISBN: 1849739129 Category : Medical Languages : en Pages : 260
Book Description
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.