Search results for: a-dark-history-of-chocolate

The Temptation of Chocolate

Author : Jacques Mercier
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l Outlines the social history of chocolate and the many applications of cacao Chocolate creator Neuhaus celebrates its 150th birthday with the ultimate book on chocolate. This sumptuous volume tells the story of Jean Neuhaus in Brussels, the birth of his chocolate pralines, the N of Napoleon - no story is left untold. The book outlines the history of the finest chocolate: from the discovery by Columbus and the conquistadores, to the chocolate route around the world. The Temptation of Chocolate profiles a variety of chocolate designs and stories, covering the different applications of cacao in medicines and cosmetics and the importance of chocolate in movies, literature and theatre. It also includes delicious recipes and illustrations. Also available: Chocolate Decorations ISBN 9789020968293 Chocolate Without Borders ISBN 9789020968194 Fine Chocolates ISBN 9789020959147 Fine Chocolates 2 ISBN 9789020975888 31b/w 256 colour

The Natural History of Chocolate

Author : D. de Quelus
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"The Natural History of Chocolate" by D. de Quelus (translated by Richard Brookes). Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

The Book of Chocolate

Author : HP Newquist
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Chocolate . . . - Its scientific name means “food of the gods.” - The Aztecs mixed it with blood and gave it to sacrificial victims to drink. - The entire town of Hershey, Pennsylvania was built by Milton Hershey to support his chocolate factory. Its streetlights are shaped like chocolate Kisses. - The first men to climb to the top of Mount Everest buried a chocolate bar there as an offering to the gods of the mountain. - Every twenty-four hours, the U.S. chocolate industry goes through eight million pounds of sugar. - Its special flavor is created by a combination of 600 to 1000 different chemical compounds Join science author HP Newquist as he explores chocolate’s fascinating history. Along the way you’ll meet colorful characters like the feathered-serpent god Quetzalcoatl, who gave chocolate trees to the Aztecs; Henri Nestlé, who invented milk chocolate while trying to save the lives of babies who couldn’t nurse; and the quarrelsome Mars family, who split into two warring factions, one selling Milky Way, Snickers, and 3 Musketeers bars, the other Mars Bars and M&M’s. From its origin as the sacred, bitter drink of South American rulers to the familiar candy bars sold by today’s multimillion dollar businesses, people everywhere have fallen in love with chocolate, the world’s favorite flavor.

Chocolate as Medicine

Author : Philip K Wilson
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The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims stemming from Europe and the United States which have attracted considerable biomedical attention. This book, for the first time, describes the centuries-long quest to uncover chocolate's potential health benefits. The authors explore variations in the types of evidence used to support chocolate's use as medicine as well as note the ongoing tension over categorizing chocolate as food or medicine, and more recently, as functional food or nutraceutical. The authors, Wilson an historian of science and medicine, and Hurst an analytical chemist in the chocolate industry, bring their collective insights to bear upon the development of ideas and practices surrounding the use of chocolate as medicine. Chocolate's use in this manner is explored first among the Mesoamerican peoples, then as it is transported to Europe, and back into Colonial North America. The authors then focus upon more recent bioscience experimental undertakings which have been aimed to ascertain both long-standing and novel suggestions as to chocolate's efficacy as a medicinal and a nutritional substance. Chocolate/s reputation as the most craved food boosts this book's appeal to food and biomedical scientists, cacao researchers, ethnobotanists, historians, folklorists, and healers of all types as well as to the general reading audience.

The New Taste of Chocolate

Author : Maricel E. Presilla
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Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.


Author : Sandra Markle
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Complete with recipes, a guide provides an informative review of the history of chocolate by explaining where it originated, how it was originally used and by whom, how it is grown and processed, how it came to be made into tasty treats in modern times, and more. Simultaneous.

The Natural History of Chocolate Being a Distinct and Particular Account of the Cocao tree Its Growth and Culture Translated from the Last Edition of the French by a Physician By D de Ch lus

Author : D. de CHÉLUS
File Size : 26.29 MB
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The Healing Powers of Chocolate

Author : Cal Orey
File Size : 80.62 MB
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DISCOVER THE AMAZING POWERS OF CHOCOLATE! Did you know?. . . • Known as Mother Nature's "food of the gods," the medicinal benefits of chocolate were recognized as far back as 4000 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, M.D., author of Mind Boosters

History of Chocolate in York

Author : Paul Chrystal
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A deliciously illustrated historical tour of England’s “chocolate city.” In the nineteenth century, York was renowned for confectionery—particularly chocolate. Treats like Kit Kat, Fruit Gums, All Gold, and Butterkist were made by York companies Rowntree’s, Terry’s, and M.A. Craven and Son. This new book is the first to chart the history of chocolate and confectionery manufacture and marketing by York companies, from their origins in the eighteenth century through to recent takeovers by Nestle, Tangerine, and Kraft. Revolutionary new products such as Easter eggs in the 1870s and chocolate assortments in the 1890s are covered—along with such crucial turn-of-the-century developments as milk chocolate and the chocolate bar. The significance to the industry of the Quaker movement is discussed, along with an examination of the impact of the world wars and the intervening depression. Fully illustrated throughout, this book provides both an enlightening view of the chocolate industry—from production, quality control, distribution, and marketing to packaging, design, and branding—as well a tasty morsel of British history.

When The Screaming Stops The Dark History Of The Bay City Rollers

Author : Simon Spence
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What happened to the Bay City Rollers is one of the greatest scandals in music industry. When The Screaming Stops reveals the dark truth behind 'rollermania', the pioneering boy band fad which gripped the UK in the seventies, exposing the sinister undercurrents which underpinned the band's phenomenal success. Dazzled by sudden global fame and under the grip of their Svengali manager Tom Paton, the Bay City Rollers descended into a world of depravity, victimhood, crime and psychosis. Whilst promoting his young lads as clean-living teetotalers, Tom Paton subjected them to various forms of sexual abuse; band members became hooked on drugs and their fall was almost as rapid as their rise, leaving them penniless and emotionally destroyed. In 1979, Paton was finally convicted of gross indecency with teenage boys. That such exploitation could have happened to one of the world's most famous boy bands is a brutal reminder that conspiracies of silence about sexual exploitation were once the norm in the music and entertainment business. The Dark History Of The Bay City Rollers is a no-holds-barred expose of sex, drugs and financial mismanagement based on over 500 hours of interviews with many of the band's closest associates, including former members. When The Screaming Stops includes curated music. Whilst you read the book, hear the classic songs of the Bay City Rollers and surround yourself with the music that surrounded them.

A Dark History of Chocolate

Author : Emma Kay
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A Dark History of Chocolate looks at our long relationship with this ancient 'food of the Gods'. The book examines the impact of the cocoa bean trade on the economies of Britain and the rest of Europe, as well as its influence on health, cultural and social trends over the centuries. Renowned food historian Emma Kay takes a look behind the façade of chocolate - first as a hot drink and then as a sweet - delving into the murky and mysterious aspects of its phenomenal global growth, from a much-prized hot beverage in pre-Colombian Central America to becoming an integral part of the cultural fabric of modern life. From the seductive corridors of Versailles, serial killers, witchcraft, medicine and war to its manufacturers, the street sellers, criminal gangs, explorers and the arts, chocolate has played a significant role in some of the world's deadliest and gruesome histories. If you thought chocolate was all Easter bunnies, romance and gratuity, then you only know half the story. This most ancient of foods has a heritage rooted in exploitation, temptation and mystery. With the power to be both life-giving and ruinous.

Crafting the Culture and History of French Chocolate

Author : Susan J. Terrio
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This book on the crafting of chocolate in contemporary France is itself delicious. It will be a classic of French ethnography and contribute in important ways to the ongoing debate about the role of national identity in the European Union."—Carole L. Crumley, University of North Carolina, Chapel Hill "A real pathbreaker. The intensity of Terrio's engagement with her respondents shines from almost every page. The work contributes to our understanding of the politics of heritage. . . . It is a thoroughly researched and descriptively rich analysis of how anthropologists can approach weighty problems of identity, national-local relations, and the ideology of self and other."—Michael Herzfeld, author of Portrait of a Greek Imagination

A Savory History of Arkansas Delta Food Potlikker Coon Suppers Chocolate Gravy

Author : Cindy Grisham
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Up and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.

The Art and Craft of Chocolate

Author : Nathan Hodge
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A world-renowned chocolate maker takes you on a grand tour of chocolate—from its processing, history, and trade to how it's made, bean to bar. The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it. For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as in moles and other dishes in Mexican cuisine. The Art and Craft of Chocolate covers thecultural history of chocolate, as well as the birth of the chocolate bar. The cofounder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods. A leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate—a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate—and discusses sustainability and social consciousness, along with his own chocolate making philosophy. The Art and Craft of Chocolate "invites readers to take a deeper and more ‚Äòcuisine-focused' look at a ubiquitous product in the hopes they fall in love with it, too" (Edible Brooklyn).

The Economics of Chocolate

Author : Mara P. Squicciarini
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This book covers the history of cocoa and chocolate from its origins in Central America to the recent consumption boom in emerging markets and the growing importance of sustainable sourcing of cocoa and the demand for high quality specialty chocolate. It analyzes the role of the industrial revolution, the determinants of consumers' choices, and how governments have regulated the chocolate industry. It studies the complex structure of the global cocoa-chocolatevalue chain, the development and trade implications for rich consumers and poor producers.

History of Hydrogenation Shortening and Margarine 1860 2020

Author : William Shurtleff; Akiko Aoyagi
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One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.

Rage Baking

Author : Katherine Alford
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50+ recipes, short essays, and quotes from some of the best bakers, activists, and outspoken women in our country today—this cookbook encourages women to use sugar and sass as a way to defend, resist, and protest. Since the 2016 election, many women across the country have felt rage, fury, and frustration, wondering how we got here. Some act by calling their senators, some write checks, some join activist groups, march, paint signs, grab their daughters and sons, and raise their voices. But for so many, they also turn to their greatest comfort—their kitchen. Baking has a new meaning in today’s world. These days, baking can be an outlet for expressing our feelings about the current state of our society. Rage Baking offers more than 50 cookie, cake, tart, and pie recipes as well as inspirational essays, reflections, and interviews with well known bakers and impassioned women and activists including Dorie Greenspan, Ruth Reichl, Carla Hall, Preeti Mistry, Julia Turshen, Pati Jinich, Vallery Lomas, Von Diaz, Genevieve Ko, and writers like Rebecca Traister, Pam Houston, Tess Raffery, Cecile Richards, Ann Friedman, Marti Noxon, and many more. Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Containing a collection of recipes that are satisfying and delicious, Rage Baking unites like-minded women who are passionate about baking and change.

History of Soybeans and Soyfoods in Germany 1712 2016 2nd ed

Author : William Shurtleff; Akiko Aoyagi
File Size : 77.62 MB
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The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 338 photographs and illustrations, many old and rare, many recent in color. Free of charge in digital PDF format on Google Books.

Food and Drink in American History

Author : Andrew F. Smith
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This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

On the Chocolate Trail

Author : Deborah R. Prinz
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The next time you pick up a piece of chocolate, consider that you are partaking in an aspect of Jewish history. Explore the surprising Jewish connections to chocolate in this historical and gastronomic adventure through cultures, countries, centuries and religions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unwraps tales of Jews in the early chocolate trade to how Jewish values infuse chocolate today. She shows the intersections of Jews, pre-Columbians, Catholics and Protestants along the chocolate trail and the lasting rituals involving chocolate that the world¿s faith traditions still share. Tasty tidbits include: ¿ Chocolate making in seventeenth-century Amsterdam, home to the largest and wealthiest Jewish community of its time, was known as a special Jewish industry. ¿ Bayonne chocolate makers today advertise that Jews brought chocolate making to France. ¿ Chocolate Hanukkah gelt may have developed from St. Nicholas customs. ¿ Jews pioneered chocolate in North America as successful and well-known American colonial Jewish merchants such as Abraham Lopez and Nathan Simson traded cacao and manufactured chocolate. ¿ A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a ¿Noshy,¿ after the Yiddish word for ¿snack.¿ ¿ Jewish values of caring for the needy, pursuing economic justice, protecting the environment and promoting sustainability feed into the organic and fair trade chocolate businesses of today.