Download or read book The Natural History of Chocolate written by D. Quélus and published by Good Press. This book was released on 2019-11-27 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: D. Quélus's 'The Natural History of Chocolate' delves into the intricate history and impact of chocolate on society, culture, and the environment. Through a combination of historical research and scientific analysis, Quélus explores how chocolate evolved from its ancient Mesoamerican origins to its current global popularity. The book is written in a scholarly yet accessible style, making it an engaging read for both academics and chocolate enthusiasts. Quélus skillfully weaves together botanical, economic, and social perspectives to paint a comprehensive picture of chocolate's journey through time. This book is a valuable addition to the field of food studies, shedding light on the complex relationships between humans and the natural world. Readers will come away with a newfound appreciation for the rich history and cultural significance of chocolate.
Download or read book True History of Chocolate 3e written by Sophie D. Coe and published by Thames & Hudson. This book was released on 2013-06-28 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 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 available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.
Download or read book The New Taste of Chocolate written by Maricel E. Presilla and published by Random House Digital, Inc.. This book was released on 2009 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Natural History of Chocolate written by D. Quelus and published by Prabhat Prakashan. This book was released on 2021-01-01 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present book 'The Natural History of Chocolate' is history of chocolate written originally in French by D. Quélus. It was translated and published in English in the year 1730.
Download or read book The Chocolate Tree written by Allen M. Young and published by . This book was released on 2007 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Young's readers will thank him for making life a bit more pleasant, both by improving the production of chocolate and by providing such entertaining reading."--"The Sciences" "Informative, valuable, and original."--"Quarterly Review of Biology" "Young has new and important things to say about the ecology and biology of cacao."--"Times Higher Educational Supplement" "Engaging."--"Booklist" Young provides an overview of the fascinating natural and human history of one of the world's most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secret of the cacao tree back to Europe in the late 16th century, its seeds created and fed an insatiable worldwide appetite for chocolate. "The Chocolate Tree" chronicles the natural and cultural history of "Theobroma cacao" and explores its ecological niche. Tracing cacao's journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Young describes the production of this essential crop, the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Amid encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves, Young identifies a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plant's long history of agricultural manipulation. In addition to basic natural history of the cacao tree and the relationship between cacao production systems and the preservation of the rain forest, Young also presents a history of the use of cacao, from the archaeological evidence of Mesoamerica to contemporary evidence of the relationship between chocolate consumption and mental and physical health. A rich concoction of cultural and natural history, archaeological evidence, botanical research, environmental activism, and lush descriptions of a contemporary adventurer's encounters with tropical wonders, "The Chocolate Tree" offers an appreciation of the plant and the environment that provide us with this Mayan "food of the gods."
Download or read book The Natural History of Chocolate written by D Quélus and published by Gale Ecco, Print Editions. This book was released on 2018-04-23 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ Harvard University Graduate School of Business T039643 A translation, by Richard Brookes, of the first part of 'Histoire naturelle du cacao et de sucre' by D. Quélus. A reissue of the first edition with a cancel titlepage and a half-title. London: printed for J. Roberts, 1730. viii,95, [1]p.; 8°
Download or read book The Natural History of Chocolate written by D. de Quelus and published by DigiCat. This book was released on 2022-11-22 with total page 75 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work presents the incredible history of cacao and chocolate. The writer's account of the cocoa tree, its growth, culture, and preparation are detailed and accurate. Moreover, he writes about the properties of chocolate, and its medicinal benefits, like how it helps digestion and might even extend the life of older men.
Download or read book Chocolate written by Louis E. Grivetti and published by John Wiley & Sons. This book was released on 2011-09-20 with total page 1556 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book CHOCOLATE TREE written by YOUNG ALLEN M and published by Smithsonian Books (DC). This book was released on 1994-09-17 with total page 982 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chocolate Tree chronicles the natural and cultural history of Theobroma cacao and explores its ecological niche. Tracing cacao's "journey" out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Allen M. Young describes the production of this essential crop, explaining how the seeds are extracted from the large, colorful pods. He details the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Recounting more than a dozen years of ecological fieldwork in and around cacao plantations in Costa Rica, Young reviews his research into the problem of poor levels of natural pollination on plantations. He recalls encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves. Among these creatures Young discovered a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plants' long history of agricultural manipulation.
Download or read book The Natural History of Chocolate written by and published by . This book was released on 1730 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chocolate in Mesoamerica written by Cameron L. McNeil and published by . This book was released on 2006 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: New models of research and analysis, as well as breakthroughs in deciphering Mesoamerican writing, have recently produced a watershed of information on the regional use and importance of cacao, or chocolate as it is commonly called today. McNeil brings together scholars in the fields of archaeology, history, art history, linguistics, epigraphy, botany, chemistry, and cultural anthropology to explore the domestication, preparation, representation, and significance of cacao in ancient and modern communities of the Americas, with a concentration on its use in Mesoamerica. Cacao was used by many cultures in the pre-Columbian Americas as an important part of rituals associated with birth, coming of age, marriage, and death, and was strongly linked with concepts of power and rulership. While Europeans have for hundreds of years claimed that they introduced “chocolate” as a sauce for foods, evidence from ancient royal tombs indicates cacao was used in a range of foods as well as beverages in ancient times. In addition, the volume’s authors present information that supports a greater importance for cacao in pre-Columbian South America, where ancient vessels depicting cacao pods have recently been identified. 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.
Download or read book The Natural History of Chocolate written by D. de Quélus and published by . This book was released on 1730 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chocolate written by Meredith L. Dreiss and published by University of Arizona Press. This book was released on 2008-10-15 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of chocolate, from its discovery as a food source to today's gourmet chocolate recipes and European chocolatiers.
Download or read book Chocolate as Medicine written by Philip K Wilson and published by Royal Society of Chemistry. This book was released on 2015-11-06 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Natural History of Chocolate written by D. Quélus and published by Namaskar Books. This book was released on with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book How Chocolate Is Made From Natural Resource to Finished Product written by Kerri O'Donnell and published by The Rosen Publishing Group, Inc. This book was released on 2008-07-15 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is nothing like a fresh candy-bar, or a cup of cocoa, or a dribble of chocolate syrup over dessert to put a smile on a person's face. Readers get to learn how chocolate is made and what it can become. Books of the Real Life Readers Program use real life scenario narratives to help readers further develop content-area reading, writing, and comprehension skills.
Download or read book Chocolate Crisis written by Dale Walters and published by University Press of Florida. This book was released on 2020-06-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Addressing the threatened future of chocolate in our modern world, Dale Walters discusses the problems posed by plant diseases, pests, and climate change, looking at what these mean for the survival of the cacao tree.
