The true history of chocolate / Sophie D. Coe and Michael D. Coe
Material type: TextPublication details: New York : Thames and Hudson , 2007.Edition: 2nd rev. edDescription: 280 p. : ill. (some col.) ; 24 cmISBN:- 9780500286968
- LAS 641.3 COE
- TP640 .C67 2007
Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Latin American Studies | Biblioteca Pública de San Miguel de Allende, A.C. | LAS 641.3 COE (Browse shelf(Opens below)) | Available | 003994 |
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LAS 635 OGO Patios and gardens of Mexico | LAS 635 PES Meet flora mexicana : an easy way to recognize some of the more frequently met plants of Mexico as seen from the main highways | LAS 641.25 YOU Liquid mexico : Festive spirits, tequila culture and the infamous worm | LAS 641.3 COE The true history of chocolate | LAS 641.5 AUS Easy Mexican Style Cookery | LAS 641.5 BAY Authentic mexican, Regional cooking from the heart of Mexico | LAS 641.5 BOO The food and drink of Mexico |
Includes bibliographical references (p. 271-275) and index.
"Theobroma cacao...chocolate...'the food of the gods'. Delicious indulgence or cause of migraines? Aphrodisiac or medicinal tonic? Religious symbol or Mesoamerican currency? This delightful tale of one of the world's favorite foods draws upon botany, archaeology, socioeconomics and culinary history to present for the first time a complete and accurate history of chocolate." "The story begins some three thousand years ago in the jungles of lowland Mexico and Central America with the 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 sophisticated Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it became first the stimulating drink of kings and aristocrats and then was popularized in coffee-houses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses - until its revival in our own time as a luxury item." "The True History of Chocolate is the first book to present the real facts of the pre-Spanish history of chocolate - and it does so with great authority, since the authors share an unrivalled knowledge of the history of Pre-Columbian civilizations and their cuisine. We discover how chocolate got its name, how it was used as a medicine, and find that the Spanish learned of chocolate through the Maya, not the Aztecs."
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