{"product_id":"chocolate-9780470121658","title":"Chocolate","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eWritten by a cross-disciplinary team of more than sixty scholars with professional credentials in anthropology, crop science, ecology, economics, geography, history, and linguistics, Chocolate: History, Culture, and Heritage covers the role and aspects of cacao and chocolate in history.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Food studies scholars will appreciate the final chapter, which lays out promising areas for future research. The content of this book is deep, rich, sometimes dark, and emphatically not to be digested in a single sitting; rather, it needs to be slowly savored over time in small servings.\" (\u003ci\u003eCHOICE\u003c\/i\u003e, August 2009)\u003cbr\u003e \u003cbr\u003e  \"Provides lots of chocolate-related trivia to introduce at your next party.\" (\u003ci\u003einform\u003c\/i\u003e, February 2010)  \u003cp\u003e\"This book provides detailed information and interpretations of chocolate history and a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.\" (\u003ci\u003eChemistry World\u003c\/i\u003e, October 2009)\u003c\/p\u003e \u003cp\u003e\"Eleven appendixes, including a comprehensive chocolate time line and a guide to library research etiquette; an index (not seen); and 64 pages of color plates complete this impressive textbook. Recommended for academic libraries and large public libraries.\" (\u003ci\u003eLibrary Journal\u003c\/i\u003e, April 2009)\u003c\/p\u003e \u003cp\u003e\"Each essay has extensive references and often numerous endnotes; these are academic articles intended for a scholarly readership.\" (\u003ci\u003eThe Gastronomer's Bookshelf\u003c\/i\u003e, April 2009)\u003c\/p\u003e \u003cp\u003e\"\u003ci\u003eChocolate: History, Culture and Heritage\u003c\/i\u003e is a scholarly tome, full of articles on chocolate's connection to anthropology, agriculture, religion, ethics, art, medicine and technology.\" (\u003ci\u003eNew York Times\u003c\/i\u003e, March, 2009)\u003c\/p\u003e \u003cp\u003e\"A collection of 56 essays edited by Louis E. Grivetti and Howard-Yana Shapiro, which traces the confection's path from pre-Columbian times to its worldwide proliferation in both culinary and medical uses in Europe, North America, Asia, and Africa.\" (\u003ci\u003eHistoryChannel.com\u003c\/i\u003e, February 2009)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eForeword xi\u003c\/p\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eAcknowledgments xvii\u003c\/p\u003e \u003cp\u003e\u003ci\u003eChocolate \u003c\/i\u003eTeam (1998–2009) xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I \u003ci\u003eBeginnings and Religion\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e1 \u003c\/i\u003eCacao Use in Yucatán Among the Pre-Hispanic Maya 3\u003cbr\u003e \u003ci\u003eGabrielle Vail\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e2 \u003c\/i\u003eTempest in a Chocolate Pot: Origin of the Word Cacao 17\u003cbr\u003e \u003ci\u003eMartha J. Macri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e3 \u003c\/i\u003eAncient Gods and Christian Celebrations: Chocolate and Religion 27\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti and Beatriz Cabezon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e4 \u003c\/i\u003eChocolate and Sinful Behaviors: Inquisition Testimonies 37\u003cbr\u003e \u003ci\u003eBeatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e5 \u003c\/i\u003eNation of Nowhere: Jewish Role in Colonial American Chocolate History 49\u003cbr\u003e \u003ci\u003eCelia D. Shapiro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Medicine and Recipes\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e6 Medicinal Chocolate in New Spain, Western Europe, and North America 67\u003cbr\u003e Louis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e7 \u003c\/i\u003eChocolate and the Boston Smallpox Epidemic of 1764 89\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e8 \u003c\/i\u003eFrom Bean to Beverage: Historical Chocolate Recipes 99\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e9 \u003c\/i\u003eChocolate as Medicine: ImParting Dietary Advice and Moral Values Through 19th Century North American Cookbooks 115\u003cbr\u003e \u003ci\u003eDeanna Pucciarelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Serving and Advertising\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e10 \u003c\/i\u003eChocolate Preparation and Serving Vessels in Early North America 129\u003cbr\u003e \u003ci\u003eAmanda Lange\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e11 \u003c\/i\u003eSilver Chocolate Pots of Colonial Boston 143\u003cbr\u003e \u003ci\u003eGerald W. R. Ward\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e12 \u003c\/i\u003eIs It A Chocolate Pot? Chocolate and Its Accoutrements in France from Cookbook to Collectible 157\u003cbr\u003e \u003ci\u003eSuzanne Perkins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Commercial Chocolate Pots: Reflections of Cultures, Values, and Times 177\u003cbr\u003e \u003ci\u003eMargaret Swisher\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e14 \u003c\/i\u003eRole of Trade Cards in Marketing Chocolate During the Late 19th Century 183\u003cbr\u003e \u003ci\u003eVirginia Westbrook\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Commercial Chocolate Posters: Reflections of Cultures, Values, and Times, 193\u003cbr\u003e \u003ci\u003eMargaret Swisher\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Chocolate at the World’s Fairs, 1851–1964 199\u003cbr\u003e \u003ci\u003eNicholas Westbrook\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Economics Education and Crime\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17 Pirates, Prizes, and Profits: Cocoa and Early American East Coast Trade 211\u003cbr\u003e \u003ci\u003eKurt Richter and Nghiem Ta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e18 \u003c\/i\u003eHow Much Is That Cocoa in The Window? Cocoa’s Position in the Early American Marketplace 219\u003cbr\u003e \u003ci\u003eKurt Richter and Nghiem Ta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e19 \u003c\/i\u003e“C” Is for Chocolate: Chocolate and Cacao as Educational Themes in 18th Century North America 227\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Chocolate, Crime, and the Courts: Selected English Trial Documents, 1693–1834 243\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e21 \u003c\/i\u003eDark Chocolate: Chocolate and Crime in North America and Elsewhere 255\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Colonial and Federal Eras (Part 1)\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e22 \u003c\/i\u003eChocolate and Other Colonial Beverages 265\u003cbr\u003e \u003ci\u003eFrank Clark\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e23 \u003c\/i\u003eChocolate Production and Uses in 17th and 18th Century North America 281\u003cbr\u003e \u003ci\u003eJames F. Gay\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e24 \u003c\/i\u003eChocolate’s Early History in Canada 301\u003cbr\u003e \u003ci\u003eCatherine Macpherson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e25 \u003c\/i\u003eA Necessary Luxury: Chocolate in Louisbourg and New France 329\u003cbr\u003e \u003ci\u003eAnne Marie Lane Jonah, Ruby Fougère, and Heidi Moses\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26 Chocolate Manufacturing and Marketing in Massachusetts, 1700–1920 345\u003cbr\u003e \u003ci\u003eAnne Blaschke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27 Boston Chocolate: Newspaper Articles and Advertisements, 1705–1825 359\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI Colonial and Federal Eras (Part 2)\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e28 \u003c\/i\u003eDutch Cacao Trade in New Netherland During the 17th and 18th Centuries 377\u003cbr\u003e \u003ci\u003ePeter G. Rose\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29 Chocolate Consumption and Production in New York’s Upper Hudson River Valley, 1730–1830 381\u003cbr\u003e \u003ci\u003eW. Douglas McCombs\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e30 \u003c\/i\u003eChocolate Makers in 18th Century Pennsylvania 389\u003cbr\u003e \u003ci\u003eJames F. Gay\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31 Breakfasting on Chocolate: Chocolate in Military Life on the Northern Frontier, 1750–1780 399\u003cbr\u003e \u003ci\u003eNicholas Westbrook, Christopher D. Fox, and Anne McCarty\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e32 \u003c\/i\u003eChocolate and North American Whaling Voyages 413\u003cbr\u003e \u003ci\u003eChristopher Kelly\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VII Southeast\/Southwest Borderlands and California\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e33 Blood, Conflict, and Faith: Chocolate in the Southeast and Southwest Borderlands, 1641–1833 425\u003cbr\u003e \u003ci\u003eBeatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34 Sailors, Soldiers, and Padres: California Chocolate, 1542?–1840 439\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti, Patricia Barriga, and Beatriz Cabezon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e35 \u003c\/i\u003eFrom Gold Bar to Chocolate Bar: California’s Chocolate History 465\u003cbr\u003e \u003ci\u003eBertram M. Gordon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VIII Caribbean and South America\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e36 \u003c\/i\u003eCaribbean Cocoa: Planting and Production 481\u003cbr\u003e \u003ci\u003eJanet Henshall Momsen and Pamela Richardson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37 Caribbean Chocolate: Preparation, Consumption, and Trade 493\u003cbr\u003e \u003ci\u003eJanet Henshall Momsen and Pamela Richardson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e38 \u003c\/i\u003eHistory of Cacao Cultivation and Chocolate Consumption in Cuba 505\u003cbr\u003e \u003ci\u003eNiurka Núñez González and Estrella González Noriega\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39 History of Cacao and Chocolate in Cuban Literature, Games, Music, and Culinary Arts 523\u003cbr\u003e \u003ci\u003eEstrella González Noriega and Niurka Núñez González\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40 Establishing Cacao Plantation Culture in the Atlantic World: Portuguese Cacao Cultivation in Brazil and West Africa, Circa 1580–1912 543\u003cbr\u003e \u003ci\u003eTimothy Walker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IX Europe and Asia\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e41 Cure or Confection? Chocolate in the Portuguese Royal Court and Colonial Hospitals, 1580–1830 561\u003cbr\u003e \u003ci\u003eTimothy Walker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e42 \u003c\/i\u003eChocolate in France: Evolution of a Luxury Product 569\u003cbr\u003e \u003ci\u003eBertram M. Gordon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e43 Commerce, Colonies, and Cacao: Chocolate in England from Introduction to Industrialization 583\u003cbr\u003e \u003ci\u003eBertram M. Gordon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e44 Chinese Chocolate: Ambergris, Emperors, and Export Ware 595\u003ci\u003e\u003cbr\u003e Bertram M. Gordon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart X Production, Manufacturing, and Contemporary Activities\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e45 Cacao, Haciendas, and the Jesuits: Letters from New Spain, 1693–1751 607\u003cbr\u003e \u003ci\u003eBeatriz Cabezon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e46 \u003c\/i\u003eFrom Stone Metates to Steel Mills: The Evolution of Chocolate Manufacturing 611\u003cbr\u003e \u003ci\u003eRodney Snyder, Bradley Foliart Olsen, and Laura Pallas Brindle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e47 \u003c\/i\u003eAdulteration: The Dark World of “Dirty” Chocolate 625\u003cbr\u003e \u003ci\u003eLaura Pallas Brindle and Bradley Foliart Olsen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e48 \u003c\/i\u003eMaking Colonial Era Chocolate: The Colonial Williamsburg Experience 635\u003cbr\u003e \u003ci\u003eJames F. Gay and Frank Clark\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e49 \u003c\/i\u003eAmerican Heritage Chocolate 647\u003cbr\u003e \u003ci\u003eEric Whitacre, William Bellody, and Rodney Snyder\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e50 \u003c\/i\u003eTwenty-First Century Attitudes and Behaviors Regarding the Medicinal Use of Chocolate 651\u003cbr\u003e \u003ci\u003eDeanna Pucciarelli and James Barrett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart XI Fieldwork, Methodology, and Interpretation\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e51 \u003c\/i\u003eSymbols from Ancient Times: Paleography and the St. Augustine Chocolate Saga 669\u003cbr\u003e \u003ci\u003eBeatriz Cabezon and Louis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e52 \u003c\/i\u003eDigging for Chocolate in Charleston and Savannah 699\u003cbr\u003e \u003ci\u003eLaura Pallas Brindle and Bradley Foliart Olsen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e53 \u003c\/i\u003eManagement of Cacao and Chocolate Data: Design and Development of a Chocolate Research Portal 715\u003cbr\u003e \u003ci\u003eMatthew Lange\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e54 \u003c\/i\u003eBase Metal Chocolate Pots in North America: Context and Interpretation 723\u003cbr\u003e \u003ci\u003ePhil Dunning and Christopher D. Fox\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e55 \u003c\/i\u003eBlue and Gray Chocolate: Searching for American Civil War Chocolate References 731\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e56 \u003c\/i\u003eChocolate Futures: Promising Areas for Further Research 743\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti and Howard-Yana Shapiro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendices\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAppendix 1 Lexicon and Abbreviations 777\u003c\/p\u003e \u003cp\u003eAppendix 2 Archives, Institutions, Libraries, and Museums Consulted 797\u003c\/p\u003e \u003cp\u003eAppendix 3 Commonsense Rules for Working in Archives, Libraries, and Museums 803\u003cbr\u003e \u003ci\u003eBertram M. Gordon and Louis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAppendix 4 Digitized Resources Consulted 807\u003c\/p\u003e \u003cp\u003eAppendix 5 Saint Augustine, Florida, 1642: Chocolate Distribution List by Name, Occupation, and Quantities Received 809\u003cbr\u003e Beatriz Cabezon, translator\u003c\/p\u003e \u003cp\u003eAppendix 6 Boston Chocolate, 1700–1825: People, Occupations, and Addresses 817\u003cbr\u003e \u003ci\u003eLouis Evan Grivetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAppendix 7 The Ninety and Nine: Notable Chocolate-Associated Quotations, 1502–1953 837\u003c\/p\u003e \u003cp\u003eAppendix 8 Chocolate Timeline 855\u003c\/p\u003e \u003cp\u003eAppendix 9 Early Works on Chocolate: A Checklist 929\u003cbr\u003e \u003ci\u003eAxel Borg and Adam Siegel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAppendix 10 Nutritional Properties of Cocoa 943\u003cbr\u003e \u003ci\u003eRobert Rucker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAppendix 11 Illustration Credits 947\u003c\/p\u003e \u003cp\u003eIndex 961\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":53515414798679,"sku":"9780470121658","price":89.06,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/chocolate-9780470121658","provider":"Book Curl","version":"1.0","type":"link"}