The True History of Chocolate

The True History of Chocolate[PDF / Epub] ☁ The True History of Chocolate ✎ Sophie D. Coe – Heartforum.co.uk This delightful and best selling tale of one of the world s favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolateThe story begins This delightful and best selling History of Kindle Ï tale of one of the world s favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolateThe story begins some , 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 The True ePUB × 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 a food for the masses, and now, in our own time, it has become once again a luxury itemThe second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits True History of PDF/EPUB ê of chocolate.

Sophie D Coe, in full History of Kindle Ï Sophie Dobzhansky Coe was an anthropologist, food historian and author, primarily known for her work on the history of chocolateShe graduated in , majoring in anthropology, from Radcliffe College, where she was apparently known for her linguistic prowess speaking Russian and Portuguese She continued her postgraduate studies at Harvard and received her PhD in anthropology in Sophie Coe made a unique contribution to the field through her study of native New World cooking, writing a number of scholarly essays for Petits Propos Culinaires PPC Her The True ePUB × research in this area culminated in America s First Cuisines This work contained a substantial amount of material on chocolate, which Sophie Coe decided to expand upon for her next book, The True History of Chocolate She became seriously ill during the research and writing of this book and it was published posthumously in , having been completed by her widower, Michael D Coe Coe built an extensive collection of books on culinary history including community cookbooks, nearly , volumes from around the world dating from the eighteenth century onwards, as True History of PDF/EPUB ê well as a group of manuscript cookbooks She donated her collection of community cookbooks to the Schlesinger Library before her death, and afterwards her husband gave the library the rest of her collectionAfter her death, Michael Coe, with the help of their friends Alan Davidson and Harlan Walker, set up the Sophie Coe Prize, a charitable trust based in the UK The prize is awarded annually at the Oxford Symposium on Food Cookery which Coe attended every year to an outstanding and original essay or book chapter in food history One of the first of its kind at its foundation in , the Sophie Coe Prize remains the most generous and esteemed prize for thorough and readable food history scholarship.

The True History of Chocolate PDF/EPUB ✓ History of
  • Hardcover
  • 288 pages
  • The True History of Chocolate
  • Sophie D. Coe
  • English
  • 20 October 2019
  • 0500286965

10 thoughts on “The True History of Chocolate

  1. Sandra says:

    Lets talk chocolate This book as been on the shelf for ages so I am glad I finally got round to it My expectations were a bit too high I m afraid unsurprising since chocolate is serious business in my country At times I was a bit distracted by all that marvellous research put into to the book and just wanted to return to chocolate itself Which is why it took me longer to finish then I had expected Anyway its done now and I am glad I read it.

  2. Iset says:

    Probably the best book I ve read yet on the history of a particular substance Thoroughly researched and referenced, the book provides a comprehensive overview of the history of chocolate In addition, the authors correct misconceptions and myths, and coming from authors with a speciality on ancient Mesoamerica, they are able to go into extensive detail about the pre Columbian uses of chocolate which most other books on the subject simply skim over Easy read, nice flowing style too.7 out of 10

  3. Andres says:

    As with the only other Coe book I ve read so far, I give this book 5 stars for the information, 3 stars for the writing hence, 4 star average.Learning about chocolate is the next best thing to actually eating chocolate, and this book certainly gives the reader many tasty tidbits on which to nibble Starting with a basic description of the trees themselves how and where they grow, the different types and what happens to the beans to get a usable product fermentation, roasting, etc , the nar As with the only other Coe book I ve read so far, I give this book 5 stars for the information, 3 stars for the writing hence, 4 star average.Learning about chocolate is the next best thing to actually eating chocolate, and this book certainly gives the reader many tasty tidbits on which to nibble Starting with a basic description of the trees themselves how and where they grow, the different types and what happens to the beans to get a usable product fermentation, roasting, etc , the narrative moves next to the history of the plant Origins of its cultivation, how it spread to certain areas and either thrived or died are covered, along with how the cultivators used the end products and to what purpose Then the Europeans enter the picture, resulting in the further spread of chocolate for quite some time, though not reaching modern proportions until sugar, mass production, and milk come together some 200 years later.This is just a thumbnail sketch of what is covered in detail in the book, all fascinating to learn if frustrating to read at times Coe has all the facts here but his style could use some polishing The text can be plodding at times when there are too many names or dates bandied about, making it come offas disorganized, rather than informative, rambling and I really like informative rambling As well, his opinions make their way into the text, sometimes subtle, sometime not, but it s not too distracting.Like I say in my other Coe book review, it s a rewarding read if you don t mind his sometimes frustrating style of writing This is my second Coe book, but I can still say it won t be my last

  4. Meg says:

    A very well written and researched exploration of the history of chocolate focusing on its early roots in Mesoamerica and its takeover of Europe Unfortunately, as the authors point out, many of the original documents, recipes, and information about chocolate from Nahuatl, Maya, Aztec, etc users was destroyed or lost so much of the information is only available second hand from people who didn t speak the language, didn t care to learn about the culture, or were missionaries or apologists for co A very well written and researched exploration of the history of chocolate focusing on its early roots in Mesoamerica and its takeover of Europe Unfortunately, as the authors point out, many of the original documents, recipes, and information about chocolate from Nahuatl, Maya, Aztec, etc users was destroyed or lost so much of the information is only available second hand from people who didn t speak the language, didn t care to learn about the culture, or were missionaries or apologists for conquistadors Still a fascinating look at chocolate, its history, and evolution through various parts of the world Some of the information on chocolate companies today is a bit dates, especially the information on Godiva Today, sadly, Godiva is trendingtowards mass produced and lower quality chocolate withpreservatives Other companies, such as Black and Green, that were just starting when the book was published, are currentlyfirmly established.Overall a fantastic and enlightening read

  5. Jacques Coulardeau says:

    ENLIGHTENING AND SWEETThe book is fascinating because it shows how the European colonizers recuperated a typical Meso American agricultural and culinary invention and imported it into Europe Cocoa is produced from the seeds of a tree that grows in tropical areas in South and Meso America In fact, the plant several different species of it grows in thevalley up to Bolivia and Ecuador, in Brazil and along the Gulf of Mexico s coast of South America The Spanish, when they conquered and ENLIGHTENING AND SWEETThe book is fascinating because it shows how the European colonizers recuperated a typical Meso American agricultural and culinary invention and imported it into Europe Cocoa is produced from the seeds of a tree that grows in tropical areas in South and Meso America In fact, the plant several different species of it grows in thevalley up to Bolivia and Ecuador, in Brazil and along the Gulf of Mexico s coast of South America The Spanish, when they conquered and colonized Central America, discovered it among the Aztecs and the Mayas They did not like it at first, but they got addicted very fast And addicted is the proper word.The book alludes to several crops that were turned into greatly profitable businesses by the Spaniards who established a full monopoly to the only profit of the Spanish state, and thus Spain had the monopoly in Europe at least for some time The other crops were tobacco, maize it took a lottime to really develop in Europe , potatoes many different types all arriving in Europe in the second half of the 18th century , and various vegetables tomatoes, squash of all types, beans of many types, peppers, chili peppers, etc , let alone the famous turkey which is not a vegetable of any sort Chocolate is slightly different and yet the same, in a way Like maize, the fruit of the cocoa tree cannot shed its seeds all by itself In nature, it is helped by monkeys who break the shell because they are appealed by the soft and sweet padding inside the shell in which the seeds are embedded Human beings were appealed by the seeds To be able to transform them into anything edible a long process is to be followed to collect the seeds at the proper time, to dry them, to roast them, to winnow them, to grind them and then to prepare the powder with water to turn it into a drink Many spices are used for flavoring It was thus the same as it was with tobacco The growing of cocoa trees is easier since there is little to do, except clearing around the trees in the forest so that they can grow unhampered, or plant it in a cleared area and then take care of it, which is not very difficult The domesticated tree is quite autonomous Yet there are two main species, the Criolla species that can have diseases and is thusdelicate The taste is better with this species, but it produces less than the other The second species, the Forastero species, grows wild easily, is a lotproductive than the first species but the quality of the cocoa produced from its beans is less refined The authors follow the history of cocoa after the arrival of the Spaniards in Mesoamerica, and that leads them to know the second species, where it grows wild, etc They do not wonder about this fact and thus the possibility to have had cocoa, chocolate south of Maya country, in tropical South America In 1996, they could not know what was discovered by archeology very recently An important study was published on October 29, 2018, in the journal Nature, The use and domestication of Theobroma cocoa during the mid Holocene in the UpperThis study proves archaeologically that in the Upper , some 5300 years ago, nearly 1500 years older than all other proven occurrences in Meso America, hence a long time before the Maya or the Olmec who were considered as the inventors of chocolate up to this publication The study does not draw an essential consequence of this discovery since they could not know it then Cultural phenomena do not move back in time That means that the production of cocoa moved north and not south as is often considered for American Indians who are seen as moving from north to south That leads to the idea that there must have been a demographic, economic and cultural migration that moved from the south to the north, in fact to meso America If such is the case it becomes quite obvious that the great stone builders of the Indian civilizations of South America and meso America moved from the south to the north Now when did they arrive in South America and where did they come from Cocoa is thus a lotimportant than it appears at first It is the key to a phenomenon that has been so far vastly neglected Actually, the authors of the book assume that the invention is the Mayas or the Olmecs But that is not the case In 1996 they could not know, and now we have to clearly state this new development.The book is all the same unimaginably interesting about the history of this chocolate when it left meso America and moved to Europe, along with coffee, tobacco, and tea Note tea is from Asia of course, but it is essential in the whole story Coffee reached England in 1647, chocolate in 1657, and Tea in 1658 Strangely enough, Europe got cut up into two halves The Catholic south and its aristocratic good society real aristocrats and their imitators that adopted chocolate in spite of all preaching against it, at least in the upper classes, whereas in the Protestant north coffee was the trendy drink in the entrepreneurial middle class, known as the bourgeoisie In this northern half though there was a lot of noise against coffee, including a cantata by Johann Sebastian Bach and the argument between a father and his daughter, the daughter being addicted to coffee and the father considering this as a bad habit Strangely enough, the book does not consider the special case of England that adopted tea as both an aristocratic and popular drink, hence a universal drink, whereas coffee and chocolate remained marginal In fact, this is the result of the monopolies given to some English Tea companies that were in fact at the very origin of the American rebellion that led to the Independence of the 13 colonies and the creation of the USA, after the famous Boston Tea Party That could have also shown that in Virginia John Rolfe had to marry Pocahontas to learn from her how to grow and cure tobacco, thus producing the famous Virginia tobacco in 1617 1619 and this John Rolfe and his son Thomas Rolfe got the monopoly of growing and processing tobacco for the English market at first and then Europe, and they had to fight against the monopoly the Spaniards had had so far in Europe That s one point that is not clarified enough in this book It remains within the case of chocolate and cocoa, but it would have been interesting to go into commercial details there.One point the book is very clear about is the extermination, quasi extermination, in one word the genocide, of Native Americans in the hands of Europeans In the case of cocoa, we are dealing with the Spaniards and the Portuguese Both in total alliance with the French and the Dutch replaced the Indians with African slaves The book though does not mention the difference in treatment on the Catholic French, Portuguese, and Spanish side on one hand, and the Protestant English side on the other hand They are ironic about how the Spanish were strict about marital duties for the slaves But that is very different from what happened to women slaves up north Down south, under French or Spanish or Portuguese rules all slaves must be Christianized and married, which enabled all the Indian women who were not able to find Indian men since they were systematically killed by the Spaniards or the Portuguese at conquest time, to be married and thus have some marital life, and this marital life of slaves was protected and guaranteed by the Spanish crown, by the Inquisition and by the Catholic church on the Iberic side, and by the Code Noir on the French side French crown and French Catholic church The history of chocolate in Europe and a little bit in the world is followed century after century, from the drink to the chocolate bar in the 20th century True enough, chocolate is not very present in the 19th and early 20th centuries in European culture, yet Tchaikovsky could have been quoted with his Nutcracker There was some move towards hard chocolate to be eaten and not drunk between the two world wars, but it is only after the second world war that the chocolate bar became an addiction in western societies, European societies particularly The Swiss invention of milk chocolate was one essential development for this chocolate revolution that has ruined the teeth of several generations of Europeans due to the sweet tooth syndrome advertising has developed in them Of course, what is missing is the cinema and television in this approach That made chocolate the most popular sweet you can invent for all celebrations or even for no celebrations at all Christmas and chocolate are a must Easter and chocolate are an obligation A drugstore without some chocolate drink is impossible And television is the cave of the forty chocolate thieves Any kid imagines he or she is the Ali Baba or the Nina Baba who will raid the cave And pirates are bringing inchocolate than gold, as is well known So, widen the book beyond its copyright date and then you can have the following films Like Water for Chocolate 1992 Chocolat One taste is all it takes 2000 Merci pour le Chocolat 2000 Charlie and the Chocolate Factory 2005 Romantics Anonymous 2011 Menier and Banania were the two heroes of the 1950s for all children, especially since it was a treat that they could not enjoy that mush After school the afternoon snack might have been a slice of bread cut off the big fat loaf, most of the time one day old, with some margarine on top, sprinkled with some Banania powder chocolate, I just said some and it meant not much But the dream is in the eyes of the beholder, not on the slice of bread.This childish or childlike side of chocolate is absent from the book, unluckily Chocolate today is not an adult drink or candy Grownups have coffee if they want something, or tea if they are not particular about their exciting caffeine drinks, but chocolate is for kids and kids like it Now you can see the tremendous change between chocolate, the drink of the Maya, Olmec, Toltec or Aztec lords, with the possibility for a war prisoner to get a cup of it before the final moment of the sacrifice, and chocolate, the drink or the treat of kids in our modern world Have we lost something, or have we gained something These are two of the several sides of the question.Dr Jacques COULARDEAU

  6. Karen Brooks says:

    An absolutely fascinating exploration of the history of chocolate, from its Mayan origins to pre conquest Aztecs, through to its co opting by Spain and other European powers as a consumable delicacy for the wealthy and powerful alone How it was consumed and why, how it was as much as status symbol as a medicinal is also covered Over time, the consumption of chocolate and its marketing and production changed until its dark origins and the involvement of slaves and now child labour on planta An absolutely fascinating exploration of the history of chocolate, from its Mayan origins to pre conquest Aztecs, through to its co opting by Spain and other European powers as a consumable delicacy for the wealthy and powerful alone How it was consumed and why, how it was as much as status symbol as a medicinal is also covered Over time, the consumption of chocolate and its marketing and production changed until its dark origins and the involvement of slaves and now child labour on plantations in Africa and other parts of the world is all but elided or conveniently ignored, as the confronting documentary, The Dark Side of Chocolate Modern Slavery revealed is all intricately explained in this riveting book The role of the Quakers and religion generally as well as chocolate s politics are also covered Advertising the whitening of chocolate, and even humane trading in the cacao beans is briefly examined A fabulous read for anyone interested in history, politics and chocolate

  7. Darcy says:

    This book was chalk full of facts and information, but Coe s writing style left something to be desired It was too academic often lacking clarity and coherence In his introduction Coe indicates that he wrote this book based on the research and notes of his late wife, Sophia, who passed away unexpectedly from cancer Thus, he s writing this book as a sort of tribute to his wife I think that s sweet no pun intended.The first two chapters about chocolate in the Mayan and Aztec culture were wo This book was chalk full of facts and information, but Coe s writing style left something to be desired It was too academic often lacking clarity and coherence In his introduction Coe indicates that he wrote this book based on the research and notes of his late wife, Sophia, who passed away unexpectedly from cancer Thus, he s writing this book as a sort of tribute to his wife I think that s sweet no pun intended.The first two chapters about chocolate in the Mayan and Aztec culture were worthwhile and well researched, probably because Michael Coe is a Professor of Anthropology at Yale, but when it came to writing about chocolate in Europe and contemporary developments, the book fell flat and the information was often rushed, jumpy, or went off topic The most interesting things I learned from this book are that cocoa pods grow from the trunk of the cocoa tree, not from the branches, and that the drink was often used to disguise poison

  8. Laura Crockett says:

    This is not only a history of chocolate, but a slice of history of the area from which it originated Mesoamerica the Aztecs and then the history of how chocolate came to Europe, North America and so forth There are recipes for hot chocolate from the 18th century included I have tried a couple Let me tell you This is not your powdered chocolate mix that you buy in the supermarket or at Trader Joe s Those powders are milk sugar based And I will not go back to drinking a cup of that stuff b This is not only a history of chocolate, but a slice of history of the area from which it originated Mesoamerica the Aztecs and then the history of how chocolate came to Europe, North America and so forth There are recipes for hot chocolate from the 18th century included I have tried a couple Let me tell you This is not your powdered chocolate mix that you buy in the supermarket or at Trader Joe s Those powders are milk sugar based And I will not go back to drinking a cup of that stuff because that is so phony One does sacrifice taste and richness in the name of convenience True hot chocolate is very rich indeed Like a good cheesecake, a little goes a long way.Last month I held a chocolatada chocolate party at my church The party was a hit With the holiday seasons coming up, I will hold another one sometime during Advent

  9. Jera Em says:

    This is an excellent book that gives a very clear idea of how chocolate has developed into it s familiar form today I thought it was interesting that chocolate used to exclusively be a drink and that when the Spanish were first introduced to it they hated the stuff When it did finally become popular in Europe it was unfortunately linked with the slave trade and there are quite a few issues with it today as well Definitely an informative book I love how learning about one specific food will This is an excellent book that gives a very clear idea of how chocolate has developed into it s familiar form today I thought it was interesting that chocolate used to exclusively be a drink and that when the Spanish were first introduced to it they hated the stuff When it did finally become popular in Europe it was unfortunately linked with the slave trade and there are quite a few issues with it today as well Definitely an informative book I love how learning about one specific food will teach you a great deal about many other things For example, the humoral system of Europe lasted so long that chocolate had to fit into it and there were centuries of debate regarding just this However, no once could decide if it was hot or cold and whether it qualifiedas a food or drink for religious observations if it was a food it couldn t be had during a fast.I originally discovered this book because of a history class but I enjoyed reading it on my own for how well researched it is

  10. Bob Newman says:

    from the Mayas to Mars barsStarting off with a chemical kaleidescope of chocolate itself, we read progressively about the distant origins of the cacao tree in South America and then in Mesoamerica Cacao became one of the most important crops among the Maya, Toltec, Aztec and other Indian peoples, used as a drink without sugar by the elites Cacao beans were used as money, a practice which continued after the Spanish conquest In a most readable, interesting style, Coe takes us through the h from the Mayas to Mars barsStarting off with a chemical kaleidescope of chocolate itself, we read progressively about the distant origins of the cacao tree in South America and then in Mesoamerica Cacao became one of the most important crops among the Maya, Toltec, Aztec and other Indian peoples, used as a drink without sugar by the elites Cacao beans were used as money, a practice which continued after the Spanish conquest In a most readable, interesting style, Coe takes us through the history of chocolate production among the Aztecs and then how it was transferred to Spain There it was believed to have medical properties according to the Galenic system of medicine, one which held sway in Europe for centuries Some people believed it was an aphrodisiac also Chocolate drinking spread from Spain to Italy, France, and England, and from there back across the ocean to America Short biographies of people involved with chocolate use or production pepper the text There are a myriad facts and interesting tidbits to consider The best chocolate was considered to come from the Soconusco region of Mexico s Pacific coast, followed by Venezuela, though cacao grew in many parts of the New World Europeans mixed many odd spices or other materials with chocolate they also began to make chocolate in solid candy or confectionary, never dreamt of by the Indians who did put in chili Up to the mid 18th century, chocolate production had not changed much in millennia, but then the Industrial Revolution came along In the 19th century, in England, France, the Netherlands, and Switzerland, industrial chocolate production began with companies arising like Fry s and Cadbury that are still known today Finally we look at the USA and the emergence of Hershey and Mars, two giant producers and their commercial empires It s a long story that ends with artisanal chocolate making a comeback This is definitely worthwhile reading, whether you are a chocolate freak or not It s part of the economic history of our planet

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