By Sarah Moss, Alexander Badenoch

Redolent of every little thing sensual and hedonistic, chocolate is synonymous with our suggestion of indulgence. it's loved around the globe and has been because the Spanish first encountered cocoa beans in South the US within the 16th century. it really is visible as magical, unique, addictive and strong past whatever that may be defined via its components, and in Chocolate, Sarah Moss and Alexander Badenoch discover the origins and development of this virtually common obsession.

Moss and Badenoch recount the heritage of chocolate, which from precedent days has been linked to sexuality, sin, blood and sacrifice. the 1st Spanish money owed declare that the Aztecs and Mayans used chocolate instead for blood in sacrificial rituals and as a foreign money to exchange gold. In 1753 Linnaeus gave the cocoa tree the professional type Theobroma cacao, or ‘the meals of the gods’. within the eighteenth century chocolate turned considered as an aphrodisiac – step one at the highway to today’s bins of Valentine delights. Chocolate additionally appears on the creation of chocolate, from artisanal chocolatiers to the manufacturers akin to Hershey’s, Lindt and Cadbury that dominate our grocery store cabinets, and explores its institutions with slavery and globalization.

Packed with tempting photographs and decadent descriptions of chocolate through the a long time, Chocolate might be as impossible to resist because the tasty treats it describes.

Edible is a progressive new sequence of books on foods and drinks which explores the wealthy heritage of man’s intake. every one e-book presents an summary for one form of nutrition or drink, revealing its background and tradition on a world scale. 50 extraordinary illustrations, with nearly 25 in color, accompany those enticing and obtainable texts, and supply interesting new insights into their topic. Key recipes in addition to reference fabric also will accompany every one name.

About the Authors
Sarah Moss is a Senior Lecturer in Literature on the collage of Exeter. She has written extensively at the literature and tradition of food.

Alexander Badenoch is an teacher in Media and Cultural experiences on the collage of Utrecht, Netherlands, and is the writer of Voices in Ruins: West German Radio around the 1945 Divide (2008).

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Additional resources for Chocolate: A Global History (Edible Series)

Example text

As in Britain, chocolate was supplied to soldiers as a portable and dense source of energy, and it was consumed by fighters on both sides during the American Revolution. The first documented chocolate mill in North America began to turn in , when John Hannan, an Irish emigrant chocolate maker, began to work on the Neponset River in Dorchester, Massachusetts (although given the presence of mills in most American towns in this era, it seems likely that some of them occasionally ground cocoa as well as grain).

For chocolate to make this transatlantic passage, there had to be consumers in Spain who knew that they wanted it, and in this light the lapse of seventy years between the first European encounter with cacao and the presence of chocolate drinks in monasteries and at the court of King Philip  is not surprising. Monks and merchants had to travel to the New World, remain there long enough to acquire a taste for new commodities, and return to Spain for long enough to introduce these commodities to their social networks.

It was essentially this mass, mixed with sugar and cooled again into a solid cake for making drinking chocolate, that was sold throughout the first half of the nineteenth century. In the modern process, the mass is then put into a  press like that developed by van Houten, where the lemonyellow cacao butter flows out. The resulting hard cake (‘if one were banged on a man’s head it would probably stun him’ said a description from ) is then re-ground (and possibly ‘Dutched’) for processing into cocoa powder, or it is moved into chocolate production.

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