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Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Sizzling fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our concept of indulgence. Chocolate is adored about the planet and has been given that the Spanish initial encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and effective beyond anything that can be explained by its substances, and in Chocolate Sarah Moss and Alec Badenoch investigate the origins and development of this practically universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient occasions has been connected with sexuality, sin, blood, and sacrifice. The 1st Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to exchange gold. In the eighteenth century chocolate grew to become regarded as an aphrodisiac—the first step on the street to today’s boxes of Valentine delights. Chocolate also looks at today’s mass-manufacturing of chocolate, with manufacturers such as Hershey’s, Lindt, and Cadbury dominating our supermarket shelves.Packed with tempting photos and decadent descriptions of chocolate throughoutthe ages, Chocolate will be as irresistible as the tasty treats it describes.
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