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Worldwide Association of Culinary Experts (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all really like it, but how a lot do we actually know about it? In addition to pleasing palates given that ancient times, chocolate has played an integral part in culture, society, religion, medicine, and economic advancement across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate Historical past Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and background of chocolate. This guide features fifty-seven essays representing research actions and contributions from more than a hundred members of the group. These contributors draw from their backgrounds in such varied fields as anthropology, archaeology, biochemistry, culinary arts, gender research, engineering, historical past, linguistics, nutrition, and paleography. The consequence is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating subjects explored within the book: Ancient gods and Christian celebrations: chocolate and religion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and occasions Pirates, prizes, and profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Improvement of idea maps and the chocolate study portal Not only does this book supply careful documentation, it also functions new and previously unpublished information and interpretations of chocolate history. In addition, it provides a wealth of uncommon and intriguing facts and folklore about a single of the world\'s preferred foods.
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