Free Ebook Chocolate: A Global History (Edible), by Sarah Moss
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Chocolate: A Global History (Edible), by Sarah Moss
Free Ebook Chocolate: A Global History (Edible), by Sarah Moss
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Redolent of everything sensual and hedonistic, chocolate is synonymous with our idea of indulgence. It is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, exotic, addictive and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alexander Badenoch explore the origins and growth of this almost universal obsession.Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In 1753 Linnaeus gave the cocoa tree the official classification Theobroma cacao, or ‘the food of the gods’. In the eighteenth century chocolate became regarded as an aphrodisiac – the first step on the road to today’s boxes of Valentine delights. Chocolate also looks at the production of chocolate, from artisanal chocolatiers to the brands such as Hershey’s, Lindt and Cadbury that dominate our supermarket shelves, and explores its associations with slavery and globalization.Packed with tempting images and decadent descriptions of chocolate throughout the ages, Chocolate will be as irresistible as the tasty treats it describes.
- Sales Rank: #306861 in eBooks
- Published on: 2012-05-26
- Released on: 2012-05-26
- Format: Kindle eBook
Review
The politics of cocoa - chocolate's key ingredient - are fascinating. For centuries African and Central American farmers made it for the paler races to devour. And how did Westerners thank them? With some of the most eye-bogglingly racist advertising in history. Hopefully, paying the current farmers Fair Trade prices will make amends. Diplomat magazine The Edible series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting ... food writing at its best! -- Ken Hom, chef and author
About the Author
Sarah Moss is senior lecturer in English literature at the University of Kent at Canterbury. She has written widely on the literature and culture of food. Alec Badenoch is an instructor in media and cultural studies at the University of Utrecht, Netherlands, and the author of Voices in Ruins: West German Radio Across the 1945 Divide (2008).
Most helpful customer reviews
0 of 0 people found the following review helpful.
A fast and fun read, to be read with an open box of chocolates.
By lyndonbrecht
This is a good introduction, a sort of overview of global chocolate. It is slightly more political than most of the many books in the "edible" series, Moss seeing a large gap between the producers and the far more prosperous consumers. This doesn't go very far, but it's similar to many views on the negative impact of commodities in world trade. This is a very small part of the book.
The book describes some of the history of how chocolate developed from a New World curiosity to a sizable range of commodities, largely but not all in Europe. The chocolate consumed in 1650 Holland and 1950 New York are not the same. Early on it had a sense of being a drug. For me, the most interesting part is the early marketing that created both demand for products and created specific products, such as the beginnings of today's iconic chocolate firms, hot cocoa as a comfort foods, and so on.
This is a quite short and easy read, yet still with informative content. You will learn a bit more about chocolate that you knew. This is not a recipe book, or a cookbook. It does have some recipes, sort of.
2 of 2 people found the following review helpful.
Good starter book
By Adrenalin Streams
At about 125 pages long this was never going to be a profound book on the subject, but it does a reasonably good job at taking the reader through the history of chocolate post-Spanish colonialisation of Latin America, with an emphasis on the age of industrialsed production. I found the latter parts of the book, which look at more social aspects of chocolate consumption, a bit too waffly and lightweight but overall not a bad starter book on the subject, and the compact size makes it very user friendly.
0 of 0 people found the following review helpful.
who doesn't love it. The history was also very interesting and ...
By C. A. Bigelow
Chocolate, who doesn't love it. The history was also very interesting and informative.
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