Chocolate: A Global History (Edible Series) by Sarah Moss, Alexander Badenoch

By Sarah Moss, Alexander Badenoch

Redolent of every thing sensual and hedonistic, chocolate is synonymous with our thought of indulgence. it's loved all over the world and has been because the Spanish first encountered cocoa beans in South the United States within the 16th century. it really is obvious as magical, unique, addictive and strong past something that may be defined through its constituents, and in Chocolate, Sarah Moss and Alexander Badenoch discover the origins and development of this virtually common obsession.

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

Packed with tempting pictures and decadent descriptions of chocolate in the course of the a while, Chocolate can be as impossible to resist because the tasty treats it describes.

Edible is a progressive new sequence of books on food and drinks which explores the wealthy background of man’s intake. each one e-book presents an overview for one kind of nutrition or drink, revealing its background and tradition on an international scale. 50 remarkable illustrations, with nearly 25 in color, accompany those attractive and obtainable texts, and provide exciting new insights into their topic. Key recipes in addition to reference fabric also will accompany every one identify.

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

Alexander Badenoch is an teacher in Media and Cultural reports 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 info for Chocolate: A Global History (Edible Series)

Sample text

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. Monastic orders provided networks which reached across the Atlantic but also across Europe, and the Jesuits and Dominicans were initially responsible for the dissemination of chocolate in the Old World. The first records of cocoa in Europe portray a substance of value only because it was exotic, a curiosity from the New World that came in a literal package with striking feathers from strange birds and copal incense.

For the last twelve years, however, he left off all fermented liquors. To make himself some amends, indeed, he took his chocolate liberally, pouring in large quantities of cream, or even melted butter; and was so fond of fruit, that though he usually ate seven or eight large peaches of a morning . . and treated them with proportionate attention after dinner, yet I have heard him protest that he never had quite as much as he wished of wall-fruit. Chocolate here works as an interesting replacement for ‘the strongest drink’, one which is associated with the insatiable appetite for the rare luxury of peaches.

Chocolate remained characteristically Spanish until the end of the seventeenth century, although English and Italian friars had encountered it in New Spain a hundred years earlier. Chocolate was served to both inquisitors and victims of the Inquisition, including at public scenes of torture and execution, and was regarded by visitors as a speciality of the Spanish court. An Italian medical treatise of the mid-s makes reference to cocoa, but the first reliable evidence of chocolate being prepared and drunk outside Spain is from the court of Grand Duke Cosimo  of Tuscany, where toasted cocoa beans were crushed and infused with jasmine flowers before being ground with sugar, vanilla and ambergris, which is a floral-smelling intestinal accretion of the sperm whale.

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