Chocolate History Culture and Heritage History Culture and Heritage 1st Edition by Louis E Grivetti, Howard Yana Shapiro ISBN 0470121653 9780470121658

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ISBN 10: 0470121653 
ISBN 13: 9780470121658
Author: Louis E Grivetti, Howard Yana Shapiro

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result 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 topics explored inside 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 times 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 Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world’s favorite foods.

Chocolate History Culture and Heritage History Culture and Heritage 1st Table of contents:

Part I: Beginnings and Religion
CHAPTER 1: Cacao Use in Yucatán Among the Pre-Hispanic Maya
Introduction
The Role of Cacao in the Northern Maya Area
Conclusion
Acknowledgments
Endnote
References
CHAPTER 2: Tempest in a Chocolate Pot
Introduction
Origin of the Word Cacao
Conclusion
Acknowledgments
Endnote
References
CHAPTER 3: Ancient Gods and Christian Celebrations
Introduction
How Cacao Came to Humans
Contemporary Mayan Ritual Uses of Cacao
Arrival of Christianity
Conclusion
Acknowledgments
Endnote
References
CHAPTER 4: Chocolate and Sinful Behaviors
Introduction
Chocolate and the Inquisition
Inquisition Case Records
Conclusion
Acknowledgments
Endnote
References
CHAPTER 5: Nation of Nowhere
Introduction
The Nation of Nowhere
NEW LANDS: THE WEST INDIES, VENEZUELA, AND BRAZIL
Colonial America
Conclusion
Acknowledgments
References
Part II: Medicine and Recipes
CHAPTER 6: Medicinal Chocolate in New Spain, Western Europe, and North America
Introduction
Medicinal Chocolate: Indigenous and Early New World Accounts
Chocolate and Medicine in North America: A Sampling of Themes
Conclusion
Acknowledgments
Endnote
References
CHAPTER 7: Chocolate and the Boston Smallpox Epidemic of 1764
Introduction
Chocolate and Smallpox Treatment in 18th Century North America
Smallpox in Boston
CONCLUDING COMMENTS ON CHOCOLATE AND 1764 SMALLPOX EPIDEMIC
Acknowledgments
Endnote
References
CHAPTER 8: From Bean to Beverage
Introduction
Chocolate Recipes
Conclusion
Acknowledgments
Endnote
References
CHAPTER 9: Chocolate as Medicine
Introduction
Cookbooks
Conclusion
Acknowledgments
References
Part III: Serving and Advertising
CHAPTER 10: Chocolate Preparation and Serving Vessels in Early North America
Introduction
Preparing Chocolate
Chocolate Pots
Chocolate Drinking in the 19th century
Acknowledgments
Endnote
References
CHAPTER 11: Silver Chocolate Pots of Colonial Boston
Introduction
The Boston Chocolate Pots
The “Excellent Nectar”
Acknowledgments
Endnote
References
CHAPTER 12: Is It A Chocolate Pot?
Introduction: The Chocolatière and the Refinement of Aristocratic Manners in Early Modern France
The Function of the Chocolatière
Chocolatières in Precious and Other Metals
Chocolatières in Porcelain
Chocolatières and Portraiture, 18th Century France
Decline and Renewal: The French Revolution and After
Conclusion
Acknowledgments
References
CHAPTER 13: Commercial Chocolate Pots
Introduction
Findings
Conclusion
Acknowledgments
References
CHAPTER 14: Role of Trade Cards in Marketing Chocolate During the Late 19th Century
Introduction
Trade Cards
Potent Pictures
The Promise
Acknowledgments
Endnote
References
CHAPTER 15: Commercial Chocolate Posters
Introduction
Findings
Conclusion
Acknowledgments
References
CHAPTER 16: Chocolate at the World’s Fairs, 1851–1964
Introduction
Discovering the Botany and Agriculture of Cacao
Discovering the Taste of Chocolate
Creating Corporate Identity
The Architecture of Chocolate
Conclusion
Acknowledgments
Endnote
References
Part IV: Economics, Education, and Crime
CHAPTER 17: Pirates, Prizes, and Profits
Introduction
Shipping News Documents
Research Methodology
Results
Links to Modern Commodity Research
Conclusion
Acknowledgments
Endnote
References
CHAPTER 18: How Much Is That Cocoa in the Window?
Introduction
Price Information: Cautions and Caveats
Research Methodology
Descriptive Statistics
Results
Purchase Choices Available to a “Representative Adult Male”
Conclusion
Acknowledgments
Endnote
References
CHAPTER 19: C” Is for Chocolate
Introduction
Education Materials
Conclusion
Acknowledgments
References
CHAPTER 20: Chocolate, Crime, and the Courts
Introduction
The Old Bailey Trial Archive (London)
Analysis and Commentary
Acknowledgments
References
CHAPTER 21: Dark Chocolate
Introduction
Chocolate–Associated Crimes
Conclusion
Acknowledgments
References
Part V: Colonial and Federal Eras (Part 1)
CHAPTER 22: Chocolate and Other Colonial Beverages
Introduction
Alcoholic Beverages
Nonalcoholic Beverages
Hot Liquors
Conclusion
Acknowledgments
Endnote
References
CHAPTER 23: Chocolate Production and Uses in 17th and 18th Century North America
Introduction
Food of the Gods and Turmoil in the Caribbean
American Production and Manufacturing
Conclusion
Acknowledgments
Endnote
References
CHAPTER 24: Chocolate’s Early History in Canada
Introduction
L’arbre qui s’apelle cacau: Chocolate’s Earliest Connection to Canada
“Chocolate — Here Made” — Early English Settlement in Canada
“To Be Sold Cheap for Ready Money” — Early Canadian Chocolate Advertisements
“Our Only Spark of Comfort”: Chocolate in Canadian Exploration, Fur Trade, and Early Arctic Voyages
Aboriginal Encounters with Chocolate
Strength to the Whole System”: Chocolate and Cocoa Manufacture in Canada
Conclusion
Acknowledgments
Endnote
References
CHAPTER 25: A Necessary Luxury
Introduction
Louisbourg in New France
Les Compagnies Franches de la Marine and Chocolate
Louisbourg Society and Chocolate
From Martinique to Louisbourg: The Colonial Trade of Chocolate
Maritime War: Chocolate Prizes
Conclusion
Acknowledgments
Endnote
References
CHAPTER 26: Chocolate Manufacturing and Marketing in Massachusetts, 1700–1920
Introduction
Small-Scale, Individualized Colonial Chocolate Use
Increased Trade Prior to Revolution
Revolution
The First American Large-Scale Chocolate Works
Chocolate: Beginning of Mass Production and Consumption in New England
Walter Baker and the Marketing Revolution of the Mid-19th Century
Reform, Health, and the Civil War
Turn-of-the-Century Mass Marketing to “Proper” American Women and Men
Conclusion
Acknowledgments
References
CHAPTER 27: Boston Chocolate
Introduction
Boston Chocolate
Conclusion
Acknowledgments
Endnote
References
Part VI: Colonial and Federal Eras (Part 2)
CHAPTER 28: Dutch Cacao Trade in New Netherland During the 17th and 18th Centuries
Introduction
Trade
Artifacts
Acknowledgments
Endnote
References
CHAPTER 29: Chocolate Consumption and Production in New York’s Upper Hudson River Valley, 1730–1830
Introduction
Early Consumption of Chocolate in the Upper Hudson Valley
Chocolate Manufacturing in Albany
Acknowledgments
Endnotes
References
CHAPTER 30: Chocolate Makers in 18th Century Pennsylvania
Introduction
Quakers
Mary Keen Crathorne Roker of Philadelphia
A Look Inside a Mill
STEP ONE: ROASTING
Acknowledgments
Endnote
References
CHAPTER 31: Breakfasting on Chocolate
Introduction
Chocolate in Hospitality and Diplomacy
Supplying the Armies with Chocolate
Acknowledgments
Endnote
References
CHAPTER 32: Chocolate and North American Whaling Voyages
Introduction
Whaling and Chocolate
Conclusion
Acknowledgments
Endnote
References
Part VII: Southeast/Southwest Borderlands and California
CHAPTER 33: Blood, Conflict, and Faith
Introduction
Spanish Florida
Southwest Borderlands (Arizona, New Mexico, Texas)
Era of Political Transition and Independent Mexico
Conclusion
Acknowledgments
Endnote
References
CHAPTER 34: Sailors, Soldiers, and Padres
Introduction
Cacao and Chocolate in California
Conclusion
Acknowledgments
Endnote
References
CHAPTER 35: From Gold Bar to Chocolate Bar
Introduction
Before the Gold Rush
Chocolate and the Gold Rush
Ghirardelli and Guittard Put California Chocolate on the Map
Diffusion and Diversity in California Chocolate in the Second Half of the 19th Century
Milk Chocolate, Refrigeration, and the Bar
Acknowledgments
References
Part VIII: Caribbean and South America
CHAPTER 36: Caribbean Cocoa
Introduction
Sixteenth and Seventeenth Century Cocoa Planting in the Caribbean
Cocoa Producers
Technological Changes
Conclusion
Acknowledgments
References
CHAPTER 37: Caribbean Chocolate
Introduction
Chocolate and Its Medicinal Properties
Methods of Preparation
Institutional Use of Cocoa
Manufacturing
The Caribbean Cocoa Trade
Conclusion
Acknowledgments
Endnote
References
CHAPTER 38: History of Cacao Cultivation and Chocolate Consumption in Cuba
Introduction
Cuban Cacao and Chocolate: The Beginnings
Nineteenth Century Developments
Cacao Production
Chocolate and Chocolate Making in Travelers’Accounts
Cacao and Chocolate During the Mid – 19th Century
Consequences of the Independence Wars and the First Cuban Republic
The 20th Century
Chocolate in Cuba After 1959
Conclusion
Acknowledgments
Endnote
References
CHAPTER 39: History of Cacao and Chocolate in Cuban Literature, Games, Music, and Culinary Arts
Introduction
Cocoa and Chocolate in Cuban Literature and Proverbs
Chocolate in Cuban Games and Music
Cuba Culinary Traditions
Cacao and Chocolate in Contemporary Cuban Cookbooks
Traditional Medicinal Uses of Cacao
Conclusion
Acknowledgments
Endnote
References
CHAPTER 40: Establishing Cacao Plantation Culture in the Atlantic World
Introduction
Cultivation in Brazil
Cacao as a Medicinal Plant
Missionaries, Native Americans, and Wild Cacao Collection in the Amazon
An Early Attempt to Transplant Cacao to Portuguese Colonies Outside Brazil
Cacao Plantations and Production in Bahia
The Portuguese and Cacao in São Tomé: Early Introduction of Cacao from Brazil
Transplanting the Cacao Plantation System from Brazil to West Africa
Finding Laborers: Contracts and Convicts from Cape Verde, Angola, and Mozambique
Rhythms of Work on Portuguese Colonial Cacao Plantations
Controversy Over Labor and The British Boycott
Conclusion
Acknowledgments
Endnote
References
Part IX: Europe and Asia
CHAPTER 41: Cure or Confection?
Introduction
Royal Chocolatier: Confectioner and Pharmacy Technician
Expansion of Brazilian Cacao Production and Consumption Within the Empire
Chocolate as a Recuperative Foodstuff in Portuguese Colonial Hospitals
Chocolate and the Portuguese Royal Court in the 18 th and 19 th Centuries
Images of Portuguese Elites’ Chocolate Consumption in the 18 th and 19 th Centuries
Acknowledgments
References
CHAPTER 42: Chocolate in France
Introduction: Chocolate Comes to France
Chocolate Enters French Culture
Chocolate’s Democratization
Acknowledgments
References
CHAPTER 43: Commerce, Colonies, and Cacao
Introduction: The English Adopt Chocolate
Cacao, Colonization, and Clubs
Chocolate Penetrates English Culture
Joseph Fry and Fraud in Chocolate
Chocolate and the Struggle for Empire: Fighting the Americans and the French
Beginnings of the Industrialization of Chocolate Production
The Modern Era: Fry, Cadbury, and the Chocolate Bar
Acknowledgments
References
CHAPTER 44: Chinese Chocolate
Introduction: Chocolate in China … An Untold Story
Jesuits and Franciscans
How Chocolate Came to China
Chinese Chocolate Export Ware
Chinese Chocolate in 19th Century French Texts
Chocolate and China to the Coming of the Bar
Acknowledgments
References
Part X: Production, Manufacturing, and Contemporary Activities
CHAPTER 45: Cacao, Haciendas, and the Jesuits
Introduction
Presentation of the Documents
Conclusion
Acknowledgments
Endnote
References
CHAPTER 46: From Stone Metates to Steel Mills
Introduction: The Early Evolution of Chocolate Manufacturing
Chocolate Manufacturing, 1700–1850
Chocolate Manufacturing, 1850–1900
Chocolate Manufacturing in the 1900s
Conclusion
Acknowledgments
References
CHAPTER 47: Adulteration
Introduction
Animal Adulterants
Vegetal Adulterants
Mineral Adulterants
Perspectives on Chocolate Adulteration
Defining Chocolate
Conclusion
Acknowledgments
References
CHAPTER 48: Making Colonial Era Chocolate
Introduction
Why Make Chocolate?
Importance of Background Research
The Hand–Grinding Process
Is Making Chocolate Worth the Effort?
Conclusion
Acknowledgments
Endnote
References
CHAPTER 49: American Heritage Chocolate
Introduction
Background Research
Conclusion
Acknowledgments
Endnote
References
CHAPTER 50: Twenty-First Century Attitudes and Behaviors Regarding the Medicinal Use of Chocolate
Introduction
Objectives
Methods
Results
Future Research
Conclusion
Acknowledgments
Endnote
References
Part XI: Fieldwork, Methodology, and Interpretation
CHAPTER 51: Symbols from Ancient Times
Introduction
Methods
Background to the St. Augustine Documents
Introduction to the St. Augustine Documents: Summation of Events
Conclusion
Acknowledgments
Endnote
References
CHAPTER 52: Digging for Chocolate in Charleston and Savannah
Introduction
Data Collection
Chocolate in Charleston
Search for Chocolate in Savannah
Conclusion
Acknowledgments
Endnote
References
CHAPTER 53: Management of Cacao and Chocolate Data
Introduction
Organization and Types of Information Within the CRP
Motivations, Guiding Principles, and Design Challenges
Techniques Used to Build the Chocolate Research Portal
Conclusion
Acknowledgments
Endnote
Recommended Readings
CHAPTER 54: Base Metal Chocolate Pots In North America
Introduction
Base Metal Chocolate Pots: Description and Analysis
FORMS
Conclusion
Acknowledgments
References
CHAPTER 55: Blue and Gray Chocolate
Introduction
Eyewitness and Firsthand Accounts, 1860–1865
Postwar Memories
Conclusion
Acknowledgments
Endnote
References
CHAPTER 56: Chocolate Futures
Introduction
Chocolate Futures
Expanded Geographical Coverage
Potential Thematic Coverage Opportunities
Conclusion
Epilogue
Acknowledgments
Endnote
References
Appendices
APPENDIX 1: Lexicon and Abbreviations
APPENDIX 2: Archives, Institutions, Libraries, and Museums Consulted
APPENDIX 3: Commonsense Rules for Working in Archives, Libraries, and Museums
Acknowledgments
APPENDIX 4: Digitized Resources Consulted
APPENDIX 5: Saint Augustine, Florida, 1642
APPENDIX 6: Boston Chocolate, 1700–1825
APPENDIX 7: The Ninety and Nine
APPENDIX 8: Chocolate Timeline
APPENDIX 9: Early Works on Chocolate

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Louis E Grivetti,Howard Yana Shapiro,Chocolate History,Culture,Heritage History,Heritage