The true history of chocolate
by Sophie D. Coe
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The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses, and now, in our own time, it has become once again a luxury item.
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Chocolate, History, Cooking (chocolate), Cooking, historyShowing 1 featured edition. View all 1 editions?
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Edition Notes
Previously pub.: 1996.
Includes bibliographical references (p. 271-275) and index.
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- Created July 18, 2019
- 6 revisions
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| March 8, 2023 | Edited by MARC Bot | import existing book |
| December 4, 2022 | Edited by ImportBot | import existing book |
| November 13, 2020 | Edited by MARC Bot | import existing book |
| October 10, 2020 | Edited by ImportBot | import existing book |
| July 18, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |