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  features new and previously unpublished information and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.

  Autorentext

  Louis Evan Grivetti, PHD, is Professor Emeritus, Department
  of Nutrition, at the University of California, Davis. His honors
  include the Nutrition Foundation's Book Award for the best
  nutrition book published in 1977, Food: The Gift of Osiris. From
  1987 to 1990, he was the Institute of Food Technologists Scientific
  Lecturer for the United States. Dr. Grivetti is a member of the
  editorial boards of Ecology of Food and Nutrition, The
  International Journal of Food Sciences and Nutrition,
  Nutrition Today, and The Journal of Ethnobiology and
  Ethnomedicine.

  Ooward-Yana Shapirh, PhD, is Global Director of Plant
  Science and External Research at Mars, Incorporated, the largest
  chocolate company in the world. Dr. Shapiro serves as Chairman of
  the Board of the Agricultural Sustainability Institute at the
  University of California, Davis, and is an Adjunct Professor in the
  College of Agricultural and Environmental Sciences. He is a Fellow
  of the World Agroforestry Centre and a contributing author of the
  World Bank IAASTD Report, has presented at more than 150
  international conferences and meetings, is a frequent contributor
  to media outlets worldwide as a writer and speaker, and has
  published three books on sustainable agriculture.

  Zusammenfassung
  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.

  Inhalt

Foreword xi

Preface xiii

Acknowledgments xvii

Chocolate Team (19982009) xix

Part I Beginnings and Religion

1 Cacao Use in Yucatán Among the Pre-Hispanic Maya 3
Gabrielle Vail

2 Tempest in a Chocolate Pot: Origin of the Word Cacao 17
Martha J. Macri

3 Ancient Gods and Christian Celebrations: Chocolate and Religion 27
Louis Evan Grivetti and Beatriz Cabezon

4 Chocolate and Sinful Behaviors: Inquisition Testimonies 37
Beatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti

5 Nation of Nowhere: Jewish Role in Colonial American Chocolate History 49
Celia D. Shapiro

Part II Medicine and Recipes

6 Medicinal Chocolate in New Spain, Western Europe, and North America 67
Louis Evan Grivetti

7 Chocolate and the Boston Smallpox Epidemic of 1764 89
Louis Evan Grivetti

8 From Bean to Beverage: Historical Chocolate Recipes 99
Louis Evan Grivetti

9 Chocolate as Medicine: ImParting Dietary Advice and Moral Values Through 19th Century North American Cookbooks 115
Deanna Pucciarelli

Part III Serving and Advertising

10 Chocolate Preparation and Serving Vessels in Early North America 129
Amanda Lange

11 Silver Chocolate Pots of Colonial Boston 143
Gerald W. R. Ward

12 Is It A Chocolate Pot? Chocolate and Its Accoutrements in France from Cookbook to Collectible 157
Suzanne Perkins

13 Commercial Chocolate Pots: Reflections of Cultures, Values, and Times 177
Margaret Swisher

14 Role of Trade Cards in Marketing Chocolate During the Late 19th Century 183
Virginia Westbrook

15 Commercial Chocolate Posters: Reflections of Cultures, Values, and Times, 193
Margaret Swisher

16 Chocolate at the World's Fairs, 18511964 199
Nicholas Westbrook

Part IV Economics Education and Crime

17 Pirates, Prizes, and Profits: Cocoa and Early American East Coast Trade 211
Kurt Richter and Nghiem Ta

18 How Much Is That Cocoa in The Window? Cocoa's Position in the Early American Marketplace 219
Kurt Richter and Nghiem Ta

19 C Is for Chocolate: Chocolate and Cacao as Educational Themes in 18th Century North America 227
Louis Evan Grivetti

20 Chocolate, Crime, and the Courts: Selected English Trial Documents, 16931834 243
Louis Evan Grivetti

21 Dark Chocolate: Chocolate and Crime in North America and Elsewhere 255
Louis Evan Grivetti

Part V Colonial and Federal Eras (Part 1)

22 Chocolate and Other Colonial Beverages 265
Frank Clark

23 Chocolate Production and Uses in 17th and 18th Century North America 281
James F. Gay

24 Chocolate's Early History in Canada 301
Catherine Macpherson

25 …