Synopsis
"A beautifully written...and illustrated history of the Food of the Gods, from Olmecs to present-day developments."―Chocolatier.
This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate.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.
The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate. 100 illustrations, 15 in color
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About the Authors
Sophie D. Coe was an anthropologist and food historian. Her book America's First Cuisines was published in 1994 to universal acclaim.
Michael D. Coe (1929– 2019) was Professor Emeritus of Anthropology at Yale University and Curator Emeritus for the Peabody Museum of Natural History at Yale University. His books include The Maya, Mexico, and Breaking the Maya Code.
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