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The True History of Chocolate (New ed) /anglais - Softcover

 
9780500294741: The True History of Chocolate (New ed) /anglais
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Chocolate – ‘the food of the Gods’ – has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses – until its revival in our own time as a luxury item. Chocolate has also been giving up some of its secrets to modern neuroscientists, who have been investigating how flavour perception is mediated by the human brain. And, finally, the book closes with two contemporary accounts of how chocolate manufacturers have (or have not) been dealing with the ethical side of the industry.

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  • PublisherTHAMES HUDSON
  • Publication date2019
  • ISBN 10 0500294747
  • ISBN 13 9780500294741
  • BindingPaperback
  • Edition number4
  • Number of pages280
  • Rating

Other Popular Editions of the Same Title

9780500290682: The True History of Chocolate: Third Edition

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ISBN 10:  0500290687 ISBN 13:  9780500290682
Publisher: Thames & Hudson, 2013
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Book Description Paperback. Condition: new. Paperback. Chocolate - 'the food of the Gods' - has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses - until its revival in our own time as a luxury item. Chocolate has also been giving up some of its secrets to modern neuroscientists, who have been investigating how flavour perception is mediated by the human brain. And, finally, the book closes with two contemporary accounts of how chocolate manufacturers have (or have not) been dealing with the ethical side of the industry. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780500294741

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