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Condition: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This book follows the red thread of cocoa / chocolate through geographically dispersed social and economic networks within the Spanish empire to investigate the mechanisms of its diffusion, as well as its role in promoting both democratization of consumption and economic growth in the 18th century.
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Brossura. Condition: nuovo. Anno: 2018. Pagine: 144. Edizioni Università di Trieste -- La monografia si occupa della diffusione di nuovi modelli di consumo nella Spagna del XVIII secolo, concentrandosi sul caso del tè, caffè e cioccolato. Prodotti legati a contesti coloniali diversi, oggetto di monopoli e contese tra le potenze imperiali nel corso del Settecento, seguirono percorsi di diffusione diversi e al contempo intrecciati; essi divennero oggetto di politiche economiche non sempre coerenti, assumendo nel corso del tempo significati culturali e sociali diversi in un continuo processo di appropriazione culturale e reinvenzione del lusso. L'obiettivo del lavoro non è quello di ripercorrere in maniera lineare le traiettorie di questi prodotti, bensì interrogarsi attraverso lo studio di testi medici, scientifici, economici, di testi teatrali e racconti, nonché di inventari, documenti amministrativi e commerciali sul ruolo svolto dalla penetrazione nella vita sociale e privata di alcuni prodotti esotici, nell'aprire la strada a un aumento dei consumi suntuari.
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ISBN 10: 1032174730 ISBN 13: 9781032174730
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Irene Fattacciu is a postdoctoral fellow at the University of La Tuscia, Italy.Chocolate is one of the most visible examples of how a deeply exotic consumer product penetrating our daily lives fascinated Europeans during the Early Modern period. .
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Chocolate is one of the most visible examples of how a deeply exotic consumer product penetrating our daily lives fascinated Europeans during the Early Modern period. Today, over fifty percent of the four million tons of cocoa produced globally come from Sub-Saharan Africa. Ecuadorian cocoa, on the other hand, is considered premium quality. Yet the fact that Ecuadorian cocoa is preferred by today's artisanal chocolate makers is one of history's ironic turns. During the eighteenth century, production and exports of Ecuadorian cocoa dramatically expanded due to its fast growth rate, high yield and low price, though certainly not due to its qualities of taste. This book analyzes the transition of chocolate from an exotic curiosity to an Atlantic commodity. It shows how local, inter-regional, and Atlantic markets interacted with one another and with imperial political economies. It explains how these interactions, intertwined with the resilience of local artisanal production, promoted the partial democratization of chocolate consumption as well as economic growth.