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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Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history.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.
Contents
Foreword xi
Preface xiii
Acknowledgments xvii
Chocolate Team (1998-2009) 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, 1851-1964 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, 1693-1834 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 A Necessary Luxury: Chocolate in Louisbourg and New France 329
Anne Marie Lane Jonah, Ruby Fougère, and Heidi Moses
26 Chocolate Manufacturing and Marketing in Massachusetts, 1700-1920 345
Anne Blaschke
27 Boston Chocolate: Newspaper Articles and Advertisements, 1705-1825 359
Louis Evan Grivetti
Part VI Colonial and Federal Eras (Part 2)
28 Dutch Cacao Trade in New Netherland During the 17th and 18th Centuries 377
Peter G. Rose
29 Chocolate Consumption and Production in New York's Upper Hudson River Valley, 1730-1830 381
W. Douglas McCombs
30 Chocolate Makers in 18th Century Pennsylvania 389
James F. Gay
31 Breakfasting on Chocolate: Chocolate in Military Life on the Northern Frontier, 1750-1780 399
Nicholas Westbrook, Christopher D. Fox, and Anne McCarty
32 Chocolate and North American Whaling Voyages 413
Christopher Kelly
Part VII Southeast/Southwest Borderlands and California
33 Blood, Conflict, and Faith: Chocolate in the Southeast and Southwest Borderlands, 1641-1833 425
Beatriz Cabezon, Patricia Barriga, and Louis Evan Grivetti
34 Sailors, Soldiers, and Padres: California Chocolate, 1542?-1840 439
Louis Evan Grivetti, Patricia Barriga, and Beatriz Cabezon
35 From Gold Bar to Chocolate Bar: California's Chocolate History 465
Bertram M. Gordon
Part VIII Caribbean and South America
36 Caribbean Cocoa: Planting and Production 481
Janet Henshall Momsen and Pamela Richardson
37 Caribbean Chocolate: Preparation, Consumption, and Trade 493
Janet Henshall Momsen and Pamela Richardson
38 History of Cacao Cultivation and Chocolate Consumption in Cuba 505
Niurka Núñez González and Estrella González Noriega
39 History of Cacao and Chocolate in Cuban Literature, Games, Music, and Culinary Arts 523
Estrella González Noriega and Niurka Núñez González
40 Establishing Cacao Plantation Culture in the Atlantic World: Portuguese Cacao Cultivation in Brazil and West Africa, Circa 1580-1912 543
Timothy Walker
Part IX Europe and Asia
41 Cure or Confection? Chocolate in the Portuguese Royal Court and Colonial Hospitals, 1580-1830 561
Timothy Walker
42 Chocolate in France: Evolution of a Luxury Product 569
Bertram M. Gordon
43 Commerce, Colonies, and Cacao: Chocolate in England from Introduction to Industrialization 583
Bertram M. Gordon
44 Chinese Chocolate: Ambergris, Emperors, and Export Ware 595
Bertram M. Gordon
Part X Production, Manufacturing, and Contemporary Activities
45 Cacao, Haciendas, and the Jesuits: Letters from New Spain, 1693-1751 607
Beatriz Cabezon
46 From Stone Metates to Steel Mills: The Evolution of Chocolate Manufacturing 611
Rodney Snyder, Bradley Foliart Olsen, and Laura Pallas Brindle
47 Adulteration: The Dark World of "Dirty" Chocolate 625
Laura Pallas Brindle and Bradley Foliart Olsen
48 Making Colonial Era Chocolate: The Colonial Williamsburg Experience 635
James F. Gay and Frank Clark
49 American Heritage Chocolate 647
Eric Whitacre, William Bellody, and Rodney Snyder
50 Twenty-First Century Attitudes and Behaviors Regarding the Medicinal Use of Chocolate 651
Deanna Pucciarelli and James Barrett
Part XI Fieldwork, Methodology, and Interpretation
51 Symbols from Ancient Times: Paleography and the St. Augustine Chocolate Saga 669
Beatriz Cabezon and Louis Evan Grivetti
52 Digging for Chocolate in Charleston and Savannah 699
Laura Pallas Brindle and Bradley Foliart Olsen
53 Management of Cacao and Chocolate Data: Design and Development of a Chocolate Research Portal 715
Matthew Lange
54 Base Metal Chocolate Pots in North America: Context and Interpretation 723
Phil Dunning and Christopher D. Fox
55 Blue and Gray Chocolate: Searching for American Civil War Chocolate References 731
Louis Evan Grivetti
56 Chocolate Futures: Promising Areas for Further Research 743
Louis Evan Grivetti and Howard-Yana Shapiro
Appendices
Appendix 1 Lexicon and Abbreviations 777
Appendix 2 Archives, Institutions, Libraries, and Museums Consulted 797
Appendix 3 Commonsense Rules for Working in Archives, Libraries, and Museums 803
Bertram M. Gordon and Louis Evan Grivetti
Appendix 4 Digitized Resources Consulted 807
Appendix 5 Saint Augustine, Florida, 1642: Chocolate Distribution List by Name, Occupation, and Quantities Received 809
Beatriz Cabezon, translator
Appendix 6 Boston Chocolate, 1700-1825: People, Occupations, and Addresses 817
Louis Evan Grivetti
Appendix 7 The Ninety and Nine: Notable Chocolate-Associated Quotations, 1502-1953 837
Appendix 8 Chocolate Timeline 855
Appendix 9 Early Works on Chocolate: A Checklist 929
Axel Borg and Adam Siegel
Appendix 10 Nutritional Properties of Cocoa 943
Robert Rucker
Appendix 11 Illustration Credits 947
Index 961
