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From Amazon
The Coes, both anthropologists with a culinary bent, delve deeply into the history of their mouth-watering subject. The material on ancient cultures is particularly fascinating--did you know that the Maya used unsweetened liquid chocolate as currency? And in a chapter called "Chocolate for the Masses," they detail the modernization of chocolate manufacture, which has allowed more than 25 million Hershey's Kisses to roll off the conveyor belt each day.
--This text refers to an out of print or unavailable edition of this title.
From Booklist
The Coes' examination of the history of the "food of the Gods" is a delight that can be enjoyed on several levels. Historians should find the interaction between economic factors and the power relations in meso-America fascinating. Anthropologists can immerse themselves in the ample information illustrating how entire cultures were shaped and modified by the expanding value of the cacao plant. Finally, those interested in food science should find the extensive descriptions of chocolate production, from growth to refinement to delivery, to be both informative and thought provoking. The Coes are well prepared to write such a definitive history; the late Sophie had both a culinary and an anthropological background, while Michael has written extensively on pre-Colombian civilizations. The result is a superbly written, charming, and surprisingly engrossing chronicle of a food and how its development has touched the lives of cultures around the world. Jay Freeman
--This text refers to an out of print or unavailable edition of this title.
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Most helpful customer reviews
5.0 out of 5 stars
A nice little book,
Amazon Verified Purchase(What's this?)
This review is from: True History Of Chocolate 2e (Paperback)
I had read 2 books of Michael D Coe before and when i found that one i couldn't resist. It's very simple but with a lots of detail, one of the best book in years in my opinion cause it goes right to the point.
2 of 2 people found the following review helpful
4.0 out of 5 stars
Engaging: Academic yet Readable,
By Rachel O. (Des Plaines, IL United States) - See all my reviews
This review is from: True History Of Chocolate (Paperback)
This book went beyond my expectations by presenting the history of chocolate in an unbiased, academic yet readable format. A far cry from high school history textbooks, the authors enchant the reader with stories and historical tid-bits while maintaining a cohesive whole. I definitely recommend this book to chocolate connoisseurs, history-buffs, and chocoholics alike.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Totally Cholestorol Free,
This review is from: True History Of Chocolate (Hardcover)
This book may be the only way to indulge in chocolate without gaining weight. The "True History of Chocolate" is fascinating in relating the Mayan and Inca cacao rituals - chocolate was an all-purpose sauce, drink, drug, what-have-you, as the recent film "Chocolat" attests. There are wonderful stories of chocolate's introduction to aristocratic Europe, as immortalized by Dicken's account of the Marquis' chocolate drinking in "A Tale of Two Cities." As today, doctors of the day were divided on chocolate's merits, wildly debating whether chocolate generated a phlegmatic or choleric humor. Only very recently was chocolate sweetened, and only later yet was it reduced to solid form and packaged in factories. The Coes seem to suggest that something mysterious was forever lost when the vulgarians of Cadbury and Hershey started peddling cacao to the masses.
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