McElvain Library Catalog
Normal view MARC view ISBD view
List(s) this item appears in: New Arrivals - 2020 February
Current location Call number Status Date due Barcode Item holds
Main library collection
Stacks
641.3 Coe 1996 Available T 19082
Total holds: 0

Includes bibliographical references (p. 272-276) and index.

This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 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 available to all, and now, in our own time, it has become once again a luxury item.--Publisher's website.

Powered by Koha