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 Chocolate: History, Culture, and
Heritage was
edited by Louis Evan Grivetti and Howard-Yana Shapiro and published in 2009 by
John Wiley & Sons, Inc. 1064 pages; hardcover. $99.95.
At more
than 1,000 pages, this compilation of essays from various scholars provides a
comprehensive look at the many historical uses of chocolate. The book’s 56 chapters
are divided into 11 parts organized by time, place, or general theme. For
example, Part 1, “Beginnings and Religion” includes chapters on the use of
chocolate by early cultures; Part 2, “Medicine and Recipes” contains chapters
on the medicinal uses of cacao in North America; and Part 3, “Serving and
Advertising,” has chapters on advertising campaigns and multiple chapters on chocolate
serving dishes or “chocolate pots.” This work has a wide-reaching appeal with its
incredible variety of chapter topics from science and recipes to history and
culture.
An
excerpt from Chocolate: History, Culture,
and Heritage is available for HerbalEGram readers. It contains the book's
table of contents, foreword, preface, and Appendix 10, “Nutritional
Properties of Cocoa,” written by Robert Rucker. The Book can be published from
the publisher’s website.
From the
book, Chocolate: History, Culture, and
Heritage edited by Louis Evan Grivetti and Howard-Yana Shapiro. ©2009 by John Wiley & Sons, Inc. Reproduced with permission from the
publisher.
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