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Editorial Reviews
Amazon.com
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.
Rick Bayless, owner of Chicago's Frontera Grill and Topolobampo
A masterpiece of scholarship, passion, and wit. No stone (or page) is left unturned, no folk history is left unchallenged in search of chocolate's veritable True History. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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.
Rick Bayless, owner of Chicago's Frontera Grill and Topolobampo
A masterpiece of scholarship, passion, and wit. No stone (or page) is left unturned, no folk history is left unchallenged in search of chocolate's veritable True History. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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Citations
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72
books
cite this book:
- Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine by Rick Bayless on page 178, page 392, and Back Matter
- A Pirate of Exquisite Mind: Explorer, Naturalist, and Buccaneer: The Life of William Dampier by Diana Preston in Back Matter (1), and Back Matter (2)
- The Chocolate Connoisseur: For Everyone With a Passion for Chocolate by Chloe Doutre-Roussel on page 19, and Back Matter
- Indulgence: One Man's Selfless Search for the Best Chocolate in the World by Paul Richardson on page 31, and Back Matter
- From Silver to Cocaine: Latin American Commodity Chains and the Building of the World Economy, 1500-200