- Paperback: 288 pages
- Publisher: Thames & Hudson; Second edition (October 29, 2007)
- Language: English
- ISBN-10: 0500286965
- ISBN-13: 978-0500286968
- Product Dimensions: 6.2 x 1.1 x 9.2 inches
- Shipping Weight: 15.2 ounces
- Average Customer Review: 65 customer reviews
- Amazon Best Sellers Rank: #1,186,143 in Books (See Top 100 in Books)
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The True History of Chocolate (Second Edition) Paperback – October 29, 2007
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About the Author
Sophie D. Coe was an anthropologist and food historian. Her book America's First Cuisines was published in 1994 to universal acclaim.
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I would recommend this book to other students because it tells a fascinating story of a boring item. Students can learn many things from this novel such as the impact of trade or interactions between humans. They can also see the effects of cultural diffusion from different goods in the world. The only thing I had wished the author had done was add more personal thoughts or opinions on their information to give students something to discuss about.
You can find information that dispels some of the bogus lore floating about on the Web about chocolate. There is much.
I'd like to see somebody write a chapter on the various species of flowers that the Aztecs used to flavor chocolate; I have forgotten two of them, and only see vanilla noted in most people's writing on the subject. Incidentally, there are multiple species of Vanilla in the chocolate homelands, with one set of four species still existing in some old plantations in the Yucatan of Mexico, and a different set of four, with overlap, existing in some old plantations in Guatemala. The various flowers to not impart the same aromas and flavors! Vanilla planifolia is merely the dominant flavor source for most commercially farmed vanilla, and provided the chemical reference for the synthetic vanillas. However, the genetic background on Tahitian Vanilla indicates a hybrid, and I'm not certain that the source for the second parent that is not V. planifolia is a settled subject.