The true history of chocolate
著者
書誌事項
The true history of chocolate
Thames and Hudson, 2013
3rd ed
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注記
]Bibliography: p. 271-275
Includes index
内容説明・目次
内容説明
Chocolate - 'the food of the Gods' - has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses - until its revival in our own time as a luxury item. The third edition of this classic book includes some tantalizing new data on the first cultivation of the cacao tree in the northwest Amazon, and the discovery of the chocolate process in southern Mesoamerica, long before the rise of the Olmecs. Chocolate has also been giving up some of its secrets to modern neuroscientists, who have been investigating how flavour perception is mediated by the human brain. And, finally, the book closes with two contemporary accounts of how chocolate manufacturers have (or have not) been dealing with the ethical side of the industry.
目次
Preface * Introduction * Chapter One: The Tree of the Food of the Gods * Chapter Two: The Birth of Cacao: Olmec-Maya Genesis * Chapter Three: The Aztecs: People of the Fifth Sun * Chapter Four: Encounter and Transformation * Chapter Five: Chocolate Conquers Europe * Chapter Six: The Source
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