NYC Chocolate Guide Copyright © 2003-2006, RK Chin.
Icon Health Publications, 2003. 344 pp.
"This is a 3-in-1 reference book. It gives a complete medical dictionary covering hundreds of terms and expressions relating to chocolate. It also gives extensive lists of bibliographic citations. Finally, it provides information to users on how to update their knowledge using various Internet resources. The book is designed for physicians, medical students preparing for Board examinations, medical researchers, and patients who want to become familiar with research dedicated to chocolate." --info from the publisher
by Ruth Lopez
Harry N Abrams, 2002.
by Robert Burleigh
Abrams Books for Young Readers, 2002.
by Christian Teubner, Leopold Forsthofer, Silvio Rizzi, Sybil Grafin Schonfeldt, Karl Schumacher, Eckart Witzigmann.
Book Sales, 2004. 240 pp.
"The history of chocolate from pre-Columbian Mexico to production of chocolate in Europe and America; followed by 150 step-by-step savory, and sweet chocolate recipes by master chefs." --book info
by Allen M. Young
Smithsonian Institution Press, 1994.
A detailed natural history of the cocoa tree.
by Astrid Nehlig, PrasadChandan, Ph.D.
CRC Press, 2004. 224 pp.
"Sixteen chapters provide a stimulating review of the latest scientific information on the beneficial and detrimental neurobiological effects of caffeine, the mild stimulant in coffee, tea, and chocolate. Nehlig (INSERM, the French Medical Research Institute, Strasbourg) notes that current knowledge indicates that moderate consumption of these substances is healthful. Several contributors report evidence for the memory-, mood-, and performance-enhancing attributes of coffee. Others address caffeine dependence (though cravings for chocolate are more psychological than physiological), its potential for neurodevelopmental damage, and complex relationship to headaches and other neurological disorders" --Book News
by Susan J. Terrio
University of California Press, 2000.
by Joël Glenn Brenner
Broadway Book, 2000. 384 pp.
"Forrest Mars and Milton Hershey built business empires out of chocolate. In this long-awaited history of the candy business, over eight years in the making, former Washington Post reporter Joël Glenn Brenner tells a unique story that is like chocolate itself, a rich blend of many compelling ingredients--in this case, biography and cultural history, investigative reporting and literary journalism. Along the way, Brenner takes us inside a world as mysterious as Willy Wonka's Chocolate Factory, where industrial spies jockey for inside information as paranoid executives fight an all-out war for America's sweet tooth." --book description
by Paul Richardson
Abacus, 2004. 319 pp.
"...Richardson’s exploration of chocolate’s historical, cultural, gastronomic and even political impact will be nothing short of eye-opening. He begins his travelogue in Mexico, with a study of the harvesting and production of cacao beans... While journeying through such countries as Venezuela, Spain, France, Italy, the U.K., and the U.S., Richardson observes the manner in which people enjoy their chocolate and concludes that it is directly tied to culture ... Of course, luxury items are never without political implications and consequences. Richardson notes the harsh dichotomy that exists between producing and consuming nations: "Cacao and chocolate are the raw and the cooked. What comes to mind is a dualistic, almost Manichean world, or rather two separate worlds living in almost total ignorance of each other. How many Western consumers have more than the faintest clue about cacao, its provenance and process? Meanwhile Latin America consumes 7 per cent of the cacao it produces; Africa, just 3 per cent." Readers will likely be left with a serious chocolate craving after reading some of Richardson’s more eloquent descriptions, but it’s hard to imagine ever looking at a bon-bon in quite the same way again." --Publishers Weekly
by Maricel E. Presilla
Ten Speed Press, 2001.
A history of chocolate with full color photos and illustrations detailing the natural history, and morphology of the many species of cocoa found all over the world. There is a chapter on chocolate tasting, and many savory recipes of South American dishes combining chocolate with its natural partner, capsicum.
by Stephen T. Beckett
Royal Society of Chemistry, 2000.
Geared for professionals, and anybody who wants to understand the properties of chocolate so you can make a better chocolate.
by Sophie D. Coe, Michael D. Coe
Thames & Hudson, 2000.
"Theobromo caco . . . chocolate . . . "the food of the gods." Delicious indulgence or cause of migraines? Aphrodisiac or medicinal tonic? Religious symbol or Mesoamerican currency? This delightful tale of one of the world's favorite foods draws upon botany, archaeology, socio-economics, and culinary history to present a complete and accurate history of chocolate. The story begins some three thousand years ago in the jungles of lowland Mexico and Central America with the 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 sophisticated Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it became first the stimulating drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses..." --book description