The True History of Chocolate
Wednesday, 31 May 2006 @ 23:45
by Sophie D. Coe, Michael D. Coe (2003)
Generously accompanied with 97 illustrations (13 in colour), the book examines the origin of the cacao tree (Theobroma cacao, “food of the gods”), its history and sociological importance/pervasiveness from its first domestication by the Olmec, the more colourful widespread combinations of chocolate (e.g. with chilli, vegetables, meat, pasta) and finally its familiar present-day uses brought about by mass production and its recent luxurious status revival.
