Chocolate: History, Culture, and Heritage

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International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.

Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.

In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports.

Here is a sampling of some of the fascinating topics explored inside the book:

• Ancient gods and Christian celebrations: chocolate and religion

• Chocolate and the Boston smallpox epidemic of 1764

• Chocolate pots: reflections of cultures, values, and times

• Pirates, prizes, and profits: cocoa and early American east coast trade

• Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America

• Chocolate in France: evolution of a luxury product

• Development of concept maps and the chocolate research portal</ul>

  Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.

  Chocolate: History, Culture, and Heritage Review

  This is indeed a remarkable collection. As the editors stated, "much of the chocolate story has been told elsewhere" and the impressive historical research that went into this book does not attempt to make an encyclopedic sweep of the subject. For example, while you will find a ten page, well-illustrated article on "California's Chocolate History" with 80 footnotes, you will find just over a paragraph on Milton W. Hershey although one of the primary objectives of the study that produced this book was to "determine historical patterns of introduction and dispersal of chocolate products throughout North America." There are two references to the largest chocolate and coco maker in Europe at the beginning of the 20th century, Stollwerck Brothers, ( Stolwerck's (sic) in the index). One is a sentence about a chocolate trade card and later a paragraph is included the Stollwerck pavilion at the 1893 Columbian Exposition. Stollwerck, according to a biographer of H J Heinz, "made chocolate like the Krupp steelworks made steel." Among the innovations Heinz and others were to emulate in America were a focus on the purity of the product from source to sales, niche marketing, and reliance on steam-powered machinery. While one of the book's objectives, to "identify the development and evolution of chocolate-related technology in North America," it is best to keep in mind that this important collection of essays sheds light on disparate, fascinating topics, but cannot survey the amazing story of chocolate, in all its "history, culture and heritage."
  
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