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"The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate 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 Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the 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, and now, in our own time, it has become once again a luxury item."
"Raconte l'histoire méconnue du chocolat. De la civilisation des Mayas et des Aztèques en passant par le voyage du chocolat en Europe, l'analyse de ses différentes utilisations (monnaie d'échange, boisson, plante médicinale) montre la place singulière que le chocolat a occupé dans diverses civilisations depuis son apparition."
"A history of chocolate, looking at the origin of the cacao tree and how its seeds are turned into chocolate, the first processing of chocolate by the Olmec civilizations of southern Mexico, its importance to the Aztecs, its introduction to Europe, and the modern invention of solid-chocolate, mass produced by Milton Hershey."@en
"A beautifully written...and illustrated history of the Food of the Gods, from Olmecs to present-day developments."--"Chocolatier" This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate. The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate 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 Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the 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, and now, in our own time, it has become once again a luxury item. The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate. 100 illustrations, 15 in color."@en
""The food of the gods": Delicious indulgence or cause of migraines? Aphrodisiac or medicinal tonic? Religious symbol or Mesoamerican currency? This tale of one of the world's favorite foods draws upon botany, archaeology, socioeconomics and culinary history to present for the first time a complete and accurate history of chocolate. The story begins some 3000 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 a beverage. 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 as a luxury item; then industrialization made it a food for the masses. From Maya hieroglyphs to the Hershey Bar, this is a fascinating history, enhanced with quotations, illustrations and old recipes.--From publisher description."@en
"A beautifully written ... and illustrated history of the Food of the Gods, from Olmecs to present-day developments."--"Chocolatier" This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate. The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate 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 Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the 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, and now, in our own time, it has become once again a luxury item. The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate. 100 illustrations, 15 in color."@en

genre

http://schema.org/genre

"Spanish language materials"
"Geschiedenis (vorm)"
"Populárně-naučné publikace"
"History"
"History"@en
"Electronic books"@en

name

http://schema.org/name

"The true history of chocolate : with 97 illustrations, 13 in colour"
"The True history of chocolate"
"La vera storia del cioccolato"@it
"La vera storia del cioccolato"
"The true history of chocolate"@en
"The true history of chocolate"
"Généalogie du chocolat"
"La verdadera historia del chocolate"@es
"La verdadera historia del chocolate"
"Ch'ok'ollit : sindŭl ŭi yŏlmae"
"La historia verdadera del chocolate"
"Čokoláda : historie sladkého tajemství"
"The true history of chocolate : with 97 illustrations, 13 in color"
"초콜릿 : 신들의열매"
"Die wahre Geschichte der Schokolade"
"The true history of chocolate [uncorrected proof]"
"True History of Chocolate"@en
"Suklaan historia"@fi
"Çikolatanın gerçek tarihi"
"The true history of Chocolate"@en
"La Verdadera historia del chocolate"

workExample

http://schema.org/workExample