The Journey of the Bean: From Cacao to Chocolate

by Samuel Mutter

Overview

The cacao bean's journey is one full of incidence and romance, and one which epitomizes the Colombian exchange. Mistaken for almonds at one point by Columbus, the cacao bean's value was soon realized even though European traders were often fooled into buying cargoes of avocado stones. Nevertheless, it became a valuable commodity, earning status through the role of the chocolate house in 19th Century European politics. This is a social and economic history of chocolate, looking at the cultural and ritual importance it held for ancient Maya and Aztec civilizations and its reception in the cultural capitals of Europe. It also lays out the controversy over fair trade that taints the chocolate industry today as well as covering the debate over its health properties. Along with the history, the book provides a full complement of international recipes, both sweet and savoury.

Product Details

ISBN-13:	9781909248427
Publisher:	Prospect Books
Publication date:	02/11/2016
Pages:	288
Product dimensions:	5.39(w) x 8.54(h) x (d)

About the Author

Samuel Mutter gained a First Class degree in Geography and is a recent Masters graduate in Politics and International Relations from Royal Holloway College, University of London. He is a food blogger and political writer. He lives in Putney, London, and is assisting Prospect Books with Symposium events through 2015 and commencing a PhD.

Table of Contents

1) The very first chocolate / genus T. cacao
Where and when found, and by whom.


2) The journey of the bean – Herman Cortes
From South America, Aztec empire, to Spain to the Caribbean, Martiniqu and Saint Lucia and the Dominican Republic.


3) The different cocoa tree varieties
Criolla
Forastero
Trinitario


4) Growth cycle of the cocoa tree, climate conditions, economic facts (several centuries up to today if possible)

5) Chocolate in the kitchen

American food influences – brownies and cookies including recipes

Chocolate in savoury food – rabbit with chocolate sauce (Italy)

6) Cakes – differences between drinking chocolate, cocoa and bars of chocolate in cake making, including icing – give 6 different simple recipes?

7) Chocolate drinks

8) Health
Differences in health properties of dark and milk chocolate – calories also.
Epitachechin flavonoid
Nitric oxide metabolism
Terrible uses of chocolate in the food industry – plastic tasting chocolate on icecream, cheap bars etc. Be careful on naming brands….

Superfoods and debunking of chocolate as a super food. Growth of consumption. coming problems over failing cocoa harvests and influence on price.


9) Chocolate superpowers – Cadbury and USA takeover. Chocolate wars. Growth of independent suppliers and the popularity of baking.