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The True History of Chocolate
— —
Sophie D. Coe Michael D. Coe
The True History of Chocolate by Sophie D. Coe at Abbey's Bookshop,

The True History of Chocolate

Sophie D. Coe Michael D. Coe


Thames & Hudson

History: specific events & topics


280 pages

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Chocolate - `the food of the Gods' - has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses - until its revival in our own time as a luxury item. Chocolate has also been giving up some of its secrets to modern neuroscientists, who have been investigating how flavour perception is mediated by the human brain. And, finally, the book closes with two contemporary accounts of how chocolate manufacturers have (or have not) been dealing with the ethical side of the industry.

By:   Sophie D. Coe, Michael D. Coe
Imprint:   Thames & Hudson
Country of Publication:   United Kingdom
Edition:   Third edition
Dimensions:   Height: 198mm,  Width: 129mm, 
Weight:   280g
ISBN:   9780500294741
ISBN 10:   0500294747
Pages:   280
Publication Date:   April 2019
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

'A beautifully written, indexed and illustrated history of the Food of the Gods, from the Olmecs to present-day developments' - Chocolatier 'Begins with the origins of the cacao tree and follows the story up to today's mass-produced chocolate ... A pleasure, not just for chocoholics but for anyone who enjoys lively, thorough historical sleuthing via the printed page' - Gourmet 'Genuinely scholarly and highly entertaining ... erudite and delightful' - Sunday Telegraph 'A true classic' - Literary Review 'A splendid treat' - New York Review of Books

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