The new taste of chocolate

More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, ?food-of-the-gods cacao.? Truly, chocolate is the closest thing we mortals have to ambrosia. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed brands? How does chocolate impact our health? How will the rising popularity of microbatch chocolate affect the industry? To find out, The New Taste of Chocolate, Revised takes us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through groundbreaking contemporary genetic discoveries. --

Year

2009

Language

English

Publisher

Ten Speed Press

Editions

1

Pages

246

ISBN

9781580089500

Data source: Wikidata