Chocolate

Autorentext
ALEX SZOGYI is Professor of French and Comparative Literature at Hunter College/City University of New York. He has published extensively on George Sand, her theatre and her novels. In addition, he has been a restaurant reviewer for the Village Voice and a cookbook editor for many culinary magazines.

Klappentext
Chocolate has been one of mankind's obsessions for centuries. The history of cacao and chocolate-making leads from Mexico to Spain and then France, Austria, Switzerland, and Belgium, while its consumption is universal. This collection examines chocolate's history as well as its use in literature, art, music, and folklore, as a subject for psychology and childrearing, and as an important product for business. In addition, recipes for novel and tasty uses of chocolate are provided. While chocolate may be seen as food of the gods, it is consumed around the world by all ages and classes. This is an intriguing book for scholars in many fields and for those interested in the history of food and their favorite sweet.

Zusammenfassung
This collection examines chocolate's history as well as its use in literature, art, music, and folklore, as a subject for psychology and childrearing, and as an important product for business. While chocolate may be seen as food of the gods, it is consumed around the world by all ages and classes.

Inhalt
Part 1 Chocolate and Psychology: Chocolate and Loneliness Among the Elderly, William Alex McIntosh et al; Locus of Control and Chocolate Perceptions, Larry M. Starr and Elana Rose Starr; Curing Irrationality with Chocolate Addiction, Catherine S. Elliott; Perceived Attributes of Chocolate, Harold E. Yuker. Part 2 Chocolate and Literature: The Chocolate Soldier Has a Chip on His Shoulder, Anne K. Kaler; Candy, Cheka and Controversy - the Propaganda Failure of Alexander Tarasov-Rodionov's 1992 Novel "Chocolate", Robert Fyne. Part 3 Chocolate, Food for the Gods: Marcel Duchamp's "Chocolate Grinder", Erdmute Wenzel White; Has Modernism Failed the Chocolate Box?, Diane Barthel-Bouchier; Chocolate Imagery in Avant-Garde Art, David W. Seaman; Inside the Pastilles of the Marquis de Sade, Barbara Lekatsas. Part 4 Chocolate Commerce and Health: The Role of Chocolate in the American Diet - Nutritional Perspectives, Marion Nestle; Bite-Sized Marketing - Candy Bars, Robert M. Rees; Proof That an Entrepreneurial Dream Can Come True... Through Chocolate, Benneville N. Strohecker; Trends in Chocolate, Barbara Allbright. Part 5 Chocolate Lore: Cacao - Gift of the New World, Sophie D. Coe; The Social and Economic History of Cacao Cultivation in Colonial Socunusco, New Spain, Janine Gasco; Chocolate - its Quality and Flavour (Which is the World's Best Chocolate?), Charles S. Telly; Location Factors in Cocoa Growing and the Chocolate Industry, John E. Ullmann; Chocolatissimo!, Alex Szogyi; Chocolate Recipes, compiled by Alex Szogyi.

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