Chocolate: A Cultural Encycolpedia

There may be no food in history that has been more integrated into world culture as chocolate, which was used in ancient Aztec rituals and recently treated as an artisanal sweet treat, arguably perfected in western Europe. Cultural historian Collins (North Dakota State Univ., Fargo; World War I and World War II: The European Theater) and contributors each bring a unique perspective to the topic, accessibly presenting five centuries of writings on the culinary delight. Ten thematic chapters cover chocolate’s role in society and culture: each has a short essay providing a general history, followed by briefer, alphabetically arranged entries. The handy chronology will help readers gain a better perspective on impacts on and of chocolate over time. The book’s in-text references are extensive, and there is a robust bibliography comprising about 500 sources.