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Book Group: The True History of Chocolate, by by Sophie D. Coe and Michael D. Coe
November 3, 2016 @ 7:00 pm - 9:00 pmFree
The Slow Food Russian River Book Group will be discussing the book The True History of Chocolate (Thames & Hudson, 3rd edition, 2013) by Sophie D. Coe and Michael D. Coe on Thursday, November 3.
To RSVP email the Book Group at firstname.lastname@example.org. The Book Group is open to anyone who can read, loves cooking a dish, and likes a good conversation.
The Book Group meets the first Thursday of the month, 7 – 9pm in Sebastopol. It’s a convivial dinner. Please bring a dish for four and a beverage.
You don’t need to be a member of Slow Food, although – of course – we hope that with time you will become one.
When the Spanish conquistadors first time put his lips to a cup of Aztec chocolate had the bitter beans already been used by people for over two and a half millennia, as a beverage in including the ceremonial context and in recent times also as currency. Chocolate as we know it – sweetened and solid form – has just been the norm for over a hundred and fifty years. Before then drank it hot or cold, without sugar but seasoned with all sorts of spices – from chilli and black pepper, vanilla and nutmeg.
Linnaeus gave the plant the name Theobroma cacao – “Gudaspisen”, and for a long time was the drink reserved for nobles in Europe hoof. There were a variety of very different theories in circulation about chocolate’s effects on health, and the book gives us some examples of how to have mixed his chocolate during different stages of the story.
The authors Sophie D. Coe and Michael D. Coe has endeavored to tell such a “true” story as possible, and this means not only correct treatment of the earliest sources. To tell you the history of chocolate, they both botany and archeology as the science of language. We get a glimpse of how chocolate is grown and cultivated today, and in the background to the name – with a brief insight into the fascinating story of how to solve the mystery of Mayan hieroglyphs.
Since it was first published in English for the twelve years ago, Chocolate – a true story has been the historical standard piece of chocolate. http://www.agerings.se/ARTIKLAR/19010.html
“Consistently exceptionally interesting.”
– Washington Post
“A pleasure, not only for ‘chocoholics’ but for all who appreciate living and thorough detective work in book form.”
“A real treat.”
– New York Review of Books