Chocolate Or An Indian Drinke Antonio Colmenero De Ledesma By The Use Whereof Health Is Preserved Sicknesse Diverted And Cured Especially The Plague Of The Guts Vulgarly Called The New Disease With Sundry Other Diseases By It Also Conception Is Caused The Birth Hastened And Facilitated Beauty Gaind And Continued Written Originally In Spanish And Faithfully Rendred In The English By Capt James Wadsworth
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| Author | : Philip K Wilson |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 235 |
| Release | : 2015-11-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1782625127 |
The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims stemming from Europe and the United States which have attracted considerable biomedical attention. This book, for the first time, describes the centuries-long quest to uncover chocolate's potential health benefits. The authors explore variations in the types of evidence used to support chocolate's use as medicine as well as note the ongoing tension over categorizing chocolate as food or medicine, and more recently, as functional food or nutraceutical. The authors, Wilson an historian of science and medicine, and Hurst an analytical chemist in the chocolate industry, bring their collective insights to bear upon the development of ideas and practices surrounding the use of chocolate as medicine. Chocolate's use in this manner is explored first among the Mesoamerican peoples, then as it is transported to Europe, and back into Colonial North America. The authors then focus upon more recent bioscience experimental undertakings which have been aimed to ascertain both long-standing and novel suggestions as to chocolate's efficacy as a medicinal and a nutritional substance. Chocolate/s reputation as the most craved food boosts this book's appeal to food and biomedical scientists, cacao researchers, ethnobotanists, historians, folklorists, and healers of all types as well as to the general reading audience.
| Author | : Philip K. Wilson |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 260 |
| Release | : 2015-05-18 |
| Genre | : Medical |
| ISBN | : 1849739129 |
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.
| Author | : Louis E. Grivetti |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1556 |
| Release | : 2011-09-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1118210220 |
International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics explored inside the book: Ancient gods and Christian celebrations: chocolate and religion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and times Pirates, prizes, and profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.
| Author | : Ross F. Collins |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 445 |
| Release | : 2022-06-01 |
| Genre | : Business & Economics |
| ISBN | : 1440876088 |
Chocolate is nearly always with us—when celebrating or mourning, in love or alone, healthy or sick, happy or sad. This book offers a comprehensive look at how an exotic food grew to play such a central role in our lives. No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike. Why did popes and kings so fear their chocolate? Who invented milk chocolate, and why was its formula kept secret? Why did soldiers in World War II despise their chocolate rations? Who makes the most chocolate today? Find out the answers to these questions and more as this book tells you everything you wanted to know—and a lot you didn't even know existed—about the seed from the world’s favorite fruit tree.
| Author | : Dale Walters |
| Publisher | : University Press of Florida |
| Total Pages | : 189 |
| Release | : 2020-12-22 |
| Genre | : Science |
| ISBN | : 1683402820 |
Chocolate is the center of a massive global industry worth billions of dollars annually, yet its future in our modern world is currently under threat. In Chocolate Crisis, Dale Walters discusses the problems posed by plant diseases, pests, and climate change, looking at what these mean for the survival of the cacao tree. Walters takes readers to the origins of the cacao tree in the Amazon basin of South America, describing how ancient cultures used the beans produced by the plant, and follows the rise of chocolate as an international commodity over many centuries. He explains that most cacao is now grown on small family farms in Latin America, West Africa, and Indonesia, and that the crop is not easy to make a living from. Diseases such as frosty pod rot, witches’ broom, and swollen shoot, along with pests such as sap-sucking capsids, cocoa pod borers, and termites, cause substantial losses every year. Most alarmingly, cacao growers are beginning to experience the accelerating effects of global warming and deforestation. Projections suggest that cultivation in many of the world’s traditional cacao-growing regions might soon become impossible. Providing an up-to-date picture of the state of the cacao bean today, this book also includes a look at complex issues such as farmer poverty and child labor, and examines options for sustainable production amid a changing climate. Walters shows that the industry must tackle these problems in order to save this global cultural staple and to protect the people who make their livelihoods from producing it.
| Author | : Antonio Colmenero De Ledesma |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 70 |
| Release | : 2017-09-21 |
| Genre | : |
| ISBN | : 9781976472459 |
The Author sings the praises of Chocolate. "By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called _The New Disease_; Fluxes, Consumptions, & Coughs of the Lungs, with sundry other desperate Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain'd and continued."
| Author | : George van Driem |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2019 |
| Genre | : Tea |
| ISBN | : 9789004386259 |
The Tale of Tea presents a comprehensive history of tea from prehistoric times to the present day in a single volume, covering the fascinating social history of tea and the origins, botany and biochemistry of this singularly important cultigen.
| Author | : Rodolfo Paoletti |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 157 |
| Release | : 2012-01-26 |
| Genre | : Medical |
| ISBN | : 8847020387 |
Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics. This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered. Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.
| Author | : Victor Bulmer-Thomas |
| Publisher | : |
| Total Pages | : |
| Release | : 2006 |
| Genre | : |
| ISBN | : 9780521857161 |
| Author | : G. A. R. Wood |
| Publisher | : Wiley-Blackwell |
| Total Pages | : 620 |
| Release | : 2001-07-05 |
| Genre | : Technology & Engineering |
| ISBN | : 9780632063987 |
The fourth edition of this highly regarded book has been considerably enlarged to cover all aspects of cocoa production. Higher prices for cocoa have led to much new knowledge about the plant and changes to its methods of production. These are discussed, along with new problems that have occurred and the fresh research projects that have been needed.
