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Chocolate [[electronic resource] ] : history, culture, and heritage / / Louis Evan Grivetti, Howard-Yana Shapiro
Chocolate [[electronic resource] ] : history, culture, and heritage / / Louis Evan Grivetti, Howard-Yana Shapiro
Autore Grivetti Louis
Pubbl/distr/stampa Hoboken, NJ, : J. Wiley, c2009
Descrizione fisica 1 online resource (1066 p.)
Disciplina 641.3/374
641.3374
Altri autori (Persone) ShapiroHoward-Yana
Soggetto topico Chocolate - History
Chocolate candy - History
Soggetto genere / forma Electronic books.
ISBN 1-118-21022-0
1-282-11292-9
9786612112928
0-470-41131-7
0-470-41130-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Chocolate; Contents; Foreword; Preface; Acknowledgments; Chocolate Team (1998-2009); PART I Beginnings and Religion; PART II Medicine and Recipes; PART III Serving and Advertising; PART IV Economics, Education, and Crime; PART V Colonial and Federal Eras (Part 1); PART VI Colonial and Federal Eras (Part 2); PART VII Southeast/Southwest Borderlands and California; PART VIII Caribbean and South America; PART IX Europe and Asia; PART X Production, Manufacturing, and Contemporary Activities; PART XI Fieldwork, Methodology, and Interpretation; APPENDIX 1 Lexicon and Abbreviations
APPENDIX 2 Archives, Institutions, Libraries, and Museums ConsultedAPPENDIX 3 Commonsense Rules for Working in Archives, Libraries, and Museums; APPENDIX 4 Digitized Resources Consulted; APPENDIX 5 Saint Augustine, Florida, 1642: Chocolate Distribution List by Name, Occupation, and Quantities Received; APPENDIX 6 Boston Chocolate, 1700-1825: People, Occupations, and Addresses; APPENDIX 7 The Ninety and Nine: Notable Chocolate-Associated Quotations, 1502-1953; APPENDIX 8 Chocolate Timeline; APPENDIX 9 Early Works on Chocolate: A Checklist; APPENDIX 10 Nutritional Properties of Cocoa
APPENDIX 11 Illustration CreditsIndex
Record Nr. UNINA-9910145956403321
Grivetti Louis  
Hoboken, NJ, : J. Wiley, c2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Chocolate [[electronic resource] ] : history, culture, and heritage / / Louis Evan Grivetti, Howard-Yana Shapiro
Chocolate [[electronic resource] ] : history, culture, and heritage / / Louis Evan Grivetti, Howard-Yana Shapiro
Autore Grivetti Louis
Pubbl/distr/stampa Hoboken, NJ, : J. Wiley, c2009
Descrizione fisica 1 online resource (1066 p.)
Disciplina 641.3/374
641.3374
Altri autori (Persone) ShapiroHoward-Yana
Soggetto topico Chocolate - History
Chocolate candy - History
ISBN 1-118-21022-0
1-282-11292-9
9786612112928
0-470-41131-7
0-470-41130-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Chocolate; Contents; Foreword; Preface; Acknowledgments; Chocolate Team (1998-2009); PART I Beginnings and Religion; PART II Medicine and Recipes; PART III Serving and Advertising; PART IV Economics, Education, and Crime; PART V Colonial and Federal Eras (Part 1); PART VI Colonial and Federal Eras (Part 2); PART VII Southeast/Southwest Borderlands and California; PART VIII Caribbean and South America; PART IX Europe and Asia; PART X Production, Manufacturing, and Contemporary Activities; PART XI Fieldwork, Methodology, and Interpretation; APPENDIX 1 Lexicon and Abbreviations
APPENDIX 2 Archives, Institutions, Libraries, and Museums ConsultedAPPENDIX 3 Commonsense Rules for Working in Archives, Libraries, and Museums; APPENDIX 4 Digitized Resources Consulted; APPENDIX 5 Saint Augustine, Florida, 1642: Chocolate Distribution List by Name, Occupation, and Quantities Received; APPENDIX 6 Boston Chocolate, 1700-1825: People, Occupations, and Addresses; APPENDIX 7 The Ninety and Nine: Notable Chocolate-Associated Quotations, 1502-1953; APPENDIX 8 Chocolate Timeline; APPENDIX 9 Early Works on Chocolate: A Checklist; APPENDIX 10 Nutritional Properties of Cocoa
APPENDIX 11 Illustration CreditsIndex
Record Nr. UNINA-9910677373103321
Grivetti Louis  
Hoboken, NJ, : J. Wiley, c2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui