The New York Times included a write up today about a new book entitled "Chocolate: History, Culture and Heritage," and it seems like a must read for anyone interested in food history or just learning more about their favorite sweet treat.
The Times described the book as "a scholarly tome, full of articles on chocolate’s connection to anthropology, agriculture, religion, ethics, art, medicine and technology. But it offers plenty of surprises, too, like the explanation of how chocolate was a recommended treatment for smallpox in Boston in the 18th century. And how in the winter of 1762-63, soldiers near Fort Ticonderoga in upstate New York often mixed their ration of chocolate with wine."
Sounds interesting. As soon as I finish up my collection of current foodie books currently nesting on my night stand, I'll pick up a copy.
Another interesting fact: This book is part of a research project at the University of California, Davis, that was paid for by Mars, the chocolate company.
Published by John Wiley & Sons, it is $99.95, $79.96 at amazon.com.
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