From Bean to Beverage: Historical Chocolate Recipes

Louis Evan Grivetti

doi:10.1002/9780470411315.ch8

From Bean to Beverage: Historical Chocolate Recipes

Louis Evan Grivetti

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Chocolate
Subtitle of host publication	History, Culture, and Heritage
Publisher	John Wiley and Sons
Pages	99-114
Number of pages	16
ISBN (Print)	9780470121658
DOIs	https://doi.org/10.1002/9780470411315.ch8
State	Published - May 16 2008
Externally published	Yes

ASJC Scopus Subject Areas

General Biochemistry,Genetics and Molecular Biology
General Agricultural and Biological Sciences

Keywords

Chocolate recipes of-pre-Columbian era, Early New Spain, 18th-19th century New Spain/Mexico and Europe, and 18th century North America
From bean to beverage-cacao tree source of beans in chocolate preparation
Historical chocolate recipes and ingredients-before and after 1519 and Spanish contact with Central America

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10.1002/9780470411315.ch8

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From Bean to Beverage: Historical Chocolate Recipes

ASJC Scopus Subject Areas

Keywords

Access to Document

OpenUrl availability

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