Part Three. Serving and Advertising. Chapters 10-15.Chapter 10 (Lange) presents an historical overview of chocolate preparation and serving equipment based upon analysis of silver, pewter, china, and porcelain chocolate pots and cups held in museum collections in the American northeast. Chapter 11 (Ward) builds upon this topic and provides a detailed exploration and description of silver chocolate pots and related items in Boston museum collections. Chapter 12 (Perkins) presents the history of French chocolate pots and reviews the confusion regarding their identification. Chapter 13 (Swisher) expands the study of historical, colonial era and foreign chocolate pots using representative images obtained from 21st century web-based search engines. Chapter 14 (Westbrook) examines the evolution of chocolate advertising through "Trade Cards" used by merchants in their shops to provide customers with information on a wide array of topics in order to attract customers. Chapter 15 (Swisher) considers the development and evolution of themes in chocolate advertising posters used by companies to attract customers. Chapter 16 (Westbrook) expands the theme of chocolate advertising and documents how different manufacturing companies advertised their products at the several World's Fairs during the period 1851-1964. |
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