Part Six. Colonial and Federal Eras (part 2). Chapters 28-32.Chapter 28 (Rose) considers the Dutch cacao/chocolate trade in the lower Hudson Valley of New York state during the 17th and 18th centuries, and traces purchases of raw commodities in the Caribbean to chocolate-processing in Holland, with subsequent export to North America during the colonial era. Chapter 29 (McCombs) builds upon the Dutch experience and further examines chocolate manufacturing in the upper Hudson Valley, especially the development and expansion of cocoa processing in Albany, New York. Chapter 30 (Gay) considers the rise and development of chocolate manufacturing in Philadelphia, Pennsylvania, and explores business relationships that evolved among chocolate makers, the impacts of war and peace during the Revolutionary era on sales and the changing complexity of chocolate manufacturing in this important Colonial North American city. Chapter 31 (Westbrook, Fox, and McCarty) considers military aspects of chocolate use during the Colonial Era and Revolutionary War within the Northern Frontier, especially its role as a dietary component and medical product used at Fort Ticonderoga, New York. Chapter 32 (Kelly) considers chocolate as a product commonly part of provisions taken aboard 19th century whaling ships, and how chandlers and grocers in New Bedford, Massachusetts, obtained and supplied chocolate for long-term whaling voyages. |
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