Part Eight. Caribbean and South America. Chapters 36·40.Chapter 36 (Momsen and Richardson) offers a broad historical overview of the place of cocoa in the Caribbean, from the 16th century until shortly after World War 1. Their chapter focuses on the development of cocoa production especially in Jamaica, Trinidad and the Windward Islands, and describes 19th century cacao·farming and its impact on Caribbean society. Chapter 37 (Momsen and Richardson) reviews 17th and 18th century methods of chocolate preparation in the Caribbean, and the colonial trade patterns between Caribbean cocoa producers and consumers in Europe and North America, Chapter 38 (Noriega and Gonzalez) traces the history of cacao introduction to Cuba and explores the economic history of this important crop, using evidence based upon travel accounts and archive documents, Chapter 39 (Gonzalez and Noriega) presents a historical survey of cocoa and chocolate in Cuban literature and cultural life as evidenced in short story and novel genres, oral and folkloric traditions, musical texts, and traditional cook books that reflect the role of chocolate in Cuban cultural history. Chapter 40 (Walker) identifies the origins of commercial cacao production in the Portuguese Atlantic colonies, explores the connections between cocoa and forced labor, and how Brazil and West Africa evolved into the world's leading cacao production zone during the 19th and subsequent 20th and 21st centuries. |
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