Part Nine. Europe and Asia. Chapters 41-44.Chapter 41 (Walker) considers cacao both as a medicine within the Portuguese colonial empire and also as a confection enjoyed by Portuguese elites at home or at court. His chapter explores uses of cacao and its by-products as a medical substance throughout the Portuguese empire from 1580-1830, and examines chocolate-associated themes in 18th-19th century Portuguese art. Chapter 42 (Gordon) traces the history and evolution of French chocolate from earliest knowledge of the beverage to the royal edict (1602) that offered protection to Jews -among them chocolate makers -who had fled the Spanish Inquisition. Chapter 43 (Gordon) reveals how the history of English chocolate was connected to 17th and 18th century popularization of hot beverages and the industrialization that followed. His chapter shows how the development of milk chocolate that followed Daniel Peters' technical innovations in Switzerland in 1875, ushered in the modem chocolate era in England and elsewhere. Chapter 44 (Gordon) challenges the widely held view that chocolate was unknown until recently in China and presents a solid case for its introduction as early as the 17th century. |
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