Part Eleven. Fieldwork, Methodology, and Interpretation. Chapters 51-56.Chapter 51 (Cabezon and Grivetti) describes the techniques used by paleographers to identify documents by date and relates the skills used to read 16th-18th century hand-written Spanish documents. Their chapter, based upon a suite of l641-1642 St. Augustine chocolate-related documents, reveals the nuances and skills used when translating early Spanish manuscripts. Chapter 52 (Brindle and Olsen) review the types and kinds of cacao-and chocolate-associated resources available for inspection in Charleston, South Carolina, and Savannah, Georgia, with specific attention to port records, account ledgers, diaries, and local advertising. Chapter 53 (Lange) identifies and describes the logical processes and decisions taken during the design, development, construction, and refinement of the Chocolate History Portal developed during the course of team activities (2004-2007). His chapter includes a basic overview of the Portal used by team researchers, its content, and navigation. Chapter 54 (Dunning and Fox) examines the structure, construction techniques, and forms of base-metal chocolate pots used in North America during the 18th and 19th centuries. Chapter 55 (Grivetti) considers chocolate during the period of the American Civil War (1860-1865) as recorded through military records and diaries written by soldiers on both sides of the conflict, as well as diaries written by women during this terrible period of American history. Chapter 56 (Grivetti and Shapiro) identifies a broad sweep of chocolate-related historical themes and topics where further research would be rewarding and concludes the anthology with a short epilogue and identifies how scholars representing different fields might take part in future activities. |
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