Book
Food. culture. / food documentary magazine: chocolate
Also Known As: Food documentary magazine / F magazine / Chocolate / Magazine F
Description
Prepared and processed from cacao beans, chocolate is widely used in dessert menus, thanks to its unique flavors and texture. The scope of its diversity is often compared with that of wine or coffee. About 4,000 years ago, the ancient Mayans used cacao in their beverages, and after it was introduced to Europe, it served as a luxury food for the nobles. In the 19th century, with the advancement of grinding techniques, the first solid chocolate was born, allowing it to be produced in mass quantities. The current chocolate market has witnessed a new wave formed by famous, artisanal chocolatiers offering boutique chocolate and the “bean-to-bar” trend, which started from the western United States, emphasizing raw features of the ingredient
Subject
History / Economic aspects / Social aspects / By-products / Ingredient substitutions (Cooking) / Cookery / Agricultural industries / Food industry and trade / Chocolate / Chocolate industry
Details
Part of Series
Food documentary magazine ;
Published
Seoul : Joh & Company, 2019
Language
English
Material
139 p.
ISBN
9781160360660
Location
TCDC Bangkok - General Collection
TCDC Commons Seacon (Food) - General Collection
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