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Food & History (FOOD 12.1)

Food & History - 12.1 (2014)
The global expansion of cocoa and chocolate: diffusion, industrialisation, mass production and advertisement

M. Schulte-Beerbühl (ed.)
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approx. VIII+261 p., 170 x 244 mm, 2015
ISBN: 978-2-503-54653-7
Languages: English
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Retail price: EUR 49,00 excl. tax
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Table of Contents

Margrit Schulte-Beerbühl, Introduction

Transformation, Industrialisation and Advertising Strategies:

Margrit Schulte Beerbühl, Diffusion, Innovation and Transnational Cooperation: Chocolate in Europe (c. 18th–20th Centuries) Emma Robertson, “[Y]ou weren’t supposed to eat ’em but everybody did”: Women Confectionery Workers and Contested Consumption on the Shopfloor – Roman Rossfeld, Making Markets: Mass Production and the Democratisation of Consumption in the Swiss Chocolate Industry, 1860–1960Silke Hackenesch, Advertising Chocolate, Consuming Race? On the Peculiar Relationship of Chocolate, Advertising, German Colonialism, and Blackness

Global Expansion And Cultural Representations:

Meritxell Tous, Cocoa Cultivation in the Izalco Region, El Salvador: An Ethnohistorical Approach – Tilman Frasch, The Coming of Cacao and Chocolate to Ceylon – Yavuz Köse, The Confusion of the Agha: A Short History of Chocolate in the Ottoman Empire (17th-20th Century)Tatsuya Mitsuda, From Reception to Acceptance: Chocolate in Japan, c. 1870-1935


Jonathan Morris, Chocolate, Coffee, and Commodity History

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Interest Classification:
Modern History (1501 to the present)
Early modern history (1501-1800) : main subdisciplines
Social & economic history

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