Food & History - 3.1 (2005)
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Journal
Food & History, vol. 12.1
Food & History - 12.1 (2014)
The global expansion of cocoa and chocolate: diffusion, industrialisation, mass production and advertisement
Margrit Schulte-Beerbühl (ed)
- Pages: approx. 261 p.
- Size:170 x 244 mm
- Language(s):English
- Publication Year:2015
- € 49,00 EXCL. VAT RETAIL PRICE
- ISBN: 978-2-503-54653-7
- Paperback
- Available
- E-journal
- Available
Subject(s)
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, 1860–1960 – Silke 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
Comment: Jonathan Morris, Chocolate, Coffee, and Commodity History
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