FOOD
HISTORY
Journal
Vol. 12.1
THE GLOBAL EXPANSION OF
COCOA AND CHOCOLATE
Diffusion, industrialisation, mass production
and advertisement
Table of Contents
Introduction
About the journal
Food & History is the journal of the Institut Européen d’Histoire de l’Alimentation
(IEHA). It is the first journal in Europe,
both in its vocation and concept, specialized in the specific field of food history. Food & History aims at presenting,
promoting and diffusing research that
focuses on alimentation from an historical perspective. The journal studies food
history from different points of view. It
embraces aspects of social, economical,
religious, political and cultural history. It
deals at the same time with questions
of consumption, production and distribution, alimentation practices, medical
aspects, culinary practices, gastronomy
and restaurants.
Order a print copy of
FOOD & HISTORY
before November 30 st 2015
and win* of a box of
Belgian Chocolates!
* 5 random customers will be drawn by lot and
contacted before December 5th, 2015
Transformation, Industrialisation and Advertising Strategies
Diffusion, Innovation and Transnational Cooperation: Chocolate
in Europe (c. 18th-20th Centuries).
“[Y]ou weren’t supposed to eat ’em but everybody did”: Women
Confectionery Workers and Contested Consumption on the
Shopfloor.
Making Markets: Mass Production and the Democratisation of
Consumption in the Swiss Chocolate Industry, 1860–1960.
Advertising Chocolate, Consuming Race? On the Peculiar
Relationship of Chocolate, Advertising, German Colonialism,
and Blackness.
Global Expansion And Cultural Representations
Cocoa Cultivation in the Izalco Region, El Salvador: An Ethnohistorical Approach.
The Coming of Cacao and Chocolate to Ceylon.
The Confusion of the Agha: A Short History of Chocolate in the
Ottoman Empire (17th-20th Century).
From Reception to Acceptance: Chocolate in Japan, c. 1870-1935.
Comment
Chocolate, Coffee, and Commodity History.
Book reviews
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The global expansion of cocoa and chocolate: diffusion,
industrialisation, mass production and advertisement
La viticulture grecque de l’époque hellénistique à l’époque
byzantine & The History of Labour and Labour Relations in
Hotels and Restaurants in Western Europe and the United
States in the 19th and 20th Centuries
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978-2-503-54653-7
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978-2-503-54359-8
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978-2-503-54357-4
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978-2-503-54356-7
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978-2-503-53631-6
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978-2-503-52698-0
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
FOOD 12.1

FOOD 11.2

FOOD 10.2
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FOOD 10.1

FOOD 9.2

FOOD 9.1

FOOD 8.2

FOOD 8.1
Food & Empire
978-2-503-52697-3
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FOOD 7.2
Public Eating, Public Drinking. Places of Consumption from
Early Modern to Postmodern Times
978-2-503-52696-6
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FOOD 7.1
European cuisine and the Columbian exchange
978-2-503-52695-9
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FOOD 6.2
Food and Beliefs
978-2-503-52694-2
€ 57
€ 46
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FOOD 4.2
Food and Drink Excesses in Europe. Admissible and
Inadmissible Behaviour from Antiquity to the Twenty-first
Century
978-2-503-51907-4
€ 57
€ 46

FOOD 3.2
The Slaughterhouse and the City.
978-2-503-51784-1
€ 57
€ 46
Studia alimentorum 2003-2013. A Decade of Research
Food: Convergence and Divergence in Europe since 1800.
L’alimentation : Convergence et divergence en Europe
Inventorying
depuis
1800food heritage: achievements, methods, and
perspectives
Inebriating Creations, from the 16th to the 20th Century.
Alcohol as a Motor, Motif, and Metaphor in Modern Art
Tastes and Industries. The Industrial Manufacture of Taste
in the 19th and 20th Century
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