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Chocolate | |
The following sources are recommended by an expert whose research specialty is chocolate. |
· Bailleux, Nathalie, Bourin, Jeanne, and Groven, Diana, Eds. The Book of Chocolate. Abbeville Press, 1996.
· Brenner, Joel Glenn. The Emperors of Chocolate: Inside the Secret World of Hershey and Mars. Random House, 1999.
· Coe, Sophie D., and Coe, Michael D. The True History of Chocolate. Thames and Hudson, 1996.
· MacLeod, Murdo J. "Cacao." In Kiple, Kenneth F., and Ornelas, Kriemhild Coneè, Eds. The Cambridge World History of Food, Vol. 1. Cambridge University Press, 2000, 635-641.
· Minifie, Bernard W. Chocolate, Cocoa and Confectionery: Science and Technology, 3rd Ed. Aspen Publishers, 1999.
· Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Smithsonian Institution Press, 1994.
· Boyle, Tish, and Moriarty, Timothy. Chocolate Passion. John Wiley and Sons, 2000.
· Casati, E., and Ortona, G. Cioccolato. Calderini, 1990.
· Chocolate Frequently Asked Questions (FAQ) http://groups.google.com/group/rec.answers/msg/ffbec4740252b5c2?q=author:faq%40choco.com&hl=en&lr=&ie=UTF-8&rnum=1
· The Chocolate Lovers' Page http://chocolocate.com/
· Cook, L. Russell. Chocolate Production and Use. Magazines for Industry, 1963.
· Harwich, Nikita. Histoire du Chocolat. Editions Desjonquères, 1992.
· Mota, Ignacio H. de la. El Libro del Chocolate. Ediciones Piramide, 1992.
· Young, Gordon. "Chocolate, Food of the Ages." National Geographic, 166 (5), 664-687.
"The Infography about Chocolate"
http://www.infography.com/content/497044885296.html
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