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Sleeping Versus Waking

Gary L. Wenk

in Your Brain on Food: How Chemicals Control Your Thoughts and Feelings

Published in print:
2010
Published Online:
September 2010
ISBN:
9780195388541
eISBN:
9780199863587
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195388541.003.0007
Subject:
Neuroscience, Behavioral Neuroscience, Neuroendocrine and Autonomic

The anti-histamines you take to treat your cold symptoms make you drowsy while coffee can keep you awake. These two rather complex processes of the brain — waking and sleeping — are partially ... More


The Chocaholic Mushroom

Nicholas P. Money

in Triumph of the Fungi: A Rotten History

Published in print:
2006
Published Online:
September 2007
ISBN:
9780195189711
eISBN:
9780199790265
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195189711.003.0004
Subject:
Biology, Microbiology

The pods of the tropical plant cacao, Theobroma cacao, are the source of chocolate. This crop is afflicted by a multitude of fungal diseases, including witches’ broom, frosty pod rot, and black pod. ... More


What Else Is Like Wine Description?

Adrienne Lehrer

in Wine and Conversation

Published in print:
2009
Published Online:
September 2009
ISBN:
9780195307931
eISBN:
9780199867493
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195307931.003.0017
Subject:
Linguistics, Theoretical Linguistics

The concept of tasting notes has spread from wine to other beverages, especially beer, coffee, and tea. There are descriptions such as "aromas of dark chocolate, flowers, and graham crackers" that ... More


The World Cocoa Market

Alfred Maizels, Robert Bacon, and George Mavrotas

in COMMODITY SUPPLY MANAGEMENT BY PRODUCING COUNTRIES: A Case-Study of the Tropical Beverage Crops

Published in print:
1997
Published Online:
October 2011
ISBN:
9780198233381
eISBN:
9780191678981
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198233381.003.0008
Subject:
Economics and Finance, Development, Growth, and Environmental

The demand for cocoa is derived from the demand for the final products cocoa is used in. Cocoa relies on the production of chocolate, as chocolate is further used in a wide variety of products and is ... More


A Brief Economic History of Chocolate

Eline Poelmans and Johan Swinnen

in The Economics of Chocolate

Published in print:
2016
Published Online:
March 2016
ISBN:
9780198726449
eISBN:
9780191793264
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198726449.003.0002
Subject:
Economics and Finance, International

This chapter reviews cocoa and chocolate production, consumption, and the industrial organization of chocolate making throughout history. Cocoa production and consumption was, for a long time, ... More


The Language of Chocolate: References to Cacao on Classic Maya Drinking Vessels

David Stuart

in Chocolate in Mesoamerica: A Cultural History of Cacao

Published in print:
2009
Published Online:
September 2011
ISBN:
9780813029535
eISBN:
9780813039503
Item type:
chapter
Publisher:
University Press of Florida
DOI:
10.5744/florida/9780813029535.003.0009
Subject:
Archaeology, Prehistoric Archaeology

The importance of cacao in Classic Maya was often overlooked before the decipherment of glyphic texts seen on ceramics in 1980. The discovery of the meaning of the texts led to the conclusion that ... More


Chocolate in Mesoamerica: A Cultural History of Cacao

Cameron McNeil (ed.)

Published in print:
2009
Published Online:
September 2011
ISBN:
9780813029535
eISBN:
9780813039503
Item type:
book
Publisher:
University Press of Florida
DOI:
10.5744/florida/9780813029535.001.0001
Subject:
Archaeology, Prehistoric Archaeology

New models of research and analysis, as well as breakthroughs in deciphering Mesoamerican writing, have recently produced a watershed of information on the regional use and the importance of cacao, ... More


The Economics of Chocolate

Mara P. Squicciarini and Johan Swinnen (eds)

Published in print:
2016
Published Online:
March 2016
ISBN:
9780198726449
eISBN:
9780191793264
Item type:
book
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198726449.001.0001
Subject:
Economics and Finance, International

This book covers the history of cocoa and chocolate from its origins in Central America to the recent consumption boom in emerging markets, as well as the growing importance of sustainable sourcing ... More


To Bloom or Not to Bloom?

Amelia Frazier and Richard Hartel

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0011
Subject:
Sociology, Science, Technology and Environment

This chapter asks why the chocolate chips in cookies do not “bloom” after the cookies have been baked and cooled. Chocolate bloom refers to the grayish-white streaks appear in chocolate after it has ... More


Chocolate Regulations

Giulia Meloni and Johan Swinnen

in The Economics of Chocolate

Published in print:
2016
Published Online:
March 2016
ISBN:
9780198726449
eISBN:
9780191793264
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198726449.003.0015
Subject:
Economics and Finance, International

Chocolate and cocoa have been subject to regulations and standards as long as cocoa has been cultivated and used. This chapter reviews the regulations that have been imposed on the cocoa–chocolate ... More


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