The Science of Chocolate first describes the history of this intriguing substance.

Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. Goodreads helps you keep track of books you want to read. From there, the entire sociopolitical, economic and philosophical history of chocolate is delineated. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. The history of chocolate, very interesting!

She begins in Mexico where native peoples are known for their extensive uses of chocolate in cuisine, medicine, and rituals. It gave me a much deeper understanding of the process.
Frydenborg also included black and white photos, as well as a glossy middle section of color photos (although the quality of the photography varies greatly). The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. After that, I found the text erratic and difficult to stay interested in. Be the first to ask a question about The Science of Chocolate. Let me tell you, you are going to want to consume a mountain of chocolate by the time you are finished reading this book. ", it is a very good book to read if u want to learn more about chocolate. But it feels like the publishing company had a Common Core checklist when they created the table of contents. It left me exasperated and wanting to move on to other titles that have been waiting for me. There is nothing like reading a history or biography book and being so completely transported to another time and place that you find... To see what your friends thought of this book, Chocolate: Sweet Science Dark Secrets of the World's Favorite Treat. There are no discussion topics on this book yet. Fat, calorie and sugar reduction are also covered including a review of patents in this area. After that, I found the text erratic and difficult to stay interested in. A very scientific overview of the chocolate industry, focusing on industrial procedures and processes. It did not disappoint. Dythia Mustika 11132027 by: STEPHEN T BECKETT 2. It doesn't all flow naturally but all of it is fascinating. To see what your friends thought of this book, This is not a book for the casual chocophile. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia.

Packed with information, this book could be the textbook on chocolate. (Some Distinctive Products), Experiments with Chocolate and Chocolate Products. The science is detailed but presented in a basic manner, so not daunting if you have some organic chemistry and basic physics. The most frustrating part and why I deci. The second editio. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. Great info on the history of chocolate production, from the ancient Central American cultures to Milton Hershey to modern fair trade companies. Burned Out? Though the text is well-written, the format is not engaging enough to hold the reader’s attention.

Crystallography Reviews, Volume 15, 2009 – Issue 4, pages 275-277, Henk Schenk. This is geared.

Do you have a sweet tooth and a craving for chocolate? SIETE. The reading app I used had a hard time loading the next page when it contained a picture, the first time that has happened with any book I have read, but I kept reading and dealt with it.


This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry.

I skipped a few pages ahead and the next chapter (part 2?) I have just finished reading the nonfiction book Chocolate: Sweet Science & Dark Secrets of the World’s Favorite Treat by Kay Frydenborg. The information given is very clear, and it gives the rich history of chocolate in detail that is easy to understand. In a well balanced and crisply written account, Frydenborg traces the origin of chocolate from the indigenous peoples of south and central America through the violent European conquest of that region and the eventual scientific and economic revolutions that allowed chocolate to become available and affordable to billions world-wide. Perfection in a candy bar, right? Would have liked more on the production process. There is alot of information and insight packed into this book which includes maps, a timeline, biblography as well as websites.

Climate change having an impact on supplies of cacao trees and beans as is cutting forests in South American and Africa in order to use land for farming. Chocolate is available to today's consumers in a variety of colours, shapes and textures. I learned a lot and really enjoyed it- it also has recipes scattered throughout. Nunca confíes en un chef... dulcypas "r" - Gran recetario general de... Evolution. I tried to finish it but was completely frustrated half way through. It is much more technical/scientific and at least 60% of it revolves around the industrial processes in making chocolate for the masses.

I usually enjoy non-fiction books, but this one disappointed me.