Draws on botany, archaeology, socioeconomics, and culinary history to relate the story of chocolate, from its early use by the Maya and Aztecs to its revival in modern times as a luxury item.

Coe and Coe present this academically rigorous history of chocolate beginning with discussion of the plant and the nutritional composition of the cocoa beans and confections derived from it. Mesoamerican archaeology, Aztec history as recorded through colonial encounters, and the spread of chocolate through Europe are explored, in concert with the resultant building of a colonial chocolate economy. Debates over its medicinal quality shortly after introduction to Europeans and its eventual normalization as a popular confectionery are also covered. The final chapter discusses ethical concerns relating to the chocolate economy, such as indigenous rights and child labor. Annotation 2014 Ringgold, Inc., Portland, OR (protoview.com)