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Where does chocolate come from? What is it good for? What scientific studies (reputable and otherwise) have been done on it? And how do you incorporate it into every meal of the day and then some? Angel York and Darin Wick invite you into the world of chocolate, walking you through its lore, history, and uses.Chocolatology gives the casual cook dozens of ways to incorporate this stellar ingredient into everyday dishes, and takes intrepid food scientists a step farther, into the art of sourcing beans, making chocolate from scratch, and enjoying 17th Century chocolate concoctions. Unlike many books about chocolate, this one offers a balanced, evidence-based overview of cacao's health and nutritional value. Chocolatology takes a close look at the chocolate industry and its history, and introduces readers to a variety of trade initiatives and suppliers that are working to improve the lives of cacao growers and their employers.Angel and Darin first thought about chocolate together in 2010 when they visited the chocolate section of their local food co-op and spent several hours pondering ways to make information about the food supply chain more accessible.
About the author
Darin Wick is a bike repair teacher who majored in Technocultural Studies at UC Davis. He has learned more about chocolate than he ever expected to know. He has been documented as a chocolate lover as early as one year of age, but his first memory of eating chocolate involved a large chocolate rabbit. Angel York is a local activist and community organizer who studied history at UC Davis after years of working at restaurants in national parks (and other adventures). She has eaten more chocolate than she ever expected to eat. In her Junior year of high school she discovered that chocolate and carrots go well together. Her social group was unconvinced. She swore she'd write a cookbook someday just to include this information, but had no idea she meant it. Cat Callaway has drawn a great many things but until recently few of them had been chocolate. She once visited several cacao plantations in the chocolatey Mexican state of Tabasco, where she was able to eat the white pulp of the cacao fruit and smell the malodorousness of fermenting cacao beans at the chocolate mill. She is also a graduate student in Biology at San Francisco State University studying fungal systematics.
