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The following sources are recommended by an expert whose research specialty is chocolate.


Six Superlative Sources

· 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.

Other Excellent Sources

· 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)

· The Chocolate Lovers' Page

· 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.

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"The Infography about Chocolate"
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