I am a Canadian social anthropologist living in England, and my research is about material culture and heritage in Mexico. I have always been fascinated by the ways that people make their cultures through objects, food, and space; this almost certainly started with my mum who is always making something stitched, knitted, savoury, or sweet, often all at the same time. I hope that you enjoy the books on my list – I chose them as they each have something important to teach us about how our consumption of things affects those who make them, often in profound ways.
Like the other works on my list, Susan Terrio’s book considers how globalization transforms the production, meanings and markets for goods, and the lives of those who make them. Terrio considers how artisanal chocolate makers in Paris and the Bayonne area worked to carve out a high-value market niche for themselves by re-educating the public about the quality and prestige of French handmade chocolates. She documents how they managed to succeed in this project by borrowing terminology and practices from wine connoisseurship, and by linking their handmade chocolate to French identity. I love this book because it provides insights into how our own ideas about taste, quality, and enjoyment are deeply connected to economics, politics, policy, and identity – and because it’s about chocolate, of course!
This absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of Parisian craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris…
I’m a social and cultural historian of North America and Latin America, specializing in the history of alcohol, food, and identity. When I’m not researching, writing, or teaching about food history, I’m generally cooking, eating or thinking about food, perusing recipe books, or watching cookery programs on TV. I have been especially fascinated by all things Mexico since I read Bernal Díaz’s A True History of the Conquest of New Spainas a teenager, and I think Mexican cuisine is the best in the world.
Chocolate is one of hundreds of foods that originated in the Americas and became globally important following the onset of European colonization in the sixteenth century. One of the best things about this book is that it devotes as much space to the story of chocolate’s importance in Maya, Aztec, and other Indigenous societies before colonization as to the global transformations that happened subsequently. As an avid cook, I loved the vivid reconstruction of varied historical recipes for preparing beverage chocolate. Plus, the story of how the book was written – I won’t spoil that – that you’ll find in the preface, is a beautiful testament to scholarly labors of love, and to love itself.
Chocolate - 'the food of the Gods' - has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses - until its revival in our own time…
