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Cocoa is the plant from which chocolate is made. Bitter chocolate is produced by pressing roasted cocoa kernels seeds between hot rollers.


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In the mid-seventeenth century chocohte was a new and fascinating product in often grouped with two equally exotic drinks, coffee and tea. This article focuses on the early history of chocolate, examining how it was marketed, perceived, and consumed.

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Chocolate sellers, who included coffee-houses proprietors, frequently made use of print to educate potential customers: the s and s saw chocolate-drinking promoted as medicinal, excitingly foreign, and pleasurable. Further insights into the scientific, governmental, and social factors that drove interest in chocohte dwring the Restoration can be found in the manuscripts of the first Earl of Sandwich Despite evidence of considerable industry on the part of chocolate consumers, in the s the success of a new breed of elite chocolate houses led to chocolate becoming strongly associated with leisure and decadence.

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These cultural associations were promoted in succeeding decades by penodicah, drama, and satirical poems. Throughout the late seventeenth and early eighteenth centuries, consumers' experimentation with chocolate took place in the context of succeeding government's fiscal experiments with cacao and chocolate: new tax measures influenced the cost of chocolate and its availability.

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By consulting a range of sources, from customs records to recipe books, we can track the ways chocolate was used across the decades and the factors in its adoption by different groups of consumers. The Journal of Social History publishes articles and reviews in all fields of social history, regardless of period and region. It seeks particularly to promote work in new topics in social history, where it has established a distinguished record during its year existence. New topics involve both the key facets of the field: exploring the histories and impacts of ordinary people and exploring aspects of the human experience beyond the more conventional historical staples.

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It also encourages discussions of key analytical and methodological issues, including comparative issues and issues of periodization. The Journal has also been active in bringing sociohistorical work in regional specializations, such as African or Latin American history, to a wider audience within the field. Periodically, the journal offers thematic issues that advance its basic purposes, including discussions of larger trajectories within the field itself.

Oxford University Press is a department of the University of Oxford. It furthers the University's objective of excellence in research, scholarship, and education by publishing worldwide. OUP is the world's largest university press with the widest global presence. It currently publishes more than 6, new publications a year, has offices in around fifty countries, and employs more than 5, people worldwide.

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It has become familiar to millions through a diverse publishing program that includes scholarly works in all academic disciplines, bibles, music, school and college textbooks, business books, dictionaries and reference books, and academic journals. Journal of Social History.

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Abstract In the mid-seventeenth century chocohte was a new and fascinating product in often grouped with two equally exotic drinks, coffee and tea. Journal Information The Journal of Social History publishes articles and reviews in all fields of social history, regardless of period and region.