The Food of the Gods: A Popular Account of Cocoa

by Brandon Head

The Food of the Gods reveals how cocoa became a staple of nourishment and pleasure.

This engaging account explores what cocoa is, where it comes from, and why it has earned the title “the food of the gods.” It ties together science, history, and everyday uses, showing how this beloved bean moves from tropical crops to the cups, kitchens, and factories around the world.

The book surveys the nature, growth, and manufacture of cocoa, tracing its journey from ancient Mexican drinking cups to modern chocolate production. It explains how cocoa beans supply not only flavor and aroma but also nutritional value, and it compares cocoa with other popular drinks for everyday health. You’ll also find a vivid look at how cocoa is processed in large factories, including roasting, cracking, nibs, butter extraction, and the making of cocoa essence versus chocolate. Throughout, the text blends practical detail with historical curiosity.Learn what cocoa is and why it has nourished people for centuries.Follow the step-by-step path from cocoa bean to roasted nibs, pressed butter, and cocoa essence.Understand how chocolate differs from cocoa, and why some methods add flavorings or fats.Discover where cocoa comes from and how global trade shaped its story. Ideal for readers of food history, nutrition, and the story behind daily pleasures like hot chocolate and cocoa drinks.

Genres: Nonfiction, History

199 pages, Hardcover

First published December 1, 2005

Reviews

[Susan Molloy]

This was a very interesting book from 1903 to read, as it tells the history, farming, harvest, manufacture, and uses for cocoa. There is a recipe on how to prepare cocoa. The original illustrations, however, are not included in this version of the book