Origen del chocolate (ingles)

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Name:

Teacher:

Topic: Chocolate

Title:
“Chocolate Origin”



















2011-2012


Chocolate has a very interesting history, and it also has many benefits as a nutriment depending on which type of chocolate it is.




I. Introduction of Chocolate

a. Background info

b. Thesis Statement



II. History of Chocolatea. Origin

b. Etymology

c. Expansion from America to Europe



III. Types of Chocolate

a. Tablet chocolate

b. Powdered chocolate

c. Fondue chocolate



IV. Benefits of Chocolate

a. Circulatory benefits

b. As a stimulant

c. Myths and truths



V. Conclusión

a. Summaryb. Opinión/Advine





To start talking about chocolate, we must define what it really is, and for that we need to know its composition. Chocolate is made by mixing sugar with two products derived from the manipulation of cocoa beans, cocoa paste and cocoa butter. From this basic combination, are made the different types of chocolate. These types depend on the proportionbetween these elements and their mixture or not, with other products. Chocolate has a very interesting history, and it also has many benefits as a nutriment depending on which type of chocolate it is.


In order to know about the history of chocolate, we must know its origin, which is not known with certainty, but apparently some theories suggest that the spread of the cacao tree began in thetropical lowlands of South America, extending gradually up to the southeast of Mexico. Other theories argue that what happened was the opposite, it extended from the southeast of Mexico to the Amazon River basin. The one actual fact is that the first evidence of human use, is found in Mexican territory, which was long occupied by pre-Hispanic cultures. According to some studies from Columbia,Arizona, Yale, Wisconsin and Kennesaw universities, the analysis applied to a vessel that was found during excavations at Cerro Manatee, located within the Macayal in the municipality of Hidalgo tan in Vera Cruz, conclude that the consumption of cocoa may have occurred 800 earlier than what was previously thought, in the formative period, which was from 1900 to 900 BC. The vessel contains traces oftheobromine, a component that marks of the presence of cacao in the vessels, which is around 1100 BC, in the archaeological site of Puerto Escondido, at the northeast of Honduras. More recent studies, not only confirm that already in 1000 BC chocolate was already consumed in the region, but probably in this region, the consumption began towards 1500 BC. It was also found in ceramic samples ofBelize, rests of chocolate from 600 to 400 BC. According to Michael Coe, the drink was popularized by the Olmecs in Mesoamerica, but the evidence indicates an earlier popularity. In early times, it seems that the consumption of chocolate was a sort of beer, which means that it was a drink based the most on the fermentation than cocoa beans from the pulp of it. This “chocolate beer” had an importantritual function and probably it was used in the celebrations of marriages. Much later, the Olmecs, Mayas and Aztecs (among other Mesoamerican civilizations) began to consume the chocolate derived from the pasta of the grains, spiced with chilli. Liquid and semi liquid chocolate used to be the favourite beverage of royalty, which was consumed in special vessels. It was also considered (rightly) ainvigorating and energizing food that could be consumed mixed in corn flour dough, mixed with chillies and honey. According to Maya mythology, Kukulcan gave cacao to the Mayas after the creation of humanity, made from corn by the goddess Xmucane. The Myas celebrated an annual festival in April to honour the god of cacao, Ek Chuah, an event that included sacrifices of dogs and other animals painted...
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