By Carol Off
Award-winning writer and broadcaster Carol Off finds the attention-grabbing -- and sometimes frightening -- tales at the back of our hope for all issues chocolate.
Whether it's a part of a Hallowe'en haul, the contents of a heart-shaped field or simply a sweet bar stashed in a table drawer, chocolate is synonymous with pleasures either basic and lavish. yet in the back of the candy picture is an extended heritage of exploitation. within the eighteenth century the ecu aristocracy went wild for the Aztec delicacy. In later years, colonial territories have been ravaged and slaves imported in droves as local populations died out less than the stress of feeding the world's urge for food for chocolate.
Carol Off strains the origins of the cocoa craze and follows chocolate's evolution below such overseers as Hershey, Cadbury and Mars. In Côte d'Ivoire, the West African state that produces approximately 1/2 the world's cocoa beans, she follows a dismal and unsafe seam of greed. opposed to a backdrop of civil struggle and corruption, desperately bad farmers interact in appalling practices comparable to the indentured servitude of younger boys -- little ones who don't even understand what chocolate tastes like.
Off exhibits that, with the complicity of Western governments and companies, unethical practices proceed to thrive. sour Chocolate is a social heritage, a passionate investigative account and an eye-opening exposé of the workings of a multi-billion greenback that has institutionalized distress because it served our pleasures.
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Additional info for Bitter Chocolate: Investigating the Dark Side of the World's Most Seductive Sweet
Switzerland may be most famous for cheese and chocolate, but it is also a land of sausages. Like its southern neighbors, sausages are regionally based with each canton having its own specialities. These tend to reﬂect the styles of the nearest neighboring country, be it Germany, France, or Italy. As a result, there is a wonderful range of dried mountain sausages, fresh sausages, cooked, cured, smoked, and scalded sausages to savor. Appenzeller Knoblauch Pantli A Rohwurst made from beef, pork, back fat, pepper, wine, and garlic, the last being the dominant ﬂavor.
And one cannot leave Austria without mentioning the most famous sausage in the world —the Wiener Würstel or Frankfurter—which was invented by Johann Georg Lahner, a Frankfurt butcher, when he settled in Vienna. Bergsalami Made in Austria’s mountain regions, this is a ﬁne-grained pork Rohwurst that is cured, then hot smoked over beech chippings and juniper. It is dried for up to six weeks to produce the characteristic white mold on its skin. MEAT TYPE Cured and dried TYPICAL SIZE L: 12in (30cm), W: 21⁄2in (6cm) AUSTRIA Burgenland and Styria Dürre im Kranz Extrawurst A long, slim Brühwurst made from mixed pork and beef, ﬁlled into a narrow sheep’s casing, then scalded in boiling water and smoked to a golden brown.
From the gastronomic center of France, Lyon’s most famous sausage is called rosette because of its pink color. Made from pork shoulder with a high fat content, it is slowly matured and served thinly sliced. There are similar rosettes made in other regions, such as Rosette de Bourgogne. ” Cheaper versions are mixed with pork. They are usually slim sausages, sold fresh for grilling. As well as the Périgord, the areas around Strasbourg and Brittany are big duck-producing areas. They come in a variety of forms, either fresh for grilling, or else cured and cooked, when they are recooked or sliced and eaten cold.