Raising the Bar

The Future of Fine Chocolate

Author: Pam Williams,Jim Eber

Publisher: Wilmor Publishing Corporation

ISBN: 9780969192121

Category: Business & Economics

Page: 278

View: 9773

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In the spirit of Michael Pollans The Omnivores Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavour chocolate symphony might hold.
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Bean-to-Bar Chocolate

America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

Author: Megan Giller

Publisher: Storey Publishing

ISBN: 1612128211

Category: Cooking

Page: 240

View: 6598

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Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
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Fermented Landscapes

Lively Processes of Socio-environmental Transformation

Author: Colleen C. Myles

Publisher: U of Nebraska Press

ISBN: 1496219910

Category: Nature

Page: 390

View: 1036

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Fermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of “fermented landscapes” examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of “local” materials in craft beverages as a function of neolocalism and sustainability and the nonhuman elements of fermentation. Investigating the environmental, economic, and sociocultural implications of fermentation in expected and unexpected places and ways allows for a complex study of rural-urban exchanges or metabolisms over time and space—an increasingly relevant endeavor in socially and environmentally challenged contexts, global and local.
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Saving Fine Chocolate

Author: Ted Weihe

Publisher: Lulu Press, Inc

ISBN: 1329619064

Category: Business & Economics

Page: N.A

View: 4753

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Saving Fine Chocolate makes the case that cocoa cooperatives are critical to meeting increasing consumer preferences for Fair Trade, organic and unique favors from countries of origin in Latin America. Unfortunately, the Chocolate Industry and donors do not understand the underlying financial structure of cooperatives in which members must financially contribute equity through delivery of product that is placed in member accounts so that the co-op has capital to grow and provide services and better incomes to its members. Only financially strong cooperatives are able to support productivity programs, such as model farms and field training, and quality improvements such as flavor labs and tasting panels to achieve quality premiums. Plantations or investor-based alternatives are not possible because of land tenure and poor returns since cocoa is grown in remote and sometimes dangerous areas. This innovative approach to co-op equity, productivity and quality was led by Equal Exchange and TCHO Chocolates.
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