Introduction: Cacao Culture: Case Studies in History¹

1. The first four articles were originally presented at Chocolate Culture: A Symposium, held at Metropolitan College, Boston University. The editors wish to thank Rebecca Alssid, Director of the MLA in Gastronomy at Boston University, and Carole Counihan, Co-Editor of Food and Foodways, for their unwavering support in the process of compiling, editing and printing this edition, as well as the Boston University Foundation for the Humanities and the Guittard Chocolate Company for financial support of the symposium.

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Notes

1. The first four articles were originally presented at Chocolate Culture: A Symposium, held at Metropolitan College, Boston University. The editors wish to thank Rebecca Alssid, Director of the MLA in Gastronomy at Boston University, and Carole Counihan, Co-Editor of Food and Foodways, for their unwavering support in the process of compiling, editing and printing this edition, as well as the Boston University Foundation for the Humanities and the Guittard Chocolate Company for financial support of the symposium.

2. http://edition.cnn.com/2007/WORLD/africa/02/09/ivorycoast.chocolate.reut/index.html

3. http://www.chocolatetradingco.com/

4. See Terrio, Susan J. 1996. “Crafting Grand Cru Chocolates in Contemporary France.” American Anthropologist 98(1): 67–79.