Happy National Chocolate Day!
Did you know the smell of chocolate is a natural calming agent?
Here’s a Foodimentary look at he history of Chocolate
Here are today’s five thing to know about Chocolate:
- White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’
- Switzerland is one of the top countries for chocolate consumption. The Swiss consume about 22 lbs of chocolate, per person, per year.
- Most cocoa comes from West Africa.
- Allowing chocolate to melt in your mouth produces the same or even stronger reactions as passionately kissing.
- Cocoa beans were used as currency by the Mayan and Aztec cultures. Perhaps this is where they saying “Money grows on trees” came from.
Today in Food History
- 1846 (Georges-) Auguste Escoffier was born. Escoffier was called “the emperor of chefs” and “emperor of the world’s kitchens” by Emperor William II of Germany. He modernized and codified the elaborate haute cuisine created by Marie-Antoine Carême, and developed the ‘brigade de cuisine,’ system of kitchen organization. Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City. His books include ‘Guide culinaire’ and ‘Ma Cuisine.’
- 1886 The Statue of Liberty (‘Liberty Enlightening the World’) was officially unveiled and dedicated in New York Harbor.
- 1916 Cleveland Abbe died. Abbe was an astronomer and meteorologist, and is considered the “father of the U.S. Weather Bureau.” The Weather Bureau (National Weather Service) was authorized by Congress in 1870.
- 1919 The Volstead Act was passed, which enforced the 18th amendment, prohibiting the sale of alcoholic beverages. It went into effect on January 16, 1920.
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