The Economists are peculiar people. They all recognise the importance of consumption, but most seem loath to discuss the details.
As the question of taste increasingly preoccupies social historians, this forms an admirable contribution to a burgeoning set of historical works that explore why and how we alter what we eat and drink.
Chocolate, writes Emma Robertson in the introduction to her monograph, ‘has been invested with specific cultural meanings which are in part connected to … conditions of production’ (p. 3). At the heart of this study is a challenge to existing histories:
At first sight this looks like another of those increasingly common commodity books, some of which are intended to be global in scope, and which include studies of chocolate, sugar, cod, salt and many others (digestible or not!). As Riello points out, commodities are a good way to tell a global story since many of them have been traded throughout the world for centuries.