Crafting the Culture and History of French Chocolate Review

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Crafting the Culture and History of French Chocolate ReviewNote the title: crafting the culture and history. Yes, crafting the chocolate will obviously enter in. But, we are presented with far richer and more nutrious satisfaction here. We are allowed to penetrate deeply into the French understanding of chocolate and at the same time becoming more and more aware of the significance of the internationalization of food products. I cannot imagine a student of french culture or a student of chocolate not being deeply pleased and satisfied by this study, which seems to have no comparable rival, even within French literature.
A bit of update to the heroic struggles of the French against the EC allowing MGV into french chocolate -- as of 2003, extra vegetative fats may now be added into the chocolates, up to 5% weight. So, check ingredients -- buyers beware !Crafting the Culture and History of French Chocolate OverviewThis absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of Parisian craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris and Brussels. Looking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage, grand cru chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.

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