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Relevant bibliographies by topics / Chocolate industry – Italy – History

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Academic literature on the topic 'Chocolate industry – Italy – History'

Author: Grafiati

Published: 10 March 2023

Last updated: 11 March 2023

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Journal articles on the topic "Chocolate industry – Italy – History"

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Eversole, Robyn. "The Chocolates of Sucre: Stories of a Bolivian Industry." Enterprise & Society 3, no. 2 (June 2002): 209–46. http://dx.doi.org/10.1017/s1467222700011654.

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Chocolate is a Sucre trademark, one of the few products that this Bolivian city regularly markets to other parts of the country. Despite Sucre's long history of chocolate production, however, the city's chocolate industry at the turn of the twenty-first century remains small, unable to export, and generally uncompetitive with products from neighboring countries. Yet Sucre's chocolate-making enterprises have not disappeared; they continue to produce on a small scale in the face of mass-produced, imported brands. In this article, the history of Sucre's chocolate industry is examined to shed light on larger issues of industrial development and “underdevelopment” in Sucre and on the roots of the city's strong artisan identity.

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Montagna, Maria Teresa, Giusy Diella, Francesco Triggiano, Giusy Rita Caponio, Osvalda De Giglio, Giuseppina Caggiano, Agostino Di Ciaula, and Piero Portincasa. "Chocolate, “Food of the Gods”: History, Science, and Human Health." International Journal of Environmental Research and Public Health 16, no. 24 (December 6, 2019): 4960. http://dx.doi.org/10.3390/ijerph16244960.

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Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.

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Sturny, Arno. "Raising the bar: a story of bean-to-bar chocolate production in New Zealand." Hospitality Insights 3, no. 2 (December 3, 2019): 11–12. http://dx.doi.org/10.24135/hi.v3i2.62.

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Chocolate is considered one of the most gratifying confections there is, and this holds as true in New Zealand as elsewhere in the world. Evidence of this high interest in chocolate in New Zealand is demonstrated in the arrival of small artisanal bean-to-bar chocolate makers in the early 2000s; the voting of Whittaker’s as New Zealand’s single most trusted brand for eight years running (Reader’s Digest New Zealand’s Most Trusted Brand) [1]; the reporting on the economic, social and cultural impacts of the closure of the Cadbury chocolate factory in Dunedin [2]; and the opening of the first fair trade chocolate factory, Sweet Justice Chocolate Factory, in Christchurch by Trade Aid New Zealand [3]. These examples also demonstrate a clear transformation within New Zealand’s commercial chocolate production, reflecting worldwide changes in multinational confectionery companies but also the emergence of artisanal production that directly addresses issues of sustainability and transparency [4, 5]. While broader culinary traditions in New Zealand have been well-documented, the food history of chocolate production has not yet been explored. Consequently, this study explored the history of chocolate production in New Zealand, with a specific focus on bean-to-bar products [6]. The study, based on a narrative history and interviews with current bean-to-bar chocolate makers in New Zealand, traced the history of bean-to-bar chocolate production in New Zealand. This process allowed for a multi-faceted reconstruction and interpretation of historical data to help understand various transformations within New Zealand’s chocolate industry, an industry long dominated by multinational companies such as Cadbury and Nestlé. This domination by overseas companies has recently been challenged by the emergence of small artisanal bean-to-bar chocolate makers and the rise of local chocolate company, Whittaker’s. Among the key findings was evidence of the maturing of the local chocolate industry to the point where it is clear that New Zealand-made chocolate is now widely viewed and trusted by local consumers as a high-quality product. This trust extends to both the current strong player in the market, Whittaker’s, and equally to smaller artisanal bean-to-bar chocolate makers, a confidence in product comparable to the New Zealand craft beer industry and the more well-established wine industry. The research also finds that the emergence of more artisanal bean-to-bar chocolate makers, and their focus on more transparency around the production of chocolate, reflects similar trends overseas. The findings highlight the fragile structure surrounding growth and sustainability in the chocolate production industry, with the view that closer ties should be formed with New Zealand’s Pacific cacao-growing neighbours. The findings point to the need for additional research around the history of food in New Zealand, an area of study often undervalued in academia [7]. The findings of the research are timely as they highlight opportunities for the industry to place current worldwide sustainability concerns in perspective with a view to the future – a future that New Zealand chocolate manufacturers cannot avoid. The historical archival data captured together with the contemporary voices of New Zealand’s new generation of chocolate makers combine to tell a story of creativity and competition. The original research this article is based on can be accessed here: https://openrepository.aut.ac.nz/bitstream/handle/10292/12970/SturnyA.pdf?sequence=3&isAllowed=y Corresponding author Arno Sturny can be contacted at: arno.sturny@aut.ac.nz References (1) Trusted Brands New Zealand 2019. Most Trusted. http://www.trustedbrands.co.nz/default.asp#mostTrusted (accessed Jun 1, 2019). (2) Cadbury’s Dunedin Factory Faces Closure, 350 Jobs on the Line. The New Zealand Herald, Feb 16, 2017. https://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=11801779 (accessed Jun 2, 2019). (3) Trade Aid. The Sweet Justice Chocolate Factory. https://www.tradeaid.org.nz/trade/the-sweet-justice-chocolate-factory/ (accessed Mar 24, 2019). (4) Fountain, A.; Huetz-Adams, F. 2018 Cocoa Barometer; 2018. http://www.cocoabarometer.org/cocoa_barometer/Download_files/2018%20Cocoa%20Barometer%20180420.pdf (accessed Oct 13, 2018). (5) Squicciarini, M. P.; Swinnen, J. F. M. The Economics of Chocolate; Oxford University Press: Oxford, U.K., 2016. (6) Sturny, A. Raising the Bar: A Story of Bean-to-Bar Chocolate Production in New Zealand; Master’s Thesis, Auckland University of Technology, New Zealand, 2018. https://openrepository.aut.ac.nz/bitstream/handle/10292/12970/SturnyA.pdf?sequence=3&isAllowed=y (accessed Nov 25, 2019). (7) Belasco, W. G. Food Matters: Perspectives on an Emerging Field. In Food Nations: Selling Taste in Consumer Societies; Belasco, W., Scranton, P., Eds.; Taylor & Francis: London, 2002, pp 1–22. https://www.researchgate.net/publication/239586863 (accessed Jun 15, 2019).

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Kvaal, Stig, and Per Østby. "Sweet danger – negotiating trust in the Norwegian chocolate industry 1930–1990." History and Technology 27, no. 1 (March 2011): 91–111. http://dx.doi.org/10.1080/07341512.2011.548974.

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Rego, Joseph, Daylyn Niren, and Shilpa Hinduja. "The Paradox of Chocolate." Deakin Papers on International Business Economics 1, no. 2 (December 1, 2008): 1–7. http://dx.doi.org/10.21153/dpibe2008vol1no2art201.

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If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep ; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavoured chocolate and marvels will be performed” — Anthelme Brillat-Savarin (1755–1826) Scientifically proven to be a mood elevator due to its ability to promote serotonin in the brain, chocolate is popular for it s aphrodisiac, relaxing, euphoric and stimulating characteristics. Renowned as a universally craved food, a majority of chocolate cravers, or chocoholics, have failed to find any close substitutes that can replace this divine invention (Parker, Parker and Brotchie, 2006). Chocolate holds the ability to transcend beyond merely a food, stimulating irrational behavioural tendencies within people even turning them into addicts. The history of chocolate dates back to approximately 600 AD when the cocoa beans were discovered in the lowlands of south Yucatan in the Maya. It was initially consumed as a beverage known as chocolate only by the emperors until it was developed as edible chocolate. Chocolate had an unpleasant taste and its transformation to a desirable flavour is an interesting historical mystery. Chemically, chocolate is composed of cocoa mass, cocoa butter and added sugar. Cocoa mass forms the base product which is obtained by processing the cocoa bean while cocoa butter is the natural fat fro m the cocoa bean which melts at room temperature to provide the creamy “melt in the mouth” sensation. Sugar was added as a primary ingredient by Europeans to appeal to their palate when chocolate was introduced from America (Parker, Parker and Brotchie, 2006). The present day chocolate industry is a mature and vibrant one consistently generating sales

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Alfani, Guido. "Trade and industry in early modern Italy." Business History 52, no. 5 (August 2010): 860–62. http://dx.doi.org/10.1080/00076791.2010.500174.

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Khodjakov, M. V. "Confectionery Production in Besieged Leningrad. 1941–1943." Modern History of Russia 12, no. 4 (2022): 812–39. http://dx.doi.org/10.21638/spbu24.2022.401.

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The article based on archival materials analyses a problem that has not received comprehensive coverage in the historical literature. In Soviet times, it was considered the height of cynicism to talk about the confectionery factories during famine and mass mortality in besieged Leningrad. Later the authors often preferred to focus on the real and fictitious abuses by the Leningrad leaders, who allegedly enjoyed sweet life even under the blockade. The analysis of documents, many of which were previously inaccessible for researchers, indicates that candy and chocolate factories did not cease their work during the blockade. Like all food industries facing the lack of supplies they had to actively use substitutes. As a result, new varieties of sweets emerged, produced with a minimum content of sugar and maximum filling with confectionery waste. At the same time, the factories switched to manufacturing products needed for the front and were engaged in the production of medical supplies and consumer goods. Since the autumn of 1941 the local party bodies supervised all the branches of industry in Leningrad. They had the final say on management decisions and planned performance, including the production of chocolate and sweets. The distribution of confectionery products had a clear focus. Its main consumers were the army, the navy and the population of the besieged city. However, the reduction in the production during 1941–1942 and conservation of a number of factories made chocolate and sweets a scarce product, inaccessible to many residents of Leningrad. The situation changed only after the blockade was breached in 1943 and the confectionery production was restored as its capacity increased.

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Cazzini, Ferdinando Franco. "The history of the upstream oil and gas industry in Italy." Geological Society, London, Special Publications 465, no. 1 (2018): 243–74. http://dx.doi.org/10.1144/sp465.2.

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FUSARO, MARIA. "Trade and industry in early modern Italy - By Domenico Sella." Economic History Review 63, no. 4 (October 11, 2010): 1185–86. http://dx.doi.org/10.1111/j.1468-0289.2010.00551_17.x.

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Singh, Akanksha, and Pooja Sahu. "Reflecting on the Impact of COVID-19 on Tourism in Italy." International Journal of Scientific Research and Management 10, no. 05 (May 2, 2022): 1066–71. http://dx.doi.org/10.18535/ijsrm/v10i5.sh01.

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Italy was the first major western country to face the viral disease, which originated in China late last year and has spread around the world. Italian authorities have recorded some 2,29,858 confirmed cases and 32,785 death. Tourism is known as one of the most growing sector in Italy which is encouraging economic growth and development by giving employability of large sector of the working population. This paper is focusing on Coronavirus Disease (COVID-19) and its impact on Tourism Industry of Italy after a complete lockdown. In this paper we will come to know about popular tourist places in Italy and how they are affected after lockdown which has affected the economy of the country to a large extent. This paper also focused on why Italy was adversely affected due to Coronavirus and reasons behind it. Government has also taken various decisions for removal of COVID-19 and its impact on tourism industry of Italy.

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Dissertations / Theses on the topic "Chocolate industry – Italy – History"

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Martelli, Cristina Arrigoni. "The Waters of Momo: An Avant-garde Village in the Development of the Northern Italian Hay Industry Seen through Five Thirteenth and Fourteenth Century Manuscripts." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/MartelliCA2007.pdf.

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RAMÍREZ, PÉREZ Sigfrido M. "Public policies, European integration and multinational corporations in the automobile sector : the French and Italian cases in a comparative perspective 1945-1973." Doctoral thesis, European University Institute, 2007. http://hdl.handle.net/1814/25416.

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Defence date: 21 December 2007
Examining board: Prof. Luciano Segreto, Università degli Studi di Firenze ; Prof. Patrick Fridenson, Ecole des Hautes Etudes en Sciences Sociales, Paris ; Prof. Giovanni Federico, EUI Department of History and Civilization (HEC) ; Prof. Bo Stråth (supervisor) EUI HEC/Robert Schuman Centre
PDF of thesis uploaded from the Library digital archive of EUI PhD theses

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Paolillo, Costanza. "Ferrania. Un’impresa, una rivista : industria fotografica e lavoro culturale dagli albori della società dello spettacolo italiana." Doctoral thesis, Scuola Normale Superiore, 2019. http://hdl.handle.net/11384/85764.

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BERIO, FABIO LORENZO. "LA NASCITA E L'AFFERMAZIONE DELLE AUTOLINEE EXTRAURBANE IN ITALIA (1895-1929)." Doctoral thesis, Università degli Studi di Milano, 2012. http://hdl.handle.net/2434/172668.

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The aim of the essay is to analyze the rise of the Italian interurban and rural bus network from its beginning - at the end of the XIX Century - until 1929. What I argue is that, despite the few historiographical studies dedicated to this topic, the bus network played a significant role in the social and economic development of the rural areas of Italy. Before the spread of private motorization, the Italian population was involved in a process of public mass motorization, which influenced the labor market, the social mobility of people, the economic, commercial and social networks and that was more or less efficiently used by the governments as a nation-building tool, not unlikely the railway or telegraph networks.

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CHIAPPARINO, Francesco. "Le fabbriche del cioccolato : settore e impresa in Germania, Svizzera e Italia tra il tardo '800 e la Prima Guerra Mondiale." Doctoral thesis, 1995. http://hdl.handle.net/1814/5738.

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Defence date: 28 April 1995
Examining Board: Prof. Albert Carreras (Universitat Pompeu Fabra, Barcelona, supervisore) ; Prof. Peter Hertner (IUE, supervisore esterno) ; Prof. René Leboutte (IUE) ; Prof. Ulrich Wengenroth (Technische Universität, München) ; Prof.ssa Vera Zamagni (Università di Bologna)
First made available online: 30 August 2016

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MAITTE, Corine. "Le monde textile de Prato : XVIIIe - XIXe siècles." Doctoral thesis, 1994. http://hdl.handle.net/1814/5890.

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Defence date: 18 February 1994
Examining board: M. Aymard (Maison des Sciences de l'Homme - external supervisor) ; A. Carreras (Institut Universitaire Européen) ; P. Deyon (Prof. émérite Université de Lille III) ; G. Gayot (Université de Lille III) ; P. Malanima (Università di Pisa) ; S.J. Woolf (University of ESSEX - supervisor)
First made available online: 2 August 2016

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SABBATINI, Renzo. "La manifattura della carta in età moderna : il caso toscano." Doctoral thesis, 1988. http://hdl.handle.net/1814/5966.

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CAPUSSOTTI, Enrica. ""Perduti teddy boys e ninfette": la costruzione della gioventù e la cultura di massa in Italia durante gli anni cinquanta." Doctoral thesis, 2001. http://hdl.handle.net/1814/5803.

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Defence date: 22 June 2001
Examining board: Prof. Luisa Passerini (Istituto Universitario Europeo), supervisor ; Prof. Rober Lumley (University College, London), co-supervisor ; Prof. Ruth Ben-Ghiat (New York University, New York) ; Prof. Mario Isnenghi (Università degli studi di Venezia) ; Prof. Peppino Ortoleva (Università degli studi di Siena)
PDF of thesis uploaded from the Library digitised archive of EUI PhD theses completed between 2013 and 2017

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Books on the topic "Chocolate industry – Italy – History"

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1944-, Dickinson Joe, ed. Chocolate: The British chocolate industry. Botley, Oxford: Shire Publications, 2011.

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Frederic, Morton, ed. Chocolate, an illustrated history. New York: Crown Publishers, 1986.

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The chocolate chronicles. Lombard, Ill: Wallace-Homestead Book Co., 1985.

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Chocolate moulds: A history & encyclopedia. Oakton, Va: Oakton Hills Publications, 1987.

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The chocolate conscience. London: Chatto & Windus, 1987.

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Ginger, Park, ed. Chocolate Chocolate: A the true story of two sisters, tons of treats, and the little chocolate shop that could. New York: Thomas Dunne Books, 2011.

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Jacques, Mercier. Le chocolat belge. Bruxelles: Glénat, 1989.

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López, José Daniel Gómez. La industria del chocolate en Villajoyosa. [Alicante]: Universidad de Alicante, 1997.

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Robertson, Jill. MacRobertson: The chocolate king. South Melbourne, Vic: Lothian Books, 2004.

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Krámský, Stanislav. Kniha o čokoládě: Historie výroby čokolády a cukrovinek v českých zemích. Edited by Feitl Josef and Broncová Dagmar. Praha: Milpo media, 2008.

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Book chapters on the topic "Chocolate industry – Italy – History"

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Rossi, Cesare, and Marco Ceccarelli. "Science, Technology and Industry in Southern Italy Before the Unification." In History of Mechanism and Machine Science, 159–79. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-22680-4_10.

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Cingolani, Giorgio, and Giandomenico Piluso. "Few and Small: The Reinsurance Industry in Italy in the Twentieth Century." In Palgrave Studies in Economic History, 197–229. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-74002-3_9.

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Bertilorenzi, Marco. "Multinationals, international cartels and national powers: The case of the plate glass industry in the interwar Italy." In A History of Business Cartels, 27–43. New York: Routledge, 2022. http://dx.doi.org/10.4324/9781003128922-3.

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Fang, Yibing, and Marco Ceccarelli. "Medium Size Companies of Mechanical Industry in Northern Italy During the Second Half of the 19th Century." In History of Mechanism and Machine Science, 181–98. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-22680-4_11.

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Tonelli, Gabriele, Michela Faccoli, Roberto Gotti, and Giovanna Cornacchia. "Archaeometallurgical Investigation on Historical Sword-Making Techniques in Northern Italy Between the Sixteenth and Seventeenth Centuries." In Martial Culture and Historical Martial Arts in Europe and Asia, 183–99. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2037-0_6.

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AbstractThe history of Brescia (Latin Brixia), a city in northern Italy, is characterized by a long manufacturing tradition, in particular the crafting of steel weapons and armor. This was made possible thanks to the availability of iron ore, the great forests from which to obtain charcoal, the numerous streams used as the driving force for power hammers and forges, but most importantly the ingenuity and industry of the people. Beginning in the pre-Roman age, the skills of the masters and craftsmen steadily progressed over the centuries, until Brescia and its vicinity became one of the most important arms production centers in Europe between the sixteenth and eighteenth centuries. This paper presents an overview of the weapon manufacturing region of northern Italy, in particular Brescia. Moreover, a metallurgical study performed on an early seventeenth century north Italian “storta” sword has shed light on historical sword-smithing technologies and enabled us to discover the secrets behind the high-quality Italian weapons.

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Walters, Dale. "Food of the Gods." In Chocolate Crisis, 1–10. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0001.

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This chapter deals with the history of cacao and cocoa, from its primary center of diversity in the Amazon basin to its cultivation in numerous countries across the humid lowland tropics. It covers the use of cocoa by pre-Colombian cultures from more than 5000 years ago to the Mayans and Aztecs, its “discovery” by Columbus in the late fifteenth century, and its popularity in Europe from the sixteenth century to the present. It follows the journey of this remarkable plant, from use of its beans as currency in Central America until the early to mid-nineteenth century, through to its place at the center of a multi-billion-dollar global chocolate industry.

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"Fashion Meets Industry: The Role of Carnettisti in Domestic and International Markets." In A New History of “Made in Italy”. Bloomsbury Visual Arts, 2023. http://dx.doi.org/10.5040/9781350247789.ch-004.

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Fenoaltea, Stefano. "The Measurement of Production: Lessons from the Engineering Industry in Italy, 1911." In Research in Economic History, 73–145. Emerald Group Publishing Limited, 2016. http://dx.doi.org/10.1108/s0363-326820160000032002.

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Ciccarelli, Carlo, and Stefano Fenoaltea. "The Rail-Guided Vehicles Industry in Italy, 1861–1913: The Burden of the Evidence." In Research in Economic History, 43–115. Emerald Group Publishing Limited, 2012. http://dx.doi.org/10.1108/s0363-3268(2012)0000028005.

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Hinch, Ronald. "Chocolate, slavery, forced labour, child labour and the state." In A Handbook of Food Crime, 77–92. Policy Press, 2018. http://dx.doi.org/10.1332/policypress/9781447336013.003.0006.

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The objective in this chapter is to review the history of slave labour in the cocoa industry, including forced labour and unpaid child labour, to illustrate how governments often collaborate with the cocoa industry to create and perpetuate these abuses. Slavery in the cocoa industray is a serious form of food crime affecting husdreds of thousands of workers in the cocoa industry. The chapter traces the history of slavery in the cocoa industry from the arrival of Europeans in the Americas in the late fifteenth century to its contemporary forms in West Africa. It illustrates the often explicit but somemtimes passive complicity of governments in creating and protecting the slave trade in the name of protecting both private commericial interests as well as the interests of the State. Some of the proposed solutions to ending the slave trade in the cocoa industry are also discussed.

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Conference papers on the topic "Chocolate industry – Italy – History"

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Gomez, Helmuth, and Gabriela Antošová. "Sectors and industry regions – Case study italy." In XXIV. mezinárodního kolokvia o regionálních vědách. Brno: Masaryk University Press, 2021. http://dx.doi.org/10.5817/cz.muni.p210-9896-2021-21.

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The aim of the article is to describe the tangible and lasting uneven regional distribution of manufacturing in Italy, as the result of a historical reinforcing process. In doing so, we cite the basic parameters typically applied by the New Economic Geography approach and try to relate some global developments in the Italian history, with the seemingly outright influence of such specific theoretical parameters. The method is merely descriptive and uses a map and some manufacturing statistics for spotlight the actual sectorial distribution of employment as an evidence of the divergent process. For underpinning the analytical interpretation, we consult the previous contribution of some Italian economists and historians setting forth the consolidation of Italian manufacturing expansion and its startling spatial concentration. The descriptive style of the article ends up highlighting the pervasive influence of historical inertia on the regional economic development and the pertinence of New Economic Geography framework for interpreting the uneven distribution of manufacturing across the space.

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