Chocolate Pathfinder

Introduction and Scope

Library of Congress Subject Headings and Browsing Areas

Encyclopedias/Dictionaries/Directories | Guides/Handbooks/Sourcebooks | Bibliographies

 Abstracts/Databases |  Periodicals and Magazines | Audiovisual Materials | Books

More Resources on the Internet

 

marzipanalmondIntroduction and Scope

Chocolate passion may not be hardwired into the human brain, but men and women have enjoyed it in one form or another for thousands of years. It is a complex food, and this may account for its marvelous flavor.  The cocoa butter in chocolate is unique because it melts at mouth temperature, slowly releasing rich chocolate flavor during eating. Chocolate is one of the most popular foods in the world, long enjoyed for its wonderful taste and it will always be fun, first and foremost.

                        The purpose of the Chocolates Pathfinder is to pull together and provide many different resources including books, encyclopedias, handbooks, periodicals, indexes and internet resources that will aid a user in discovering information about this cherished treat.  

                       Users are expected will have some knowledge of chocolate terms by using this pathfinder. It is intended for food technologists from chocolate confectionery industry who are starting their career in the industry as well as for users who are interested on chocolates.

strawberryLibrary of Congress Subject Headings and Browsing Areas

Users may want to browse further. The following subject headings may be used when searching for online catalogues, indexes and abstracts as well as the Internet and other materials related to chocolates. Listed below are some basic relationships of chocolate terms. Users may further explore other terms later when they want to have deeper knowledge of chocolate.

                           

Hierarchical relationships

 

Example:

Chocolate    BT    Food

Here the term Food is the broader term for Chocolate.

Example:

Chocolate    NT    Chocolate-Health aspects

Here the term Chocolate-Health aspects is the narrower term for Chocolate

 

Associative relationships

 

        Chocolate    RT    Cocoa-History

                          

                                   Chocolate

                                        BT

                                                    Food

                                        NT

                                                    Chocolate-Health aspects

                                                    Chocolate-History

                                                   Chocolate industry

                                                    Chocolate processing

                                        RT

                                                    Cocoa-History

                                                    Confectionery

                                                    Cookery (Chocolate)

                     The following are some relevant call number areas represent the areas where these materials are located.

 HD  Management. Agriculture. Industry. Labor & special industries
 K  Law in general, Comparative and uniform law, eg. Food Industries, Public Health
 QP  Physiology
 S  Agriculture
 TP  Chemical engineering
 TX  Home economics
          TX 300's                 Nutrition, Foods and Food Supply
          TX 600 - TX 840                 Cookery
          TX 800 - TX 985                 Hospitality Industry

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cinnamonganacheEncyclopedias/Dictionaries/Directories

The following sources provide useful background information of chocolates. Bibliographies and reading lists are available for further reference. These sources should primarily be used as reference works or as an introduction to the research topic.

       

       "This book should be of interest to growers, breeders and other professionals in food and agricultural businesses,

         including scientists, researchers, economists, planners and production and marketing personnel." - Amazon.com

          "...A bargain, highly recommended for all libraries." -Choice

       "Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food

         science, as well as cutting edge technological and industry information. The encyclopedia features A-to-Z coverage

         of  all aspects of food science....In addition, non-technical information is included, such as descriptions of selected

         scientific institutions, and research and development in government agencies." - Book Description

          Studying the history of leading companies in an industry is a good way to learn more about the history of an industry.

        This set of more than forty volumes covers over 5,600 company histories worldwide, with each history running just two

        to four pages. It contains company index in the latest volume to locate a specific company history or update. There is

        an index by industry.

          "Updated to meet the needs of a nutritionally educated population, this one-volume reference lists detailed nutritional

         information for a wide variety of foods, including brand names and fast foods."- Ingram

       "There are over 350 entries of over 4000 words each, authored by over 400 of the world's experts. Each entry begins with a

        general introduction, suitable for the lay reader, followed by more specific subarticles for the practitioner specialist." - From

        Library Journal

 

        This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production,

        Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000

        terms (including "foreign terms")

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ivoryvanillacaramelGuides/Handbooks/Sourcebooks

These sources provide rich and useful background information for the study of chocolates. They also supplemented by relevant bibliographies and reading lists that allow users to expand literature searches.

 

        "Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely

         up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée

         to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs

         of the serious home baker as well as the pastry chef." - Amazon.com

        "This handbook is a compilation of quantitative and qualitative data and information essential to nutritionists, dieticians,

         health professionals, pharmacologists and food scientists. It proceeds from human development to body systems and

         disease." - Books in Print

        "A guide to chocolate includes the history of chocolate throughout the world, innovative ideas for cooking chocolate,

         and entrees that include chocolate, as well as delectable desserts, cookies, candies, and cocoas." - Ingram

 

 

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passionbanana

Bibliographies

For those wishing to expand their area or depth of inquiry, the following bibliographic guide can be used to find relevant sources for further research.

 

ivorybouche

Abstracts/Databases

Databases are a good way to locate articles in periodical literature focusing on different aspects of chocolate.

 

        It provides full text for nearly 2,050 publications, including nearly 1,500 peer-reviewed journals. In addition to full text,

        indexing and abstracts are provided for all 3,382 journals in the collection. This database offers information in nearly every

        area of academic study. Full text information in this database dates as far back as 1985.

        http://www.hoovers.com/free/

 

        Offers information about 14,000 public and private companies worldwide, with links to company homepages and annual

        reports, charts, company capsule, competitors, divisions, earnings, financials, Fortunes and Forbes rankings, history,

        industry information, insider trading, mission statements, news links, press releases, officers, patents, products, SEC

        filings, splits, subsidiaries, etc. Most information on this site is free and available on the Web.

        

 

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ivorypralinePeriodicals/Magazines

Journals are a writer’s best bet for keeping track of relevant research. Although there are not many journals devoted entirely to chocolate, there are a few which routinely contain articles on the topic. The following journals are considered among the best that provide excellent literature on chocolate.

 

          Features innovative recipes, reviews and food news, and explores exotic destinations, special properties and unique

        experiences around the globe.

 

        Chocolatier Magazine is for the seriously addicted, and features the latest news and trends in fine chocolate and easy

        gourmet recipes, to-die-for photography and up-to-the-minute chocolate news. Presents the world's most elegant desserts,

        their preparation and presentation, including new creations from world-renowned chefs and restaurants.

 

 

          It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and

        tradition, home cooking, and real food, the magazine evokes the flavors of food from around the world (including forgotten

        pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created

        and the people who create them. It serves up rich, satisfying stories that are complex, defining, and memorable. Saveur is

        the definitive culinary and culinary-travel magazine of its generation.

 

        This is a vast archive of research-quality published articles. Constantly updated, it contains articles dating back to

        1998 from more than 500 magazines and journals. Unlike other online collections, many of the millions of articles in

        FindArticles can be read in their entirety and printed at no cost.  Maintaind by LookSmart and the Gale Group.

 

 

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darkflowerAudiovisual Materials

Audiovisual materials such as videodiscs and videocassettes are a great way for you to see things in action. They are important and enjoyable means of learning about chocolate. Listed below is a series specifically featuring about chocolate.

 

          It demonstrates the making of chocolate using cream, nuts and fresh fruits fillings.

 

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milkchocostarfishBooks

When first approaching the subject of chocolate, there are a number of texts which are considered ‘classics’. The texts listed below are just a few of these. While not a comprehensive list of the literature, they are considered seminal works in the study of chocolate. Many of them also include good bibliographies which provide access to further readings.

 

        "This book has become firmly established as the industry "Bible" for all those involved with the business of making and

         using chocolate. From ingredient, equipment and packaging suppliers to manufacturers themselves, it is an essential

         desk-reference for all technical and scientific questions." - BookFind-Online

 

        "Cocoa and chocolate, 1765-1914 focuses on the period from the Seven Years War, to the First World War, when a

         surge of economic liberalism and globalisation should have helped cocoa producers to overcome rural property, just

         as wool transformed the economy of Australia, and tea that of Japan... The commodity chain, form sowing a cocoa

         bean to enjoying a cup of hot chocolate, is examined in Cocoa and Chocolate, 1765-1914 under the broad rubrics

         of chocolate consumption, the taxation of cocoa beans, the manufacture of chocolate, private marketing channels,

         land distribution, ecological impact on tropical forests, and the coercion of labour." - BookFind-Online

 

          It contains more expertise and formulas for the aspiring professional. Offering complete, step-by-step instruction on

        making the full range of baked goods from cakes, pies, and pastries to artisan breads, shares the information and

        techniques necessary to create high-quality dishes with artistry of a true professional.

 

        "Providing a history of chocolate, this book also covers how and where the cocoa plant grows, how chocolate's made,

         the different varieties, all the manufacturers, sources of information and suppliers, and recipes for confectionery, cakes,

         biscuits, pastries, pies, puddings, sauces and decorations." - BookFind-Online

 

        "This text provides an objective review of the health and nutritional properties of chocolate and cocoa. It is a

         comprehensive compilation and distillation of the available technical and scientific literature. It is suitable as a

         training and educational tool for those within the industry, and those outside with a professional or academic

         interest." - BookFind-Online

 

        This guide provides a comprehensive review of chocolate and confectionery production and processing operations. The

        technical and scientific aspects of the various manufacturing procedures are emphasized; formulations and recipes are

        used as needed for supplemental explanation and to advance understanding of a particular process. Other areas include raw   

        materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colours, applied methods, food value,

        packaging and entomology.

 

       The author 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. The book should be of interest to anthropologists,

        cultural studies scholars, and anyone curious about life in contemporary France.

 

        "This book provides a general introductory overview of the scientific principles underlying production of all three crops,

         and should serve as a broad-based text for students of agriculture, horticulture and food science, as well as 

         professionals seeking an overview of the topic." - BookFind-Online

 

 

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scallopshell

More Resources on the Internet

There are a lot of sites on the web devoted to chocolate. When using Internet resources, evaluate the credibility of the resources is a must. The following are some of the good web sources for information about the topic. They are not meant to be comprehensive. However, they provide links to many other related sites. The websites below are organized into general information, organizations, associations and also companies that deal with chocolate.

 

Malaysian industry/market information

 

        http://www.mardi.my/main.php

 

        This institute carry out research to generate innovative technologies as well as to provide consultancy and technical

        services for the development of the food and agriculture industries.

 

        http://toys.asiaep.com/ind/myfchoca.htm

 

        Provide access to comprehensive and updated manufacturing information of Malaysian chocolate production companies.

 

        http://www.koko.gov.my  

 

        The Malaysian Cocoa Board (MCB) is a federal statutory research agency under the Ministry of Plantation Industries and

        Commodities (previously called Ministry of Primary Industries Malaysia). The main objective is to develop the cocoa industry in

        Malaysia to be well integrated and competitive in the global market. Emphasis is given to increasing productivity and efficiency

        in cocoa bean production and increasing downstream activities.

 

 

International industry/market/product information

 

        http://www.caobisco.com/english/main.asp

 

        This organization consists of nearly 2,000 European companies in the chocolate and related industries. Its website

        offers statistics, publications, a dictionary to name a few.

 

          http://www.rococochocolates.com/campaign.0.html

 

        This organization is dedicated to raising the awareness of British and American consumers to higher quality chocolate

        and lobbies to improve chocolate quality.

 

          http://www.ecocoa.net

 

        The British Columbis professional school of chocolate making provides online instruction for those who wish to enter

        the profession.

 

        http://www.exploratorium.edu/   

 

        Online since 1993, the Exploratorium was one of the first science museums to build a site on the World Wide Web. This site

        contains over 15,000 Web pages exploring hundreds of different topics.

 

        http://www.candyusa.org/Chocolate/default.asp

 

        This site discusses the history of chocolate, the various types, and how they are made.

 

        http://www.chocolateinfo.com/index.jsp

        The Chocolate Information Center was established by Mars, Incorporated to provide the most pertinent and up-to-date

        information on various aspects of chocolate and health. Backed by solid scientific research and decades of experience in the

        world of chocolate.

 

        http://www.nal.usda.gov/fnic/foodcomp/search/

 

        This site provides reports of the nutrients in various foods.

 

        http://www.chocolateandcocoa.org

 

        Provides information on cocoa research, farming, production of chocolate and environmental issues relating to

        chocolate.

 

Some Major Players

 

        http://www.cadburyschweppes.com/EN

 

        Multinational, corporate page, includes useful information on company strategy, history and brands.

 

        http://www.mars.com/

 

        Includes a list of trademarks and a seachable directory.

 

        http://www.nestle.com/

 

        Includes company information, investor relations, news releases, management reports, key figures and product and

        brand information.

 

 

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"Mama always said life is like a box a chocolates, you never know what you're gonna get..."
                                                                                                                                                                                                             -Forrest Gump from Forrest Gump

 

Compiled by Lee Siew Voon

Student of Master of Library Information and Science
Faculty of Computer Science & Information Technology
University of Malaya
Created 31/08/2004
Any comments/suggestions? Please send to me at: [email protected]

 

 

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