“Eve left the garden of eden for chocolate.”
— Anonymous
Books
Time-Life Books’ Myth And Mankind Series / Lost Realms of Gold:
“South American Myth”; 1998, p. 31.
Brenner, Joel Glenn. The Emperors of Chocolate, Broadway Books: New York, p. 64.
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin Books, copyright 1964, 1998 edition.
Foster, Nelson and Cordell, Linda S. Chilies to Chocolate: Food the Americas Gave the World. Tucson, AZ: University of AZ Press, 1992.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
McFadden, Christine and France, Christine. Chocolate: Cooking with the World’s Best Ingredient. London: Hermes House, 1997.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
“The Republic of ‘Gran Cacao’ ” (no author cited). Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
Motamayor JC, Lachenaud P, da Silva e Mota JW, Loor R, Kuhn DN, et al. (2008) “Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L).” PLoS ONE 3(10): e3311. doi:10.1371/journal.pone.0003311
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin Books, copyright 1964, 1998 edition.
Foster, Nelson and Cordell, Linda S. Chilies to Chocolate: Food the Americas Gave the World. Tucson, AZ: University of AZ Press, 1992.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
McFadden, Christine and France, Christine. Chocolate: Cooking with the World’s Best Ingredient. London: Hermes House, 1997.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
“The Republic of ‘Gran Cacao’ ” (no author cited): Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin Books, copyright 1964, 1998 edition.
Foster, Nelson and Cordell, Linda S. Chilies to Chocolate: Food the Americas Gave the World. Tucson, AZ: University of AZ Press, 1992.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
McFadden, Christine and France, Christine. Chocolate: Cooking with the World’s Best Ingredient. London: Hermes House, 1997.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
“The Republic of ‘Gran Cacao’ ” (no author cited): Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
Knight, I. “Chocolate and Cocoa: Health and Nutrition.” Blackwell Science, 1999.
Zumbe, A. “Polyphenols in Cocoa: Are There Health Benefits?” BNF Nutrition Bulletin, volume 23, pp. 94-102, Spring 1998.
Books
Ashton, Dr. John and Ashton, Suzy. A Chocolate A Day. New York: Thomas Dunne Books, St. Martin’s Press, 2001.
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Foster, Nelson and Cordell, Linda S. Chilies to Chocolate: Food the Americas Gave the World. Tucson, AZ: University of AZ Press, 1992.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
“The Republic of ‘Gran Cacao’ ” (no author cited): Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
Clarkson, T.S., Amer. Jour. Pharm., 1887, p. 277 (Cacao shells/skins research)
Web sites
www.uspharmacist.com “The Health Benefits of Dark Chocolate,” George Nemecz, PhD (Vol. No. 29:02, posted 2/15/4)
www.rain-tree.com/db/theobroma-cacao-phytochem.htm (Dr. Duke’s Phytochemical and Ethnobotanical Databases)
Books
Cousens, Gabriel, MD with Mark Mayell. Depression-Free for Life. New York: Harper Collins, 2001.
Jensen, Dr Bernard. Dr. Jensen’s Guide To Body Chemistry & Nutrition. Los Angeles, CA: Keats Publishing, 2000.
Kervran, Professor C. Louis. Biological Transmutations. Asheville, NC: Happiness Press, 2003.
Ott, A. True, PhD. Wellness Secrets For Life: An Owner’s Manual For The Human Body. Cedar City, UT: Cedar Mountain Publishing.
Books
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
“Study: Chocolate Boost to Blood Vessel Health,” Associated Press, Sunday, August 29, 2004.
Carnesecchi S, Schneider Y, Lazarus SA, et al. “Flavanols and Procyanidins of Cocoa and Chocolate Inhibit Growth of Polyamine Biosynthesis of Human Colonic Cancer Cells.” Cancer Lett. 2002; 175:147-155.
Holt R.R., Lazarus S.A., Sullards M.C., et al. Procyanidin Dimer B2 (epicatechin-(4beta-8) — epicatechin) In Human Plasma After The Consumption of Flavanol-Rich Cocoa. Am J Clin Nutr. 2002; 76:1106-1110.
Kris-Etherton, P.M., Keen, C.L. “Evidence That The Antioxidant Flavonoids in Tea and Cocoa are Beneficial for Cardiovascular Health.” Curr Opin Lipidol. 2002; 13:41-49.
Land, Ruth, “Loving Luxury Chocolate,” Money Magazine, February 9, 2004
Olson, Elizabeth, “Beyond Delicious: Could Chocolate Also Be Good For You?,” New York Times, February 17, 2004.
Osakabe, N, Baba S, Yasuda A, et al. “Daily Cocoa Intake Reduces The Susceptibility of Low-Density Lipoprotein To Oxidation As Demonstrated In Healthy Human Volunteers,” Free Rad Res. 2001; 34:93-99.
Richelle, M, Tavazzi I, Offord E, “Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, Tea) Prepared Per Cup Serving,” J Agric Food Chem. 2001;49:3438-3442.
Rios LY, Bennett RN, Lazarus SA, et al. “Cocoa Procyanidins Are Stable During Gastric Transit In Humans,” Am J Clin Nutr. 2002; 76:1106-1110.
Schewe T, Kuhn H, Sies H, “Flavonoids of Cocoa Inhibit Recombinant Human 5-Lipoxygenase,” J Nutr. 2002; 132: 1825-1829.
Web sites
groups.yahoo.com/group/nhnenews/message/5848
www.chocolate.org (regarding longevity)
www.news.cornell.edu/releases/Nov03/HotCocoa-Lee.bpf.html
news.bbc.co.uk/2/hi/health/3756997.stm (citing the Journal of the American College of Nutrition and the journal Circulation)
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
The Merck Index, 12th Edition
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao.
Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
The Biochemist, (Apr/May 1993, p 15) (Analyses of cacao demonstrating low caffeine content)
“The Republic of ‘Gran Cacao’ ” (no author cited): Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
DeMartini, V., et al., “Theobromine as a Potential Cariostatic Agent,” Friuli Med., 24: 525, 1969. (From Chemical Abstracts 75: 18302h, 1971).
Fries, J.H., “Chocolate, a Review of Published Reports of Allergic and Other Deleterious Effects, Real or Presumed,” Annals of Allergy, 41: 195, 1978.
Fulton, J.E., et al., “Effect of Chocolate on Acne Vulgaris,” Journal of the American Medical Association, 210: 2071, 1969.
Moffett, A.M. et al. “Effect of Chocolate in Migraine: A Double-Blind Study,” Journal of Neurology, Neurosurgery and Psychiatry, 37: 445, 1974.
Ott, Jonathan, The Cacahuatl Eater: Ruminations Of An Unabashed Chocolate Addict, Vashon, Washington, Natural Products Co., 1985.
Park, C.E., et al., “Inhibitory Effect of Cocoa Powder on the Growth of a Variety of Bacteria in Different Media,” Canadian Journal of Microbiology 25: 233, 1979.
Stralfors, A., “Effect on Hamster Caries by Purine Derivatives, Vanillin and Some Tannin-Containing Materials,” Archives of Oral Biology, 12: 321, 1967.
Vince, Gaia, “Persistent Coughs Melt Away with Chocolate,” New Scientist, (18:41), November 22, 2004. Citing: Federation of American Societies for Experimental Biology Journal (DOI: 10.1096/fj.04-1990fje)
Web sites
www.uspharmacist.com “The Health Benefits of Dark Chocolate,” George Nemecz, PhD (Vol. No. 29:02, posted 2/15/4)
www.mrkland.com/fun/xocoatl/caffeine.htm
www.gourmed.gr/greekfood/show.asp?gid=9&nodeid=78&arid=3823
Books
Brenner, Joel Glenn. The Emperors of Chocolate, Broadway Books: New York, p. 96
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin Books, copyright 1964, 1998 edition.
Drapeau, MSc., Christian. Primordial Food (Aphanizomenon Flos-Aquae), One World Press, Asheville, North Carolina, 2003
Relevant Sites on page 58-59 (references 71 to 81) in Primordial Food by Christian Drapeau, MSc.
1. Sandler et al. (1979) Decreased cerebrospinal fluid concentration of free phenylacetic acid in depressive illness. Clin Chim Acta 93(1): 169-71.
2. Sabelli et al. (1983) Urinary phenyl acetate: a diagnostic test for depression? Science 220(4602): 1187-8.
3. Sabelli et al. (1996) Sustained antidepressant effect of PEA replacement. J Neuropsychiatry Clin Neurosci 8(2): 168-71.
4. Finberg et al. (2000) Modification of dopamine release by selective inhibitors of MAO-B. Neurobiology (Bp) 8(2):137-42.
5. Mosnaim et al. (1973) Ultraviolet spectrophotometric determination of 2-phenylethylamine in biological samples and its possible correlation with depression. Biol Psychiatry 6(3):235-57.
6. Mosnaim et al. (1974) The influence of psychotropic drugs on the levels of endogenous 2-phenylethylamine in rabbit brain. Biol Psychiatry 8(2):227-34.
7. Sabelli and Mosnaim (1974) Phenylethylamine hypothesis of affective behavior. Am J Psychiat 131:695-699.
8. Drapeau et al. (2002) Antidepressant properties of the blue-green algae Aphanizomenon flos-aquae. Annual meeting of the American Holistic Medicine Association, Toronto, May 2002.
9. Baker et al. (1991) Phenylethylaminergic mechanisms in attention-deficit disorder. Biol Psychiatry 29(1):15-22.
10. Parker and Cubeddu (1988) Comparative effects of amphetamine, phenylethylamine and related drugs on dopamine efflux, dopamine uptake and mazindol binding. J Pharmacol Exp Ther 245(1):199-210.
11. Sabelli and Javaid (1995) Phenylethylamine modulation of affect: therapeutic and diagnostic implications. J Neuropsychiatry Clin Neurosci 7(1):6-14.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Articles
Simao, Paul, Study Links Marijuana Buzz, “Runner’s High”, Reuters, Atlanta, Jan. 9
Web sites
www.mrkland.com/fun/xocoatl/caffeine.htm
Books
Brenner, Joel Glenn. The Emperors of Chocolate, Broadway Books: New York, p. 96
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Articles
Simao, Paul, Study Links Marijuana Buzz, “Runner’s High”, Reuters, Atlanta, Jan. 9
Web sites
Books
Cousens, Gabriel, MD with Mark Mayell. Depression-Free for Life. New York: Harper Collins, 2001.
Books
Cousens, Gabriel, M.D. with Mark Mayell. Depression-Free for Life. New York: Harper Collins, 2001.
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
Morgenthaler, J. and Joy, D. Better Sex Through Chemistry. Petaluma, California: Smart Publications, 1995.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Books
Cousens, Gabriel, M.D. with Mark Mayell. Depression-Free for Life. New York: Harper Collins, 2001.
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin Books, copyright 1964, 1998 edition.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence, New York: Harry N. Abrams, 2002.
Ott, Jonathon. Pharmacotheon (2nd Edition densified). Kennewick, Washington, Natural Products Co., 1996.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
“Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate” by Dillinger T.L., Barriga P., Escarcega S., Jimenez M., Salazar Lowe D., Grivetti L.E., Department of Nutrition, University of California, Davis CA 95616, USA., J Nutr 2000 Aug; 130(8S Suppl):2057S-72S
“The Republic of ‘Gran Cacao’ ” (no author cited): Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
Herraiz T., “Tetrahydro-beta-carbolines, potential neuroactive alkaloids, in chocolate and cocoa.” J Agric Food Chem, 2000;48:4900–4904
Raffauf, R.F., and Zennie, T.M. “The Phytochemistry of Quararibea Funebris.” Botanical Museum Leaflets, Harvard University. 29(2): 151-157 (1983).
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin Books, copyright 1964, 1998 edition.
Foster, Nelson and Cordell, Linda S. Chilies to Chocolate: Food the Americas Gave the World. Tucson, AZ: University of AZ Press, 1992.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
McFadden, Christine and France, Christine. Chocolate: Cooking with the World’s Best Ingredient. London: Hermes House, 1997.
Ott, Jonathan. The Cacahuatl Eater: Ruminations Of An Unabashed Chocolate Addict, Vashon, Washington, Natural Products Co., 1985.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
“The Republic of ‘Gran Cacao’ ” (no author cited): Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
Web sites
Daily Telegraph, UK, Section: Magazine, Saturday, February 22 2003, Author: David Rowan, Web: www.telegraph.co.uk, Cited: Legalise Cannabis Alliance www.lca-uk.org, THC4MS www.thc4ms.org.uk
Articles
“Chocolate During Pregnancy Has Good Impact on Baby”, Reuters, London, Tuesday, April 6, 2004
Christian M.S., Brent, R.L. “Teratogen Update: Evaluation of the Reproductive and Developmental Risks of Caffeine.” Teratology. 2001;64:51-78.
No relevant citations.
Articles
“Chocolate: Food or Drug?” by Bruinsma K, Taren DL
Arizona Prevention Center, University of Arizona, College of Medicine, Tucson 85719, USA, J Am Diet Assoc, 1999 Oct; 99(10):1249-56
Web sites
www.nwu.edu
“Measuring Brain Activity In People Eating Chocolate Offers New Clues About How The Body Becomes Addicted” (Source: Northwestern University, Date: Posted 8/29/2001)
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Foster, Nelson and Cordell, Linda S. Chilies to Chocolate: Food the Americas Gave the World. Tucson, AZ: University of AZ Press, 1992.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M. The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
Bertotto, Marco, “Child Slaves,” Slow Food Magazine, April 2003.
Rice, Robert A., Greenberg, Russell, “The Chocolate Tree,” Natural History, July, 2003 p. 36-43
Web sites
www.progress.org/gandhi/gandhi02.htm
www.ivu.org/history/gandhi/experiments.html
www.pan-uk.org/banlindane/lindchoc.htm (News Release: 12/04/2001)
Books
Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996.
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin Books, copyright 1964, 1998 edition.
Foster, Nelson and Cordell, Linda S. Chilies to Chocolate: Food the Americas Gave the World. Tucson, AZ: University of AZ Press, 1992.
Kilham, Chris. Psyche Delicacies: Coffee, Chocolate, Chiles, Kava, and Cannabis, and Why They’re Good For You. Emmaus, PA: Rodale Press, 2001.
Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002.
McFadden, Christine and France, Christine. Chocolate: Cooking with the World’s Best Ingredient. London: Hermes House, 1997.
Ott, Jonathan. The Cacahuatl Eater: Ruminations Of An Unabashed Chocolate Addict, Vashon, Washington, Natural Products Co., 1985.
Pendell, Dale. Pharmako/Dynamis: Stimulating Plants, Potions, and Herbcraft. Revised edition. Berkeley, CA: North Atlantic Books, 2010.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001.
Young, Allen M., The Chocolate Tree: A Natural History of Cacao. Washington, D.C.: Smithsonian Institution Press, 1994.
Articles
“The Republic of ‘Gran Cacao’ ” (no author cited): Slow Food Magazine, April 2003, pgs 22-31.
Coe, Michael D. “In the Beginning was Kakaw.” Slow Food Magazine, April 2003, pgs 40-43.
Aarona Pichinson (www.yogaofnourishment.com)
Anita Arze (www.anitaarze.com)
Bob Arnott (www.bobarnott.com)
Danielle Carney
David Wolfe (www.davidwolfe.com)
Matt Barratt
Shazzie (www.shazzie.com)
Zak Shuman (zakoptic@hotmail.com)