Ontario Home Economics Association
  • Home
  • About OHEA
    • What is a P.H.Ec.
    • How To Become a P.H.Ec.
    • Membership Benefits
    • Board of Directors
    • Contact Us
  • News
    • Cookbooks >
      • The Vegetarian's Complete Quinoa Cookbook
      • P.H.Ec. Authors
      • Homegrown
    • Media >
      • OHEA Highlights
      • Care for the Caregiver
      • Links/Resources
      • Videos
  • Branch Associations
    • THEA
    • Branch News
    • Affiliated Associations
    • Student Branches
  • Blog
  • Resources
    • Food Literacy
    • Resources
  • OHEA COURSE
  • Join Us
    • Students
    • Categories of Membership
    • Privacy Statement
    • Awards and Scholarships
  • Members
    • Membership Renewal
    • Member News & Announcements
    • Mentorship Program
    • AGM
    • Newsletters
    • Jobs

The Story of Porcelain and Chocolate

6/21/2013

0 Comments

 
Picture
By Maria Depenweiller, P.H.Ec.

It was likely that Christopher Columbus was the first European explorer who brought cacao beans to Europe, but it was not until the conquest of the Aztec empire by Cortez that cacao and chocolate gained popularity in Europe. Spaniards at that time had the monopoly on quite a number of goods imported from the New World, including chocolate. By the end of the 16th century drinking chocolate became a fashionable drink among the Spanish aristocracy. 

The marriage of Maria Theresa of Spain and Louis XIV in the 17th century helped to popularize the exotic beverage in France. Maria Theresia brought along with her the precious cocoa beans and a full entourage that loved the still rare but delicious drink. It was at her wedding that the French court got their first taste of the chocolate and soon a wave of fashion for hot chocolate engulfed the aristocratic circles.
Picture
In the beginning hot chocolate was prepared in a rather unsophisticated way – the cocoa beans were ground up and covered with hot water, with an addition of a small quantity of sugar. That gave quite a satisfying rich beverage. This is the way the Spanish were preparing their chocolate after the manner of the Aztecs. Northern Europeans found this way of preparation a bit too heavy and decided to adapt the drinking chocolate to local tastes and started adding other ingredients such as milk, sugar as well as vanilla, anise, rose water and ground nuts. Certain hot chocolate recipes even called for eggs.

Special attention was given to the china, used to serve the chocolate. Two luxury items of that time – rich thick delectable chocolate and delicate rare and expensive porcelain were made for each other. No wonder artisans quickly came up with a very special way to serve a very special drink.
Picture
© Victoria and Albert Collection
Usually chocolate was served in a tall metal or porcelain pot with a wooden handle on the side and often a wooden insert in the lid that allowed the contents of the pot to be whipped before serving, without taking off the lid.  

Chocolate cups also had a special shape. They were typically smaller in size than tea cups and always came with a saucer. A special cup-and-saucer design was developed, called trembleuse – for drinking chocolate in bed, as
often was done first thing in the morning, or 
while travelling. ​
This cup came with two handles and was secure on the saucer with a special porcelain holder that prevented the spilling of the precious drink. 

As always, what is fashionable in the aristocratic circles eventually penetrates all other social classes and quite soon drinking chocolate gained popularity among the general public. This interest in the new drink sparked fashionable chocolate salons everywhere for people to socialize over a cup of the delicious drink (think of 17th century Starbucks). 
Picture
© Luciano Pedicini

Picture
Maria Depenweiller is the owner of The Wooden Spoon, a consulting service, that provides services such as cooking classes, educational seminars and workshops, recipe development and testing as well as food writing. Maria is the author of several books in Russian language on food history and low protein cooking.  For further details please www.thewoodenspoon.ca

Maria is a Toronto-based Professional Home Economist and an active member of the Ontario Home Economics Association (OHEA), Ontario Home Economists in Business (OHEIB), and a newsletter editor for the Toronto Home Economist Association (THEA). 





Ontario Home Economics Association © 2013
0 Comments



Leave a Reply.


    Picture

    The Ontario Home Economics Association, a self-regulating body of professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life.

    Categories

    All
    ACHES
    Agriculture
    Award
    Board Of Directors
    Branch Associations
    Conference
    Contest
    Family/Relationships
    Finances
    Food Literacy
    Foods And Nutrition
    Homegrown
    Interviews
    Mentorship
    New PHEcs
    Nutrition
    Obituary
    Outreach
    Professional Development
    Recipes
    Sponsors
    Student Member
    Sustainability
    Through The Years

    Archives

    February 2023
    January 2023
    October 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    August 2021
    May 2020
    April 2020
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    January 2016
    December 2015
    October 2015
    August 2015
    April 2015
    July 2014
    May 2014
    February 2014
    January 2014
    October 2013
    August 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012

    RSS Feed

About OHEA
Job Postings
                                 Subscribe to our mailing list
News and Events
Food Literacy in the News
                        Unsubscribe ​from our mailing list
Blog
Links/Resources
                                                           Contact Us
Copyright © 2023 Ontario Home Economics Association (OHEA). All Rights Reserved.
  • Home
  • About OHEA
    • What is a P.H.Ec.
    • How To Become a P.H.Ec.
    • Membership Benefits
    • Board of Directors
    • Contact Us
  • News
    • Cookbooks >
      • The Vegetarian's Complete Quinoa Cookbook
      • P.H.Ec. Authors
      • Homegrown
    • Media >
      • OHEA Highlights
      • Care for the Caregiver
      • Links/Resources
      • Videos
  • Branch Associations
    • THEA
    • Branch News
    • Affiliated Associations
    • Student Branches
  • Blog
  • Resources
    • Food Literacy
    • Resources
  • OHEA COURSE
  • Join Us
    • Students
    • Categories of Membership
    • Privacy Statement
    • Awards and Scholarships
  • Members
    • Membership Renewal
    • Member News & Announcements
    • Mentorship Program
    • AGM
    • Newsletters
    • Jobs