Chocolate, Coffee, Tea and Me
Thank you to the Jewish Federation of Metropolitan Detroit for the invitation to speak at their event Chocolate, Coffee, and Judaism created in conjunction with the Detroit Institute of Arts exhibit “Bitter|Sweet: Coffee, Tea & Chocolate.” Not only did I have the opportunity to meet a curious audience, I also presented with Professor Howard Lupovitch from Wayne State University and the exhibit’s curator, Dr. Yao-Fen You. Federation’s Judy Loebl was a great host.
Since we are in the midst of a conversation about (the possibility of, perhaps,) a local New York area museum exhibit about Jews and chocolate, I was especially excited to see the chocolate appurtenances in person. Some I had seen in books, such as this porcelain of a woman drinking chocolate for breakfast. I love this piece since it demonstrates the use of the relatively new European technology of porcelain manufacture along with the relatively new appetite for breakfast chocolate drinking. The portrait also furthers a conversation about the colonial extract aspects of chocolate which continues to concern us in our chocolate consumption even today.
As the first hot, caffeinated drink to tempt Europe prior to coffee and tea, chocolate created a market for serving objects. These included chocolate pots and several styles of cups, such as these.
I also made special note of the design of the show, how the objects were displayed, the questions posed to viewers (such as which country sells the most coffee beans), the audio of Bach’s known Coffee Cantata, and the film clip of chocolate making from the Hampton Court Palace in England. The visual and the auditory were topped off by chocolate aromas at the gallery exit, where museum staff poured tastes of spicy sipping chocolates.
A Chocolate Cake for October’s Tricks: Devil’s Food
Heading into October and its culmination in Halloween, I find myself hankering for Devil’s Food Cake, despite its initially derogatory name. Supposedly in 1690 Pilgrims traveled to Plymouth Rock via Amsterdam. They stayed in a house near the city’s biggest chocolate houses and called that chocolate “the Devil’s food.” Later, a chocolate cake, perhaps simplyRead more ›
How About Some Mindful Chocolate Tasting?
These days comforting chocolate seems more necessary than usual. You could just grab a bunch and stuff yourself to help (maybe?) you feel better. Of course, you could add the chocolate in to your cookies, cakes, and ice creams. Or, you could taste chocolate with a mindfulness that focuses your attention solely on the chocolate,Read more ›
Celebrating Ice Cream Month with Chocolate
When needing a new word for ice cream for the revitalized Hebrew language, Eliezer Ben Yehudah turned to the Torah. Actually, he opened the Aramaic translation of the Torah by Onkelos to Exodus 16:14. There the Aramaic uses “glidah” in the passage that describes how manna fell in the desert like a fine, flaky frostRead more ›
Choco-dar first erupted on our multi-country circuit of Europe in a VW van. That adult onset, self-diagnosed radar for chocolate experiences led us serendipitously to many wonderful chocolate discoveries and surprises. In the process I learned some chocolate travel tips. Chocolate travel generated the book and the website that I came to call On theRead more ›
Some Previous Posts
(in alphabetical order)
- Announcing Second Edition: On the Chocolate Trail
- Book Optioned: Museum Exhibit
- Celebrating Ice Cream Month with Chocolate
- Choco-Travel Tips
- Chocolate Exhibit Hits the New York Times
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- Chocolate, Coffee, Tea and Me
- Election 2016: Winning Fudge Brigadeiros
- Hunting for Chocolate: Fancy Food Show, NYC, 2016
- Jews on the Chocolate Trail
- Mothers and Survival by Chocolate
- No End to Chocolate Exhibits Part III: Visits #3, 4 & 5
- Of Chocolate Exhibits There is No End: Part 2
- On the Chocolate Trail in Brooklyn
- Super Food Chocolate for Super Bowl Sunday: Three Recipes
- Talking Chocolate in February
- That Time Jews Smuggled Chocolate to France — and a Recipe for Basque Chocolate Cake
- Warm Up: 3 Historical Drinking Chocolate Recipes