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Crafting the Culture and History of French Chocolate. This absorbing narrative follows the craft community of French chocolatiers-members of a tiny group experiencing intensive international competition-as they struggle to ensure the survival of their businesses. Susan J. Terrio 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.

She enters the world of Parisian craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris and Brussels.

Looking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history.

In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage, grand cru chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.

 

Chocolate Bars from France:

Bonnat Madagascar

Bonnat Madagascar
75% Cocoa | Extra Bitter



 

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Bonnat Puerto Cabello

Bonnat Puerto Cabello
75% Cocoa | Extra Bitter

 

 

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Bonnat Côte d'Ivoire

Bonnat Côte d'Ivoire
75% Cocoa | Extra Bitter

 


 

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Bonnat Hacienda El Rosario

Bonnat Hacienda El Rosario
75% Cocoa | Extra Bitter


 

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Marquise de Sevigne Dark Chocolate

Marquise de Sevigne Dark Chocolate
54% Cocoa | Extra Bitter


 

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Michel Cluizel Amer 60 percent

Michel Cluizel Amer 60%
60% Cocoa | Extra Bitter

 

 

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Pralus São Tomé

Pralus São Tomé
75% Cocoa | Extra Bitter

 

 

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Bonnat Trinité

Bonnat Trinité
75% Cocoa | Extra Bitter


 

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Pralus Equador

Pralus Equador
75% Cocoa | Extra Bitter

 

 

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Pralus Ghana

Pralus Ghana
75% Cocoa | Extra Bitter

 

 

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Pralus Indonesia

Pralus Indonesia
75% Cocoa | Extra Bitter

 

 

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Pralus Jamaica

Pralus Jamaica
75% Cocoa | Extra Bitter

 

 

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Pralus Venezuela

Pralus Venezuela
75% Cocoa | Extra Bitter

 

 

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Castelain Intense 85

Castelain Intense 85
85% Cocoa | Extra Bitter


 

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Castelain Intense 77

Castelain Intense 77
77% Cocoa | Extra Bitter


 

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Michel Cluizel 1er Cru d'Hacienda "Los Ancones"

Michel Cluizel 1er Cru d'Hacienda "Los Ancones"
67% Cocoa | Extra Bitter

 

 

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Michel Cluizel 1er Cru d'Hacienda "Concepcion"

Michel Cluizel 1er Cru d'Hacienda "Concepcion"
66% Cocoa | Extra Bitter

 

 

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Michel Cluizel Ilha Toma

Michel Cluizel Ilha Toma
65% Cocoa | Extra Bitter

 

 

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Michel Cluizel Chocolat Grand Amer

Michel Cluizel Chocolat Grand Amer
85% Cocoa | Extra Bitter

 

 

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Michel Cluizel - Amer 72 percent

Michel Cluizel Amer 72 percent
72% Cocoa | Extra Bitter

 

 

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Valrhona Le Noir

Valrhona Le Noir
56% Cocoa | Extra Bitter



 

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Valrhona Chuao

Valrhona Chuao
65% Cocoa | Extra Bitter



 

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Valrhona Gran Couva

Valrhona Gran Couva
64% Cocoa | Extra Bitter



 

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Valrhona Ampamakia

Valrhona Ampamakia
64% Cocoa | Extra Bitter



 

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Valrhona Caraïbe

Valrhona Caraïbe
66% Cocoa | Extra Bitter



 

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Valrhona Guanaja

Valrhona Guanaja
70% Cocoa | Extra Bitter



 

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Valrhona Manjari

Valrhona Manjari
64% Cocoa | Extra Bitter



 

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Weiss Chocolate

Weiss Chocolate

85% Cocoa | Extra Bitter

 

 

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