Jump to content

User talk:Enararoy/sandbox

Page contents not supported in other languages.
From Wikipedia, the free encyclopedia

Article Evaluation

[edit]

Article Title: History of Chocolate – Link to Article: https://en.wikipedia.org/wiki/History_of_chocolate

Notes on the article: Everything in the article seems to be relevant to the topic. The article was not too long or extraneous, and had a sufficient amount of evidence. The evidence that was given was concise and to the point, and almost everything was cited properly. Only towards the end did I notice that the last few citations were either not credible or just nonexistent. In the "Modern Usage" section specifically, three of the citations were labeled "citation needed," "unreliable source," and "dubious-discuss." Even in the talk page of the article, many other users seemed to be pointing out other citations that were not credible or information in the article that was invalid. This was one of the only weak points of the article. Other than that, the article represented the history of chocolate in both Mesoamerica and it's expansion to Europe fairly and equally. It is a part of various WikiProjects, some of which include "WikiProject Mesoamerica" and "WikiProject Indigenous peoples of the Americas," as well as "WikiProject Food and drink/beverages." Overall, the article seems neutral and unbiased, and gives a substantial amount of evidence without trying to persuade the reader to believe any certain opinions or statements. Although, a few users in the Talk page mentioned that the summary was "lacking in substance," which is agreeable since the article was a bit brief. The history section could be expanded upon, and could also include more external sources such as pictures or quotes to provide more evidence. The article needs a bit of improvement, specifically by going more in depth and having more credible sources, but overall was a good summary of the history of chocolate and it's modern day usage.

Adding to an Article

[edit]

Name of article: History of Chocolate – Link to article: https://en.wikipedia.org/wiki/History_of_chocolate

Parts added to the article: Roughly two-thirds of the world's cocoa is produced in Western Africa, with Côte d'Ivoire being the largest source, producing a total crop of 1,448,992 tonnes. Ghana, Nigeria, and Cameroon are other West African countries among the top 5 cocoa producing countries in the world.

Link to citation used: http://www.worldatlas.com/articles/top-10-cocoa-producing-countries.html — Preceding unsigned comment added by Enararoy (talk • contribs) 19:26, 9 October 2017 (UTC)[reply]

Potential Topics

[edit]

Part 1: 1) Name of article : History of Chocolate – Link: https://en.wikipedia.org/wiki/History_of_chocolate - The "modern usage" section needs to be updated and has a lot of missing information, along with sources that are not credible. The general history of chocolate in Mesoamerica and it's expansion to Europe can also be further developed and added on to.

2) Name of article: Iced Coffee – Link: https://en.wikipedia.org/wiki/Iced_coffee - The "history" section of this article is very brief. It would be interesting to do more research on this and see how iced coffee first developed and how it has become so prominent in the U.S. as well as other countries. This could also lead into the creation of the popular coffee chain Starbucks, and how this influenced the production of iced coffee and vice versa. This could be tied into the modern section of the food history course, and how the development of corporations influenced the types of foods and drinks people consume.

3) Name of article: Hinduism: – Link: https://en.wikipedia.org/wiki/Hinduism#Ahimsa.2C_vegetarianism_and_other_food_customs - Information on the diet and cuisine of Hindu's is very limited. Section 8.4 titled "Ahimsa, vegetarianism and other food customs" has some information on the various diets within Hinduism, specifically focusing on vegetarianism. It would be relevant and important to create a section on the development of this cuisine, and how the idea of vegetarianism first developed in history and it's importance and symbolism within the religion.

4) Name of article: Empanada – Link: https://en.wikipedia.org/wiki/Empanada - The "origins" section consists of only 2 sentences. This could be added upon greatly, and it would also be interesting to research the history of empanadas. Another area that could be improved is the individual countries, such as the U.S.A. Many of the descriptions given are very brief, and could be expanded upon.

Part 2: - The two choices that I have narrowed down to are "Hinduism" and the "History of Chocolate." These are two topics that I could use a lot of the information from the Food History course and our readings in class to develop and add upon the information in the articles. These are also topics that I am particularly interested in, so doing further research on the history of these subjects would be not only a great learning experience, but make the assignment more impactful.

Finalize Topic/Find Sources

[edit]

Article title : History of Chocolate – Link to article: https://en.wikipedia.org/wiki/History_of_chocolate

Ideas for what I can add to the article: Expansion of chocolate to Italy, Expansion of chocolate to Switzerland, Expand on impact of chocolate in France, Expand on modern usage of Chocolate 

   Italy and Switzerland are two countries that are notoriously known for their uses of chocolate and I think it's important for these to be added to the history of chocolate article. There is only one sentence on chocolate expanding to Switzerland, and nothing mentioned about Italy. Using some of the assigned readings from class, as well as external sources I may find during my research, I plan on adding a section about either Italy, Switzerland, or both, depending on how much information I find. While France was mentioned a few times in the "History in Europe: Expansion" section, there is still a lot more that can be said about the impact of chocolate in France as well, so that is another topic that I can keep in mind. Lastly, the "Modern Usage of Chocolate" section is very brief, and can be expanded upon greatly. But for now, I plan to focus my research mostly on Italy, Switzerland, and maybe France as well.

Sources: (1) Sophie Coe, The True History of Chocolate

(2) Sidney Mintz, Sweetness and Power

(3) Wolfgang Schivelbusch, Tastes of Paradise (Chapters 2, 3 and 5- Coffee, Chocolate and The industrial Revolution)

(4) The Magazine for the Swiss Abroad: Swiss Review - http://www.revue.ch/fileadmin/revue/Ausgaben/2006/sr_2006_06_download_en.pdf

(5) From Gianduja to Nutella: A Short History of Chocolate-Hazelnut Spread - https://chocolateclass.wordpress.com/2015/03/20/3612/

(6) Monocrops, Poverty, and The Ethical Shortcomings of Global Capitalism - https://chocolateclass.wordpress.com/2017/05/16/monocrops-poverty-and-the-ethical-shortcomings-of-global-capitalism/

(7) Chocolate in French Art: How 18th c. French Paintings Reveal the Cultural and Social Significance of Chocolate in 17-18th c. France - https://chocolateclass.wordpress.com/2015/02/20/chocolate-in-french-art-how-18th-c-french-paintings-reveal-the-cultural-and-social-significance-of-chocolate-in-17-18th-c-france/

(8) Chocolate as Medicine in France - https://chocolateclass.wordpress.com/2015/02/20/chocolate-as-medicine-in-france/

(9) The Sweet History of Chocolate - http://www.history.com/news/hungry-history/the-sweet-history-of-chocolate

Drafting Article

[edit]

Missing information from current article: - Expansion to Italy


Ideas for what information can be added to the article:

  • "Today, the average American consumes 12 lbs. of chocolate each year, and more than $75 billion worldwide is spent on chocolate annually"[1] - To be added to "Modern Usage" section
  • Add quote from True History of Chocolateby Sophie Coe: “Pre-Conquest chocolate was not a single concoction to be drunk; it was a vast and complex array of drinks, gruels, porridges, powders, and probably solid substances, to all of which could be added a wide variety of flavorings”
  • “Many books on chocolate mention the use of cacao beans as money or smal currency among the Aztecs, yet they usually fail to mention that this custom was found throughout the Maya area, in fact, it was pan-Mesoamerican” (page 60) - Also from True History of Chocolateby Sophie Coe


Draft of Section: - It is regarded that chocolate was first introduced to Italy in the 1600's by Infanta Catherine Michelle of Spain, wife of Charles Emmanuel I, Duke of Savoy, who brought it to the Italian court[2]. In 1678, the Duchy of Savoy [3] became the first area in Italy to authorize the production and sale of chocolate drinks[4]. Soon after, chocolate spread throughout many parts of Italy, making its mark in the city of Turin[5]. It was here that the very first chocolate house was opened, and also where a Turin resident named Bozelli created a machine that was capable of solidifying chocolate by mixing cocoa, vanilla, water, and sugar[6]. Turin is also known as the site where adding hazelnuts to chocolate first became popular. Gianduiotto, a kind of hazelnut chocolate, was first produced in Turin during Napoleon’s reign, when a blockade on imports of cocoa from South America became difficult [7]. As a result, chocolate makers decided to add crushed hazelnuts to cocoa to extend their stocks [8]. Today, Turin’s chocolate making district continues today to be one of Italy’s most important centers for chocolate production [9].

First Draft

[edit]

Outline:

A) Introduction to Italy

B) Growing presence and expansion to Turin

C) Creation of Nutella

D) Modern day production & Cultural significance — Preceding unsigned comment added by Enararoy (talk • contribs) 15:28, 16 November 2017 (UTC)[reply]


While it seems certain that Italy followed in the footsteps of Spain and Portugal in the adoption of chocolate, the history on how and when Italy was first introduced to chocolate is still uncertain Not necessary-delete. The earliest account dates specify here that this is about the history of Chocolate in Italy as the introductionback to Emanuele Filiberto, Duke of Savoy, who was said to have brought chocolate into Italy between the years of 1528-1580[10]. Other accounts are as late as the 1600's, regarding Infanta Catherine Michelle of Spain, wife of Charles Emmanuel I, Duke of Savoy, as the first introduction of chocolate to Italy [11]. Shortly after being introduced, it became popular among the elites of the Italian Court, with many privileged churchmen and Roman aristocracy beginning to regularly include chocolate in their breakfast routines, mostly as a hot drink[12]. Roman physician, Paul Zacchias, wrote about the use of chocolate early in the morning in his book De' Mali Hypochondriac (1644), stating that "taken early in the morning, chocolate comforts the stomach and aids digestion, but thanks to its 'hotness,' it must be used cautiously"[13]. might be better to summarize what they said and not quote since this is not a formal argumentative essay

I like the direction your introduction is going, you integrate citations and sources very well and your links to important key words give it a tone like an encyclopedia article. The introduction gives a good sense of everything you talk about later in the article Stin.joe (talk) 15:50, 16 November 2017 (UTC)[reply]

Chocolate rapidly spread throughout many parts of Italy, with many cities in the north, such as Venice, Florence, and Genoa, joining Rome in rapidly developing a market for chocolate[14]. These cities not only introduced some of the first European cafes, but were home to some of the many renowned innovations that have altered the scope this is good, but maybe instead of saying "Altered the scope" find a different phrase that is more easily understandable since the general public should be able to easily read itof chocolate production[15]. Tuscany, for example, was the site where physician, naturalist, and biologist Francesco Redi experimented with perfumes in the process of making 'cioccolatte', and invented the famous jasmine chocolate[16][17]. Although, the height of chocolate production took place in the city of Turin, now widely regarded as the nation's chocolate capital [18]. Chocolate production had grown to such great lengths that Turin's chocolate producers were exporting an estimated 750 pounds a day to Austria, Switzerland, Germany and France, according to Sandro Doglio's "Il Dizionario di Gastronomia del Piemonte" maybe just state the fact and then add a link to the citation instead of in-text citation("The Dictionary of Piedmont Gastronomy," Daumerie, 1995), and chocolate-makers from all over Europe came to Turin to learn the the trade[19][20].

You mention in the introduction when chocolate gets to Italy, it might be helpful to find more information about how it got there. Where did they get their chocolate from in the New World? Maybe include more about the production of chocolate itself and the different phases of it (wether it be in the new world or in italy). Chocolate was clearly a luxury of the elites, when did it find its way down to the lower classes? You could also go further in depth about the trade of chocolate and the role italy played in it. Just some things to think about maybe Stin.joe (talk) 15:50, 16 November 2017 (UTC)[reply]

One of the largest contributions to the production of chocolate that Italy is credited for is the addition of hazelnuts to chocolate. During the Napoleonic Wars, supplies of chocolate from the New World were limited, due to a naval blockade on cocoa entering the Mediterranean, imposed by Napoleon in 1806[21][22]. As a result, chocolate-makers in Piedmont, the northwestern Italian region of which Turin is the capital, added crushed hazelnuts to chocolate to extend the stocks of the scarce import[23][24]. The resulting chocolate-hazelnut mixture, called Gianduja, conquered the chocolate industry in Italy, with Gianduiotto, or hazelnut chocolates being a speciality of the city of Turin. Years later, this paved the way for the creation of Nutella, a sweetened hazelnut cocoa spread invented in 1946 by Pietro Ferrero, a pastry maker from Piedmont[25][26][27]. Today, Turin’s chocolate making district continues today to be one of Italy’s most important centers for chocolate production.

Maybe include information on how popular Nutella is across the globe - are there any other chocolate products that are purely Italian? Stin.joe (talk) 15:50, 16 November 2017 (UTC)[reply]

Final Draft

[edit]

Expansion to Italy

[edit]

Introduction

[edit]

Italy followed in the footsteps of Spain and Portugal in the adoption of chocolate, with the earliest account dating back to Emanuele Filiberto, Duke of Savoy, who was said to have brought chocolate into Italy between the years of 1528-1580[28]. Other accounts are as late as the 1600's, regarding Infanta Catherine Michelle of Spain, wife of Charles Emmanuel I, Duke of Savoy, as the first introduction of chocolate to Italy [29]. Shortly after being introduced, it became popular among the elites of the Italian Court, with many privileged churchmen and Roman aristocracy beginning to regularly include chocolate in their breakfast routines, mostly as a hot drink[30]. Roman physician, Paul Zacchias, wrote about the use of chocolate early in the morning in his book De' Mali Hypochondriac (1644), stating that "taken early in the morning, chocolate comforts the stomach and aids digestion, but thanks to its 'hotness,' it must be used cautiously"[31].

Religion and Chocolate in Italy

[edit]

The production and expansion of chocolate was interconnected with the Roman Catholic Church in Europe, as the religious network of monasteries, convents, and priestly orders helped disseminate chocolate throughout parts of central and northern Italy[32]. Rates of chocolate consumption had grown so quickly in Italy that by the mid-seventeenth century the question of whether or not this practice violated Church fasts had become widely controversial[33]. There was much debate regarding if chocolate merely quenched thirst and therefore should be considered a drink, or if it offered the “nourishment and sensual satisfaction” to be considered a food[34]. For the following centuries, many powerful religious figures including Pope Gregory XIII, Pope Clement VII, and Pope Benedict XIV agreed that it did not break the fast, in opposition to the many puritanical clerics who tried to ban chocolate during the fast[35].

Growing Presence and Expansion

[edit]

As chocolate spread throughout many parts of Italy, cities in the north such as Venice, Florence, and Genoa joined Rome in rapidly developing a market for chocolate[36]. These cities not only introduced some of the first European cafes, but were home to some of the many renowned innovations that have altered the scope of chocolate production[37]. Tuscany, for example, was the site where physician, naturalist, and biologist Francesco Redi experimented with perfumes in the process of making 'cioccolatte', and invented the famous jasmine chocolate[38][39]. Although, the height of chocolate production took place in the city of Turin, now widely regarded as the nation's chocolate capital [40]. Chocolate production had grown to such great lengths that Turin's chocolate producers were exporting an estimated 750 pounds a day to Austria, Switzerland, Germany and France, and chocolate-makers from all over Europe came to Turin to learn the the trade[41][42].

The popular chocolate-hazelnut spread was first created in Piedmont, Italy

Creation of Nutella

[edit]

One of the largest contributions to the production of chocolate that Italy is credited for is the addition of hazelnuts to chocolate. During the Napoleonic Wars, supplies of chocolate from the New World were limited, due to a naval blockade on cocoa entering the Mediterranean, imposed by Napoleon in 1806[43][44]. As a result, chocolate-makers in Piedmont, the northwestern Italian region of which Turin is the capital, added crushed hazelnuts to chocolate to extend the stocks of the scarce import[45][46]. The resulting chocolate-hazelnut mixture, called Gianduja, conquered the chocolate industry in Italy, with Gianduiotto, or hazelnut chocolates being a speciality of the city of Turin. Years later, this paved the way for the creation of Nutella, a sweetened hazelnut cocoa spread invented in 1946 by Pietro Ferrero, a pastry maker from Piedmont who later created the famous chocolate company Ferrero SpA.[47][48][49]. Today, Turin’s chocolate making district continues today to be one of Italy’s most important centers for chocolate production.

Modern Day Evolution and Usage

[edit]

Ferrero SpA today is the third largest chocolate producer and confectionery company in the world, selling over 180 million kg of Nutella in 160 countries in 2014 [50] [51]. Chocolate is the largest segment of the confectionery market in Italy, accounting for 64.9% of the market's total value, with Ferrero being the leading player in the sale of confectionary goods in Italy [52]. As chocolate was majorly consumed during breakfast when it was first introduced to Italy, Nutella is also seen as a popular breakfast spread, with Ferrero advertising it as part of a “traditional Italian breakfast” [53]. Although, health concerns in recent years have impacted the way the company advertises Nutella. In 2010, Ferrero was sued in a class action law suit and had to pay a $3 million settlement for false advertising that Nutella has nutritional and health benefits (from advertising claims that Nutella was "part of a nutritious breakfast") [54][55]. The company was also required to make changes to Nutella's labeling and marketing, including television commercials and their website as a part of the settlement [56].

  1. ^ http://www.history.com/news/hungry-history/the-sweet-history-of-chocolate
  2. ^ http://www.smartrippin.com/en/italian-chocolate-the-history-and-craft-of-a-divine-sustenance/
  3. ^ https://en.wikipedia.org/wiki/Savoy
  4. ^ http://blog.acis.com/a-decadent-history-of-italys-most-popular-chocolates/
  5. ^ https://en.wikipedia.org/wiki/Turin
  6. ^ http://www.smartrippin.com/en/italian-chocolate-the-history-and-craft-of-a-divine-sustenance/
  7. ^ https://en.wikipedia.org/wiki/Gianduiotto
  8. ^ http://www.smartrippin.com/en/italian-chocolate-the-history-and-craft-of-a-divine-sustenance/
  9. ^ http://www.smartrippin.com/en/italian-chocolate-the-history-and-craft-of-a-divine-sustenance/
  10. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 141.
  11. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 141.
  12. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 65. EBSCOhost, doi:10.1017/S0009640717000476.
  13. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 142.
  14. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 65. EBSCOhost, doi:10.1017/S0009640717000476
  15. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 66. EBSCOhost, doi:10.1017/S0009640717000476
  16. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 148.
  17. ^ http://www.italymagazine.com/featured-story/medicis-favourite-jasmine-chocolate-recreated-sicily
  18. ^ Irving, John. "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82-83. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  19. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html
  20. ^ Irving, John. "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  21. ^ "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  22. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html.
  23. ^ "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  24. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html.
  25. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html.
  26. ^ https://www.nutella.com/en/uk/history#1946
  27. ^ "The History of Nutella." New York Examiner (NY), 14 Aug. 2014. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsnbk&AN=14FB70BF5C6E6588&site=eds-live.
  28. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 141.
  29. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 141.
  30. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 65. EBSCOhost, doi:10.1017/S0009640717000476.
  31. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 142.
  32. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 142.
  33. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 65. EBSCOhost, doi:10.1017/S0009640717000476.
  34. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 65. EBSCOhost, doi:10.1017/S0009640717000476.
  35. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 152
  36. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 65. EBSCOhost, doi:10.1017/S0009640717000476
  37. ^ Korten, Christopher. "Pope Gregory XVI's Chocolate Enterprise: How some Italian Clerics Survived Financially during the Napoleonic Era." Church History, vol. 86, no. 1, Mar. 2017, pp. 66. EBSCOhost, doi:10.1017/S0009640717000476
  38. ^ Coe, Sophie D. (1996). The True History of Chocolate. New York, NY: Thames and Hudson. p. 148.
  39. ^ http://www.italymagazine.com/featured-story/medicis-favourite-jasmine-chocolate-recreated-sicily
  40. ^ Irving, John. "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82-83. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  41. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html
  42. ^ Irving, John. "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  43. ^ "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  44. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html.
  45. ^ "Cocoa Loco." Australian Gourmet Traveller, vol. 17, no. 4, Apr. 2017, pp. 82. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=121979051&site=eds-live
  46. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html.
  47. ^ Kummer, Corby. “In Turin, Chocolate's the Champion.” The New York Times, The New York Times, 15 Feb. 2006, www.nytimes.com/2006/02/15/dining/15turin.html.
  48. ^ https://www.nutella.com/en/uk/history#1946
  49. ^ "The History of Nutella." New York Examiner (NY), 14 Aug. 2014. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsnbk&AN=14FB70BF5C6E6588&site=eds-live.
  50. ^ Campbell, Meagan. "It's Spreading Everywhere." Maclean's, vol. 128, no. 48/49, 07 Dec. 2015, pp. 22-23. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=bth&AN=111336801&site=eds-live.
  51. ^ "Responsible Chocolate." Gfk-Marketing Intelligence Review, vol. 8, no. 1, May 2016, p. 46. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edb&AN=115049463&site=eds-live.
  52. ^ "Confectionery Industry Profile: Italy." Confectionery Industry Profile: Italy, Nov. 2012, pp. 1-33. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=buh&AN=84202916&site=eds-live.
  53. ^ CAMPBELL, MEAGAN. "It's Spreading Everywhere." Maclean's, vol. 128, no. 48/49, 07 Dec. 2015, pp. 22-23. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=bth&AN=111336801&site=eds-live.
  54. ^ CAMPBELL, MEAGAN. "It's Spreading Everywhere." Maclean's, vol. 128, no. 48/49, 07 Dec. 2015, pp. 22-23. EBSCOhost, proxy.library.nyu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=bth&AN=111336801&site=eds-live.
  55. ^ Tepper, Rachel (2012-04-26). "Nutella Lawsuit: Ferrero Settles Class-Action Suit Over Health Claims For $3 Million". Huffington Post. Retrieved 27 April 2012
  56. ^ Tepper, Rachel (2012-04-26). "Nutella Lawsuit: Ferrero Settles Class-Action Suit Over Health Claims For $3 Million". Huffington Post. Retrieved 27 April 2012
Retrieved from "https://en.wikipedia.org/w/index.php?title=User_talk:Enararoy/sandbox&oldid=816132363"