History of Sparkling Mineral Water, Perrier

History of Sparkling Mineral Water, Perrier
It was Napoleon III who granted the well known spring at Vergèze mineral water status in 1863. Napoleon III gave rights to exclusively exploit the Perrier to the "Société de l'Etablissement Thermal des Eaux Minérale de Vergèze." Facilities were built for making bottled water and for bathing.

In 1894, Dr Louis Perrier began marketing the water and today Perrier the world’s most recognized and France’s best selling, sparkling mineral water. In 1903, Sir St.-John Harmsworth, a member of the English aristocracy, invested in the property and renamed the spring (source of water) from Les Bouillens to Source Perrier, named after the dedicated physician who brought it to his attention: Dr. Perrier. He sold out his family business to buy the source of water. In 1906 - He formed a company called "La Compagnie de la Source Perrier" and responsible for the distinctively shaped the bottle.

Perrier's famous green bottle became popular throughout Europe and was the first sparkling natural mineral water bottled in the U.S. Perrier became an intrinsic part of an active, healthy American lifestyle in the late 1970s.

From 1981 to 2005, the company sponsored an annual comedy award in the United Kingdom, the Perrier Comedy Award. In 2002, some new flavors were introduced: ginger-cherry, peppermint, orange-litchi, raspberry or ginger-lemon.

Perrier continues to be bottled at the original source in Vergeze.
History of Sparkling Mineral Water, Perrier

History of Cocoa drinks

History of Cocoa drinks
Cocoa trees were believed to have been around since between 400 B and 1500 BC in the Amazon basin, Central America.

In AD250 to AD 900, Mayan society especially elite group already consumed an unsweetened cocoa drink which was made from ground beans. Mayan really loves the drinks.

The drinks later become popular among Aztec in 14th century. They spiced the drinks and enjoyed for its energy and sexual enhancing powers. They also reserved cocoa consumption only for warriors and nobility. Aztec also used coca as a currency.

Cocoa drinks were frequently prepared from dried and roasted cocoa beans which had been grounded into thick and coarse paste on a grinding stone. The paste was flavored with various herbs ands spices, such as flower petals, seeds, vanilla, chilies, honey, and corn flour to produce certain qualities. The drinks can be easily prepared just by dissolving solidified paste into hot or cold water.

In year of 1544, Mayan tribes introduce cocoa beans and drinks to Spanish explorer. This was the first discovery by European about the chocolate drinks. The drink was served hot, sweetened and without chili pepper.

However, the drinks only introduced to European community only after century later. It became a trend in London in the 1700s; English will added milk to the chocolate and served after dinner.

In 1828, Dutch chemist invented the way forward by extracting the butterfat (cocoa butter) from the bean therefore making the drink smooth and tastier.
History of Cocoa drinks