Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.

Chocolate ⁱ/ˈtʃɒkᵊlɨt/ is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.^[1] The presence of theobromine renders chocolate toxic to some animals,^[2] especially dogs and cats.

Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.

Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods. Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".^[3]

The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Mexicans. By contrast, the Europeans never infused it into their general diet, but have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.

Etymology[link]

The word "chocolate" entered the English language from Spanish.^[4] How the word came into Spanish is less certain, and there are multiple competing explanations. Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word chocolātl, which many sources derived from xocolātl [ʃokolaːtɬ], from xococ 'sour' or 'bitter', and ātl 'water' or 'drink'.^[4] However, as William Bright noted^[5] the word "chocolatl" does not occur in central Mexican colonial sources, making this an unlikely derivation. Santamaria^[6] gives a derivation from the Yucatec Maya word "chokol" meaning hot, and the Nahuatl "atl" meaning water. Sophie and Michael D. Coe agree with this etymology. Pointing to various sources dating from the time period of the Spanish conquest, they identify cacahuatl ("cacao water") as the original Nahuatl word for the cold beverage consumed by the Aztecs. Noting that using a word with caca in it to describe a thick, brown beverage would not have gone over well with most speakers of Spanish due to the fact that caca means faeces in Spanish, the Coes suggest that the Spanish colonisers combined the Nahuatl atl with the Yucatec Maya chocol, for unlike the Aztec, the Maya tended to drink chocolate heated. The Spanish preferred the warm Mayan preparation of the beverage to the cold Aztec one, and so the colonisers substituted chocol in place of the culturally unacceptable caca.^[7] More recently, Dakin and Wichmann derive it from another Nahuatl term, "chicolatl" from eastern Nahuatl, meaning "beaten drink". They derive this term from the word for the frothing stick, "chicoli".^[8] However, the Coes write that xicalli referred to the gourd out of which the beverage was consumed and that the use of a frothing stick (known as a molinollo) was a product of creolisation between the Spanish and Aztec; the original frothing method used by the indigenous people was simply pouring the drink from a height into another vessel.^[7]

History[link]

Mesoamerica history[link]

A Mayan chief forbids a person to touch a jar of chocolate

Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC.^[9] The residues found and the kind of vessel they were found in indicate the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.^[9] The Maya civilization grew cacao trees in their backyards,^[10] and used the cacao seeds it produced to make a frothy, bitter drink.^[11] Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life.^[12] The chocolate residue found in an early ancient Maya pot in Río Azul, Guatemala, suggests the Maya were drinking chocolate around 400 AD.

Mayan writing referring to cocoa.

The sweet chocolate residue found in jars from the site of Puerto Escondido in Honduras from around 1100 BC is the earliest found evidence of the use of cacao to date.^[13] An early Classic (460–480 AD) period Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.^[14] The Maya are generally given credit for creating the first modern chocolate beverage over 2,000 years ago, despite the fact that the beverage would undergo many more changes in Europe.^[15]

By the 15th century, the Aztecs gained control of a large part of Mesoamerica, and adopted cacao into their culture. They associated chocolate with Xochiquetzal, the goddess of fertility,^[16] and often used chocolate beverages as sacred offerings.^[14] The Aztec adaptation of the drink was a bitter, frothy, spicy drink called xocolatl, made much the same way as the Mayan chocolate drinks. It was often seasoned with vanilla, chile pepper, and achiote, and was believed to fight fatigue, which is probably attributable to the theobromine content, a mood enhancer. Because cacao would not grow in the dry central Mexican highlands and had to be imported, chocolate was an important luxury good throughout the Aztec empire, and cocoa beans were often used as currency.^[17] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.^[18] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.^[19] All of the areas ruled by the Aztecs were ordered to pay a tax, leading those that grew the beans to offer cacao seeds as tribute.^[20]

European adaptation[link]

Chocolate soon became a fashionable drink of the nobility after the discovery of the Americas. The morning chocolate by Pietro Longhi; Venice, 1775–1780.

The first European contact with chocolate came when Montezuma (then tlatoani of Tenochtitlan) introduced Hernán Cortés, a Spanish conquistador, to xocolatl in the 16th century.^[14] Antonio de Solís, Philip IV's official Chronicler of the Indies, described Montezuma customarily taking a chocolate beverage after meals, as part of a sumptuous daily ritual:

He had Cups of Gold, and Salvers of the same; and sometimes he drank out of Cocoas [i.e., coconut shells], and natural Shells, very richly set with Jewels.[...] When he had done eating, he usually took a Kind of Chocolate, made after the Manner of the Country, that is, the Substance of the Nut beat up with the Mill till the Cup was filled more with Froth than with Liquor; after which he used to smoak Tobacco perfum'd with liquid Amber.^[21]

Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of it:

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.^[22]

The first recorded shipment of chocolate to Europe for commercial purposes was in a shipment from Veracruz to Sevilla in 1585.^[16] It was still served as a beverage, but the Europeans added cane sugar to counteract the natural bitterness and removed the chili pepper while retaining the vanilla, in addition they added cinnamon as well as other spices.^[14]

What the Spaniards then called "chocolatl" was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold.^[23][24] Montezuma's court reportedly drank about 2,000 cups of xocolatl per day, 50 of which were consumed by Montezuma himself.

Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.^[25] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain, it quickly became a court favorite. In a century it had spread and become popular throughout the European continent.^[25] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.^[26] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.^[27] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.^[28] The situation was different in England. Put simply, anyone with money could buy it.^[29] The first chocolate house opened in London in 1657.^[29] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers in 1897.^[30]

For hundreds of years, the chocolate-making process remained unchanged. When the Industrial Revolution arrived, many changes occurred that brought about the food today in its modern form. A Dutch family's (van Houten) inventions made mass production of shiny, tasty chocolate bars and related products possible. In the 18th century, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.^[31] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.^[32] When new machines were produced, people began experiencing and consuming chocolate worldwide.^[33]

At the end of the 18th century, the first form of solid chocolate was invented in Turin by Doret. This chocolate was sold in large quantities from 1826 by Pierre Paul Caffarel in Italy. In 1819, F. L. Cailler opened the first Swiss chocolate factory. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. Van Houten also developed the "so-called" Dutch process of treating chocolate with alkali to remove the bitter taste. This made it possible to form the modern chocolate bar. The German company Jordan & Timaeus sold the first known chocolate bar made from cocoa, sugar and goat's milk in 1839.^[34] In England, the company, J. S. Fry & Sons discovered a way to mix some of the cocoa butter back into the Dutched chocolate, and added sugar, creating a paste that could be moulded. This led to the first British chocolate bar in 1847, followed in 1849 by the Cadbury brothers.

In 1865, an unknown employee at the Ghirardelli Chocolate Company discovered the Broma process of separating cocoa butter from cocoa solids (namely, that if chocolate is hung in a bag in a warm room, the butter will drip out naturally over time).

Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business. In 1867, he began experimenting with milk as an ingredient. He brought his new product, milk chocolate, to market in 1875. He was assisted in removing the water content from the milk to prevent mildewing by a neighbour, a baby food manufacturer named Henri Nestlé. Rodolphe Lindt invented the process called conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended. This enabled Milton Hershey to make chocolate even more popular by mass producing affordable chocolate bars.

Types[link]

Chocolate is commonly used as a coating for various fruits and fillings, such as cherries.

Disk of chocolate (about 4cm in diameter), as sold in Central America, for making hot cocoa. Note that the chocolate pictured here is soft, can easily be crumbled by hand, and already has sugar added.

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the U.K. and Ireland milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union the minimum is 25%.^[35] "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.^[2] It has been linked to serotonin levels in the brain. Dark chocolate has been promoted^[who?] for unproven health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.

White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.^[36] Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals. It is usually not used for cooking.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.^[35] Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.^[37] Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.

Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao. Because the act of processing results in the loss of certain vitamins and minerals (such as magnesium), some consider raw cacao to be a more nutritious form of chocolate.^[38]

Some people who purchase chocolate off the store shelf can be disappointed when they see whitish spots on the dark chocolate part. This is called chocolate bloom and is not an indication of chocolate gone bad. Instead, this is just an indication that sugar and/or fat has separated due to poor storage.

Production[link]

Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening

Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire,^[39] where child labor is a common practice to obtain the product.^[40][41][42] According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.^[43] In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.^[44] Despite some disagreement in the EU about the definition,^{[clarification needed]} chocolate is any product made primarily of cocoa solids and cocoa butter.

Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.^[43] The sequencing in 2010 of genome of the cacao tree may allow yields to be improved.^[45]

There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate (covering). Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).^[46]

Cacao varieties[link]

Toasted cacao beans at a chocolate workshop at the La Chonita Hacienda in Tabasco, Mexico.

Chocolate is made from cocoa beans, the dried and partially fermented seeds of the cacao tree (Theobroma cacao), a small (4–8 m (or 15–26 ft) tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest that the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela. The scientific name, Theobroma, means "food of the gods".^[47] The fruit, called a cacao pod, is ovoid, 15–30 cm (or 6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe.

Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 °C. Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F).^[48]

The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario.

Representing only five percent of all cocoa beans grown,^[49] criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states.^[50] There is some dispute about the genetic purity of cocoas sold today as criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.^[51]

The most commonly grown bean is forastero,^[49] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed,^[49] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.^[49]

Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties.^[52]

[edit] Processing

Video of cacao beans being ground and mixed with other ingredients to make chocolate at a Mayordomo store in Oaxaca, Mexico

Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to microorganisms so that fermentation of the pectin-containing material can begin. Yeast produce ethanol, lactic acid bacteria produce lactic acid and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.^[53]

It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.^[54]

The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.^[55] The liquor can be further processed into two components: cocoa solids and cocoa butter.^[56]

Blending[link]

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:

Fountain chocolate is made with high levels of cocoa butter, allowing it to flow gently over a chocolate fountain to serve as dessert fondue.

• Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
• Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
• White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.

The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.

Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa.

Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate.^[49] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.^[49]

In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter, in addition to using artificial sweeteners and milk substitutes.^[57] Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.^[58][59]

Conching[link]

Chocolate melanger mixing raw ingredients

The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.^[60]

Tempering[link]

The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.^[61] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).^[61][62] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Molten chocolate and a piece of a chocolate bar

Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals.^[61][62] Next, the chocolate is cooled to about 27 °C (81 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.

Two classic ways of manually tempering chocolate are:

• Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
• Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate).

Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.

Storage[link]

Packaged chocolate in the Ghirardelli Chocolate Company shop is stored in controlled conditions

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. Various types of "blooming" effects can occur if chocolate is stored or served improperly. Fat bloom is caused by storage temperature fluctuating or exceeding 24 C while sugar bloom is caused by temperature below 15 C or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. One can get rid of bloom by re-tempering the chocolate or using it for anything that requires melting the chocolate.^[63]

Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper.

If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.^[64][65][66]

Potential health effects[link]

Even though chocolate is regularly eaten for pleasure, there are potentially many health effects, both negative and positive. Cocoa or dark chocolate may positively affect the circulatory system.^[67] Other possible effects under basic research include anticancer, brain stimulator, cough preventor and antidiarrhoeal activities.^[68] An aphrodisiac effect is yet unproven^{[citation needed]}.

According to research, limited amounts of dark chocolate appear to help prevent heart disease. The oxidation of LDL cholesterol is considered a major factor in the promotion of coronary disease. When this waxy substance oxidizes, it tends to stick to artery walls, increasing the risk of a heart attack or stroke. Research has shown the polyphenols in chocolate inhibit oxidation of LDL cholesterol.^[69]

On the other hand, the unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, is thought to increase the risk of obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.

Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate. The average lead concentration of cocoa beans was a very low ≤ 0.5 ng/g, one of the lowest reported values for a natural food. Lead concentration of chocolate was as high as 70 ng/g for chocolate products and 230 ng/g for manufactured cocoa.^[70] 200,000 ng is the WHO tolerable daily limit for lead consumption.^[71] Additionally, chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.^[2]

A BBC report indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.^[72]

In later research, chocolate has been linked with multiple health benefits and liabilities. Research on elderly people showed chocolate might cause osteoporosis.^[73] However, more research has shown that it will boost cognitive abilities.^[74] Further, dark chocolate and cocoa butter have been linked with multiple positive effects. Scientific evidence has suggested dark chocolate can help reduce the risk of cardiovascular problems^[75] and also reduce blood pressure in both overweight and normal adults.^[75] Finally, studies have shown dark chocolate as part of a low-fat diet can lower cholesterol levels in adults.^[76]

In August 2011, Cambridge research published in the British Medical Journal: Eating high levels of chocolate could be associated with a significant reduction in the risk of certain cardiovascular disorders.^[77]

Labelling[link]

Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.^[78]

Chocolates that are organic^[79] or fair trade certified^[80] carry labels accordingly.

In the United States, some large chocolate manufacturers lobbied the federal government to permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the FDA reiterated "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate."^[81]

Manufacturers[link]

A Hershey chocolate bar. The Hershey Company is one of the largest chocolate manufacturers in the world.

Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world.^{[citation needed]} Other significant players include Nestlé, Kraft Foods and Lindt.

The Hershey Company, known for their Hershey bar, Hershey's Kisses and Reese's Peanut Butter Cups, is the largest chocolate manufacturer in North America.^[82] Mars, Incorporated, one of the largest privately owned U.S. corporations, is a worldwide manufacturer of confectionery and other food products, with US$21 billion in annual sales in 2006. Mars is known for Mars Bar, Milky Way, M&M's, Twix and Snickers, as well as other confectionery items, such Skittles.

Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in 1988 and now market chocolates under their own brand, including Smarties and Kit Kat; Kraft Foods through its 1990 acquisition of Jacobs Suchard, now own Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury plc, the world's largest confectionery manufacturer.^[83] Cadbury is well known for its Dairy Milk range and Creme Egg; Fry's, Trebor Basset, the fair-trade brand Green & Black's also belong to the group.

The chocolate industry, a steadily growing, $50 billion-a-year worldwide business centered on the sale and consumption of chocolate, is prevalent on five out of seven continents.^[84] Big Chocolate, as it is also called, is essentially an oligopoly between major international chocolate companies in Europe and the U.S. These U.S. companies, such as Mars and Hershey’s alone, generate $13 billion a year in chocolate sales and account for two-thirds of U.S. manufacturers.^[85] However, Europe accounts for 45% of the world's chocolate revenue.^[86]

In popular culture[link]

A box of assorted chocolates, often given as a gift.

Holidays[link]

Chocolate is one of the most popular holiday gifts. On Valentine's Day, a box of chocolates is traditional, usually presented with flowers and a greeting card. It may be given on other holidays, and birthdays. At Easter, chocolate eggs are traditional. This is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with other sweets or fondant. Many confectioners make holiday-specific chocolate candies, usually variants of their standard fare.

Books and film[link]

Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers on a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics^[87] and was one of the highest grossing films that year, earning over US$470,000,000 worldwide.^[88] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.^[89]

Like Water for Chocolate (Como agua para chocolate), a 1989 love story by novelist Laura Esquivel, was adapted to film in 1992. The plot incorporates magical realism with Mexican cuisine, and the title is a double entendre in its native language, referring both to a recipe for hot chocolate and to an idiom that is a metaphor for sexual arousal. The film earned 11 Ariel Awards from the Academia Mexicana de Artes y Ciencias Cinematográficas, including Best Picture.

Chocolat, a 1999 novel by Joanne Harris, tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide,^[90] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score.^[91][92]

Chocolate also features in a large number of other literary works, often in a role central to the plot such as JoAnna Carl's Chocoholic Mysteries series and Toby Moore's Death by Chocolate.

See also[link]

Wikibooks Cookbook has a recipe/module on Chocolate

Wikiquote has a collection of quotations related to: Chocolate

• Candida krusei
• Chocolate chip
• The chocolate game
• United States military chocolate
• Adelbert Bucher, Chocolatier

Notes[link]

Further reading[link]

• Almond, Steve (2004). Candyfreak: A Journey Through the Chocolate Underbelly of America. Algonquin Books. ISBN 1-56512-421-9. 
• Coe, S.D. / Coe, M.D. (2007). The True Story of Chocolate (2nd edition). Thames & Hudson. ISBN 978-0-500-28696-8
• Doutre-Roussel, Chloe (2005). The Chocolate Connoisseur. Piatkus. ISBN 1-58542-488-9. 
• Lebovitz, David (2004). The Great Book of Chocolate. Ten Speed Press. ISBN 1-58008-495-8. 
• McNeil, Cameron (2006). Chocolate in Mesoamerica: A Cultural History of Cacao. University of Florida Press. ISBN 0-8130-2953-8. 
• Off, Carol (2008). Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet. New Press. ISBN 978-1-59558-330-7. 
• Rosenblum, Mort (2006). Chocolate: A Bittersweet Saga of Dark and Light. North Point Press. ISBN 978-0-86547-730-8
• Ryan, Órla (2011). Chocolate Nations: Living and Dying for Cocoa in West Africa. Zed Books. ISBN 978-1-84813-005-0
• Wolfe, David; Shazzie (2005). Naked Chocolate. Rawcreation. ISBN 1-55643-731-5. http://www.amazon.co.uk/dp/0954397711. 
• Young, Allen M. (2007). The Chocolate Tree: A Natural History of Cacao (Rev. and expanded ed.). University Press of Florida. ISBN 978-0-8130-3044-9

External links[link]

Wikimedia Commons has media related to: Chocolate

Wikibooks Cookbook has a recipe/module on Chocolate

Look up chocolate in Wiktionary, the free dictionary.

• Chocolate at the Open Directory Project
• Food of the Gods A Popular Account of Cocoa – Freely downloadable 109 page ebook by Brandon Head (1903) from Project Gutenberg
• Glossary of Chocolate Terms
•  Chisholm, Hugh, ed. (1911). "Chocolate". Encyclopædia Britannica (11th ed.). Cambridge University Press. 
• Cocoa 'vitamin' health benefits could outshine penicillin

v t e Chocolate Background Outline of chocolate History of chocolate Health effects of chocolate History of chocolate in Spain Origins Theobroma cacao Cocoa bean Varieties Types of chocolate Chocolate chip Chocolate milk Fudge Chocolate bar Hot chocolate Chocolate spread Chocolate ice cream Chemicals Theobromine See also List of bean-to-bar chocolate manufacturers Harkin-Engel Protocol Children in cocoa production

Tay Zonday
Zonday in 2009
Background information
Birth name	Adam Nyerere Bahner[1]
Born	(1982-07-06) July 6, 1982 (age 29) Minneapolis, Minnesota, USA
Genres	Outsider music Electronica R&B Experimental music Spoken word
Occupations	Actor, singer, musician, announcer, voice artist, comedian, YouTube personality
Instruments	Vocals Keyboard
Years active	2007–present
Website	www.tayzonday.com

Adam Nyerere Bahner (born July 6, 1982^[2]), better known by the pseudonym Tay Zonday,^[3] is an American actor, singer, musician, announcer, voice artist, comedian and YouTube personality.^[4] He is well-known by listeners for his baritone singing voice. He garnered mainstream exposure when his song "Chocolate Rain" became a viral video^[5] in July 2007. As of March 2012^[update], "Chocolate Rain" has more than 79 million views.^[6]

Early life[link]

Zonday was born Adam Nyerere Bahner in Minneapolis, Minnesota on July 6, 1982 and graduated from The Evergreen State College in 2004.

Media response[link]

In July 2007, Zonday went from being a grad student in Minneapolis, Minnesota^[7] to having his video featured on YouTube's front page^{[citation needed]} and making appearances on national television. He appeared on the Opie & Anthony Show,^[8] G4TV's Attack of the Show!, VH1's Best Week Ever,^[9] Lily Allen and Friends, Jimmy Kimmel Live!, Tosh.0 and Maury^[10][11] where he performed "Chocolate Rain" on national television a little over three months after he posted his composition on YouTube. He made the front page of Sunday's Los Angeles Times on August 12, 2007 with additional features in The Toronto Star, The Chicago Tribune''s RedEye, The Star Tribune^[12] and People^[11] and has appeared on CNN^[13] for a televised interview. He's also come out on Fox News. On February 12, 2008, he appeared on the television show Lily Allen and Friends on BBC Three, and performed a cover of Lily Allen's debut "Smile." In March 2008, the video won a YouTube-award in the category "Music."

The Australian Daily Telegraph newspaper wrote: "Tay Zonday is the biggest sellout in the world right now."^[14] People said: "He's scored a YouTube hit with his repetitive, keyboard-driven 'Chocolate Rain', and after a recent appearance on Jimmy Kimmel Live, Tay Zonday's star is shining even brighter."^[11] The article also noted that celebrity musicians paid tribute to the song as its popularity rapidly peaked in August 2007. John Mayer reportedly copied Zonday's keyboard riff with his guitar in concert,^[15][16] along with appearing on Best Week Ever improvising a parody to the tune of Nelly Furtado's "Say It Right".^[17] Green Day drummer Tre Cool recorded a cover of "Chocolate Rain" which he posted on Youtube.^[18] Zonday also became the subject of thousands of other parodies and remixes on YouTube. A clip of his video was also shown on CW11's Online Nation, a new series.^[19][20][21] Zonday has been interviewed twice on Good Morning America, in March and November 2008.^[22]

Career[link]

Zonday starred in a commercial for Comedy Central's "Last Laugh 07", hosted by Lewis Black.^[23] He released a video called "Cherry Chocolate Rain,"^[24] in a promotion with Dr Pepper. He starred alongside Leslie Hall in a commercial for Firefox singing a song called "Users Against Boredom" in a parody of "We Are the World." Zonday has said that his voice is often compared to Ru Paul, Paul Robeson, Barry White, James Earl Jones, and Brad Roberts of the Crash Test Dummies.^[25] He appeared in-person at Intel's Consumer Electronics Show booth, rendering the source files of the "Chocolate Rain" YouTube video in Sony Vegas.^[26]

The Grammy Award-winning music video for rock band Weezer's single "Pork and Beans" featured Zonday, along with other YouTube celebrities. As well, in May 2008, Zonday performed an acoustic version of the song with Brian Bell of Weezer, spoofing his own performance in "Chocolate Rain."^[27]

As a voice actor, he voiced part of a multimedia presentation built to celebrate 50 years of NASA history.^[28] He also voiced a role in Adult Swim's Robot Chicken, spoofing his own song "Chocolate Rain."^[29]

Zonday was featured on the Jace Hall Show, where he was comically interviewed at a famous Hollywood restaurant in a play on the dissonance between Internet-fame and the traditional entertainment industry.^[30]

In February 2010, he cameoed in a Vizio Super Bowl commercial opened by Beyoncé.^[4] In October 2010, he appeared on Comedy Central's Night of Too Many Stars autism charity event during a musical number with Steve Carell and Stephen Colbert.^[31]

In August 2011, Zonday appeared on America's Got Talent and performed 15 seconds of his song "Chocolate Rain." Zonday was also featured in Dave Days' YouTube video spoof of Justin Bieber's song "Baby," which has over 14 million views. He had a cameo in The Guild Season 5 episode 3 Megagame-o-ramacon!, which aired on August 9, 2011. Zonday was featured in a 2011 Mike Diva comedy YouTube video as a dubstep dancing mastermind.^[32]

See also[link]

• List of YouTube celebrities
• Fifteen minutes of fame

References[link]

External links[link]

Wikimedia Commons has media related to: Tay Zonday

• Tay Zonday Official website
• Tay Zonday's YouTube channel

Tom Waits
Waits during an interview in Buenos Aires, Argentina, April 2007
Background information
Birth name	Thomas Alan Waits
Born	(1949-12-07) December 7, 1949 (age 62) Pomona, California, United States
Genres	Rock, experimental
Occupations	Singer-songwriter, musician, actor, composer
Instruments	Vocals, piano, guitar
Years active	1972–present
Labels	Asylum Records, Island Records, ANTI-
Website	Official website

Thomas Alan "Tom" Waits (born December 7, 1949) is an American singer-songwriter, composer, and actor. Waits has a distinctive voice, described by critic Daniel Durchholz as sounding "like it was soaked in a vat of bourbon, left hanging in the smokehouse for a few months, and then taken outside and run over with a car."^[1] With this trademark growl, his incorporation of pre-rock music styles such as blues, jazz, and vaudeville, and experimental tendencies verging on industrial music,^[2] Waits has built up a distinctive musical persona. He has worked as a composer for movies and musical plays and has acted in supporting roles in films including Paradise Alley and Bram Stoker's Dracula; he also starred in the 1986 film Down by Law. He was nominated for an Academy Award for his soundtrack work on One from the Heart.

Lyrically, Waits' songs frequently present atmospheric portrayals of grotesque, often seedy characters and places—although he has also shown a penchant for more conventional ballads. He has a cult following and has influenced subsequent songwriters despite having little radio or music video support. His songs are best-known through cover versions by more commercial artists: "Jersey Girl", performed by Bruce Springsteen, "Ol' '55", performed by the Eagles, and "Downtown Train", performed by Rod Stewart. Although Waits' albums have met with mixed commercial success in his native United States, they have occasionally achieved gold album sales status in other countries. He has been nominated for a number of major music awards and has won Grammy Awards for two albums, Bone Machine and Mule Variations. In 2011, Waits was inducted into the Rock and Roll Hall of Fame.^[3][4]

Waits lives in Sonoma County, California with his wife, Kathleen Brennan, and three children.

Origins and musical beginnings[link]

Waits was born at Park Avenue Hospital in Pomona, California to Jesse Frank Waits and Alma Johnson McMurray, both schoolteachers.^[5][6] His father was of Scots-Irish descent and his mother was a Norwegian American. After Waits' parents divorced in 1960, he lived with his mother in Whittier, and then moved to National City, in San Diego County, near the Mexico–United States border.^[6] Waits, who taught himself how to play the piano on a neighbor's instrument, often took trips to Mexico with his father, who taught Spanish; he would later say that he found his love of music during these trips through a Mexican ballad that was "probably a Ranchera, you know, on the car radio with my dad."^[7]

By 1965, while attending Hilltop High School within the Sweetwater Union High School District, Chula Vista,^[6] Waits was playing in an R&B/soul band called The Systems and had begun his first job at Napoleone Pizza House in National City (about which he would later sing on "I Can't Wait to Get Off Work (And See My Baby on Montgomery Avenue)" from Small Change and "The Ghosts of Saturday Night (After Hours at Napoleone's Pizza House)" on The Heart of Saturday Night).^[5] He later admitted that he was not a fan of the 1960s music scene, stating, "I wasn't thrilled by Blue Cheer, so I found an alternative, even if it was Bing Crosby."^[8] Five years later, he was working as a doorman at the Heritage nightclub in San Diego—where artists of every genre performed—when he did his first paid gig for $6.^[5] A fan of Bob Dylan, Lord Buckley, Jack Kerouac, Louis Armstrong, Howlin' Wolf, and Charles Bukowski, Waits began developing his own idiosyncratic musical style.

After serving with the United States Coast Guard,^[9] he took his newly formed act to Monday nights at The Troubadour in Los Angeles, where musicians would line up all day for the opportunity to perform on stage that night. In 1971, Waits moved to the Echo Park neighborhood of L.A. (at the time, also home to musicians Glenn Frey of the Eagles, J. D. Souther, Jackson Browne, and Frank Zappa) and signed with Herb Cohen at the age of 21. From August to December 1971, Waits made a series of demo recordings for Cohen's Bizarre/Straight label, including many songs for which he would later become known. These early tracks were released twenty years later on The Early Years, Volume One and Volume Two.

1970s[link]

Waits signed to Asylum Records in 1972,^[10] and after numerous abortive recording sessions, his first record—the jazzy, folk-tinged Closing Time—was released in 1973. The album, which was produced and arranged by former Lovin' Spoonful member Jerry Yester, received positive reviews, but Waits did not gain widespread attention until a number of the album's tracks were covered by more prominent artists. Later in 1973, Tim Buckley released the album Sefronia, which contained a cover version of Waits' song "Martha" from Closing Time, the first-ever cover of a Tom Waits song by a known artist.^[11] This cover later appeared in the 1995 compilation Step Right Up: The Songs of Tom Waits. The album's opening track, "Ol' '55", was recorded by the Eagles in 1974 for their On the Border album.^[11]

He began touring and opening for such artists as Charlie Rich, Martha and the Vandellas, and Frank Zappa. Waits received increasing critical acclaim and gathered a loyal cult following with his subsequent albums. The Heart of Saturday Night (1974), featuring the song "(Looking for) The Heart of Saturday Night", revealed Waits's roots as a nightclub performer, with half-spoken and half-crooned ballads often accompanied by a jazz backup band.^[12] Waits described the album as:

...a comprehensive study of a number of aspects of this search for the center of Saturday night, which Jack Kerouac relentlessly chased from one end of this country to the other, and I've attempted to scoop up a few diamonds of this magic that I see.^[13]

In 1975, Waits moved to the Tropicana Motel on Santa Monica Boulevard^[14] and released the double album Nighthawks at the Diner, recorded in a studio with a small audience in order to capture the ambience of a live show. The record exemplifies this phase of his career, including the lengthy spoken interludes between songs that punctuated his live act. That year, he also contributed backing vocals to Bonnie Raitt's "Your Sweet and Shiny Eyes", from her album Home Plate.

By this time, Waits was drinking heavily, and life on the road was starting to take its toll. Waits, looking back at the period, has said,

I was sick through that whole period [...] It was starting to wear on me, all the touring. I'd been traveling quite a bit, living in hotels, eating bad food, drinking a lot — too much. There's a lifestyle that's there before you arrive and you're introduced to it. It's unavoidable.^[15]

In reaction to these hardships, Waits recorded Small Change (1976), which finds him in a much more cynical and pessimistic mood, lyrically, with many songs such as "The Piano Has Been Drinking (Not Me) (An Evening with Pete King)" and "Bad Liver and a Broken Heart (In Lowell)". With the album, Waits asserted that he "tried to resolve a few things as far as this cocktail lounge, maudlin, crying-in-your-beer image that I have. There ain't nothin' funny about a drunk [...] I was really starting to believe that there was something amusing and wonderfully American about being a drunk. I ended up telling myself to cut that shit out."^[16] The album, which also included long-time fan favorite "Tom Traubert's Blues (Four Sheets to the Wind in Copenhagen)", featured famed drummer Shelly Manne and was, like his previous albums, heavily influenced by jazz.

Small Change, which was accompanied by the double A-side single "Step Right Up"/"The Piano Has Been Drinking", was a critical and commercial success and far outsold any of Waits's previous albums. With it, Waits broke onto Billboard's Top 100 Albums chart for the first time in his career (a feat Waits would not repeat until 1999 with the release of Mule Variations).^[17] This resulted in a much higher public profile, which brought with it interviews and articles in Time, Newsweek, and Vogue. Waits put together a regular touring band, The Nocturnal Emissions, which featured Frank Vicari on tenor saxophone, Fitzgerald Jenkins on bass guitar, and Chip White on drums and vibraphone. Tom Waits and the Nocturnal Emissions toured the United States and Europe extensively from October 1976 until May 1977,^[17] including a performance of "The Piano Has Been Drinking" on cult BBC2 television music show the Old Grey Whistle Test in May 1976.^[18]

Foreign Affairs (1977) was musically in a similar vein to Small Change, but showed further artistic refinement and exploration into jazz and blues styles. Particularly noteworthy is the long cinematic spoken-word piece, "Potter's Field", set to an orchestral score. The album also features Bette Midler singing a duet with Waits on "I Never Talk to Strangers." The album Blue Valentine (1978) displayed Waits's biggest musical departure to date, with much more focus on electric guitar and keyboards than on previous albums and hardly any strings (with the exception of album-opener "Somewhere" — a cover of Leonard Bernstein's song from West Side Story — and "Kentucky Avenue") for a darker, more blues-oriented sound. The song "Blue Valentines" was also unique for Waits in that it featured a desolate arrangement of solo electric guitar played by Ray Crawford, accompanied by Waits' vocal. Around this time, Waits had a relationship with Rickie Lee Jones^{[citation needed]} (who appears on the sleeve art of the Blue Valentine album). In 1978, Waits also appeared in his first film role, in Paradise Alley as Mumbles the pianist, and contributed the original compositions "(Meet Me in) Paradise Alley" and "Annie's Back in Town" to the film's soundtrack.^[19]

Heartattack and Vine, Waits's last studio album for Asylum, was released in 1980, featuring a developing sound that included both ballads ("Jersey Girl") and rougher-edged rhythm and blues. The same year, he began a long working relationship with Francis Ford Coppola, who asked Waits to provide music for his film One from the Heart. For Coppola's film, Waits originally wanted to work with Bette Midler; she was unavailable due to prior engagements, however. Waits ended up working with singer/songwriter Crystal Gayle as his vocal foil for the album.

1980s[link]

In August 1980, Waits married Kathleen Brennan, a screenwriter, whom he had met while working on the set of the Francis Ford Coppola movie One from the Heart. Brennan is regularly credited as co-author of many songs in his later albums, and Waits often cites her as a major influence on his work. She introduced him to the music of Captain Beefheart. Despite having shared a manager with Beefheart in the 1970s, Waits says, "I became more acquainted with him when I got married."^[20] Waits would later describe his relationship with Brennan as a paradigm shift in his musical development. After leaving Asylum, the label released the first Tom Waits "Best of" album in 1981, a collection called Bounced Checks, notable for including an alternate, stripped down version of "Jersey Girl" and the otherwise unreleased "Mr. Henry", as well as an alternate master of "Whistlin' Past the Graveyard" and a live performance of "The Piano Has Been Drinking". During this period, Waits appeared in a series of minor movie roles, including a cameo role in Wolfen (1981) as an inebriated piano player, and his song "Jitterbug Boy" also appeared on the movie's soundtrack. One from the Heart received its official theatrical release in 1982, with Waits appearing in a cameo as a trumpet player as well as receiving an Oscar nomination for Original Song Score (eventually losing out to Victor Victoria, by Henry Mancini and Leslie Bricusse). This marked the first in a series of collaborations between Waits and Coppola, with Waits appearing in cameos in Coppola's movies The Outsiders (1983), Rumble Fish (1983), and The Cotton Club (1984), and a major role in Bram Stoker's Dracula. Waits also contributed two songs to the documentary Streetwise (1984), "Rat's Theme" and "Take Care of All My Children".

After leaving Asylum for Island Records, Waits released Swordfishtrombones in 1983, a record that marked a sharp turn in his musical direction. While Waits had before played either piano or guitar, he now gravitated towards less common instruments, saying, "Your hands are like dogs, going to the same places they've been. You have to be careful when playing is no longer in the mind but in the fingers, going to happy places. You have to break them of their habits or you don't explore; you only play what is confident and pleasing. I'm learning to break those habits by playing instruments I know absolutely nothing about, like a bassoon or a waterphone."^[21] Swordfishtrombones also introduced instruments such as bagpipes ("Town with No Cheer") and marimba ("Shore Leave") to Waits' repertoire, as well as pump organs, percussion (sometimes reminiscent of the music of Harry Partch), horn sections (often featuring Ralph Carney playing in the style of brass bands or soul music), experimental guitar, and obsolete instruments (many of Waits' albums have featured a damaged, unpredictable Chamberlin, and more recent albums have included the little-used Stroh violin).

His songwriting shifted as well, moving away from the traditional piano-and-strings ballad sound of his 1970s output towards a number of styles largely ignored in pop music, including primal blues, cabaret stylings, rumbas, theatrical approaches in the style of Kurt Weill, tango music, early country music and European folk music as well as the Tin Pan Alley-era songs that influenced his early output. He also recorded a spoken word piece, "Frank's Wild Years", influenced by Ken Nordine's "word jazz" records of the 1950s. Apart from Captain Beefheart and some of Dr. John's early output, there was little precedent in popular music.

Waits's new emphasis on experimenting with various styles and instrumentation continued on 1985's Rain Dogs, a sprawling, 19-song collection which received glowing reviews (the album was ranked #21 on Rolling Stone's list of the 100 greatest albums of the 1980s. In 2003, the album was ranked number 397 on Rolling Stone magazine's list of the 500 greatest albums of all time.) Contributions from guitarists Marc Ribot, Robert Quine, and Keith Richards accompanied Waits' move away from piano-based songs, in juxtaposition with an increased emphasis on instruments such as marimba, accordion, double bass, trombone, and banjo. The album also spawned the 12" single "Downtown Train/Tango Till They're Sore/Jockey Full of Bourbon", with Jean Baptiste Mondino filming a promotional music video for "Downtown Train" (which would later become a hit for Rod Stewart), featuring a cameo from boxing legend Jake LaMotta. The album peaked at #188 on Billboard's Top 200 albums chart; however, its reputation has come to far outshine low initial sales.

Franks Wild Years, a musical play by Waits and Brennan, was staged as an Off-Broadway musical in 1986, directed by Gary Sinise,^[22] in a successful run at Chicago's famed Steppenwolf Theater. Waits himself played the lead role. Waits developed his acting career with several supporting roles and a lead role in Jim Jarmusch's Down by Law in 1986, which also featured two of Waits's songs from Rain Dogs in the soundtrack. In the same year, Waits also contributed vocals to the song "Harlem Shuffle" on The Rolling Stones' album Dirty Work.^[23]

In 1987, he released Franks Wild Years (subtitled "Un Operachi Romantico in Two Acts"), which included studio versions from Waits' play of the same name. Rolling Stone summed up the album's myriad styles this way: "Everything from sleazy strip-show blues to cheesy waltzes to supercilious lounge lizardry is given spare, jarring arrangements using various combinations of squawking horns, bashed drums, plucked banjo, snaky double bass, carnival organ and jaunty accordion."^[24] Waits also continued to further his acting career with a supporting role as Rudy the Kraut in Ironweed (an adaptation of William Kennedy's Pulitzer Prize-winning novel) alongside Jack Nicholson and Meryl Streep, in which Waits performed the song "Big Rock Candy Mountain", as well as a part in Robert Frank's Candy Mountain, in which Waits also performed "Once More Before I Go." In 1988, Waits performed in Big Time, a surreal concert movie and soundtrack which he cowrote with his wife.

In 1989, Waits appeared in his final theatrical stage role to date, appearing as Curly in Thomas Babe's Demon Wine, alongside Bill Pullman, Philip Baker Hall, Carol Kane, and Bud Cort. The play opened at the Los Angeles Theater Center in February 1989 to mixed reviews, although Waits' performance was singled out by a number of critics, including John C. Mahoney, who described it as "mesmerizing."^[25] Waits finished the decade with appearances in three movies: as the voice of a radio DJ in Jim Jarmusch's Mystery Train; as Kenny the Hitman in Robert Dornhelm's Cold Feet; and the lead role of Punch & Judy man Silva in Bearskin: An Urban Fairytale. His only musical output of the year consisted of contributing his cover of Phil Phillips' "Sea of Love" to the soundtrack of the Al Pacino movie of the same name^[26] and contributing vocals to The Replacements song "Date to Church", which appeared as a B-side to their single "I'll Be You".

1990s[link]

The Black Rider: The Casting of the Magic Bullets—a theatrical collaboration of Waits, director Robert Wilson, and writer William S. Burroughs—premiered at Hamburg's Thalia Theatre on March 31, 1990. The project was based on a German folktale called Der Freischütz, with Wilson responsible for the design and direction, Burroughs for writing the book, and Waits for music and lyrics, which were heavily influenced by the works of Bertolt Brecht and Kurt Weill.^[27] In the same year, Waits contributed a cover of Cole Porter's "It's All Right with Me" to Red Hot + Blue, the first in the series of compilation albums from the Red Hot Organization — one of the first major AIDS benefits in the music business—which sold over a million copies worldwide. Jim Jarmusch directed a promotional music video for the song.^[28] Waits also collaborated with photographer Sylvia Plachy in the same year; her book Sylvia Plachy's Unguided Tour includes a short Waits record to accompany the photographs and text.

The following year, Waits was extremely busy working on movie soundtracks, acting, and contributing to a number of music projects by other artists. First, Waits appeared on the Primus album Sailing the Seas of Cheese as the voice of "Tommy the Cat", which exposed him to a new audience in alternative rock. This was the first of several collaborations between Waits and the group; Frontman Les Claypool would appear on several subsequent Waits releases. The same year saw Waits provide spoken word contributions to Devout Catalyst, an album by one of Waits' greatest influences, Ken Nordine, on the songs "A Thousand Bing Bangs" and "The Movie." Waits also contributed vocals to a duet with singer Bob Forrest on the song "Adios Lounge" on the Thelonious Monster album Beautiful Mess. He also contributed vocals to two songs ("Little Man" and "I'm Not Your Fool Anymore") on jazz tenor saxophonist Teddy Edwards' album Mississippi Lad. Edwards was extremely complimentary of Waits' contributions, saying:

Tom Waits is the one who got me my contract [sic] with PolyGram. He's wonderful, he's America's best lyricist since Johnny Mercer. He came down to the studio on the Mississippi Lad album, that's the first one I did for PolyGram, and he sang two of my songs, wouldn't accept any money, just trying to give me the best boost that he could.^[29]

The only collection of exclusively Waits-performed material of 1991 appeared when Waits composed and conducted the almost exclusively instrumental music for Jim Jarmusch's 1991 film Night on Earth, which was released as an album the following year. In July 1991, Screamin' Jay Hawkins released the album Black Music for White People, which features covers of two Waits compositions: "Heartattack & Vine" (which later that year was used in a European Levi's advertisement without Waits' permission, resulting in a lawsuit) and "Ice Cream Man". Waits continued to appear in movie acting roles, the most significant of which was his uncredited cameo as a disabled veteran in Terry Gilliam's The Fisher King. He also appeared alongside Kevin Bacon, John Malkovich, and Jamie Lee Curtis in Steve Rash's Queens Logic, and opposite Tom Berenger and Kathy Bates in Hector Babenco's film At Play in the Fields of the Lord, adapted from Peter Matthiessen's 1965 novel.

Bone Machine, Waits's first studio album in five years, was released in 1992. The stark record featured a great deal of percussion and guitar (with little piano or sax), marking another change in Waits' sound. Critic Steve Huey calls it "perhaps Tom Waits's most cohesive album... a morbid, sinister nightmare, one that applied the quirks of his experimental '80s classics to stunningly evocative—and often harrowing—effect... Waits' most affecting and powerful recording, even if it isn't his most accessible."^[30] Bone Machine was awarded a Grammy in the Best Alternative Album category. On December 19, 1992 Alice, Waits's second theatrical project with Robert Wilson, premiered at the Thalia Theatre in Hamburg. Paul Schmidt adapted the text from the works of Lewis Carroll (Alice's Adventures in Wonderland and Through the Looking-Glass, in particular), with songs by Waits and Kathleen Brennan presented as intersections with the text rather than as expansions of the story, as would be the case in conventional musical theater. These songs would be recorded by Waits as a studio album 10 years later on Alice.^[31] 1992 also saw Waits featuring in Francis Ford Coppola's film Bram Stoker's Dracula, as the possessed lunatic Renfield.

In 1993, he released The Black Rider, which contained studio versions of the songs that Waits had written for the musical of the same name three years previously, with the exceptions of "Chase the Clouds Away" and "In the Morning", which appeared in the theatrical production but not on the studio album. William S. Burroughs also guests on vocals on "'Tain't No Sin". In the same year, Waits lent his vocals to Gavin Bryars' 75-minute reworking of his 1971 classical music piece Jesus' Blood Never Failed Me Yet; appeared in Robert Altman's film version of Raymond Carver's stories Short Cuts and Jim Jarmusch's Coffee and Cigarettes: Somewhere in California, a short black-and-white movie with Iggy Pop; and his third child, Sullivan, was born. In 1997, Waits and Brennan wrote and performed the music for Bunny the animated short film by 20th Century Fox's Blue Sky Studios, which was awarded Best Animated Short Film by the Academy of Motion Picture Arts and Sciences.

In 1995, Holly Cole released Temptation, a tribute album consisting entirely of Waits covers.

Another Waits cover was released in 1996, as Meat Loaf covered Martha for his concept album Welcome to the Neighborhood.

In 1998, after Island Records released the compilation Beautiful Maladies: The Island Years, Waits left the label for Epitaph, whose president, Andy Kaulkin, said the label was "...blown away that Tom would even consider us. We are huge fans."^[32] Waits himself was full of praise for the label, saying "Epitaph is rare for being owned and operated by musicians. They have good taste and a load of enthusiasm, plus they're nice people. And they gave me a brand-new Cadillac, of course."^[32]

Waits's first album on his new label, Mule Variations, was issued in 1999. Billboard described the album as musically melding "backwoods blues, skewed gospel, and unruly art stomp into a sublime piece of junkyard sound sculpture."^[33] The album was Waits' first release to feature a turntablist. The album won a Grammy in 2000; as an indicator of how difficult it is to classify Waits's music, he was nominated simultaneously for Best Contemporary Folk Album (which he won) and Best Male Rock Vocal Performance (for the song "Hold On"), both different from the genre for which he won his previous Grammy. The album was also his highest-charting album in the U.S. to date, reaching #30.

The same year, Waits made a foray into producing music for other artists, teaming up with his old friend Chuck E. Weiss to coproduce (with his wife, Kathleen Brennan) Extremely Cool, as well as appearing on the record as a guest vocalist and guitarist. He also contributed a cover of Skip Spence's "Books of Moses" to More Oar: A Tribute to the Skip Spence Album, a collection of covers of the singer's songs on Birdman Records.^[26] The same year, Waits appeared in the comedy Mystery Men.

2000s[link]

John Hammond's Wicked Grin, a collection of Waits cover songs, was released in 2001. Waits appears on most songs, playing guitar, piano, and/or offering backing vocals. The album also includes the traditional hymn "I Know I've Been Changed", performed as a duet by Hammond and Waits.

Tori Amos included a cover of the song "Time", from Rain Dogs on her 2001 album Strange Little Girls.

Tom Waits in Prague in 2008

In 2002, Waits simultaneously released two albums, Alice and Blood Money. Both collections had been written almost 10 years previously and were based on theatrical collaborations with Robert Wilson; the former a musical play about Lewis Carroll, and the latter an interpretation of Georg Büchner's play fragment Woyzeck. Both albums revisit the tango, Tin Pan Alley, and spoken-word influences of Swordfishtrombones, while the lyrics are both profoundly cynical and melancholic, exemplified by "Misery is the River of the World" and "Everything Goes to Hell." "Diamond in Your Mind", which Waits wrote for Wilson's Woyzeck, did not appear on Blood Money; however, it did emerge on Solomon Burke's album Don't Give Up on Me of the same year. While Waits has played the song live a number of times,^[34][35] an official version would not be released until 2007. The same year, Waits contributed a version of "The Return of Jackie and Judy"^[26] by The Ramones to the compilation album We're a Happy Family: A Tribute to Ramones, which was released in 2003 on Columbia Records. That same year, Waits was also a judge for the 2nd annual Independent Music Awards to support independent artists' careers.^[36] Waits was also a judge for the 10th annual Independent Music Awards.^[36]

Waits released Real Gone, his first nontheatrical studio album since Mule Variations, in 2004. It is Waits's only album to date to feature absolutely no piano on any of its tracks. Waits beatboxes on the opening track, "Top of the Hill", and most of the album's songs begin with Waits's "vocal percussion" improvisations. It is also more rock-oriented, with less blues influence than he has previously demonstrated. The same year, Waits contributed backing vocals to the track "Go Tell It on the Mountain" on the Grammy Award (Best Traditional Gospel Album)-winning album of the same name by The Blind Boys of Alabama. He also contributed a version of Daniel Johnston's "King Kong"^[26] to the tribute album The Late Great Daniel Johnston: Discovered Covered, released on Gammon Records.

At this time, Waits made a return to acting after a five-year break, marked at first by the re-release of his 1993 Jim Jarmusch-directed short Coffee and Cigarettes: Somewhere in California, costarring Iggy Pop, compiled in Coffee and Cigarettes. In 2005, Waits appeared in the Tony Scott film Domino as a soothsayer. In the same year, Waits appeared as himself in Roberto Benigni's romantic comedy La Tigre e la Neve, set in occupied Baghdad during the Iraq War. In the movie, Waits appears in a dream scene as himself, singing the ballad "You Can Never Hold Back Spring"^[26] and accompanying himself at the piano.

A 54-song three-disc box set of rarities, unreleased tracks, and brand-new compositions called Orphans: Brawlers, Bawlers & Bastards was released in November 2006. The three discs are subdivided relating to their content: "Brawlers" features Waits's more upbeat rock and blues songs; "Bawlers", his ballads and love songs; and "Bastards", songs that fit in neither category, including a number of spoken-word tracks. A video for the song "Lie to Me" was produced as a promotion for the collection. Orphans also continues Waits's newfound interest in politics with "Road to Peace", a song about the Israeli–Palestinian conflict. The album is also notable for containing a number of covers of songs by other artists, including The Ramones ("The Return of Jackie and Judy" and "Danny Says"), Daniel Johnston ("King Kong"), Kurt Weill and Bertolt Brecht ("What Keeps Mankind Alive"), and Leadbelly ("Ain't Goin' Down to the Well" and "Goodnight Irene"), as well as renditions of works by poets and authors admired by Waits, such as Charles Bukowski and Jack Kerouac and a previously released duet with Mark Linkous of Sparklehorse entitled "Dog Door". Waits' albums Orphans: Brawlers, Bawlers & Bastards and Alice are both included in metacritic.com's list of the "Top 200: Best-Reviewed Albums"^[37] since 2000 at #10 and #20, respectively (as of November 2009). The same years, Waits appeared on Sparklehorse's album Dreamt for Light Years in the Belly of a Mountain, playing piano on the track "Morning Hollow."

Five different versions of Waits's song "Way Down in the Hole" have been used as the opening theme songs for the HBO television show The Wire. Waits's own version, from Frank's Wild Years, was used for season two. The other versions used for the series were performed by, in season order, The Blind Boys of Alabama, The Neville Brothers, "DoMaJe" and Steve Earle.

Waits made a number of high-profile television and concert appearances between 2006 and 2010. In November 2006, Waits appeared on The Daily Show and performed "The Day After Tomorrow." This was significant for his having been only the third performing guest on the show, the first being Tenacious D and the second The White Stripes. On May 4, 2007, Waits performed "Lucinda" and "Ain't Goin' Down to the Well" from Orphans on the last show of a week Late Night with Conan O'Brien spent in San Francisco. There was a short interview after the last performance. Waits also played in the Bridge School Benefit on October 27–28, 2007 with Kronos Quartet.

On July 10, 2007, Waits released the download-only digital single "Diamond In Your Mind". The version of the song was recorded with Kronos Quartet, with Greg Cohen, Philip Glass, and The Dalai Lama at the benefit concert "Healing The Divide: A Concert for Peace and Reconciliation" at Avery Fisher Hall, recorded on September 21, 2003.

Waits's song "Trampled Rose" (from Real Gone) appeared on the critically acclaimed album Raising Sand, a collaboration between Robert Plant and Alison Krauss. Waits also provided guest vocals on the song "Pray" by fellow ANTI- artists The Book of Knots on their album Traineater.^[38]

He played the role of Kneller in the film Wristcutters: A Love Story, which opened in November 2007.

On January 22, 2008, Waits made a rare live appearance in Los Angeles, performing at a benefit for Bet Tzedek Legal Services—The House of Justice, a nonprofit poverty law center.^[39]

On May 7, 2008, Waits announced the Glitter and Doom Tour starting in June 2008, touring cities in the southern United States and subsequently announced a series of dates in the UK, Ireland and mainland Europe.^[40] Waits was awarded the key to the city of El Paso, Texas during a concert on June 20, 2008.^[41] In his generally positive review of the opening show of the tour, The Wall Street Journal critic Jim Fusilli described Waits' music thus:

The 58-year-old Mr. Waits ... has composed a body of work that's at least comparable to any songwriter's in pop today. A keen, sensitive and sympathetic chronicler of the adrift and downtrodden, Mr. Waits creates three-dimensional characters who, even in their confusion and despair, are capable of insight and startling points of view. Their stories are accompanied by music that's unlike any other in pop history.^[42]

On May 20, 2008 Scarlett Johansson's debut album, entitled Anywhere I Lay My Head, featured covers of ten Tom Waits songs. Waits made an appearance on the album The Spirit of Apollo by alternative hip hop project N.A.S.A., on the track "Spacious Thoughts."

Waits wrote the following introduction for the Tompkins Square compilation People Take Warning – Murder Ballads & Disaster Songs, 1913–1938:

In the late 1920's and early 1930's, the Depression gripped the Nation. It was a time when songs were tools for living. A whole community would turn out to mourn the loss of a member and to sow their songs like seeds. This collection is a wild garden grown from those seeds.

In late 2009, Terry Gilliam's film The Imaginarium of Doctor Parnassus was released, with Waits in the role of Mr. Nick.^[43][44] Production began in December 2007 in London.^[45] Star Heath Ledger's death in January 2008 cast doubt on the film's future, but the production was salvaged with the addition of new actors playing his character in scenes he did not complete.^[46]

2010s[link]

Waits played the role of "The Engineer" in the film The Book of Eli, opposite Denzel Washington, which opened in January 2010.

He is working on a new stage musical with director and long-time collaborator Robert Wilson and playwright Martin McDonagh.^[47]

In early 2011, Tom Waits completed a set of 23 poems entitled Seeds on Hard Ground, which were inspired by Michael O'Brien's portraits of the homeless in his upcoming book, Hard Ground, which will include the poems alongside the portraits. In anticipation of the book release, Waits and Anti- printed limited edition chapbooks of the poems to raise money for Redwood Empire Food Bank, a homeless referral and family support service in Sonoma County, California. As of January 26, 2011, four editions, each limited to a thousand copies costing $24.99US each, sold out, raising $90,000 for the food bank.^[48]

It was announced on February 9, 2011, that Waits was to be inducted into the Rock and Roll Hall of Fame by Neil Young. The ceremony was held at the Waldorf-Astoria on Monday, March 14, 2011, at 8:30pm EST.^[49] Waits accepted the award with his customary humor, stating, "They say I have no hits and that I'm difficult to work with... like it's a bad thing."^[50]

On February 24, 2011, it was announced via Waits' official website that he has begun work on his next studio album.^[51]

Waits said through his website that on August 23 he would "set the record straight" in regards to rumors of a new release.^[52] On August 23, the title of the new album was revealed to be Bad as Me,^[53] and a new single, also titled "Bad as Me," started being offered via Amazon.com and other sites.^[54] The album was released on October 24.

Waits appears on the songs "Fadin' Moon" and "Ghost to a Ghost" on Hank Williams III's 2011 album Ghost to a Ghost/Gutter Town.

Lawsuits[link]

Waits has steadfastly refused to allow the use of his songs in commercials and has joked about other artists who do (commenting "If Michael Jackson wants to work for Pepsi, why doesn't he just get himself a suit and an office in their headquarters and be done with it?"). He has filed several lawsuits against advertisers who used his material without permission. He has been quoted as saying, "Apparently, the highest compliment our culture grants artists nowadays is to be in an ad — ideally, naked and purring on the hood of a new car", he said in a statement, referring to the Mercury Cougar. "I have adamantly and repeatedly refused this dubious honor."

Waits filed his first lawsuit in 1988 against Frito-Lay. The 9th Circuit Court of Appeals affirmed an award of $2.375 million in his favor (Waits v. Frito-Lay, 978 F. 2d 1093 (9th Cir. 1992)).^[55] Frito-Lay had approached Waits to use one of his songs in an advertisement. Waits declined the offer, and Frito-Lay hired a Waits soundalike to sing a jingle similar to Small Change's "Step Right Up", which is, ironically, a song Waits has called "an indictment of advertising". Waits won the lawsuit, becoming one of the first artists to successfully sue a company for using an impersonator without permission.

In 1993, Levi's used Screamin' Jay Hawkins' version of Waits' "Heartattack and Vine" in a commercial. Waits sued, and Levi's agreed to cease all use of the song and offered a full page apology in Billboard.^[56] Waits found himself in a situation similar to his earlier one with Frito Lay in 2000 when Audi approached him, asking to use "Innocent When You Dream" (from Franks Wild Years) for a commercial broadcast in Spain. Waits declined, but the commercial ultimately featured music very similar to that song. Waits undertook legal action, and a Spanish court recognized that there had been a violation of Waits's moral rights in addition to the infringement of copyright. The production company, Tandem Campany Guasch, was ordered to pay compensation to Waits through his Spanish publisher. Waits was later quoted as jokingly saying the company got the name of the song wrong, thinking it was called "Innocent When You Scheme".^[57]

In 2005, Waits sued Adam Opel AG, claiming that, after having failed to sign him to sing in their Scandinavian commercials, they had hired a sound-alike singer. In 2007, the suit was settled, and Waits gave the sum to charity.^[58]

Waits has also filed a lawsuit unrelated to his music. He was arrested in 1977 outside Duke's Tropicana Coffee Shop in Los Angeles. Waits and a friend were trying to stop some men from bullying other patrons. The men were plainclothes police, and Waits and his friend were taken into custody and charged with disturbing the peace. The jury found Waits not guilty; he took the police department to court and was awarded $7,500 compensation.^[59]

Discography and filmography[link]

Tours[link]

• 1973: Closing Time touring
• 1974–1975: The Heart of Saturday Night touring
• 1975–1976: Small Change touring
• 1977: Foreign Affairs touring
• 1978–1979: Blue Valentine touring
• 1980–1982: Heartattack and Vine touring
• 1985: Rain Dogs touring
• 1987: Big Time touring
• 1999: Get Behind the Mule Tour
• 2004: Real Gone Tour
• 2006: The Orphans Tour
• 2008: Glitter and Doom Tour^[60]

Further reading[link]

• Humphries, Patrick (2007). The Many Lives of Tom Waits. Omnibus. ISBN 1-84449-585-X. 
• Jacobs, Jay S. (2006). Wild Years The Music and Myth of Tom Waits. ECW Press. ISBN 1-55022-716-5. 
• Montandon, Mac (ed.) (2006). Innocent When You Dream: Tom Waits – The Collected Interviews. Orion. ISBN 0-7528-7394-6. 
• Hoskyns, Barney (2009). Lowside of the Road: A Life of Tom Waits. Faber and Faber. 
• Smay, David (2007). Swordfishtrombones. Continuum. ISBN 0-8264-2782-0.