The Natural History of Chocolate - De Quelus, D.
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...If the Merit of a Natural History depends upon the Truth of the Facts which are brought to support it, then an unprejudiced Eye-Witness is more proper to write it, than any other Person; and I dare even flatter myself, that this will not be disagreeable to the Publick notwithstanding its Resemblance to the particular Treatises of Colmenero1, Dufour2 , and several others who have wrote upon the same Subject. Upon examination, so great a Difference will appear, that no one can justly accuse me of having borrow'd any thing from these Writers...

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Produktbeschreibung
...If the Merit of a Natural History depends upon the Truth of the Facts which are brought to support it, then an unprejudiced Eye-Witness is more proper to write it, than any other Person; and I dare even flatter myself, that this will not be disagreeable to the Publick notwithstanding its Resemblance to the particular Treatises of Colmenero1, Dufour2 , and several others who have wrote upon the same Subject. Upon examination, so great a Difference will appear, that no one can justly accuse me of having borrow'd any thing from these Writers...
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Autorenporträt
Details surrounding the life and identity of D. de Quelus remain nebulous, with only a traceable connection to the authorship of 'The Natural History of Chocolate'. This work, which stands as a pivotal contribution to gastronomic literature, offers an in-depth view of chocolate from both a botanical perspective and its overall impact on history and society. Although not widely known, de Quelus adopts a scholarly approach, meticulously detailing the processes from cacao cultivation to chocolate consumption and its perceived medicinal properties at the time. The literary style of de Quelus blends thorough research with an accessible narrative, appealing to both academics and general enthusiasts of history and food. The lack of comprehensive biographical data has left de Quelus as an enigmatic figure in the literary world, with 'The Natural History of Chocolate' serving as the primary testament to the author's expertise and contribution to early literature on the subject of chocolate. Acknowledging the significance of this work, it offers a fascinating glimpse into the historical context of the 18th century's burgeoning interest in exotic foods and their cultural assimilation into European diets and customs.