D. de Quelus

The Natural History of Chocolate (eBook, ePUB)

Unveiling the Secrets of Cacao: A Journey through Chocolate's Origins and Impact
Übersetzer: Brookes, Richard

• Format: ePub

Produktbeschreibung

In 'The Natural History of Chocolate' by D. de Quelus, readers are taken on a fascinating journey through the origins, cultural significance, and botanical characteristics of chocolate. Written in a detailed and scholarly manner, the book delves into the history of chocolate from its ancient Mesoamerican roots to its rise in popularity in Europe. De Quelus provides a comprehensive overview of the cultivation, production, and consumption of chocolate, as well as the impact of colonialism on its dissemination. The book is a blend of scientific information, cultural insights, and historical anecdotes, making it a compelling read for both chocolate enthusiasts and academic scholars alike. Its engaging narrative style and meticulous research make it a valuable contribution to the literature on chocolate. D. de Quelus, a renowned historian and botanist, brings a wealth of knowledge and expertise to 'The Natural History of Chocolate.' His passion for uncovering the complex story of chocolate's evolution shines through in the thoroughness of his research and the clarity of his writing. De Quelus's background in both history and botany uniquely positions him to offer a multidisciplinary perspective on the subject. I highly recommend 'The Natural History of Chocolate' to anyone interested in delving deep into the captivating story behind one of the world's most beloved treats. De Quelus's meticulous attention to detail and engaging storytelling make this book a must-read for chocolate lovers and history buffs alike.

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Produktdetails

• Verlag: Good Press
• Seitenzahl: 51
• Erscheinungstermin: 10. April 2021
• Englisch
• ISBN-13: 4064066317034
• Artikelnr.: 61610147

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.