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," D. de Quelus delves into the rich history and multifaceted nature of chocolate, presenting it not merely as a culinary delight but as a profound subject of cultural, botanical, and economic significance. De Quelus employs an erudite yet accessible literary style, intertwining historical anecdotes with scientific commentary, thereby situating chocolate within the broader context of human civilization. This book navigates chocolate's journey from its Mesoamerican origins to its status as a global commodity, highlighting the profound interplay between nature and culture. D. de Quelus is a distinguished food historian whose passion for gastronomy is matched only by his academic rigor. With a background in both botany and cultural studies, de Quelus draws upon diverse scholarly traditions to explore chocolate'Äôs impact on society, agriculture, and economics. His comprehensive research is informed by years of travel through cocoa-producing regions and participation in both scientific and culinary discourses, making him a leading voice in the chocolate scholarly community. For anyone intrigued by the complexities of food history or the significance of chocolate in both historical and contemporary contexts, "The Natural History of Chocolate" is an essential read. De Quelus's insightful analysis not only enriches our understanding of chocolate but also inspires a deeper appreciation for this beloved treat.

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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.