D. de Quelus

The Natural History of Chocolate (eBook, ePUB)

Übersetzer: Brookes, Richard

• Format: ePub

Produktbeschreibung

D. de Quelus's 'The Natural History of Chocolate' is an in-depth exploration of the cultural, historical, and scientific aspects of chocolate. Written in a clear and engaging style, the book delves into the origins of chocolate, its significance in various societies throughout history, and the processes involved in its production. With detailed descriptions of the cultivation and preparation of cacao beans, as well as the development of chocolate as a luxury commodity, this work offers readers a comprehensive understanding of the complex world of chocolate. D. de Quelus, a renowned food historian and expert on culinary traditions, brings his passion for chocolate to life in this book. With a background in researching and writing about food history, de Quelus offers readers a unique perspective on the role of chocolate in human culture and society. His expertise in the subject matter shines through in the detailed and informative chapters of this book. I highly recommend 'The Natural History of Chocolate' to anyone interested in delving deep into the rich and fascinating history of this beloved treat. Whether you are a food enthusiast, a history buff, or simply curious about the origins of chocolate, this book is sure to satisfy your craving for knowledge.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: DigiCat
• Seitenzahl: 51
• Erscheinungstermin: 22. November 2022
• Englisch
• ISBN-13: 8596547414087
• Artikelnr.: 67055484

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.