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" serves as both an erudite exploration and a culinary ode to the world of chocolate, tracing its origins, cultural significance, and nuanced complexities. Through a meticulous blend of historical sources and personal anecdotes, de Quelus captures the rich tapestry of chocolate's evolution from a Mesoamerican ritual beverage to a global delicacy. The literary style is characterized by a fluid narrative interspersed with scholarly insights, allowing readers to appreciate both the art and science behind chocolate's allure while contextualizing it within broader themes of trade, colonialism, and gastronomy. D. de Quelus, a scholar with a profound interest in ethnobotany and culinary history, brings to the forefront his extensive background in both anthropology and agriculture. His experiences in Mesoamerica, coupled with a passion for chocolate as a cultural artifact, inform the book's unique perspective. By integrating scientific research with traditional practices, de Quelus offers readers a comprehensive understanding of how chocolate has shaped societies and economies across centuries. "The Natural History of Chocolate" is a must-read for anyone intrigued by the multifaceted dimensions of this beloved treat. Whether you are a culinary enthusiast, a historian, or simply a chocolate lover, de Quelus's work illuminates the deeper connections we share with chocolate, making it an invaluable addition to your library.

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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.