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Philosophy of Chocolate

★★★★★
★★★★★
€16.99
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A01=Sam Bilton
Age Group_Uncategorized
Age Group_Uncategorized
americas
aphrodisiac
Author_Sam Bilton
automatic-update
cacao
candy
Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Category=WBTX
cooking
COP=United Kingdom
culinary
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
eq_society-politics
Language_English
PA=Available
Price_€10 to €20
PS=Active
slave labour
softlaunch
sweets
tasting

Product details

  • ISBN 9780712354349
  • Dimensions: 130 x 200mm
  • Publication Date: 19 Oct 2023
  • Publisher: British Library Publishing
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

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Description
What makes chocolate so alluring? Why is it the inspiration for endless culinary creativity? Sam Bilton explores our complex relationship with this versatile confection, which is made from the humble beans of the tropical cacao tree. Divided thematically, the book moves between the ceremonial uses of chocolate and its reputation as an aphrodisiac, investigates its reputed health properties and poisonous possibilities. Other chapters reveal the darker side of its production in the Americas, through slave labour and exploitation of indigenous populations, as well as its commercialisation as a sweet treat in Western cultures, and chocolate consumption around the world. This mouth-watering, illustrated book is rounded off with tasting tips and chocolate recipes to leave you feeling fully replete.
About Sam Bilton
Sam Bilton is an author, food historian and presenter of the Comfortably Hungry podcast. She also provides cookery demonstrations, particularly on vintage cuisine, and appears on TV and radio.