The Natural History of Chocolate Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its Fruit

About this book

In an era when the cocoa bean was emerging as a coveted commodity, "The Natural History of Chocolate" by D. Quélus offers an insightful exploration of the cocoa tree's cultivation and the remarkable properties of its fruit. This 18th-century scientific publication meticulously details the growth processes, cultural significance, and medicinal virtues of chocolate, challenging prevailing misconceptions and illuminating its potential benefits. Ideal for historians, culinary enthusiasts, and health advocates alike, Quélus’s work serves as a vital resource for understanding the intricate relationship between nature and this beloved delicacy. Delve into the rich history and scientific insights that define chocolate's journey from tree to table, and discover why it has captivated hearts and minds for centuries.