- Paperback: 68 pages
- Publisher: Standard Publications, Inc (8 May 2008)
- Language English
- ISBN-10: 1605976865
- ISBN-13: 978-1605976860
- Product Dimensions: 19.1 x 23.5 x 0.4 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 2,696,390 in Books (See Top 100 in Books)
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Product Description
Product Description
...If the Merit of a Natural History depends upon the Truth of the Facts which are brought to support it, then an unprejudiced Eye-Witness is more proper to write it, than any other Person; and I dare even flatter myself, that this will not be disagreeable to the Publick notwithstanding its Resemblance to the particular Treatises of Colmenero1, Dufour2 , and several others who have wrote upon the same Subject. Upon examination, so great a Difference will appear, that no one can justly accuse me of having borrow'd any thing from these Writers...
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
De Quelus was a Frenchman who lived in the "American Islands" for fifteen years at the beginning of the 18th century. This re-print by Dodo Press is of the 1730 English translation by R. Brookes, a doctor. Just over 50 pages in length, the book consists of about a dozen chapters split into three main parts. The first part concerns the natural history of cacao and chocolate. This part is based on Quelus's personal observations and takes us from the tree itself and its beans right the way through harvesting, fermentation, drying and packing off to Europe. The observations are very detailed, as one would expect from an amateur naturalist, and have pretty much stood the test of time in terms of accuracy. The second part of the book looks at the properties of chocolate and this provides an interesting insight into the past in terms of all substances being divided up into categories dependent on their characteristics of being cold, hot, dry or wet in nature. De Quelus mocks previous attempts to classify chocolate along certain lines, but still applies the same system to re-classify its characteristics. He then switches to talking about chocolate helping digestion and comes up with his own take on why this is the case. Amusingly, this leads to his translator, as a medical man, feeling it necessary to add a footnote pointing out that De Quelus has got it wrong! More fun comes from De Quelus carrying out his own highly dubious home made chemical experiments to demonstrate that chocolate is a substance that "repairs the dissipated spirits and decayed strength". This is followed by hearsay about choclate extending the lives of old men. The final part of the book looks at the uses of chocolate, including in confectionery, as a drink, and of cocao butter (all quite well observed) and, finally, of choclate in medicine (much more speculative). Overall this is a very worthwhile read for anyone with a deep interest in chocolate and its (natural) history. Those parts of the book that rely on De Quelus's personal observations (part one and most of part three) are surprsingly accurate 300 years later, while thsoe bits that try to look at the science behind chocolate are of their time but make interesting reading.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
Interesting observations from the 1720's
9 July 2010
De Quelus was a Frenchman who lived in the "American Islands" for fifteen years at the beginning of the 18th century. This re-print by Dodo Press is of the 1730 English translation by R. Brookes, a doctor. Just over 50 pages in length, the book consists of about a dozen chapters split into three main parts. The first part concerns the natural history of cacao and chocolate. This part is based on Quelus's personal observations and takes us from the tree itself and its beans right the way through harvesting, fermentation, drying and packing off to Europe. The observations are very detailed, as one would expect from an amateur naturalist, and have pretty much stood the test of time in terms of accuracy. The second part of the book looks at the properties of chocolate and this provides an interesting insight into the past in terms of all substances being divided up into categories dependent on their characteristics of being cold, hot, dry or wet in nature. De Quelus mocks previous attempts to classify chocolate along certain lines, but still applies the same system to re-classify its characteristics. He then switches to talking about chocolate helping digestion and comes up with his own take on why this is the case. Amusingly, this leads to his translator, as a medical man, feeling it necessary to add a footnote pointing out that De Quelus has got it wrong! More fun comes from De Quelus carrying out his own highly dubious home made chemical experiments to demonstrate that chocolate is a substance that "repairs the dissipated spirits and decayed strength". This is followed by hearsay about choclate extending the lives of old men. The final part of the book looks at the uses of chocolate, including in confectionery, as a drink, and of cocao butter (all quite well observed) and, finally, of choclate in medicine (much more speculative). Overall this is a very worthwhile read for anyone with a deep interest in chocolate and its (natural) history. Those parts of the book that rely on De Quelus's personal observations (part one and most of part three) are surprsingly accurate 300 years later, while those bits that try to look at the science behind chocolate are of their time but make interesting reading.
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