The Natural History of Chocolate E-Book

D. de Quelus

• Herausgeber: DigiCat
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Beschreibung

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.

Leseprobe

D. de Quelus

The Natural History of Chocolate

 

EAN 8596547414087

DigiCat, 2022 Contact: [email protected]

Table of Contents

Preface

Chap. I. The Description of the Cocao-Tree.

Chap. II. Of the Choice and Disposition of the Place to plant a Nursery.

Chap. III. Of the Method of Planting a Nursery, and of its Cultivation, till the Fruit comes to Maturity.

Chap. IV. Of the gathering the Cocao-Nuts, and of the Manner of making the Kernels sweat; and also of drying them that they may be transported into Europe

Of the Properties of Chocolate.

Chap. I. Of the old Prejudices against Chocolate.

Chap. II. Of the real Properties of Chocolate.

Sect. I. Chocolate is very Temperate.

Sect. II. Chocolate is very nourishing, and of easy Digestion.

Sect. III. Chocolate speedily repairs the dissipated Spirits and decayed Strength.

Sect. IV. Chocolate is very proper to preserve Health, and to prolong the Life of old Men.

Of the Uses of Chocolate.

Chap. I. Of Chocolate in Confections.

Chap. II. Of Chocolate properly so called.

Sect. I. Of the Origin of Chocolate, and the different Methods of preparing it.

The Method of preparing Chocolate used in the French Islands of America.

Sect. II. Of the Uses that may be made of Chocolate, with relation to Medicine.

Chap. III. Of the Oil or Butter of Chocolate.

Remarks upon some Places of this Treatise.

Medicines in whose Composition Oil, or Butter of Chocolate, is made use of.

PREFACE

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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 Colmenero[1], Dufour[2], 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.

This small Treatise is nothing but the Substance and Result of the Observations that I made in the American Islands, during the fifteen Years which I was obliged to stay there, upon the account of his Majesty's Service. The great Trade they drive there in Chocolate, excited my Curiosity to examine more strictly than ordinary into its Origin, Culture, Properties, and Uses. I was not a little surprized when I every day discover'd, as to the Nature of the Plant, and the Customs of the Country, a great Number of Facts contrary to the Ideas, and Prejudices, for which the Writers on this Subject have given room.

For this reason, I resolved to examine every thing myself, and to represent nothing but as it really was in Nature, to advance nothing but what I had experienced, and even to doubt of the Experiments themselves, till I had repeated them with the utmost Exactness. Without these Precautions, there can be no great Dependance on the greatest Part of the Facts, which are produced by those who write upon any Historical Matter from Memorandums; which, from the Nature of the Subject, they cannot fully comprehend.

As for my Reasonings upon the Nature, Vertues, and Uses of Chocolate, perhaps they may be suspected by some People, because they relate to an Art which I do not profess; but let that be as it will, the Facts upon which they are founded are certain, and every one is at liberty to make what other Inferences they like best.

As there are several Names of Plants, and Terms of Art used in those Countries, which I have been obliged to make use of, and which it was necessary to explain somewhat at large, that they might be rightly understood; rather than make frequent Digressions, and interrupt the Discourse, I have thought fit to number these Terms, and to explain them at the End of this Treatise: the Reader must therefore look forward for those Remarks under their particular Numbers.

Of the Division of this Treatise.

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I Shall divide this Treatise on Chocolate into three Parts: In the First, after I have given a Description of the Cocao Tree, I shall explain how it is cultivated, and give an Account how its Fruit is prepared: In the Second, I shall speak of the Properties of Chocolate; and in the Third, of its Uses.

Approbation

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The APPROBATION of Monsieur Andry, Counsellor, Lecturer, and Regal Professor, Doctor, Regent of the Faculty of Medicine at Paris, and Censor Royal of Books.

I Have read, by order of the Lord Keeper of the Seals, this Natural History of Chocolate, and I judge that the Impression will be very necessary and useful for the Publick. Given at Paris this 5th of April, 1719.

Footnotes

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↑

De Chocolatâ Indâ.

↑

Du Thé, du Caffe, & du Chocolat.

The Description of the Cocao-Tree.

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The Cocao-Tree is moderately tall and thick, and either thrives, or not, according to the Quality of the Soil wherein it grows: Upon the Coast of Caraqua, for instance, it grows considerably larger than in the Islands belonging to the French.

Its Wood is porous, and very light; the Bark is pretty firm, and of the Colour of Cinnamon, more or less dark, according to the Age of the Tree. The Leaves are about nine Inches long, and four in breadth, where they are broadest; for they grow less towards the two Extremities, where they terminate in a point: their Colour is a little darkish, but more bright above than underneath; they are joined to Stalks three Inches long, and the tenth part of an Inch broad. This Stalk, as it enters the Leaf, makes a strait Rib, a little raised along the Middle, which grows proportionably less the nearer it comes to the End. From each side of this Rib proceed thirteen or fourteen crooked Threads alternately.

As these Leaves only fall off successively, and in proportion as others grow again, this Tree never appears naked: It is always flourishing, but more especially so towards the two Solstices, than in the other Seasons.

The Blossoms, which are regular and like a Rose, but very small, and without smell, proceed from the Places from which the old Leaves fall, as it were in Bunches. A large Quantity of these fall off, for hardly Ten of a Thousand come to good, insomuch that the Earth underneath seems cover'd over with them.