Chocolate: The Nature of Indulgence. Este artículo no está disponible.
11 valoraciones de Goodreads
Idioma: inglés
Editorial: Harry N. Abrams, 2002
- Tapa dura
- Usado
Vendedor patrimonial
Librería: Wonder Book, Frederick, MD, Estados Unidos de AmericaWonder Book
Vendedor de 5 estrellas
Vendedor de IberLibro desde 1 de noviembre de 1997
No disponible
Tapa dura
Condición: Usado - Bueno
EUR 7,68
Descripción del artículo del vendedor
Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
N° de ref. del artículo E08A-03367
- Título
- Chocolate: The Nature of Indulgence
- Autor
- Lopez, Ruth
- Editorial
- Harry N. Abrams
- Año de publicación
- 2002
- Estado
- Very Good
- Sobrecubierta
- Sobrecubierta Incluida
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 0810904039
- ISBN 13
- 9780810904033
This book contains everything about chocolate except recipes - its rainforest origins, its cultural and religious significance in pre-Columbian America, and its journey from post-Conquest Mexico to Europe and back to America, where chocolate remains as popular as it became after the Spanish-born queen of France introduced it to the French court in 1615. We learn how cacao is grown and processed, how chocolate is used to flavor everything from Tootsie Rolls to hand-made works of art that melt in your mouth. The author provides a light-hearted history of chocolate's contribution to the world of medicine, as well as its role in the history of slavery and war and a fascinating analysis of the chocolate industry.
“Sinopsis” puede pertenecer a otra edición de este título.
Reseña del editor
This book contains everything about chocolate except recipes - its rainforest origins, its cultural and religious significance in pre-Columbian America, and its journey from post-Conquest Mexico to Europe and back to America, where chocolate remains as popular as it became after the Spanish-born queen of France introduced it to the French court in 1615. We learn how cacao is grown and processed, how chocolate is used to flavor everything from Tootsie Rolls to hand-made works of art that melt in your mouth. The author provides a light-hearted history of chocolate's contribution to the world of medicine, as well as its role in the history of slavery and war and a fascinating analysis of the chocolate industry.
“Acerca de” puede pertenecer a otra edición de este título.
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