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Chocolate: or, An Indian Drinke. Unveiling the Secrets of 17th Century Chocolate: A Historical Journey into the Origin, Preparation, and Cultural Significance
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- Nombre de pages128
- FormatePub
- ISBN4057664627506
- EAN4057664627506
- Date de parution26/11/2019
- Protection num.Digital Watermarking
- Taille434 Ko
- Infos supplémentairesepub
- ÉditeurGOOD PRESS
Résumé
Antonio Colmenero de Ledesma's *Chocolate: or, An Indian Drinke* serves as a pioneering treatise on the cultural and medicinal significance of chocolate, illuminating its journey from the indigenous peoples of Mesoamerica to European society. Written in 1662, the text elegantly interweaves recipes, health benefits, and poetic musings on chocolate's exotic allure, reflecting the burgeoning interest of the Baroque period in culinary and botanical marvels from the New World.
Colmenero'Äôs vibrant prose not only details preparation methods but also situates chocolate within the rich tapestry of 17th-century European social and scientific discourse. Colmenero, a Spanish physician, was uniquely positioned to observe the transformative power of chocolate on health and society. His career bridged the realms of science and culinary arts during a time of intense exploration and cultural exchange, which undoubtedly influenced his fascination with chocolate as both a beverage and a commodity.
His insights were informed by an extensive understanding of botany, medicine, and the nuanced interactions between the Old and New Worlds. This book is a must-read for scholars of food history, colonial studies, and cultural exchange. Colmenero'Äôs work offers an invaluable perspective on the globalization of chocolate and invites readers to consider the complex narratives intertwined with this beloved treat.
It stands as a testament not just to a drink, but to the cultural and economic shifts of its time.
Colmenero'Äôs vibrant prose not only details preparation methods but also situates chocolate within the rich tapestry of 17th-century European social and scientific discourse. Colmenero, a Spanish physician, was uniquely positioned to observe the transformative power of chocolate on health and society. His career bridged the realms of science and culinary arts during a time of intense exploration and cultural exchange, which undoubtedly influenced his fascination with chocolate as both a beverage and a commodity.
His insights were informed by an extensive understanding of botany, medicine, and the nuanced interactions between the Old and New Worlds. This book is a must-read for scholars of food history, colonial studies, and cultural exchange. Colmenero'Äôs work offers an invaluable perspective on the globalization of chocolate and invites readers to consider the complex narratives intertwined with this beloved treat.
It stands as a testament not just to a drink, but to the cultural and economic shifts of its time.
Antonio Colmenero de Ledesma's *Chocolate: or, An Indian Drinke* serves as a pioneering treatise on the cultural and medicinal significance of chocolate, illuminating its journey from the indigenous peoples of Mesoamerica to European society. Written in 1662, the text elegantly interweaves recipes, health benefits, and poetic musings on chocolate's exotic allure, reflecting the burgeoning interest of the Baroque period in culinary and botanical marvels from the New World.
Colmenero'Äôs vibrant prose not only details preparation methods but also situates chocolate within the rich tapestry of 17th-century European social and scientific discourse. Colmenero, a Spanish physician, was uniquely positioned to observe the transformative power of chocolate on health and society. His career bridged the realms of science and culinary arts during a time of intense exploration and cultural exchange, which undoubtedly influenced his fascination with chocolate as both a beverage and a commodity.
His insights were informed by an extensive understanding of botany, medicine, and the nuanced interactions between the Old and New Worlds. This book is a must-read for scholars of food history, colonial studies, and cultural exchange. Colmenero'Äôs work offers an invaluable perspective on the globalization of chocolate and invites readers to consider the complex narratives intertwined with this beloved treat.
It stands as a testament not just to a drink, but to the cultural and economic shifts of its time.
Colmenero'Äôs vibrant prose not only details preparation methods but also situates chocolate within the rich tapestry of 17th-century European social and scientific discourse. Colmenero, a Spanish physician, was uniquely positioned to observe the transformative power of chocolate on health and society. His career bridged the realms of science and culinary arts during a time of intense exploration and cultural exchange, which undoubtedly influenced his fascination with chocolate as both a beverage and a commodity.
His insights were informed by an extensive understanding of botany, medicine, and the nuanced interactions between the Old and New Worlds. This book is a must-read for scholars of food history, colonial studies, and cultural exchange. Colmenero'Äôs work offers an invaluable perspective on the globalization of chocolate and invites readers to consider the complex narratives intertwined with this beloved treat.
It stands as a testament not just to a drink, but to the cultural and economic shifts of its time.
A propos de Antonio Colmenero de Ledesma