Chocolate: A Bittersweet Saga of Dark and Light (Paperback)
A career hard-news journalist, Rosenblum is the best food writer you've never heard of, and Chocolate is his tour de force. It traces the history of cacao from its Aztec origins to the courts of Europe to the shops of artisans and industry giants, with profiles of those who helped make chocolate a global sensation. Meet Chloe, a woman who gets paid to taste fine chocolates and is obsessed with Nutella. --Sharon— From Staff Favorites List- Fall 2017
The delectable journey into the world of chocolate--by the award-winning author of Olives
Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.
In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano (chile-laced chicken with chocolate) of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or (bite-sized, gold-flecked bricks of dark chocolate) to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations; meets with growers, buyers, makers, and tasters; and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is an intriguing foray into this "food of the gods."
About the Author
Mort Rosenblum was an Associated Press foreign correspondent for nearly forty years until 2004, covering coups, earthquakes, wars, and everything else in more than one hundred countries. He was editor of the International Herald Tribune from 1979 to1981. He has written twelve books, including Escaping Plato's Cave, and has been nominated for the Pulitzer Prize eight times. He splits his time between a boat on the Seine in Paris and an olive farm in the south of France
“A fascinating account of the history and mystery of chocolate.” —David Shaw, Los Angeles Times