
Chocolate
Kay Frydenborg
Chocolate explores cacao harvesting and chocolate making through history, science, economics, and culture. It explains cacao’s uses as currency, a royal drink, and a diplomatic tool, as well as its role in farming and slave-produced commodities. The book follows the transformation of cacao into chocolate while examining the food’s broader economic and cultural consequences across different societies and times.
This book appears on 1 reading list across 1 edition.


