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|The Natural History of Chocolate by D. de Quelus (circa 1700)
. Translated by Richard Brookes (1700 - 1763)
The Natural History of Chocolate being a Distinct and Particular Account of the Cocoa-tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Virtues of its Fruit. Wherein the Errors of those who have wrote upon this Subject are discovered; the Best Way of Making Chocolate is explained; and several Uncommon Medicines drawn from it, are communicated. ( D. de Quelus)
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Genres for the project: *Non-fiction/History /Early Modern; *Non-fiction/Nature; *Non-fiction/Medical; *Non-fiction/Health & Fitness
Keywords that describe the book: 18th Century, food, botany, horticulture, chocolate, cacao
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In the mind, or consciousness of the Earth this flower first lay latent as a dream. Perhaps, in her consciousness, it nested as that which in us corresponds to a little thought.--A.Blackwood