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| Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations. |
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26-09-2007, 11:02 PM
posted to rec.food.chocolate
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FS Cocoa & Chocolate history of vintage 1920
Cocoa & Chocolate ,Their History From Plantation to Consumer 1920 by
Arthur W Knapp ,210 pages. Some fading to corner of front board,otherwise VGC. Really superb and scarce book on the history of Cocoa and chocolate,packed with period photos. http://cgi.ebay.co.uk/ws/eBayISAPI.d...e=STRK:MESE:IT 
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27-09-2007, 11:40 AM
posted to rec.food.chocolate
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FS Cocoa & Chocolate history of vintage 1920
On Sep 27, 8:55 am, Mark Thorson wrote:
wrote: Cocoa & Chocolate ,Their History From Plantation to Consumer 1920 by Arthur W Knapp ,210 pages. Some fading to corner of front board,otherwise VGC. Your photos show it is not even close to very good condition. I'd call it good minus. Really superb and scarce book on the history of Cocoa and chocolate,packed with period photos. It is not at all scarce. You can go here to find 72 listings for this book, starting at $8.32, which is about 4 times cheaper than your outrageously overpriced starting bid. http://www.addall.com/Used/ Another museum piece?
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27-09-2007, 08:23 PM
posted to rec.food.chocolate
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FS Cocoa & Chocolate history of vintage 1920
Chembake wrote:
On Sep 27, 8:55 am, Mark Thorson wrote: wrote: Cocoa & Chocolate ,Their History From Plantation to Consumer 1920 by Arthur W Knapp ,210 pages. Some fading to corner of front board,otherwise VGC. Your photos show it is not even close to very good condition. I'd call it good minus. Really superb and scarce book on the history of Cocoa and chocolate,packed with period photos. It is not at all scarce. You can go here to find 72 listings for this book, starting at $8.32, which is about 4 times cheaper than your outrageously overpriced starting bid. http://www.addall.com/Used/ Another museum piece? There are far more important books about cacao and chocolate from that period, such as the books by Whymper, Van Hall, etc. However, that book does have many interesting pictures and a few bits of interesting knowledge you won't find in the others. The author describes the liquid which flows out during fermentation and suggests that could be a product of its own. But the cacao-growing industry at that time was much different from today. Cacao production was concentrated in a small number of places. Sao Thome had a huge share of the world market at that time, but they are a minor producer today because many new producers have entered the market.
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