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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Old 26-09-2007, 11:02 PM posted to rec.food.chocolate
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Default 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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Old 27-09-2007, 11:40 AM posted to rec.food.chocolate
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Default 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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Old 27-09-2007, 08:23 PM posted to rec.food.chocolate
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Default 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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